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Gluten-Free Pancakes (Two Ways!)

There really couldn't be a better time to be gluten-free (or even gluten-"reduced"). Whether for health reasons, dietary reasons or just wanting to try something new, the variety of gluten-free ingredients is vast and readily available at almost any grocery store.

There are even gluten-free baking mixes that allow you to swap, cup for cup, all-purpose flour without adding any additional ingredients. I've tried these mixes with great success in almost everything from brownies to cookies, and even pound cakes.

Where I've not had much luck is in recipes that call for "light and fluffy" results— like pancakes.

Which is when I turn to two of my favorite alternative flours: almond and coconut!

These flours whip up light, fluffy, delicious pancakes that even the pickiest eater will love. And you don't need any special ingredients or equipment to do so.

These almond flour pancakes require just a few simple ingredients and are light and so flavorful. Almonds are full of protein and fiber, making them a great alternative to all-purpose flour. And the batter cooks up just like regular pancakes!

And if you've never baked with coconut flour before, you're in for a treat.

Also packed with protein and fiber, these pancakes are light as air and delicious.

Coconut flour absorbs liquid like a sponge, so you'll need to use much less of it in most recipes. And you'll need a few more eggs to make up for that lack of flour, to help the pancakes hold together. I find that making the pancakes on the smaller side helps too! Click here for the recipe.

Both pancakes reheat and freeze beautifully, so make an extra big batch and enjoy for days to come! Below is the recipe for the Almond Flour Pancakes but click here to see the Coconut Flour Pancake Recipe.

Almond Flour Pancakes

  • Makes

    4

    4 servings
  • Meal
    breakfast
  • Prep

    5 minutes
  • Cook

    15 minutes
  • Total

    20 minutes

    Ingredients:

  • 3 eggs
  • 1/4 cup milk (regular or non-dairy)
  • 2 teaspoons vanilla
  • 2 tablespoons maple syrup (can substitute honey or agave syrup)
  • 1 1/2 cups almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • coconut oil (or any cooking oil), for greasing griddle

Directions:

  • 1. Whisk the eggs in a medium bowl. Continue whisking and add the milk, vanilla and maple syrup. Add the almond flour, salt and baking soda and whisk till dry ingredients are incorporated.

  • 2. Heat oil in a large griddle or skillet over medium heat. Drop scant 1/4 cup measures of batter onto the griddle and cook till surfaces are covered in bubbles and undersides are golden brown. Flip and cook the other sides. Transfer to a serving platter and keep warm while repeating with remaining batter.

Click here to see the Coconut Flour Pancake Recipe.

Images via Sheri Silver

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