Gluten Free Almond Pancakes


Almond Pancakes

A gluten free pancake mix, perfect for Sunday mornings!
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: Australian
Keyword: dairy free, gluten free, grain free, vegetarian
Servings: 3 serves
Calories: 495kcal
Author: Kelly Orr


  • Whisk
  • Measuring cups
  • Pan or skillet



  • 1 cup almond flour
  • 1 tsp baking powder
  • 2 eggs
  • 1 tbsp Monk Fruit sweetener
  • 1/3 cup unsweetened almond milk
  • 2 tbsps coconut oil (softened)
  • 1/2 tsp cinnamon
  • 1/8 tsp sea salt


  • 3 tbsps almond butter
  • 3 tbsps almonds (roughly chopped)


  • In a medium-sized bowl, whisk together the almond flour, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon and sea salt.
  • Heat a greased skillet over medium-low heat. Pour the batter into the skillet, no more than 1/4 cup at a time. Cook each side for 3 to 4 minutes or until browned.
  • Divide the pancakes onto plates and top with almond butter and almonds. Enjoy!


Refrigerate cooked pancakes in an airtight container for up to three days. Reheat in a toaster for easy leftovers.
Serving Size
One serving equals approximately 2 to 3 small pancakes.
Additional Toppings
Top with berries and/or maple syrup.
No Monk Fruit Sweetener?
Omit or use coconut sugar and adjust accordingly for flavour.