Almond Flour Pancakes (Paleo)

Grain-free, gluten-free refined sugar-free pancakes made with almond flour. This easy and delicious paleo pancake recipe is sure to please the whole family!

Almond Flour Pancakes | Grain-free, gluten-free, sugar-free, dairy-free pancakes for a protein-packed healthful breakfast | #healthy #glutenfree #paleo #primal

There are some things my wood chucking, metal wielding, mechanically inclined hunter man of a companion doesn’t understand…

Like why I think it’s hilarious I’ve nicknamed my gym shoes Jimmy Choos (get it? Gym-y shoes? Jimmy Choos? The irony? buh dum ching).

…Or the fact that coffee is not coffee at all without frothy milk – it is, in fact, battery acid.

He has warmed up to the concept of the beauty of perfectly painted finger nails and toenails, but is still difficult to convince when it comes to specific color or design decisions (ahem – neon green, paper white, or anything polka dotted or patterned in any way).

BUT, there are vital things the man in my life space does understand with flying colors, and the importance – nay, the necessity – for pancakes each and every Saturday morning is one of them.

Almond flour pancakes are my JAM! They’re packed with protein, are as clean as a whistle, and make you feel oh-so pleasantly full – the kind of full that jazzes you up to go on a 60-mile bike ride, not the kind of full that makes you want to take a siesta at 10:30am.

Notes about this recipe:

  • Since these pancakes are made from a nut meal, the flavor and texture are both nutty, so aren’t quite as soft as a pancake made with all-purpose flour. I made a note in the recipe that you can add a couple tablespoons of tapioca flour if you’d like. While you don’t have to use tapioca flour to make this recipe work, it does help bind the pancakes and also makes them a bit lighter and fluffier. For those of you who have trouble getting the pancakes to flip without breaking, I’d recommend adding tapioca flour. It isn’t a necessary ingredient but does step up the pancake game just a bit. Tapioca flour is still considered paleo-friendly, so if you follow a grain-free, paleo or primal diet, it doesn’t pose a problem.
  • You can substitute the almond flour for hazelnut flour with a 1:1 ratio if you’d like.
  • If your pancake batter is very watery, add more almond flour until it thickens. Various brand have different grinds of almond meals/flours, which may result in various consistencies. If you make this recipe using a meal/flour that is not this exact brand, you may end up with varied results. You can also use a small amount (1 teaspoon to 1 tablespoon) of coconut flour to help thicken the batter as well.
  • I made pomegranate syrup to go on top of these stud muffins by simply reducing pomegranate juice on the stove. You can serve these pancakes however you’d like – with pure maple syrup, honey, almond butter, fresh fruit, etc.

Almond Flour Pancakes | Grain-free, gluten-free, sugar-free, dairy-free pancakes for a protein-packed healthful breakfast | #healthy #glutenfree #paleo #primal

Kitchen Tools

I used the following kitchen tools to prepare this recipe:

Almond Flour Pancakes | Grain-free, gluten-free, sugar-free, dairy-free pancakes for a protein-packed healthful breakfast | #healthy #glutenfree #paleo #primal

Almond Flour Pancakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 9 delicious pancakes
Author: Julia


For the Pomegranate Syrup

  • 16 ounces 100% pure pomegranate juice 1 bottle, such as POM wonderful


  1. In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
  2. Add the almond flour, salt and baking powder And mix until smooth.
  3. Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
  4. Measure out a scant ¼ cup of batter and pour into the skillet.
  5. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes.
  6. Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.

To Make the Pomegranate Syrup

  1. Pour pomegranate juice into a small sauce pan, heat over medium-high and bring to a gentle boil.
  2. Reduce heat around medium, allowing the juice to bubble, but not get out of control (you'll know the temperature is too hot if juice begins splattering out of the saucepan, in which case reduce the heat to a more manageable boil). It will take some time to reduce (it took mine about 10 minutes) Remove from heat, allow it to cool slightly and serve on top of almond flour pancakes.
  3. Careful not to allow the juice to reduce too much because it will turn very thick and stringy if you let it go for too long.

