Gluten-Free Pancakes

Prep time: 10min
Total time: 20min
Makes: 8 pancakes
1 cup
ground almonds
250 mL
1 cup
Bob’s Red Mill Gluten Free All-Purpose Baking Flour
250 mL
1/4 cup
Bob’s Red Mill Flaxseed Meal
60 mL
1/4 cup
granulated sugar
60 mL
1 tsp
ground cinnamon
5 mL
1 tsp
baking soda
5 mL
1/4 tsp
Bob’s Red Mill Gluten Free Baking Powder
5 mL
1/2 tsp
2 mL
eggs, at room temperature
3/4 cup
175 mL
3 tbsp
melted butter
45 mL
1 tbsp
finely grated lemon zest
15 mL
1 tbsp
lemon juice
15 mL
Per 2 pancakes
14 g
23 g
7 g
60 mg
4 g
440 mg


  1. In a large mixing bowl, whisk together ground almonds, flour, flaxseed meal, sugar, cinnamon, baking soda, baking powder and salt; set aside. In a separate bowl, beat eggs. Stir in milk, butter, lemon zest and juice. Pour egg mixture into flour mixture; stir just until flour is mixed in (there may still be some lumps). Set aside.

  2. Heat griddle to medium heat and lightly grease. Pour 1/4 cup (60 mL) batter onto griddle for each pancake. Cook until bubbles appear in centre of pancake, 2 to 3 minutes. Carefully flip and continue cooking until golden brown on bottom. Serve immediately.


DISCLAIMER. As product ingredients occasionally change, customers diagnosed with celiac disease or gluten sensitivities, or those wishing to avoid gluten-containing products, should be careful to always verify the gluten-free status of a product by checking the label and by consulting the Pocket Dictionary – Acceptability of Foods & Food Ingredients for the Gluten-Free Diet, 2012 edition, Canadian Celiac Association. The information provided is not a substitute for professional medical advice. If you have specific needs, please see your health-care provider.