If you’re looking for the best AND easiest gluten-free pancake recipe in the world… Today is your lucky day!
This simple combo of almond meal (almond flour), egg and milk is the go-to pancake recipe in our house for weekend breakfasts.
And we don’t have to avoid gluten.
We just love them because they’re more delicious and way more satisfying than regular flour based pancakes. Or commercial gluten-free pancake mix.
I also love that there aren’t any lumps in the bowl and hardly any prep time!
Serve with your usual fave pancake toppings.
Gluten-Free Pancakes (3+ Ingredients)
- 50 g almond meal almond flour
- 1 egg
- 70 g milk or water
- your fave pancake toppings
In a medium jug, weigh out the almond meal, egg and milk. Whisk until the wet ingredients have combine in and the mixture is mostly smooth.
Heat a small (20 cm / 8in) frying pan or skillet on a medium high heat. When it’s hot add a splash of oil and then carefully use a bunched up piece of paper towel to wipe out most of the oil leaving a thin layer.
Pour about 1/2 of the pancake batter into the pan and tilt the pan quickly in a circular motion so the batter covers the base of the pan.
Cook the first side for 1-2 minutes.
When the mixture is looking set on top and no longer wet, use a spatula to gently lift the side of the pancake. Slide the spatula under and flip over the pancake. If the pancake is stuck just remove from the heat and allow to cool and release for a few minutes before trying again.
Return to the heat and cook on the second side for 20-30 seconds or until just browned.
Tip the cooked pancake on a clean plate and repeat with oil and the remaining batter until you have 2 pancakes.
Serve warm with your choice of pancake accompaniments.
Variations & Substitutions for Gluten-Free Pancakes
topping ideas – berries & yogurt, salted caramel ice cream, maple syrup, nutella, jam or brown sugar or melted butter AND brown sugar. You can also turn them into savory wraps to use anywhere you’d normally use pita, tortillas or other wraps. Chocolate melted in the microwave or on the stove top.
more economical – if you’re not limited by gluten-free baking use a combo of almond flour and regular flour as the dry ingredients (I like 70:30 but 50:50 is good too) or you can use 100% regular flour – you might need to add more liquid to get a pouring consistency.
blueberry pancakes – toss some fresh with the batter before cooking. Or serve with blueberries and cream on top.
dairy-free – use plant based milk like almond milk or oat milk or water.
egg-free – try it with your fave egg replacer but it might end up quite fragile. A teaspoon of xantham gum will help the structure.
vegan – combine the dairy-free and egg-free variations above.
more substantial (carb lovers) – get creative with you toppings!
more substantial (low carb) – try the savory options with bacon and avocado or feta.
more fancy / for entertaining – add a teaspoon of vanilla extract into the batter for extra flavor. Double or triple the recipe and serve the pancakes in a big stack. Serve multiple topping options for your guests to choose from. A few tablespoons of chocolate chips sprinkled on the hot pancakes so they melt onto the top are an excellent taste treat. My Irishman loves them with blueberries and cream. Finbar loves bananas and a scoop of maple syrup.
fluffier texture – for more fluffy pancakes add 1/2 teaspoon baking powder with the almond meal. I don’t bother with this but it does create more bubbles in each batch and give a slightly fluffy texture.
Waste Avoidance Strategy
almond meal (almond flour) – keep it in the pantry for other bakes.
eggs – will keep in the fridge for weeks or use for another meal.
milk – best to use for another meal.
Problem Solving Guide
bland – add 1/4 teaspoon salt to the batter next time. For now let the toppings boost the flavor.
too dry – overcooked pancakes. Next time get it out earlier.
burnt – next time use a lower temperature and get them out sooner – it’s better when you keep an eye on the pan and don’t wander off doing other things. For now I just give burnt ones to our chooks.
sticking to the pan – next time make sure your pan or griddle is hot before adding the oil and make sure the oil is hot before adding the batter. For now remove from the heat and allowing the pan to cool will help it release. If you love pancakes a non stick pan is worth the investment.
You can but I like them best when freshly made. The batter can be made up to 24 hours ahead. Leftovers will keep in the fridge for 1-2 weeks or can stored in the freezer.
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Have fun in the kitchen!