Gluten-Free Pancakes
Shhh...These Pancakes Are Gluten-Free (and Absolutely Delicious)
Photo: Liz Andrew/Styling: Erin McDowell

Nothing says Sunday morning like a stack of homemade pancakes. And these pancakes have a little secret. They're made with almond flour, so they're totally gluten-free-but just as light and fluffy and delightful as traditional flapjacks. 

RELATED: Flourless Oatmeal Chocolate-Chip Cookies

4 servings

3 cups almond flour

1 cup gluten-free all-purpose flour

⅓ cup sugar

Pinch of cinnamon

¼ teaspoon salt

1½ teaspoons baking powder

3 eggs

3 tablespoons unsalted butter, melted (plus more for serving)

½ teaspoon pure vanilla extract

Nonstick cooking spray

Maple syrup, for serving

1. In a large bowl, whisk the almond flour with the gluten-free all-purpose flour, sugar, cinnamon, salt and baking powder.

2. In a small bowl, whisk the eggs with the melted butter and vanilla extract. Add the egg mixture to the flour mixture and whisk until well combined.

3. Heat a large skillet or griddle over medium-high heat. Once hot, spray it with nonstick cooking spray.

4. Pour ½-cup scoops of the batter onto the hot griddle. Use a spoon to spread the batter until it is about ¼-inch thick. This will make the pancakes a bit flatter.

5. Cook the pancakes until they are golden brown on the bottom, 2 to 3 minutes, then flip the pancakes and cook until they’re golden on the other side, 1 to 2 minutes more.

6. Serve the pancakes immediately, topped with a pat of butter and maple syrup.

809 calories

57g fat

58g carbs

26g protein

21g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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