Low carb, wheat and gluten free pancake recipe!

Pancake Day is upon us and whilst I heart pancakes I’m not big on wheat or white flour so I’ve been experimenting with different ingredients and tinkering with recipes out there to make the ultimate low carb, wheat and gluten free pancake!  Here’s what I came up with – it’s tastes delicious and much better than the regular white flour kind.


  • 1 cup ground almonds
  • 2 eggs
  • Water to get the desired consistency (about 1/4 cup)
  • ½  tsp gluten free baking powder (optional)
  • 1/4 tsp salt
  • 1 tblsp agave nectar or honey – optional
  • Cinnamon to taste
  • 1 tsp gluten free vanilla extract (optional)
  • 2 tblsp coconut oil (for cooking)


Mix all the ingredients together and cook as you would other pancakes. I like to use coconut oil to fry them in as it’s so good for you and is better suited to cooking with high temperatures.  Flip them when the underside is brown and serve with toppings of your choice (I like berries and bananas).

Serves: Six 4-inch pancakes

Nutritional Information:

Each pancake contains 150 calories, 5 grams of effective carbohydrate and 6.5 grams protein.

Happy Pancake Day everyone!


5 replies
    • Neema
      Neema says:

      Hi Rosalie. I really love almond flour. I even used it as an alternative to breadcrumbs (will have to post a recipe soon!). I’ve never tried buckwheat flour but I’ll give it a try!

  1. Ruth
    Ruth says:

    Hi Neema, I made these this morning and they are delicious! I love it when I find a sweet, grain free breakfast which is really substantial. I used Kara coconut milk instead of water which worked really well. Thanks for the recipe! Ruth

    • Neema
      Neema says:

      You’re welcome Ruth! Breakfast is probably one of the most difficult meals to go grain free, but this makes it easy. I love that it’s so filling as well.


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