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gluten free pancakes
My children love these pancakes. High in protein, we eat them for breakfast, lunch and every now and then, dinner.

Here’s an easy recipe for gluten free pancakes. These pancakes are so simple that my younger son makes them from scratch. The high protein ingredients alone in this recipe beat any pancake mix.

My husband and I were talking about pancake mixes last month when we had dinner at one of our favorite restaurants with friends Gary and Nancy. Gary mentioned that he was looking for a good pancake recipe. So I’ve decided to pass on our secret family formula.



  1. In a vitamix, combine almond flour, cream, eggs, butter, agave, vanilla, baking soda and salt and blend on high until smooth
  2. Melt 1 tablespoon butter in a large skillet over medium heat
  3. When butter is hot, ladle pancake batter onto skillet
  4. Pancakes will bubble, when bubbles open, flip pancakes over and cook on other side
  5. When pancakes are done, remove from heat to a plate
  6. Ladle more batter onto skillet and make additional batches, adding more butter to grease skillet as needed
  7. Serve with syrup and yogurt (if desired)

Makes 24 pancakes

Update #1: For those of you who have been requesting a dairy free pancake alternative I’ve recently posted my dairy free flapjack recipe. Enjoy!

Update #2: Check out my revisited and revised Gluten Free Pancakes Revisited recipe!

posted on April 6, 2007, 57 comments

  1. Tiffany

    Just found your site and love it already! Was wondering if you have any suggestions on how to make the pancakes dairy free. We have been gluten free for six months and are now eliminating dairy and soy. Still have a lot to learn, so any suggestion/help would be great! Keep the posts and great recipes rolling!

  2. Tiffany -Thanks for the great idea/inspiration; I will be posting a DF version of these pancakes in the next week or two.

  3. Debbie

    Did you ever put in a dairy free version of your pancakes? If yes can you send it? Thanks My daughter on a new diet would be thrilled.

  4. Candace

    I just wanted to thank you for this website. I just found it today. My sister and I have recently been diagnosed with Celiac disease as well as other intolerenes to Potatoes, rice and sugar (pre-diabetes and thyroid disease). To our disappointment most of the gluten-free products contain these ingredients. However, I’ve noticed that your recipes are mostly compatible with our new diet and I am excited to try them.


    • Diane @ Facebook

      forgive me for any ignorance.. but I saw you mention intolerance to potatoes and rice.. (pre diabetes and thyroid).. I have had Hypothyroid my entire life.. I now have type 2 diabetes as well. seems like I have no tolerance for potatoes or rice in my diet..it sends my blood sugar sky high.. does this really have something to do with hypo thyroid? I know there are some raw veggies that aren’t good for me to consume. but if you have other interesting info please share. seems I learn something new all the time!!

      • Julie

        Diane @ Facebook
        January 13, 2014 at 12:29 pm
        forgive me for any ignorance.. but I saw you mention intolerance to potatoes and rice.. (pre diabetes and thyroid).. I have had Hypothyroid my entire life.. I now have type 2 diabetes as well. seems like I have no tolerance for potatoes or rice in my diet..it sends my blood sugar sky high.. does this really have something to do with hypo thyroid? I know there are some raw veggies that aren’t good for me to consume. but if you have other interesting info please share. seems I learn something new all the time!!

        HI Diane,

        I am not expert, but have so info which MIGHT help you. Please do your research and find what works for you, but I do know about what you are asking.

        Carbs, sugars, coffee and teas spike the adrenaline in our bodies.

        My boyfriend was just recently put on a diet where he can not have any kind of potatoes, wheat, pasta, rice, beans, carrots, mushrooms, legumes of any kind, sugars, honey, cheese, milk, ANY kind of processed foods …. these are the main largest consuming in the USA.

        It is for the Candida Cure or diet. Our bodies are so addicted to sugars that once we start to reduce them from our diets we no longer crave them. This can also possibly help rid of some health issues a person is having.

        There are some really great sites our there about Candida and how it can help you in many ways.

        If you decide to go this route, post back and let us know your thoughts. :)

        Good luck

  5. Candace – You are very welcome; glad to be of help to you and your sister.

  6. Christine

    I have made these pancakes every Sunday for 5 weeks now. They are wonderful. We were really missing pancakes and now we have them again.

    I will tell you, I haven’t made any mods to it until last weekend. I was out of vanilla extract, so I subbed coconut extract instead. I was also out of cream, so I didn’t use any cream. They were really good.

    In the future, I am going to try coconut milk instead of the cream. I will let you know how they turn out.

  7. Christine,

    Thanks for letting me know about the pancakes. So glad you are enjoying them and changing ‘em up.


