Gluten-Free Almond Flour Pancakes

Annie Siegfried
How about gluten-free fluffy pancakes with blue spirulina and some nutritious flours? Nature's Eats super fine, super smooth almond flour meets brown rice and sorghum flour for a soft, melt-in-your-mouth texture. Perfect for gluten free and keto brunch.
2.93 from 14 votes
Prep Time 20 minutes
Course Breakfast, Brunch
Servings 12 pancakes


  • 2 eggs
  • 1 ½ cups milk
  • 4 tbsp honey
  • 1 cup Nature's Eats almond flour
  • ½ cup brown rice flour
  • cup sorghum flour
  • ½ tsp xanthan gum
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp cornstarch
  • 1 tsp blue spirulina powder


  • In a medium bowl, combine all dry ingredients. Mix well.
  • In a second bowl, combine eggs, honey, and milk. Whisk thoroughly. Add flour mixture and whisk until just combined.
  • Pour ¼ c batter onto a well-greased pan over medium heat. Cook for about 1 min on each side.
  • After each pour, add a little bit of spirulina powder to create an ombre effect for the finished product.