Gluten-Free Pancakes - Almond Flour Chocolate Chip


Pancakes, anyone? I don't know about you, but our family enjoys experimenting with low-carb cooking. In addition, I'm now gluten free, also. Celiac disease runs in my family. And after recently experiencing some rather suspicious symptoms upon reintroducing gluten to my diet, I decided I was better off finding alternatives. No one wants to give up their favorite foods, though. For all of you maple syrup lovers out there, here's a gluten-free pancake recipe to along with all that yummy stickiness.

Many of the gluten-free options on the market are simply empty calories, which offer few advantages over their gluten counterparts, minus the gluten. They also contain thickeners, which for some, can be irritating to the gut. In contrast, these gluten-free pancakes are both nourishing and filling.

I found a simple recipe that only has three ingredients: blanched almond flour, eggs, and water. To bring out the almond flavor and to spice things up a bit, I added a pinch or two of sea salt and some chocolate chips. My family loves these gluten-free pancakes. Of course, they're extra delicious with butter and a touch of real maple syrup! And the texture resembles that of old fashioned corn cakes.

It's important to use ground blanched almond flour as regular almond flour, which is really considered to be almond meal, will yield different results.

(This recipe is an adaptation from a wonderful website , which has a wealth of information on health, beauty, and so much more. I'm not affiliated with or compensated by the owner of  the website.)

Gluten-Free Pancakes with almond flour and chocolate chips

1.5 cups blanched almond flour

3/4 cups water or milk

3 eggs

Pancake Tossing, by Firkin,
Pancake Tossing, by Firkin,

1/4 teaspoon salt

1/4 cup chocolate chips

coconut oil ( for greasing skillet)

Mix all ingredients in a large bowl, adding chocolate chips at the end. I simply used a whisk, instead of a food processor, to save on dirty dishes and time. Grease a skillet with coconut oil and heat on low to medium heat. Using a ladle or small measuring cup, drop pancake batter into the skillet. I manged to cook about 3 pancakes at a time. When the pancakes have bubbles on the top, flip and cook for a minute or two on the other side. Enjoy.

*I used refined coconut oil as it doesn't have a coconut flavor and is suggested for medium to high heat cooking.

*Honeyville Farms Blanched Almond Flour Super Fine is a wonderful option for the almond flour.

*Additional sizes and quantities of listed ingredients are available to meet your individual needs and budget. Snoop around online for the best value!

Now, I want to hear from you. Do you have a gluten-free pancake recipe to share? Did you try this recipe, and if so, would you suggest any changes?

Blessings to all,


*Any recipes or links to recipes are considered to be for personal and informational use only and not nutritional or medical advice. Always consult health professionals for matters of health and well being.

Last update August 16, 2016