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Gluten-Free Pancakes

Gluten-Free Pancakes

Light, fluffy, and golden, these gluten-free pancakes are made with fine almond flour for a tender crumb and a subtly nutty flavor. Ready in under 30 minutes, they're a crowd-pleasing breakfast the whole family will love — no one will miss the gluten!

4 servings · Prep 10 min · Cook 20 min · Total 30 min

American · Main Course · Breakfast

Ingredients

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  • 2 cup fine blanched almond flour spooned and leveled, not packed
  • 2 tsp baking powder certified gluten-free
  • 0.5 tsp ground cinnamon
  • 0.5 tsp fine salt
  • 3 large eggs room temperature
  • 0.5 cup milk any milk works — dairy, almond, or oat
  • almond milk
  • oat milk
  • 2 tbsp unsalted butter melted and slightly cooled; or melted coconut oil
  • melted coconut oil
  • 2 tbsp pure maple syrup or honey
  • honey
  • 1 tsp vanilla extract
  • 1 tbsp butter or coconut oil for greasing the pan between batches
  • coconut oil

Equipment

  • Stovetop
  • Mixing Bowl
  • Skillet
  • Measuring Cups
  • Whisk
  • Plates
  • Spatula
  • Pan
  • Ladle
  • Measuring Spoons
  • Mixing Bowl (4 Quarts)

Instructions

  1. In a large #[Mixing Bowl], whisk together the @[Fine Blanched Almond Flour Spooned And Leveled, Not], @[Baking Powder], @[Cinnamon] (if using), and @[Fine Salt] until well combined and no lumps remain.
  2. In a separate #[Mixing Bowl] or large #[Measuring Cups], whisk together the @[Large Eggs Room Temperature], @[Milk Any Milk Works — Dairy, Almond, Oat], @[Melted Butter], @[Pure Maple Syrup Or Honey], and @[Vanilla Extract] until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few small lumps are fine. Let the batter rest for ~[2–3 minutes]; it will thicken slightly.
  3. Heat a #[Skillet] over ^[medium-low heat]. Add a small pat of @[Butter Or Coconut Oil For Greasing The Pan Between Batches] and swirl to coat. Once the fat is melted and shimmering, ladle about ¼ cup of batter per pancake onto the #[Skillet]. Cook until bubbles form on the surface and the edges look set, about ~[2–3 minutes].
  4. Carefully flip each pancake with a #[Spatula] and cook for another ~[1–2 minutes] until golden brown on the bottom and cooked through. @[Almond Flour] pancakes are more delicate than regular pancakes — flip gently and keep the heat at ^[medium-low] to prevent burning. Transfer to a plate and repeat with remaining batter, greasing the pan between batches as needed.
  5. Serve immediately with @[Pure Maple Syrup Or Honey], fresh berries, or a dusting of powdered sugar.