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Gluten-Free Blueberry-Almond Pancakes

The almond meal/milk base is a lot milder than you would expect. It's an excellent dairy and gluten-free base for any pancake. Feel free to experiment with other fruit. If you want to amp up the almond flavor, simply at 1/2 teaspoon almond extract in place of the vanilla. Inspired by Natural Sweet Recipes.
Total Time 20 minutes
Servings 10 -12 small pancakes


  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup almond milk
  • 1 tablespoon sugar or honey
  • 2/3 cup white rice flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces fresh blueberries
  • ¼ cup slivered almonds
  • Butter or Earth balance substitute


  1. In a medium mixing bowl, whisk together the eggs, vanilla, almond milk, and sugar until combined. Fold in the flour, almond meal, baking powder, and salt. Mix until just combined.
  2. Set a large non-stick or cast iron skillet over medium heat. Add a small pat of butter or Earth Balance to the pan and swirl around until there’s a light coat. Add the batter to the pan, ¼ cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan.
  3. Add a small handful of blueberries (about 5 per) to the top of the pancakes and a sprinkling of slivered almonds. 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 and the blueberries have begun to soften, 1 to 2 minutes. Repeat with the remaining pancakes.
  4. Serve the pancakes immediately in a stack, alternating the blueberry side face up/down, with maple syrup and additional butter on the side.