Recipe Notes

*While you don't have to use tapioca flour to make this recipe work, it does help bind the pancakes and also makes them a bit lighter and fluffier. It isn't a necessary ingredient but does step up the pancake game just a bit 🙂 If your batter is very watery, add more almond flour until it thickens. You can also use a small about (1 teaspoon to 1 tablespoon) of coconut flour to help thicken the batter as well.

More Gluten-Free Pancake Recipes:


Almond Flour Pancakes | gluten-free, grain-free, and paleo! | #healthy #breakfast #recipe


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  1. Abby

    ohh they look so light and fluffy. and hello pom syrup! where has that been all my life? I’m really digging this project 🙂

  2. Beth

    My family loves Bob’s Red Mill products – we are loyal organic corn meal and grits/polenta customers. Haven’t ever tried the almond flours or nut meals, but would love to do so with your recipe!

  3. Alice

    I’ve never tried almond flour but as a college athlete I am always looking for healthier options to classics like pancakes. I love the fact I can enjoy pancakes but be getting in protein from the almonds. Thank you for posting this, can’t wait to try it!

  4. Hannah

    I LOVE almond flour. My absolute favorite flour to bake with. I’ve been gluten free for two years now, and have experimented with lots of different fantastic Bob’s flours — almond is definitely still my favorite!

  5. Tiffany M

    I so want to try this flour! I haven’t bought any yet because of the price, but I probably will anyways!

  6. Athena Ettlinger

    I LOVE Bob’s Red Mill almond flour! I use it to make grain-free chocolate chip cookies all the time! Thanks for the opportunity!

  7. Beth Johnson

    Those look wonderful. Printing now, I’ll tape it to the cabinet so I don’t forget to fix them for breakfast!!! I think I have just enough almond flour left!

  8. Amber Stevens

    These pancakes sound amazing! I haven’t used almond flour, but since recently being diagnosed with a gluten allergy, I’m sure it will become a staple around my home. Thanks for the recipe!

  9. Linda S.

    I’ve been meaning to try using almond flour to make a cake, but hadn’t thought of using it in pancakes; what a great idea.

  10. Tony Brake

    I’m not a big fan of pancakes, but the sight of these makes my mouth water! … and, as a cyclist, I would love to give them a try as a pre-ride meal. They do sound like they would provide a great fuel-up for a nice, long ride.

  11. Julie

    Hot dog! I was hoping for almond meal pancakes this week. Seriously. I have been cautiously trying almond meal recipes (I don’t want to waste it, you know), but for whatever reason, have been scared to use it for pancakes. Maybe it’s my pancake obsession thing (I told you about last week). Maybe it’s because almond meal is expensive. Whatever the reason is, it’s not a reason anymore because these look wonderful! I will ask about how many this recipe makes, because my husband eats like he’s 16 and coming in from baling hay. Do I need to double the recipe or will this be enough for both of us? Thanks for the recipe, and have a fabulous weekend. (Wouldn’t you know. I get a multiplication problem at the end of the week. So sad for me.)

    1. Julia Post author

      I can be the same way about almond meal – it’s suuuuper expensive! But definitely worth it and it makes coming up with great recipes a fun challenge. I can understand being hesitant about new pancakes recipes especially when you’ve had such great recipes using wheat flour…it’s tough to beat a good ol fashioned fluffy pancake with maple syrup!!

      The recipe should be enough for the two of you. It makes 9 pancakes (albeit small pancakes) and 3 of them fill me up. When I make them for my boyfriend and I, we have leftovers (although he does tend to have eggs and bacon with the pancakes)…I’d say you should be fine with one batch and you can always add some chopped banana or apple to go on top 🙂 You have a great weekend, too, Julie!!

  12. Deb

    I just used almond flour in a tart crust but had not thought about pancakes. (Oh my, how about waffles? I digress….) The pairing of almonds and pomegranate sounds like quite an amazing breakfast, well done!

  13. Summer

    Pancakes as my favorite weekend food, and I have missed them dearly since going paleo. I have organic berries in my freezer, now I just need that almond flour!

  14. Allison Hasch

    Since my husband went paleo, we have really missed pancakes! I just started experimenting with almond flour, so I am really excited to try this recipe out tomorrow! Thanks!

