Dreamy Gluten-Free Pancakes




These pancakes are thick, puffy and fluffy. Topped with almond flakes, flanked by sliced banana and drizzled in honey. They are DREAMY.

I made them gluten-free, refinated sugar-free, dairy-free. Nobody will notice the difference, they are as good as the unhealthy ones. If you aren't dairy intolerant, feel free to use milk and butter instead of the almond milk and coconut oil.

Give them a try! I would love to hear from you, leave a comment below. 


I used Doves Farm Gluten-free Plain white flour: https://www.dovesfarm.co.uk/products/freee/gluten-free-plain-white-flour-1kg

Make about 6 pancakes

Prep: 25 min  Cook: 10 min Total: 35 min


  • 1 cup gluten-free flour
  • ½ tsp xanthan gum
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp ginger
  • 1 pinch ground nutmeg
  • 1 pinch sea salt
  • 1 egg, room temperature
  • ½  cup + 2 tbsp almond milk (or other milk)
  • 1 tbsp honey
  • ½ vanilla bean, seeds scraped out
  • Coconut oil for cooking (or butter)
  • Toppings of choice. I used honey, banana & almond flakes.




1- In a small mixing bowl combine all dry ingredients together.

2- In a larger mixing bowl whisk the egg, pour in the milk and honey.

3- Add the dry ingredients to the wet ingredients and stir until completely combined. Let sit the mixture for 20 to 40 minutes.

4- In a pan, heat 2 tsp of coconut oil and scoop the batter onto it. Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes.

5- Serve with toppings of choice.


Camille AubertComment