Chocolate, Almond Pancakes (gluten-free)

Pancakes[Update: I’m now allergic to dairy and eggs, but it’s still a good recipe.  So I’ve left it on the blog]

Due to blood sugar issues, I find that if I eat too many pancakes all at once it makes me feel sort of off because I’m not getting enough protein.  So I recently bought my very first bag of almond flour because it’s supposed to be a nice way of adding protein to things.  I also found that I really liked the rich, slightly sweet hint that the almond flour added to the pancakes.

Providing I use a sugar-free syrup, I found that with the addition of almond flour I didn’t really notice my blood sugar doing anything funky.  If that’s not enough of an adjustment for your blood sugar though, try making it a full-on gourmet breakfast buy cooking up some bacon or eggs to go along with it.          

Allergen/Sensitivity Info: Gluten/wheat-free, sugar-free, nut-free.

Yields: About a dozen small pancakes.


  • About 1 cup brown rice flour
  • 2 tablespoons almond flour
  • 2 tablespoon Splenda (or any generic version of sucralose)
  • 1 teaspoon gluten-free baking powder (read the ingredient label to be sure it’s safe)
  • 1 teaspoon coco powder (optional)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 1 cup milk
  • 2 tablespoons cooking oil

Optional Ingredients:

  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 banana cut up into small pieces (if you’re not too keen on bananas, apples or blueberries also work well)


  1. Mix buttermilk/sour milk, cooking oil, egg in a bowl.
  2. Add to tablespoons of almond flour to a 1 cup measuring cup.  Then, fill it the rest of the way with brown rice flour.
  3. Combine the remaining ingredients in a separate bowl.  Then, mix the contents of both bowls together.  Don’t worry about getting all of the lumps out.
  4. If the batter is too runny add more rice flour, if it’s too thick add more milk.  The almond flour tends to be very absorptive, so it’s more likely you’ll need to add more milk.
  5. Pour 1/4 cup batter onto an already greased griddle/skillet (it should make about a dozen pancakes).
  6. Cook them on a medium heat—if the heat is too high, the outside of the pancake will burn before the center is fully cooked.
  7. Wait until the pancakes are just beginning to get bubbly and the edges are starting to turn a light brown before turning them over.
  8. Top with as much butter and sugar-free syrup as you like.  And enjoy.

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