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3.67 from 3 votes

The Best Gluten-Free Pancakes

Makes 18-20
Author: Brittany Williams instantloss.com


  • 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


  • 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.


Optional: 100% pure maple syrup and organic peanut butter