How to Make Gluten-Free Pancakes


Pancakes are always delicious – but did you know you could also make them with almond flour?  It’s true.  Almond flour gives pancakes a nuttier, richer flavor while still providing a similar texture and consistency to pancakes made with regular flour.

Click more to learn how to make this recipe.

What You’ll Need

  1. Mix the apple, blueberries, shredded coconut, coconut milk, eggs, and almond flour together in a large mixing bowl.  The overall consistency should be similar to regular pancake batter.  If you are using light or reduced fat coconut milk, you might want to start by mixing ½ cup with the other ingredients before adding more.  This will help you avoid making a mixture that’s too thin for pancakes.
  2. Heat approximately 1 tablespoon of coconut oil in a medium-sized frying pan on medium-high heat.  The oil should be spread across the entire pan. Wait for the oil to sizzle.
  3. Place an approximate ½ cup scoop of the batter in the pan.  The batter should expand into a pancake shape within 4-5 minutes.  Using more than ½ cup of batter per pancake will result in thicker pancakes that will take more time to cook and will be more difficult to flip.
  4. Flip the mixture over in the pan and cook for another 4-5 minutes.  The final product should be browned and crisp to your desired taste.
  5. Repeat steps 2-4 until the batter is done. 
  6. Enjoy!

The combination of almond flour, shredded coconut, and coconut oil is quite filling – so the suggested size is 1 pancake per person.  This mixture will make approximately 6 to 8 pancakes, depending on the size and consistency you prefer.  For the best taste, consume immediately.

Refrigerate any uneaten pancakes in an airtight container and consume within two days of preparation.  You can store any extras in the freezer by wrapping each individually made pancake in aluminum foil and placing in a freezer-safe, airtight container for up to 1 month.


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