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"Baker, Blogger, Food writer, recipe developer & culinary enthusiast. From Passion to Profession"

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Gluten-free Pancakes with fresh berries

Pancakes are the food of lazy weekend mornings after the long week days. For me, I'm definitely enjoy sweet breakfast instead of savory breakfast. In the same time, I would like to keep myself healthy and not overdose gluten. Since I'm learning and inventing this new way of baking, I would like to put myself into more practices.

As such, I came up with a gluten-free pancakes that satisfied my morning sweet tooth and my fiber requirement. Making them gluten-free was as easy as substituting the wheat flours for a combination of almond flour, tapioca starch and baking soda. I had a smashing success.

These gluten-free pancakes came out light, fluffy, and golden-brown—just like the wheat version. These have the right texture, which is the important thing. They're good. Enjoying these delicious, fruity gluten-free vessels of maple and joy are worthy of lazy weekends and those you love.

Add on some toppings to make the whole tasting more exciting

Just because you're on a gluten-free diet doesn't mean you have to miss out on a breakfast of classic pancakes. Not at all!
Cut into half and they looks almost the normal pancakes

I'm submitting this post to my hosted Aspiring Bakers #21: Gluten-Free Bakes (July 2012)
Ingredients (Makes 6-8 pancakes)

1 ½ cups blanched almond flour
1/2 cup unsweetened coconut milk (you may use fresh one)
2 large eggs
1 Tbsp tapioca starch
1/2 Tbsp canola oil
1/2 Tbsp vanilla extract
½ tsp baking soda
½ tsp Celtic sea salt
Fresh fruits for decoration
(optional) custard for tasting


  1. Place and mix the eggs, vanilla, and coconut milk. Beat for about 30 seconds until well combined.
  2. Add the dry ingredients and mix until smooth.  The batter will resemble cookie batter.  If you prefer thinner pancakes, just add more coconut milk.
  3. Heat canola oil in a large skillet on medium-low heat, and then scoop batter into the pan and spread it into a pancake shape with a spatula.  This batter is thick.
  4. Flip when the underside has browned, about 3-4 minutes.
  5. Serve with fresh fruits (blueberries & strawberries) for a sugar-free breakfast, or add toppings of your choice.
  6. Add on the custard to match this gluten-free pancakes.


Lilly said…
isn't tapioca starch gluten too?
Hankerie said…
@Lily: Yes, tapioca starch is gluten-free.