Low Carb Gluten Free Pancakes: Almond and Coconut Flour Cakes
These low carb gluten free pancakes rely on a specific blend of almond and coconut flour to maintain structure without wheat. You must let the batter rest for 5 minutes before cooking. This pause allows the flour fibres to expand and hydrate, which ensures a lighter and fluffier texture. Maintain your skillet at medium-low heat, approximately 75°C (167°F), to prevent the exterior from charring before the centre is fully cooked through.
Low Carb Gluten Free Pancakes: Almond and Coconut Flour Cakes
Recipe cardIngredients
Instructions
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Mix dry ingredients
Whisk the almond flour, coconut flour, monk‑fruit sweetener, cinnamon, salt and baking powder in a large bowl. Ensure the mixture is evenly distributed. This prevents clumps of baking powder from affecting the rise.
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Combine wet ingredients
Beat the eggs, almond milk, vanilla extract and melted oil in a medium bowl. Whisk until the mixture is frothy and well combined. This incorporates air for a lighter texture.
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Form the batter
Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just mixed. Stop when the batter is thick to avoid overworking the flour.
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Rest the batter
Cover the bowl with cling film. Let the batter sit for 5 minutes. This allows the flour fibres to hydrate and expand, which produces a fluffier texture.
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Prepare the skillet
Heat a non‑stick skillet or griddle over medium‑low heat at 75°C (167°F). Brush the surface with a thin layer of oil. Proper heat ensures the pancakes cook evenly without burning.
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Cook the pancakes
Pour 60 ml of batter onto the pan and spread it into a circle. Cook for 2–3 minutes until bubbles appear and edges look set. Flip carefully with a spatula.
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Finish and warm
Cook the underside for 1–2 minutes until golden brown. Transfer the pancake to a plate. Stack the finished pancakes and tent them loosely with foil to keep them warm.
Keep your pan on medium‑low heat. If the exterior browns too quickly, the interior will remain under‑cooked and gummy. If the batter feels too thick to spread, whisk in a tablespoon of unsweetened almond milk to reach the correct consistency.
What to serve with it
Top these pancakes with fresh blueberries and sugar-free maple-style syrup. For a protein boost, add a scoop of Greek yoghurt and chopped walnuts. You can also make a Mediterranean plate by adding sliced avocado, cherry tomatoes, olive oil, and a pinch of cinnamon-sugarless-poppy-seed blend for a savoury profile.
Getting the texture right
Keep the heat at 75°C (167°F) to ensure the centre cooks through before the outside chars. Let the batter rest for 5 minutes so the flour fibres expand. If the batter is too thick, whisk in a tablespoon of almond milk. Add a tablespoon of almond flour if it is too thin.
Storing and reheating
Store leftover pancakes in an airtight container in the fridge for up to 2 days. For longer storage, freeze them on a baking sheet until solid, then move them to a freezer bag for up to 2 weeks. Thaw and warm them in a toaster or microwave before serving.
Sweet or savoury
These pancakes work as both a sweet treat and a savoury breakfast. The cinnamon and monk-fruit sweetener provide a mild sweetness that pairs with berries. The almond and coconut flour base also supports savoury toppings like avocado and tomatoes, making the recipe versatile for different dietary preferences.
Nutrition per serving
- Calories
- 100
- Protein
- 4.0 g
- Carbs
- 2.0 g
- Fat
- 8.5 g
- Fiber
- 1.8 g
- Sugar
- 0.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can a diabetic eat gluten-free pancakes?
Yes. These pancakes use monk-fruit sweetener and almond flour instead of wheat and sugar. This combination keeps the glycemic index low and prevents the sharp blood glucose spikes associated with traditional flour-based pancakes.
What are the three ingredients in a low carb pancake recipe?
The core ingredients are typically a nut-based flour like almond flour, a binder such as eggs, and a liquid like almond milk. These replace wheat flour and sugar to reduce the total carbohydrate count per serving.
What is the best gluten-free flour to use for pancakes?
Almond flour is the best choice for a low-carb version because it provides a buttery texture. Combining it with a small amount of coconut flour, as done here, helps absorb moisture and creates a sturdier pancake structure.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
