While trying many of the grain free pancake ideas out there, I discovered that many pancake recipes are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a recipe that was like the Aunt Jemima® pancakes I grew up with: delicious and fluffy. After much experimentation with recipes and reading forum comments, I finally put together something reminiscent of childhood quality pancakes. Top with maple syrup and fresh fruit.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).

    Advertisement
  • Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.

  • Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Note:

For a fun twist, add the pancake batter to a frosting bag and use to create shapes, letters, or designs for pancakes.

Nutrition Facts

57 calories; protein 2.6g 5% DV; carbohydrates 6.6g 2% DV; fat 2g 3% DV; cholesterol 46.5mg 16% DV; sodium 228.6mg 9% DV. Full Nutrition
Advertisement

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2015
Very good gluten free pancakes, better than any mix I've tried. I used agave syrup instead of honey and milk instead of water. Since there is sugar in the batter I recommend cooking then at a lower temperature, medium low setting, to avoid burning them. Read More
(33)

Most helpful critical review

Rating: 1 stars
05/24/2016
I subbed the honey with pure maple syrup and used egg replacer for the eggs. First of all they burned because the heat was too high. Secondly the taste was not very good. If you are gluten-free and vegan like me you should try the recipe for "Gluten-free waffles" here on Allrecipes. I have made them several times and subbed out the milk with almond milk the eggs with egg replacer and used applesauce in place of the oil. They are amazing! I know it says waffles but you can make pancakes as well. Read More
(4)
104 Ratings
  • 5 star values: 64
  • 4 star values: 26
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 7
Rating: 5 stars
07/12/2015
Very good gluten free pancakes, better than any mix I've tried. I used agave syrup instead of honey and milk instead of water. Since there is sugar in the batter I recommend cooking then at a lower temperature, medium low setting, to avoid burning them. Read More
(33)
Rating: 5 stars
09/26/2016
One of the best gluten free pancake recipes I've made. I used 2 whole eggs and 1/4 cup of almond milk instead of water. Also cooked them on lower heat and made smaller pancakes for easy flipping. Next time I'll double the recipe! Read More
(21)
Rating: 4 stars
06/29/2016
With a few changes, these are wonderful, grain free pancakes. My changes: 2 whole eggs, 1/4 cup yogurt. 1 TB Butter, and 1TB coconut oil melted. Cook at 350 F - 375 too high. I served with bananas & whip cream. So yummy, does not need syrup. Makes 4 pancakes enough for 2 persons with the addition of a fried egg and bacon. Recipe is a keeper. Read More
(19)
Advertisement
Rating: 4 stars
10/18/2015
These pancakes are delicate in flavour and bite but have a sturdy enough texture to hold up to syrup. I think the temperature recommended here is too high because my first batch almost burned outside yet undone on the inside. Turning down the heat helped get a crisp outside and a soft inside. I used agave and flax seed milk instead of honey and water. I only needed about 3 Tbsp of liquid. To get a fluffy pancake don't let the batter get too thin so add your liquid Tbsp by Tbsp to control the consistency better. Thank you Craig for the recipe. Read More
(8)
Rating: 5 stars
01/01/2017
This is the easiest Paleo pancake recipe and it is delicious! I added a little more water than 1/4 c. to get the right consistency. I also added fresh blueberries to the batter! This recipe makes four smaller sized pancakes. Double the recipe for bigger sized pancakes. Read More
(5)
Rating: 1 stars
05/24/2016
I subbed the honey with pure maple syrup and used egg replacer for the eggs. First of all they burned because the heat was too high. Secondly the taste was not very good. If you are gluten-free and vegan like me you should try the recipe for "Gluten-free waffles" here on Allrecipes. I have made them several times and subbed out the milk with almond milk the eggs with egg replacer and used applesauce in place of the oil. They are amazing! I know it says waffles but you can make pancakes as well. Read More
(4)
Advertisement
Rating: 5 stars
06/21/2017
Quick easy and delicious! I took other's advice and substituted 2 eggs agave and almond milk. Definitely keep the burners on low. If you make regular size-pancakes this yielded 6 perfectly. Read More
(3)
Rating: 4 stars
01/01/2017
Delicious! Only change was subbing milk for liquid. Next time may use almond extract for the vanilla. Read More
(3)
Rating: 1 stars
03/07/2017
These are the worst gloppy mess I've ever seen. Don't waste your time Read More
(2)
Advertisement