Gluten-Free Protein Pancakes

Gluten-free. Wheat-free. Dairy-free. Sugar-free.


½ cup almond flour (homemade or store bought)

2 tsp. cinnamon

½ tsp salt
1 ½ tsp. gluten-free baking powder
½ tsp. nutmeg

1 cup almond milk (homemade or store bought)
1 whole egg
3 tbsp. hemp oil (or canola oil)

1 tbsp. pure maple syrup (or raw agave nectar)

½ cup blueberries (or other berries/fruit)

Preparing homemade almond flour   1.      Place ½ cup almonds (blanched or unblanched) in a bullet-style blender or food processor. 2.      Pulse almonds until they form a medium-fine (or sand-like) meal. Be sure not to over-process or you will end up with almond butter. 3.      Pour the ground almond meal into a clean flour sifter. Sift the meal, replacing large almond pieces in the blender/processor. Process again. Sift the remaining almond meal through the flour sifter.


  1. In a bowl, sift together dry ingredients.
  2. Add almond milk, egg, and hemp oil, mixing until all ingredients are evenly combined.
  3. On medium heat, melt a little coconut oil (1 teaspoon) in a skillet and drop in approximately ½ cup of pancake batter. Lower heat. Cook until top appears to firm up. This may take more time than a regular pancake. Slightly lift the pancake to see if the bottom has browned. When the bottom appears a golden brown colour, flip the pancake to cook the other side. Cook until the underside has browned.
  4. Place the pancakes in an oven-safe dish on low temperature to keep warm while you cook the remaining pancakes.
  5. Top with berries and syrup, and serve.

Makes 6-8 pancakes