  15. Terri

    I make almond flour pancakes every weekend. Add ground flaxseed, bananas, walnuts…yum. My husband gets up at 3:30 am weekdays for work and he has asked me to make him the almond flour pancakes. I have celiac and have to eat gluten free but he just loves eating all the things I make with Bobs Red Mill almond flour.

  16. Marie

    I can’t wait to try these! I only just recently purchased a package of Almond Flour (yes, Bob’s Red Mill, it was) from our local Kardish Natural Foods store.

    I would LOVE to know how to turn these more crepe-like, since I prefer rolled thin-cakes. My son and hubby will eat them either way.

  17. Doll

    I love almond flour! You can use it for so many things… It make a crispy coating on chicken fingers when baked and the kids love them more than store bought ones!!

  18. vicki

    I didn’t even know there was almond flour! I looked at the recipe because of the pomgrante syrup. The pancakes sound delicious too!

  19. Jenny

    These look AMAZING! Cannot wait to try the recipe. Just goes to show that gluten-free doesn’t have to be boring. 🙂

  20. Sarah

    I definitely want to try making these–on the griddle, and maybe in the waffle maker? Either way, they look tasty!

  21. Carmen

    Looking forward to trying these and hoping I can find some Bob’s Red Mill almond flour in town. The Hubs and I have been eating wheat-free for about six months and we feel great! Thanks for sharing the recipe :-).

  22. Tiffany S.

    I love all of the Bob’s Red Mill flours. Being a type 1 diabetic, I have to watch my carb intake, so the different flours offered are great for us! Can’t wait to try out these almond flour pancakes!

  23. DessertForTwo

    These look so great and so easy! Hah, you keep that man of yours in check! There are special rules when dating a food blogger. We should write a book, no? How to Survive Dating a Food Blogger. It would have tips & tricks for assisting with photo shoots, and notes on how to not complain when every meal is served cold because you photographed it while hot.

  24. Ttrockwood

    What a great recipe! Sounds like a smart man in your life… The pomegranate syrup is brilliant

    1. Julia Post author

      Hi Joanne! You can absolutely make the pancakes with regular milk. You can also make them with coconut milk or even water. The first time I made this recipe, I made it with water and the batter comes out a little thinner but the pancakes remain light and fluffy. Let me know if you try them!!

  25. Erica

    These look amazing! I just found out I can’t eat gluten, and still being able to eat pancakes is a HUGE relief!

  26. Brek

    I think the comments in your blog are just as fantastic as the food- I laugh out loud every time. Battery acid coffee? Totally understood.

    I’ve been looking for ways to boost the protein in my breakfast… this looks amazing! Thanks for the recipe! (And crossing my fingers they’ll turn out half as well as yours look…)

  27. Sue H

    Would love to win the flour since my pancakes never have looked that good! I’m willing to try it.

  28. Christine

    I am just into my 2nd week of wheat free, I cannot wait to pick up almond flour and make these! Thanks =)

  29. Kim Catapano

    Mmmmm, those pancakes look delicious!!! & the flavor combination of the almond flour and the pomegranate syrup sounds wonderful 😀

  30. Gwen

    I’ve been craving pancakes lately. I can’t wait to try this recipe. Anything I’ve made with almond flour so far has been great so I’m sure these will be also!

  31. Bella Almaleh

    Love your gluten free products. I wrote a long post and it just disappeared. Oh we’ll. next time. Just to put it in two words my 4 year old can now enjoy the life of a gluten free kid without limitation and with :))))))) Sunday morning pancakes. It took time and learning curve but after discovering your products gluten free life does not terrify us any longer. It was a challenge but now we are in the wright path. I can again enjoy my son’s smile when he wakes up and says I want pancake – i van say – yes you can have pancake. Instead of having to come up with excuses and little white lies why he can’t have any. Thank you. Signed friend for life.

    1. Julia Post author

      It’s naturally sweet because almond flour and almond milk give it a natural sweetness, but you can definitely add sugar/honey/agave. I usually put most of the sweetness on top 🙂

  32. Donna H

    I only bake with either almond flour or coconut flour any more because of the health benefits…. Try it, you’ll like it!! And Bob’s Red Mill is the best!!!!

