Gluten-free pancakes shouldn’t have to sacrifice taste. This pancake recipe uses almond meal and tastes better than the traditional white flour kind, and the almond meal is healthier and more nutritious as well. If you’re new to using almond meal, keep in mind that almond meal (same as almond flour) differs a bit from one batch to the other, so you may have to adjust the amount of liquid you use to get the thickness you want.

Feel free to add blueberries or other fruit such as peaches, pineapple, or even dark chocolate chips to get the taste you want. You’ll find that gluten-free pancakes have a unique texture, but otherwise taste just as good as regular pancakes. The switch to gluten-free allows you to feel a little better about using something that’s not highly processed. The reward is a more satisfying meal that keeps you full longer.


1 3/4 cup unsweetened non-dairy milk (I use almond)

3 tablespoons oil

1 teaspoon vanilla concentrate

2 tablespoons ground flax seeds

2 tablespoons maple syrup (discretionary, utilize just in the event that you lean toward a marginally better hotcake)

2 cups sans gluten flour mix (I utilize Bob’s Red Mill, see note beneath)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt


Whisk milk, oil, vanilla, ground flax seeds, and maple syrup (if utilizing) together in a medium-sized bowl, whisking enough to consolidate the flax seeds. Let sit for 5-minutes.

Warmth container over medium-high warmth for at any rate 2 minutes.

Whisk flour, heating powder, preparing pop, cinnamon and salt together in an enormous bowl.

Gradually add wet fixings to the dry fixings, blending great until fused.

Softly cover surface of dish with an extremely modest quantity of oil. Scoop around 1/3 cup (or less for littler hotcakes) of the flapjack blend into the inside your container, cooking 1 at once.

Turn when prepared.

Keep cooking until the hitter is done, putting hotcakes on a canvassed stove safe plate in the broiler as they finish to keep them warm.


This formula makes 8-10 hotcakes, contingent upon how huge or little you make them. Carbohydrate content is for 1 of 8 hotcakes without fixings and without the discretionary maple syrup added to the player.

At the point when I make my flapjacks, I utilize a thick, cast-iron skillet. I for the most part turn mine after about a moment and a half, when the edges begin to look dry. Some experimentation might be important until you figure out it. Everybody’s iron/skillet will cook in an unexpected way.

This formula won’t work with coconut flour.

Know that all sans gluten flour mixes utilize various fixings and proportions, so results will consistently shift when you utilize various mixes. I have never utilized some other brand of flour to make these hotcakes (other than this one from Bob’s Red Mill), so please realize that your outcomes may not be equivalent to mine on the off chance that you substitute with an alternate flour.

Nutrition data depends on 1 of 8 hotcakes,

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