Gluten-Free Flaxseed and Almond Meal Pancake Recipe {Foodie Friday}

gluten free flaxseed almond meal pancake recipe, paleo, keto, gluten free recipe

Gluten-Free Flaxseed and Almond Meal Pancake Recipe

This is for all of the gluten sensitive, gluten intolerant, celiac, paleo dieters, and folks who enjoy breakfast.

According to Niall McCarthy, contributing writer at, “The number of Americans going gluten-free has tripled since 2009.”

“Today, some 3.1 million people across the United States follow a gluten-free diet,” McCarthy reports in his article published Jan. 17. “Seventy-two percent of them are classified as ‘PWAGs’ – people without celiac disease avoiding gluten.”

I’m a “PWAG” – person without celiac disease avoiding gluten – and I know I’m not alone. I haven’t had an official blood test done to determine my exact food sensitivities but I know how I feel when I avoid gluten. I have more energy and my skin is clear. Any stomach bloat I may have disappears. And let’s say my digestive system seems happier with me.

It’s nice to have tasty gluten-free options that even my family and guests can enjoy.

At our house on the weekends, the air is filled with the smells applewood smoked bacon along with cinnamon and maple syrup from our gluten-free flaxseed and almond meal pancakes that we now prefer to regular pancakes.

These pancakes are not a boring tasteless sponge-like alternative to the flour pancakes we all know. On the contrary, they are moist, dense, easy and low in carbohydrates.

They are delicious and if there are any left over, they don’t stay around for long.

Gluten Free Flaxseed and Almond Meal Pancake Recipe

Yield: 4 servings

Gluten Free Flaxseed and Almond Meal Pancake Recipe


  • 1/2 cup almond meal
  • 1/4 cup flaxseed meal
  • 1/4 cup honey or agave
  • 1 egg
  • 1 banana
  • 1 teaspoon cinnamon
  • dash nutmeg
  • 1/2 teaspoon vanila
  • 1/4 cup water, almond, or soy milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Add a ripe banana to a mixing bowl and mash with a fork or spatula. Add all ingredients and mix with a spoon or spatula.
  2. In an oiled or buttered skillet on medium hight heat, add spoonfuls of batter in 3 to 4 inch rounds. Cook for a few minutes and flip pancakes quickly to cook the other side.
  3. Serve immediately with a pat of butter and real maple syrup.

I’ve been holding onto this recipe for too long not to share it. I’m sharing this recipe as part of {Foodie Friday} over on Arkansas Women Bloggers today. Not to mention, my Iron Man training friend, Jodi Coffee, has been asking for this recipe for a while and I figured there would be more people who would like this pancake recipe as well.

Let me know what you think of this recipe.

Are you a person with gluten sensitivitiy or someone avoiding gluten? What are some of your favorite gluten-free dishes?

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