  33. :D

    Pancake turned out great and tasted good. I was expecting a smooth texture pancake, but mine had a mealy nutty texture. I enjoyed the pancake though. reduced the salt to 1/4 tsp., added 1 Tbsp. organic cane sugar and used fresh unsweetened coconut milk. I had to cook ithe pancakes on med,-high heat (6.5 on induction rooftop) 4 mins. on 1st side , 2 mins. on 2nd side. I will be making these again.

    The pomegranate syrup did not work out though. I cooked it for almost 45 mins.. and end up with a little less than 2/3 cup. Syrup got thicker, but not thick enough to use as pancake syrup. Not sure why so we used maple syrup instead.

    1. Julia Post author

      Thanks so much for the feedback! I always wonder what people’s experiences are with my recipes and it is a huge help to hear how they work out for other people. You’re the second person to tell me the pomegranate syrup didn’t work out…I’m definitely sorry to hear it was a flop! I had to boil mine pretty much the entire time I was making pancakes, but 45 minutes seems like a lot longer than it took for mine to thicken. I’ll have to revisit this and re-post accurate instructions. Thanks again and enjoy the rest of your weekend! 🙂

      1. :D

        Thanks Julia for replying to my comments. I enjoyed the almond flour panckae so much that I wanted to try it as a waffle. Just to let you know, it works out great as waffle. My husband did not like the nutty graininess texture in the pancake, so this morning I decided to be adventurous to make waffles and it worked. I do let the batter sit for 30 minutes to thicken up and it makes five 4-inch waffles. I would recommend reducing the salt to 1/4 teaspoon (unless you are using kosher – you need to specify) because 1/2 teaspoon is quite too much. My husband ate three waffles this morning with maple syrup. He liked it as a waffle more than a pancake. I love it both ways. Thanks for your pancake recipes you’ve been posting. I can’t wait to try the other pancakes you have been posting.

        1. Julia Post author

          This is great to know! My mom loves waffles (prefers them over pancakes) and is starting to try more gluten free recipes. I’ll let her know to try this one as a waffle. I noted the change to 1/4 teaspoon of salt – I tend to over-salt so I’m glad you made mention of this. Let me know what other recipes you try! Thanks so much again! 🙂

    1. Julia Post author

      Annie, I’m so glad you made them! You can post any of my recipes any time, lady! Thanks so much for letting me know and for the wonderful review! Headed to your site now to check it out!! 🙂

  34. Tami

    I’m sure it doesn’t take long to make the batter, but can it be made ahead of time? Say in the afternoon for the next morning and refrigerated overnight?

    My reason: I REALLY want to try them now, but it’s 3pm where I am and I really don’t want to cook a whole batch now…I might eat them all myself! Or should I make them all and then warm the cooked pancakes in the morning? Can’t wait to try them! 😛

    1. Julia Post author

      Hey Tami! Yup, you can definitely make the batter ahead of time! In fact, for the most recent batch, I made half of it off the bat and the other half 12 hours later. I bet you could save it for up to 24 hours in the refer but I don’t think I’d go beyond that just cause I haven’t tried saving it for longer than that before. Hope you enjoy!! 🙂

    2. Tami

      Ok, so I tried to cut the batch in half and it was extremely runny and couldn’t turn them after the first side. Maybe I’ll try a full batch b/c they were delish (if not pretty) and cutting everything in half may just make the ratios off a bit.

      1. Julia Post author

        Hmmm…I’ve never tried halving the batch but the batter for the full batch is pretty runny…the key is cooking it for quite a while over medium heat…they definitely take longer than regular pancakes. Next time you make them, try cooking them longer and if the batter is still too runny, add another 1/4 cup of almond flour. Glad you gave the recipe a go and thanks for letting me know how it turned out!! 🙂

  35. Meredith Braaten

    Your recipe calls fro 1-3/4 c. almond flour. Does that mean “to” or “and”? 1 to 3/4 cup OR 1 and 3/4 cup???

