Gluten-free Pancakes: An Easy Treat for Mom

by PJ Hamel Patient Expert

Whether Mom’s gone gluten-free or is simply cooking that way for the family, treat her to a special break(fast): these super-tender, tasty almond flour pancakes are naturally gluten-free — and a cinch to make. (Full disclosure: this recipe is inspired by one from King Arthur Flour, where I work as senior digital content editor.)

Rather than using ingredients like a gluten-free flour blend and xanthan gum, these pancakes are based on almond flour, a light and fluffy “flour” made from finely ground blanched almonds. Protein-rich and high in fiber, almonds are also high in monounsaturated fats — making them a heart-healthier nut choice.

  • 1 cup + 2 tablespoons almond flour

  • 1 teaspoon baking powder

  • heaping 1/4 teaspoon salt

  • 1 1/2 teaspoons sugar

  • 1 large egg

  • 1 tablespoon melted butter, vegetable oil, or coconut oil

  • 1/2 cup milk or almond milk

  • 1 teaspoon vanilla extract

Pancakes2
PJ Hamel

Whisk together the dry ingredients; set aside.

Pancakes3
PJ Hamel

Whisk the eggs, then stir in the melted butter or oil, milk, and vanilla.

Pancakes4
PJ Hamel

Add the wet ingredients to the dry ingredients, stirring just to combine. Let the batter rest and thicken while you preheat your griddle to about 325°F; or heat a frying pan set over medium-low heat. Because these pancakes are based on nuts, not flour, they’ll brown more quickly than regular pancakes; thus the lower temperature is necessary.

Lightly grease the griddle or pan. Spoon about 3 tablespoons batter onto the hot surface, spreading it into a 3” circle. Cook the pancakes for 1 minute, until their bottoms are brown. Very carefully flip them over, using a spatula that’s at least 3” wide; beware, they’re quite delicate. Cook until the bottoms are browned, about 1 minute.

Pancakes5
PJ Hamel

Serve immediately. These pancakes are so rich, they don’t need butter. And if you serve them with sweet fresh berries or sliced ripe banana, the sweetness of the fruit makes any additional sweetener — like syrup — unnecessary.

Yield: about 12 small (3”) pancakes.


PJ Hamel is the senior digital content editor at King Arthur Flour, a food writer, and a James Beard award-winning author. A 16-year breast cancer survivor, her passion is helping women through this challenging disease. She co-manages a large and active online survivor support network locally; and shares her wisdom and experience with the greater community via HealthCentral.com.

PJ Hamel
Meet Our Writer
PJ Hamel

PJ Hamel is senior digital content editor and food writer at King Arthur Flour, and a James Beard award-winning author. A 16-year breast cancer survivor, her passion is helping women through this devastating disease. She manages a large and active online survivor support network based at her local hospital and shares her wisdom and experience with the greater community via HealthCentral.com.