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The best fluffy gluten free pancakes

The Best, Fluffy Gluten Free Pancakes

Fluffy, high protein gluten free pancakes made with simple, nourishing ingredients. A golden, tender stack that keeps you full and satisfied.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6 pancakes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 6 tablespoons milk unsweetened almond or milk of choice
  • 2 tablespoons honey
  • 1 teaspoon vanilla

Method
 

  1. Add the almond flour, baking soda and salt to a medium mixing bowl. Stir with a fork or whisk.
  2. Add the eggs, milk, honey and vanilla to a separate, smaller mixing bowl. Whisk until fully combined.
  3. Add the wet ingredients to the dry ingredients and whisk until fully combined.
  4. Heat a skillet over medium low heat (option to add a tablespoon of coconut oil). Once heated, add batter to the skillet in 1/3 cup scoops (heaping).
  5. Let the pancakes cook on the first side for 7 to 8 minutes. Carefully flip and cook another 6 to 7 minutes until golden and heated through.
  6. Remove the pancakes from the skillet and repeat with the remaining batter.
  7. Serve warm with desired toppings.

Notes

Cook these pancakes low and slow to avoid burning or over cooking the outside and undercooking the inside. 
Type of milk in this recipe is optional. Any type will work. 
I use a heaping 1/3 cup to get 6 medium/large pancakes. Use a smaller 1/4 scoop for smaller pancakes.