    1. Julia Post author

      Great question, Meredith! It means 1 and 3/4 cup (1.75 cups) of almond flour. Let me know if you try them!

  36. Ang

    Were your pancakes fluffy inside? Or at least dry? I made your recipe as my first attempt at almond flour pancakes. I measured everything exactly as above, but the mix was very runny and made far flatter pancakes than your picture. Additionally, the inside was very wet and had a strange eggy texture, similar to quiche. Any idea what went wrong? I tried cooking longer, including making smaller pancakes and then attempted turning down the heat to allow additional cook time without burning the outside. Neither option made a difference.

    1. Julia Post author

      Hi Ang,

      I’m sorry to hear the pancakes didn’t turn out! I can definitely help out for your future almond flour endeavors. If the batter was too runny, you could add additional almond meal until it thickens up to your liking. The texture of almond meal pancakes is definitely different from a standard wheat flour pancake, but I’ve never experienced an “eggy” texture with this recipe. If the texture is bothersome to you, try using only one egg…this will also remove some of the liquid, so the batter will be thicker.

      Have you checked the expiration date on the baking powder you used? Often times people forget how long their baking powder/soda has been in the cupboard. Also, what brand of almond meal did you use because this may play into it as well. Again, I’m sorry to hear the pancakes didn’t work for you – definitely try them again and remember they take much longer to cook than regular pancakes and are more delicate. Once you get the hang of them, these pancakes are absolutely wonderful! Hope you enjoy the rest of your weekend! 🙂 – Julia

  37. Jennifer

    I’ve tried numerous alternative flour pancakes over the past few years, and this has been the best by far … closest to “Real” pancakes and the kids were none the wiser. Thanks!

    1. Julia Post author

      Hi Brandi! Thanks for your interest. I’m sorry, I don’t have the nutrition facts for the pancakes. If I had to guess, I would say they’re higher in calories than regular pancakes, but contain a ton of protein and are also lower in sugar than wheat flour pancakes. Let me know if you try them!

      1. Julie

        I have these in My Fitness Pal (we are now on a forever diet, so I enter everything I make for the calorie/nutrition content). Figuring on 9 pancakes, each pancake has 146 calories, 6 carbs, 12 fat, 6 protein, 26 potassium, and 120 sodium. Hope that helps!

  38. Christi

    Just tried these. AWESOME! We have just started going gluten-free/paleo and I fixed my husband these for his Father’s Day breakfast. We LOVED them. He is thrilled, now can’t wait and try your other recipes. Thanks

  39. Diane

    Hi! I just tried this recipe. Hmmmm. Yes, they are a good way to eat butter and syrup. They don’t have the texture of wheat pancakes. They’re more how I’ve always imagined polenta would taste/feel like. (Allergic to corn, so I’ll never know!) I’d like to call these Almond Johnnycakes. 🙂 Thanks for the recipe!

    1. Julia Post author

      You most certainly can! That sounds delicious! I’m about to make pancakes this morning, myself and I have a can of coconut milk ready to go. Let me know how they turn out. 🙂

  40. Omi Leti

    i just tried the almond pancakes. It’s a different texture from what I’m use to, but they tasted great.

  41. Kendra at New Life on a Homestead

    Made these this morning for my kiddos and we all agree they are FANTASTIC!! I love that the ingredients are so simple and they’re so easy to make. Thank you for sharing! We’ll be making many more almond flour pancakes in the future.

    1. Julia Post author

      Wahooo!! These are by far my favorite pancakes – as you mentioned, they’re so easy, kid-friendly, and they’re healthy to boot! I’m so happy you’ll be making them again, and thank you so much for your sweet note 😀

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  43. Rochelle R.

    I have a question . I made these this morning for the first time . ( EXCELLENT I MUST SAY ). My question is , I could only eat 3 small pancakes . They are very rich & filling , so . . . can I store the rest of the batter in the fridge overnight & just use it again tomorrow ? I don’t want to have to throw it all away .

    1. Julia Post author

      Right on, I’m happy to hear you made and enjoyed them! I would recommend cooking all of the batter and reheating the pancakes later on the stove top, as opposed to refrigerating the batter. You can also freeze the pancakes. 🙂 Let me know if you have any other questions!

