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Gluten Free Almond Blueberry Pancakes

Claire BahnClaire Bahn
 I like to start my day off right by eating something healthy and yummy.   These are my favorite gluten free pancakes.  I think it’s because they have my two weaknesses….almonds and blueberries.  They’re light, fluffy, and oh so full of flavor!  I hope you like them too!


  • 2 eggs
  • 1 teaspoon almond extract
  • 2/3 cup milk or unsweetened almond milk
  • 1 tablespoon sugar
  • 2/3 cup all purpose gluten free flour- king aurthur flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces fresh blueberries
  • Butter or cooking spray for pan/ griddle more for pancakes
  • Maple syrup for pancakes


  • In a medium size mixing bowl, whisk together the eggs, vanilla, almond extract, almond milk, and sugar until combined.
  • Fold in the flour, almond meal, baking powder, and salt. Mix until combined.
  • Set a large non-stick or cast iron skillet over medium heat. If not using non-stick pan, add a small pat of butter or cooking spray to lightly coat pan. Add batter to the pan using ladle or ¼ cup. You can make 2-3 at a time depending on the size of your pan.
  • Add a small handful of blueberries (about 5-6 per pancakto the top of the pancakes.
  • Cook on the first side until golden brown on the bottom and beginning to form bubbles on the top, about 2 minutes.
  • Flip and cook on the second side until golden brown, about 1 to 2 minutes. Don’t keep them on the second side too long or the blueberries will explode. Repeat to make the remaining pancakes.
  • Serve pancakes immediately with butter, maple syrup and a few fresh blueberries.