Almond Flax Pancakes {Gluten-Free}

I’m kind of almond flour obsessed right now…and you already know that I’m a die-hard pancake lover. So, these just marry my two of my favorites!

They were incredibly delicate and had a wonderful nutty flavor. Plus, they got rave reviews from Logan (husband who has to put up with my pancake-obsession and who you heard from yesterday: here).

And if you don’t believe me about my pancake obsession, see here, this one, ooo this one, yup, here, oh yeah, this, and here.

Almond Flax Pancakes

adapted from Friday Delights


  • 1 cup almond flour (just ground up almonds)
  • 3/4 cup flaxseed meal (just ground up flaxseeds)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon baking soda
  • dash of salt
  • 3 eggs, separated
  • 1/4 cup non-fat plain Greek yogurt
  • 1/4 cup skim milk
  • 1/4 cup honey
  • 1/3 cup coconut oil (or melted unsalted butter)
  • 1 teaspoon vanilla extract


  1. In a bowl, combine the almond flour, flaxseed meal, cinnamon, baking soda and salt (dry ingredients).
  2. Get out a small and a medium bowl.
  3. Separate the egg whites into the small bowl and the egg yolks in the medium bowl.
  4. Add the yogurt, milk, honey, coconut oil and the vanilla to the egg yolks. Whisk together (wet ingredients).
  5. With an electric beater, beat the egg whites until they have reached stiff peaks.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. Fold in the egg whites.
  8. Scoop by the 1/4 cup full onto a griddle that has been sprayed with cooking spray on medium heat.
  9. Serve with your favorite toppings! It’s especially good with peanut butter. 🙂

Servings: 4-5, where 2-3 pancakes are a serving



  1. Oh, what delicious looking gluten-free pancakes! If you are a pancake lover, I have a delicious gluten-free version with coconut flour on my blog-they are my daughter’s absolute favorite. I’m sure she’s going to love your almond flax pancakes too!

  2. I’m starting to make lots of gluten free recipes because they are popping up everywhere! I love incorporating almond flour into different recipes, but haven’t tried it in pancakes yet! Looks delicious!

    1. Nope, you didn’t do anything wrong at all! 😀 I bet your almond and flax meals were just more absorbent than mine, requiring more liquid. I’m glad they tasted good! 😀

  3. These pancakes look awesome! I am always on the look-out for gluten-free low carb recipes since the celiac diet has ballooned my weight over the last 7+ years. I am dairy free so will be trying to sub coconut milk and coconut milk yogurt. I know the texture will change some, but am hoping for the best.

  4. Made these tonight! I think they were the best pancakes I ever had. Seriously! I used my almond flour that I had dehydrated after making almond milk one day. Topped them with strawberries. My husband who doesn’t usually go for pancakes had a second helping! (Couldn’t get my eggwhites to stiffen…not sure why but didn’t seem to matter). The ONLY thing that was kinda weird was the browned..almost too much before I could turn them over safely. Thanks for the great recipe!!

  5. i just made these for breakfast, and they turned out nicely.

    i halved the recipe, but used 2 eggs, and i subbed agave nectar for the honey and it seemed to work just fine. they are super fragile when cooking and i think i finally got it right with the last batch. i made them pretty small and they kept their shape. we ate them with strawberries, bananas and justin’s chocolate hazelnut butter spread… YUM!

    1. I would go ahead and make all the pancakes to use up the batter. Then, you can freeze the leftover pancakes for quick morning breakfasts!

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