  44. Marita

    I just bought Bob’s Red Mill Almond flour today and boy oh boy is it expensive!!! Can’t wait to try this recipe, will get back to you when I do!

    1. Julia Post author

      Looking forward to hearing how you like the pancakes 🙂 Yup, it’s pricier than regular flour but I absolutely love it.#ProTip: Amazon has great deals on BRM almond flour, especially if you buy it in bulk 😉

  45. Judi

    I recently went wheat-free but miss my pancakes! I am anxious to try this recipe with Bob’s Red Mill almond flour!

  46. Sam

    This was my first time using almond flour/meal. They were alright. My four year old enjoyed them. He’s never met a pancake he didn’t like.

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  48. Sally Hudson

    i love this recipe because it is made up for ordinary ingredients that do not require running to the store ( ok, maybe for the almond flour) or searching on line for something you can’t pronounce, let alone spell! Thank you so much. They were absolutely delicious.

  49. Jessica

    These turned out too thick and mushy in the middle. Hopefully when I add more almond milk they turn out better…

    1. Julia Post author

      It sounds like you needed to cook them a bit longer. Almond flour pancakes take a few extra minutes of cook time than regular pancakes. The texture of almond flour is definitely different from a standard pancake. If you can eat grains, using gluten-free all-purpose flour will get you a texture that mimics regular pancakes. Hope this helps. 🙂

  50. Mariane cuisine

    I literally saw a recipe for the same thing 2 minutes ago and your pancakes look soooo good. I;m to start off a blog and this might help me get more viewers to share what I love doing : cooking !!!!

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  52. Gemma

    These were an absolute flop & I’m a bit annoyed that I’ve had to waste food. The batter was way too thin & the pancakes just spread & wouldn’t flip.

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  54. Alix

    Mine were extremely crumbly and fell apart more and more each time I touched them. I am a diary and gluten free baker and don’t usually struggle with recipes like this. The flavor was there, but the texture of mine looked the absolute opposite of all your photos…. I know I beat my eggs well, and I sifted my flour and made sure there were no lumps, but it still turned out really grainy and lumpy.

    1. Alix

      I am going to try again because the flavor was amazing, but I just cannot figure out what went wrong for me!

      1. Julia Post author

        Hi Alix, I’m sorry the pancakes didn’t work out! Since they fell apart, my suggestion would be to add some additional flour to help hold them together. Tapioca flour is my favorite for binding together grain-free pancakes, or if you’re okay with using rice flour or oat flour, those are great options, too. Of course, you can add more almond flour and that should work like a charm as well. In any case, I find grain-free pancakes to be more delicate than regular pancakes, but they should still stay together. Hope the next batch works better!

      2. VickieB

        You might try a “super-fine” grind almond flour. I use Bob’s Red Mill for muffins, but Honeyville grains super-fine for other baking. There are other fine grind almond flours on the market that work well, too. Don’t forget the tapioca flour. That’s what makes this recipe stand out above other almond flour pancakes. It helps to bind the almond flour and hold the pancakes together. I just throw all of the ingredients into the vitamix and, voilà!

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  62. Royal

    ABSOLUTELY AMAZING!!! We made these today for the first time after trying many many other Gluten Free recipes. The others were mostly heavy, sticky, goopy and blah.

    These pancakes are the lightest, tastiest and most amazing pancakes we have ever had!!! They were so light they almost dissolved on your tongue! We didn’t use the Tapioca Starch as we can’t have starch in addition to Gluten.

    Thanks so much for this recipe!!! In one day they have become our go-to recipe for our traditional Sunday morning Blueberry Pancakes!

    LOVE THEM!!!!

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  67. Shae

    Just a quick comment to say thank you. This recipe has been a staple for me over the past four years. It’s what I make whenever we want a treat for breakfast. Today I made it for the first time with the tapioca flour added. Very nice!

    1. Julia Post author

      I’m so happy to hear it, Shae!! Thanks so much for taking the time to let me know! And I’m so happy you like the version with tapioca flour as well! Have a great weekend! 🙂

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