  8. Jennifer

    Hello! You’re website is wonderful! Thank you for starting it. It has been so helpful. My doctor said I am allergic to gluten and dairy and I have been trying really hard to rid these from my diet. This recipe for pancakes sounds great. Do you think I could substitute coconut milk for the heavy cream tho? I use a lot of coconut products and they usually are pretty good replacement items. :-) Thanks for all your time to make this website happen! I love it!!

  9. Jennifer,

    That sounds like a great idea, though I haven’t tried it myself. If you do experiment, please let us know how it turns out.


  10. Sarahbee

    Thanks so much, Elana, for your website. I’m newly-discovered gluten intolerant, and I have loved your recipes so far. I just made these pancakes, and while they taste great, they came out very flat. Is there a trick to getting them to rise a bit more? Maybe add a little vinegar?

    Also, I added blueberries to some of these (just plopped them in the pancakes after I’d poured the batter on the griddle), and that was a big hit. Yum!

  11. Lynn

    My kids are always asking for waffles, and because we are not completely on a dairy free diet, I gave this recipe a shot in the waffle iron. While they are not as crisp on the outside as ‘traditional waffles’ I’ve made, they rose nicely and have great flavor. My kids are gobbling them up as I type. YUM! Thank you for this website and recipe!

  12. Iris Knight

    Fast food and junk food is a thing of this age. My 15 year old is beginning to feel left out because that is all her friends eat. Have any suggestions?
    She is intolerant to Cassein (milk) and Gluten.

    Thank you
    I Knight

  13. Elana,

    I just tried the pancake recipe and thought they were great! I was worried that they might be too dry, but all those eggs and extra moisture from the agave nectar and cream really helped.

    Do you have any suggestions for a maple syrup substitute? I tried agave nectar but it just wasn’t the same!

    • Ali

      Some things I like on my pancakes are apricot preserves, applesauce, strawberry jam, or warmed berries with a tiny bit of honey to sweeten them. Honey syrups with fruit can be quite pleasing!

    • add a bit of maple extract to your agave. it’s fabulous and really a great sub for the real thing.

    • Dave S

      Hi, I know this is a few years past the posting of the comment for others who may be reading…Here’s what I do for syrup substitutes:

      Berry syrups: I buy bags of frozen strawberries, blueberries, and mixed berries (blueberries/raspberries/blackberries). When I need syrup I defrost and put them in my Vitamix (or use another blender or food processor) along with either Truvia, stevia, eryrthritol, or sucrulose (Splenda) to taste. I also put in a tiny bit of xanthan gum (like 1/2 tsp) to thicken it. Xanthan gum is fairly widely available in places like Whole Foods, natural food stores, and some larger supermarkets (Kroger carries it where I live). A bag of it will last you years, lol. I then heat the berry mixture up in the microwave. It is excellent and sugar free.

      I also have gotten maple syrup extract or artificial maple syrup extract along with one or combination of the above sweeteners and also put in some xanthan gum when I mix the extracts with water. I often use more than one of those sweeteners because it helps to eliminate the artificial aftertaste.

  14. Donna

    I just found your site yesterday. I will have to try a variety of your recipes. They sound wonderful!

    I tried the pancakes today but did modify the recipe to suit as I have some hazelnut flour to use up.

    First I cut it into 1/4 as that is to much food at one time for us. Then I substituted 1/4 c. hazelnut meal for part of the almond flour. I also used real maple syrup for the sweetener as I have not tested agave in my body yet. To mix the batter up, (since we don’t have to worry about working the gluten in wheat flour a long time), I just creamed softened butter with the nut flours. It works well. Then I added the eggs, one at a time to incorporate them well. Last I beat in all the other ingredients and baked as directed. They were delicious! I topped them with real maple cream (just whipped spreadable maple syrup).

    Thanks for all the effort you put into this site and the recipes.

    • Joy

      I was excited to make these pancakes yesterday, but since I can’t have eggs, I used the flaxseed substitute. The batter would just bubble up. Any suggestions? I have the batter in the fridge and want to know what I should add to save it. I’m craving gluten-free vegan pancakes! FYI – I used a little coconut milk instead of the dairy in the recipe.

  15. sharon

    I made these this morning with Trader Joe’s almond meal, honey instead of agave nectar, coconut milk instead of cream, used my immersion blender to mix. Took a little longer than flour-based pancakes to cook, but turned out delicious!

  16. Kourtney

    Do you really have to use heavy cream? Could you use 2% milk instead?

  17. Shaina

    I cut the recipe in half to use it for just 2 people. They were delicious! I also used Truvia in place of the agave. I made the batter the night before, minus the baking soda and put it in a tupperware container. In the morning, I added the baking soda, whisked it with a fork and let it sit for about 10 minutes. Then I baked the batter in glass baking pans at 350 for about 12 minutes. We topped them with strawberry syrup I made the day before as well.

