If you’re looking for the best AND easiest gluten-free pancake recipe in the world… Today is your lucky day!

This simple combo of almond meal (almond flour), egg and milk is the go-to pancake recipe in our house for weekend breakfasts.

And we don’t have to avoid gluten.

We just love them because they’re more delicious and way more satisfying than regular flour based pancakes.

I also love that there aren’t any lumps!

Serve with your usual fave pancake toppings.

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Gluten-Free Pancakes (3+ Ingredients)

Total Time 20

Servings pancakes

Ingredients

50 g almond meal (almond flour)
1 egg
70 g milk or water

PLUS ingredient

your fave pancake toppings

Metric - US Customary

Instructions

In a medium jug, weigh out the almond meal, egg and milk. Whisk until the mixture is mostly smooth.
Heat a small (20 cm / 8in) frying pan on a medium high heat. When it’s hot add a splash of oil and then carefully use a bunched up piece of paper towel to wipe out most of the oil leaving a thin layer.
Pour about 1/2 of the mixture into the pan and tilt the pan quickly in a circular motion so the batter covers the base of the pan.
Cook the first side for 1-2 minutes.
When the mixture is looking set on top and no longer wet, use a spatula to gently lift the side of the pancake. Slide the spatula under and flip over the pancake. If the pancake is stuck just remove from the heat and allow to cool and release for a few minutes before trying again.
Return to the heat and cook on the second side for 20-30 seconds or until just browned.
Tip the cooked pancake on a clean plate and repeat with oil and the remaining batter until you have 2 pancakes.
Serve warm with your choice of pancake accompaniments.

Variations & Substitutions

topping ideas – berries & yogurt, salted caramel ice cream, maple syrup, nutella, jam or brown sugar. You can also turn them into savory wraps to use anywhere you’d normally use pita, tortillas or other wraps.

more economical – use a combo of almond flour and regular flour (I like 70:30 but 50:50 is good too) or you can use 100% regular flour – you might need to add more liquid to get a pouring consistency.

dairy-free – use plant based milk or water.

egg-free – try it with your fave egg replacer but it might end up quite fragile.

more substantial (carb lovers) – get creative with you toppings!

more substantial (low carb) – try the savory options with bacon and avocado or feta.

more fancy / for entertaining – serve multiple topping options for your guests to choose from.

Waste Avoidance Strategy

almond meal (almond flour) – keep it in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

milk – best to use for another meal.

Problem Solving Guide

bland – more salt! Or add in a flavour bomb.

too dry – overcooked pancakes. Next time get it out earlier.

burnt – next time use a lower temperature and get them out sooner – it’s better when you keep an eye on the pan and don’t wander off doing other things. For now I just give burnt ones to our chooks.

sticking to the pan – next time make sure your pan is hot before adding the oil and make sure the oil is hot before adding the batter. For now remove from the heat and allowing the pan to cool will help it release. If you love pancakes a non stick pan is worth the investment.

Prepare Ahead

You can but I like them best when freshly made. The batter can be made up to 24 hours ahead. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.