Weekend Pancakes (Gluten-Free & Dairy-Free)

Who doesn’t like to start their weekend with a delicious pancake breakfast? There wouldn’t be so many pancake-themed restaurants and pancake variations if people didn’t crave them. Even today, it is still challenging to order restaurant pancakes that don’t contain flour with gluten, milk, powdered milk or worse:  the dreaded “pancake mix in a box” full of mystery ingredients.

So, why not make pancakes at home and boost the flavor and nutritional value? Even if you can’t tolerate gluten or dairy, you can enjoy these easy-to-make breakfast favorites.  Unlike pancakes made from processed white flour, these hearty versions are packed with calcium-rich almonds and almond milk which actually support fat burning.

Hearty & Delicious Pancakes (Gluten-Free & Dairy-Free)

1 cup almond flour
1/2 cup tapioca flour
1 teaspoon baking soda
2 teaspoons palm sugar or coconut sap
1 egg (or egg replacer)
1-1/2 cups almond milk or coconut milk
½ teaspoon coconut oil

In a large mixing bowl, combine the flours, baking soda and palm sugar. In a separate bowl, whisk together the egg and milk. Gradually pour the liquid ingredients into the dry ingredients, whisking constantly until just mixed. In a medium to large skillet over low to medium heat, add the coconut oil. When the pan is hot and evenly greased, fill a large ladle with batter and add it into the pan. Cook until lightly golden on the bottom or until the bubbles pop and the pancakes are slightly dry on top. Flip. Cook for about 30 seconds to 1 minute. Continue in the same way until all the batter is used.

If you are going to use syrup, make certain it is the real deal and use it sparingly. Avoid the “maple flavored” products or “pancake syrup” bottles in the grocery store. They are typically high fructose corn syrup and artificial chemical flavors.  These pancakes are moist and tasty so you don’t have to slather them in butter to boost the flavor.

Add some fresh fruit as a topping.  I recommend strawberries, blueberries or raspberries.  Sliced peaches, pears or apples are also delicious. You’ll want to eat them all but you can actually refrigerate leftover pancakes in a sealed container for a day or two and simply reheat them in a pan.

This recipe makes six good-sized pancakes that are high in protein and fiber. Try this recipe out the next time you are hosting a brunch or as a weekend treat for your family.

Adapted with permission from 60 Seconds to Slim:  Balance Your Body Chemistry to Burn Fat Fast! by Michelle Schoffro Cook, PhD, ROHP.

Check out my new books Weekend Wonder Detox and 60 Seconds to Slim. Subscribe to my free e-magazine World’s Healthiest News to receive monthly health news, tips, recipes and more. Follow my blog on my sites HealthySurvivalist.com and DrMichelleCook.com, and Twitter @mschoffrocook and Facebook.

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Hannah V.
Hannah V.10 months ago

I made these and found they needed way more egg to bind the ingredients together. also tasted a lot like almond flour - which is OK - but the batter was pretty heavy.

Janice Thompson
Janice Thompsonabout a year ago

Looks yummy

Harry Joong
Harry Joong1 years ago


JL A.1 years ago


Phyllis von S.
SammyGirl F.1 years ago

These were awful -- something wrong with the ingredients. If was too soupy and a waste of ingredients!

Elena T.
Elena Poensgen1 years ago

Thank you :)

Carole R.
Carole R.1 years ago

thank you

Anne K.
Anne K.1 years ago

Thank you!

Janis K.
Janis K.1 years ago

Thanks for sharing.

Jacklyn Walker
Jacklyn Walker1 years ago

Can you eat them weekdays too? - just kidding - smile & yum