The Best Gluten-Free Pancakes
These fluffy little gluten-free pancakes are a delight for your tummy and your mouth!
The almond flour makes them soft, the cassava gives them that perfect golden crisp outside edge, and the oats provide that perfect hearty bite. Serve with 100% pure maple syrup and a little drizzle of your favorite nut butter of choice! An added dollop of coconut whipped cream will take this ten star dish straight to eleven!
Just because you’re eating well doesn’t mean you can’t continue to enjoy your favorite meals! Saturday morning pancakes have always been and will always be a Williams family tradition, even if mom and dad are working on their figure.
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Your pancakes should be delicious especially if they’re gluten-free. Tag me on Instagram or Facebook (@instantloss) if you make them! I love seeing your creations!
For more healthy breakfast recipes, click here!
Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.
Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.
The Best Gluten-Free Pancakes
Ingredients
- 6 large eggs
- 1 cup tightly packed superfine blanched almond flour
- 1/2 cup old fashioned oats
- 1/2 cup cassava flour
- 3/4 cup almond milk
- 2 tablespoons raw honey
- 2 teaspoons baking soda
- 2 teaspoons pure vanilla extract
- 1 teaspoon fine sea salt
- 1/2 cup dairy-free mini chocolate chips
- cooking spray or butter
Instructions
- Preheat a cast iron skillet or an electrical griddle on medium-low heat.
- Put eggs in a high powered blender, like the Vitamix, and blend on high until frothy. (About 15 seconds). Add all other ingredients to blender and process on high until mixture forms a batter.
- Use cooking spray or butter to grease your pan or griddle and using a 1/4 measuring cup spoon batter onto your preheated surface. Smoothing it out with the back of the cup to make a perfect circle and sprinkle with chocolate chips.
- Cook pancakes for 3 minutes on each side or until cooked through and lightly browned. Almond flour gets dark much more quickly than regular flour so watch closely and adjust your heat accordingly.
- Serve topped with your favorite 100% pure maple syrup and peanut butter.
These pancakes really are the best I’m new to instant loss and these pancakes were the best ever you will never miss that awful box mix stuff again
Looks amazing, how many pancakes does the recipe make?
Also, can extras be frozen?
Hello Carole,
This recipe makes 18-20 pancakes and yes the extra pancakes can be frozen.
Brittany,
What would be a good substitute for the Cassava Flour?
Tapioca Starch is a great substitute.
Really enjoyed these. I’ve made a few breakfast foods from the cookbooks and website and these are my families favorite! No egg taste, just pure delish.
I’m having a hard time finding dairy free chocolate chips that don’t have a lot of added sugar. What kind of chocolate chips do you use?
Hello Laydeela,
Thank you so much for reaching out! Personally I love the Enjoy Life Dairy Free Chocolate Chips. They can be found here https://amzn.to/33bSFFf.
Lilly’s
Absolutely delicious! So fun for kids too with the chocolate chips.
These look delicious! I cannot have eggs, what do you suggest for a substitute?
Hi April,
You can try flax egg, I haven’t tried it as a substitute but it should work.
Wishing you all the best!
Sooo I made the recipe with alternatives based on what I had on hand but nothing that would compromise the recipe’s success. And it tasted like baking soda 🥴 crepes. I will stick to your buckwheat waffle recipe which I loooove.
Unfortunately substituting ingredients when it comes to baking and alternative flours can be tricky. It’s always best to check with the recipe developer on subs. I hope you try again with the correct ingredients because these really are top notch!🧡🧡
What can I substitute the eggs with?