  18. Meredith

    Delicious! I used Trader Joes Almond Meal and halved the recipe.
    The pancakes are paper thin like Swedish Pancakes. A huge hit with my whole family.

  19. Maria

    I bought your cookbook last year and absolutely love cooking with the blanched almond flour! So, thanks for doing the work :) Yesterday morning, I woke up with a craving for something hot and smooth, like oatmeal, but I gave up oatmeal some years ago. Cornmeal is a childhood favorite, so I almost stormed into the kitchen to see if I had some cornmeal to prepare (heat up some milk, add cornmeal, sugar, it thickens up, serve and sprinkle with cinnamon- yum). However, I’m not much into corn lately, so I was pretty sure I wasn’t going to find cornmeal in my pantry. And then it hit me that perhaps I should try preparing almondmeal. I heated up a cup of almond milk on the stovetop, added about 1/2 cup of blanched almond flour, whisked frequently until it thickened up, and voila! Served it hot, sprinkled cinnamon and a bit of agave nectar on it, and my craving was satisfied!!! I now have a breakfast favorite. Thank you for inspiring me to think outside of the “common flours” box!

  20. I really like that you use agave nectar and not honey (I don’t like it…). This is a recipe I want to try this Sunday–our normal pancake breakfast day.

  21. Thanks so much for this recipe! We made it yesterday and loved every bite. You can see my additions/adjustments on my blog. I finally found a great gluten free version of the Pancake after 3 years of searching… perhaps we are a bit too picky:)

  22. Jessica Cheek

    I LOVE your site and have benefited so since becoming gluten free…..yesterday….I received the news…we are now to be “EGG FREE”. I’d love more breakfast suggestions without eggs too! Thank you for the ones you have on here. I;m more grieved about not being able to eat eggs than gluten….goodness! But….I will look forward to all of the things we can eat! I know there must still be many options! Thank you! Jessica

  23. Grace

    Have you ever tried cooking with buckwheat flour? My mother was telling me about when she was a kid they always made buckwheat pancakes. She starting looking into it and it’s gluten free and they are also doing studies on it to help with diabeties and PCOS(which is what i have). She said those were the best pancakes she ever had. I thought you were just the person to experiment with something like this.

    I posted this on the forums but didn’t know if you would see it. but here is a buckwheat pancake recipe my mom sent me…

    Gluten Free Buckwheat Pancake Recipe
    •8 ounces buckwheat flour
    •2 tablespoon sugar
    •8 ounces milk
    •2 tablespoons butter or margarine, melted
    •1 teaspoon baking powder
    •1 egg, beaten
    •½ teaspoon salt

    Buckwheat pancakes take a little longer to bake than other pancakes. Wait until small bubbles appear all over the surface before turning them using a wide spatula.
    Pancake batter sometimes thickens the longer it sits. You may need to adjust the batter consistency by adding a little extra milk; if the batter is too thin, add a few tablespoons of flour at a time til the batter is of a pouring consistency.
    A teaspoon of vanilla can be added for extra flavor, if desired.

  24. Don’t know if I’ve mentioned it on here before but these are the world’s greatest pancakes. I substitute the agave with honey. Simply amazing! Thank you.

  25. Just wanted to let you know that I linked to this recipe in my blog about almond meal pancakes. I love this recipe – thanks for sharing all your hard labors with us!


  26. Alissa Dirks

    Hi there.. I found this wonderful site via Facebook and I’m glad to fifnd yet another site that I can try out recipes.. Look forward to trying some stuff out..

    I recently made some Buckwheat pancakes.. I beleive gluten-free.. and added mashed up bananas into the mix.. wonderful tasting..

  27. Gjorgi

    First time making pancakes, and I chose to make them according to this recipe. I don’t have celiac, am not gluten intolerant etc. but I have this stubborn pot belly that just doesn’t want to go away, so my thought is to take a stab at the glycemic level, maybe that would help.
    Pancakes tasted great, but the agave nectar was a real revelation. It is a real delight! I can’t believe that you can have such a treat without the guilt of having too many sweets.
    I made these pancakes according to the recipe found in London’s book. No diary was involved.

  28. Paula

    We had these pancakes for breakfast for the first time today.. They are fabulous!!! By far the best GF pancakes we have ever tried! I had given up on pancakes since we not only have to be gluten free but now totally grain free as well.This recipe will definitely be a regular favorite in our house! The only changes I made since we are dairy free was 1/4 cup of So Delicious Coconut Milk in place of the cream, Spectrum butter flavored shortening in place of butter and a little white vinegar to make them rise a little more.. Thank you so much for all your wonderful recipes.

