Gluten Free Fluffy Pancakes

Prep Time: 10 minutes

Cook Time: 5 for braising -18 minutes for baking.

Serving: 2 people

A Word From The Cook

Making pancakes GF is always an interesting challenge.  While a good mix is a good fallback, there is nothing like ‘made from scratch’ pancakes….and then the toppings!


  • 3 large eggs
  • 3/4 cup Almond Milk
  • 1/2 Tbsp Lemon Juice
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Coconut Flour
  • 1/2 Cup Arrowroot
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1-2 grinds Sea Salt
  • 1/4 Cup Walnuts (roughly chopped)
  • Coconut Oil (for greasing the pans)
  • 1/2 Cup Blueberries
  • 1 Tsp Cinnamon



  1. Whisk the eggs in a large bowl making the fluffy.
  2. Add the Almond Milk, Lemon Juice and Vanilla, whisk until well blended.
  3. In a separate bowl, blend the coconut flour, cinnamon, baking powder, baking soda, salt and arrowroot.
  4. Add the dry ingredients to the wet ingredients 1/4 cup at a time, continuously whisking while adding all the dry ingredients.
  5. Fold in the Walnuts.
  6. Heat a large skillet on medium high heat.    Add 1 Tbsp coconut oil to grease the pan.
  7. Using about 1/4 – 1/3 of a cup make approx. 3 inch pancakes.
  8. Cook until bubbles appear on the top, flip and cook about the same length of time on the other side.

Blueberry Sauce:

  1. Add the Blueberries and 1 Tbsp of water to a small sauce pan.
  2. Heat to a simmer and let simmer for about 10 minutes.
  3. Serve warm over pancakes.
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