The Best Gluten Free Pancakes

May 14, 2015

Gluten Free Pancakes

Most gluten free pancakes taste like cardboard covered in maple syrup.  But thankfully, we have a better option.  These pancakes were inspired by the pancakes that we love at Cafe Vida in Culver City.  They are fluffy, moist, and most importantly, they taste like real pancakes.  At 480 calories and 14 grams of protein, they’re a much healthier choice for your next Sunday brunch.


  • 1 cup Pamela’s Gluten Free Baking & Pancake mix
  • 1 egg
  • ¾ cup water
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon coconut oil for pan
  • ¼ cup slivered almonds
  • 1 tablespoon golden flax seeds
  • ½ banana, mashed
  • 1 teaspoon honey
  • fresh fruit (optional)


In a large bowl stir together the pancake mix, egg, water and a tablespoon of melted coconut oil. Once the clumps have been stirred out, add the almonds, flax seeds and banana. Mix to incorporate. Heat a large (preferably non stick) pan over medium heat and add the teaspoon of coconut oil.  Divide the batter into four and pour your first pancake.  You’ll know it is ready to flip when you can see that the corners are becoming golden and there are bubbles forming around the edges of the pancake. Depending on the size of your pan you may only be able to get one or two pancakes in each round.  If you need to add a bit more coconut oil for the cooking process go for it, just keep in mind that you are adding additional fat to the original recipe. Enjoy hot with a drizzle of honey, and your favorite fresh fruit (if you so desire).

Serves 2

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