  29. I just started a low carb diet and missed my pancakes. In searching for a low carb alternative, I found this recipe. I think they are the best pancakes I have ever eaten! However, your recipe makes enough for an army around here as my husband and I only eat one pancake each. So, here is our version to make 2 pancakes:
    1/3 cup almond meal/flour
    1 tablespoon heavy cream
    1-1/2 teaspoons agave nectar
    1 egg
    1 tablespoon butter, melted
    1/2 teaspoon vanilla
    1/8 teaspoon baking soda

    I didn’t have any heavy cream, so I used about 1/8-1/4 cup canned whipped cream instead and left out the agave nectar. Heavenly!
    pinch salt

  30. vicky

    Great recipe, I also like to use buttermilk in my pancakes as it makes them really light and fluffy. I see that you use the agave nectar, what do you think about some of the recent articles about it being just like High Fructose Corn Syrup? Do you suggest an alternative sugar?

  31. Joanne Racey @ members.shaw.ca/jonaire


    Thanks for the wonderful recipes and the beautiful site

    What can i use in place of agave..

  32. Rachia

    I have tried other paleo pancakes and none of them were good but this one was great! Thank you! I have saved the leftover batter in the refrigerator and each morning make a few for breakfast.

  33. Jen

    This recipe is awesome. I had no problems. I used half the recipe and cooked in cast iron- thank you!!! ( I did use a vitamin to blend)

  34. Do I have to use the vanilla and agave nectar? I’m not a fan of sweet pancakes and prefer to let the syrup do the sweetening for me.

  35. Andrea

    Is there a way to substitute liquid stevia for the agave in your recipes without them turning out dry (since we’re removing liquid)? I love your recipes!

  36. Kailey

    Hi there!

    I’ve just found this site after recently finding out I’m gluten intolerant. I was wondering if I could substitute the almond flour for coconut flour instead? It’s all I currently have and I wasn’t sure if I would have to change around the quantities of flour and water, I’m assuming not but I’ve been finding that to be a common thing when going from regular flour over to gluten-free.

    thanks for any help!

  37. Nika

    First of all I would like to thank you for this awesome and superdelicious website me and my family are all in love with it!!! I made waffles instead of pancakes I made batter a little thicker and OMG it was so delicious with agave syrup my 3year old moody eater was impressed and ate 1.5 waffle!!!!! I love the banana bread and paleo bread and soups and muffin recepes basically every sigle thing that I tried to make which is so not complicated even for me cause I am a terrible cook after all….Thank you again! XOXOXO

  38. Susanne

    Today I made your “dollar pancake” and my daughter didn’t like it, because she said it smelt and tasted very eggy. Next I will try this pancake, but only with egg whites or one whole egg and the rest egg whites.
    I love this site. I also made your jam, and we loved it. Thank your for charing.
    Susanne from (living in) Amsterdam LOL

  39. dcakemaker @ dcakemaker.com

    wow! This is a new pancakes recipe for me. But isnt 8 eggs is too much? Just wondering, but I’ll sure to give it a try :9

  40. Stefanie

    Love this recipe! It was so much like regular pancakes. I probably wouldn’t have been able to tell it was GF if someone had just served them to me. Thanks! This one came out so good I’m afraid to try the revised version :)

  41. kelly

    I have been hooked on this site for some time now. I know you speak very highly of HONEYVILLE Almond Flour, and I agree, it is yummy and wonderful. Last time I bought it, about a year ago, it was $25 for a 5 lb bag. I have 6 kids, so that doesn’t last long! Now, the price is $40 for a 5 lb bag! OUCH! That is quite an increase! We can no afford to keep this as a staple with so many children. Do you have another suggestion that might be comparable! I love your recipes using Honeyville,it’s just now I am out, and can’t buy more. I can’t giv eup these yummy recipes!

  42. Jennifer Kilpatrick

    Your web site, thoughts and recipes are inspiration for this partly gluten free family (Daddy likes gluten and dairy!). As I am sure many know, it is challenging enough to cook gluten, dairy and grain free, but to make meals that a whole family enjoy adds a whole new dimension! Our whole family loves the original pancakes and banana bread recipes. My 4 yr old wants the pancakes every morning, so luckily I have a batch mixed up and in the fridge ready to go! I tried your revisited pancakes version, but prefer the original. Once I learned to keep the heat on the lowest setting and leave the pancakes longer than usual before flipping, they come out fluffy, moist and delicious, not to mention healthy too! I use yogourt or coconut milk in place of the heavy cream and throw in a banana. I also halve the recipe and that gives me plenty for a few small pancakes over a few days. Thanks again for sharing!!

  43. Lilly

    Hello Elana, I am excited about having pancakes again and am very new to this type of gluten freen dieting. My first question is since we are using almond flour does that make the cakes low carb? and can we sub salted butter for coconut oil? thx again!!

Leave a Reply

Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top