This almond and flax pancakes recipe is naturally gluten free and I’ve also used almond milk to make it dairy free. This recipe is also sugar free, but you are welcome to add sweet toppings, if you like.
Why make this recipe?
- Light & easy to digest pancakes
- Nutritious & full of fibre
- More filling than usual pancakes
- Naturally gluten free
- Made with no added sugar
Any specialist equipment needed?
You are welcome to use any frying pan, griddle or designated pancake frying pan (which is what I use)
Ingredients & Possible Substitutions
Almond flour is fairly pricey and it’s not widely available, so I won’t be offended if you use finely ground almonds.
I use ground flax, but you can also use ground chia seeds or other ground seeds. This is to add extra fibre and protein, so any type of seeds or flax will be fine. If you can use ground variety otherwise your pancakes might not come together very well.
I’ve used almond milk as it compliments the almond flour, but you can use any other plant based milk or normal milk. I probably wouldn’t use coconut milk as it tend to overpower other flavours.
Since this recipe doesn’t have any sugar in (the only sweetness comes from the almond flour and almond milk), you kind of need some other flavour to make the whole pancakes to taste of something. I find that nutmeg, mixed spice or in the autumn gingerbread or pumpkin pie spice works brilliantly with this recipe, but even a large pinch of cinnamon will do.
Don’t skip the salt (unless for a health reason) as it helps with the flavour. You might find pancakes without salt a bit bland.
What can you serve with your pancakes?
If you want to keep these pancakes as sugar free as possible then use some extra almonds or fruit and skip the honey drizzle. Otherwise anything goes!
- Maple or Date Syrup or Honey
- Chocolate Spread
- Peanut Butter
- Pumpkin Butter
- Soft Cheese
- Any kind of jam or marmalade
Can I scale up or down this recipe?
Yes, of course, you can. This recipe gives you about 10 small pancakes, which is perfectly good portion for 2 adults or as a snack portion for 4 people. You can easily double the recipe if you are cooking for a family or want to make some pancakes and freeze them later.
Can these pancakes be made in advance?
These almond and flax pancakes are great served hot straight from the frying pan, but you can easily make them in advance and then reheat them in the microwave or oven. They are also perfect eaten cold.
You can make them in advance and freeze them for later.
How to store pancakes if you have any leftovers
Wrap and keep for up to 2-3 days in the fridge or freeze on the day you’ve made them. If frozen eat within 3 months.
How to re-heat this recipe
Simply warm up your pancakes in the oven or microwave.
My other pancake recipes
- Poppy Seeds Drop Scones >>
- Truly sugar free pancakes >>
- Blueberry (Sugar Free) Pancakes >>
- Buckweed & Banana Pancakes >>
- Almond & Flax Pancakes >>
Why not stay in touch…
I hope you enjoy making this recipe and if you do, I’d love to know what you think! Let me know in the comments below or find me on Instagram or Facebook and add the hashtag #yumeating so that I can see your post.
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MORE GLUTEN-FREE RECIPES
Almond & Flax Pancakes (Gluten-Free & Low Sugar)
- ½ cup almond flour or ground almonds
- 1 tablespoon ground flax seeds
- 1 eggs
- 1/3 cup almond milk or milk of your choice
- pinch of salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon mixed spice or cinnamon
- Measure out all the dry ingredients and mix together.
- Add all the dry ingredients and mix well.
- Cook your pancakes in small batches on a low heat, few minutes on each side.
- Serve with choice of your toppings or as they are.