Gluten Free Christmas Pancakes

This post was written by past Catholic Cuisine contributor Amy.

Updated to add the link to our favorite coconut flour, for those who asked!

Since learning about Sweet Pea and Lily's gluten intolerance we have had to really change the way we eat.  One of the things we would really miss was pancakes.  After scouring the internet for a good recipe we came upon Elena's Pantry.  She has a ton of great recipes.  My daughter and I have tweaked it, however, and we thought we would share it with you.

These pancakes are great for just normal days but you can also dress them up for the holiday's with fancy syrup (like mine here) and whip cream!  So I am going to share with you an alternative to your Christmas breakfast!

Gluten Free Pancakes

6 eggs
3/4 cup agave syrup or maple syrup
1 tsp baking soda
1/2 teaspoon salt
3 cups coconut, almond or a mix of both flours (We use: Gluten Free Mama, Mama's Coconut Blend Flour)
approx. 1/4 - 1/2 cup almond or coconut milk

In food processor pulse together the eggs and agave nectar or (real) maple syrup.  I have tried it with honey instead and I have to be honest I didn't really care for it.  It gave it a really strong honey flavor the agave and maple are nice and smooth and sweeten it without overpowering it.  Once combined add baking soda, salt, and flour.  Pulse until well combined.  Check the consistency and depending on how thick you like your pancakes you can add as much milk as you like.  We use the almond or coconut milk because Sweet Pea is also lactose intolerant (poor baby), so you could use cow's milk if you prefer.  The key is, if you make them too thick they won't cook in the middle and that is just gross.  You want it maybe a tad milkier than you would make your regular pancakes.


Cook in a pan with melted coconut oil over low to medium heat, until bubbles start to appear on the top.  This could be pretty fast, so be careful!  Flip.  I press them down a but after a while.  This will give you a hint if they are done enough.  But don't do it too often.  You want them to be fluffy!

Serve warm with butter and maple syrup.

To keep warm if you are making a lot, place on a plate in the over at 170 degrees F with a piece of aluminum foil loosely covering them.  I don't even pinch it down, just set it on top.  This keeps them from drying out.

Makes about a dozen pancakes. Pin It


  1. My pancakes tend to come out way too puffed when I use coconut flour. Any tips? My husband makes the best gluten free pancakes every Sat. He grinds quinoa and uses that as his flour base. I'll ask him for his recipe. We also use almond milk.
    Can't wait to try your recipe, especially using maple syrup!

    1. Oh the quinoa is a good idea, I will have to try that. I do prefer to mix the coconut with almond flour. The consistency comes out better. But if you have trouble with it, try just almond. Also, I believe they make pre-made mixes of gluten free flours. Maybe look at Bob's Red Mill. We use Gluten Free Mama's flours, and like them better than any others we have tried, especially the coconut flour.

  2. One of the amazing recipe is having a gluten free recipes! This gluten free pancakes are totally awesome really good for my father! He does love pancakes!

    1. Thank you! Even my gluten tolerant family members prefer these pancakes to regular. I don't even bother making wheat flour pancakes anymore.
      Hope you like them!

  3. Using coconut flour instead of almond flour turns out awful. The coconut flour is way more absorbent and 1/2c of liquid is not enough.

    1. I'm sorry you feel that way Becky. Did you try the recipe as I wrote it? As I state you should use as much milk as gives you the right consistency. We have found that depending on your elevation these recipes might need more or less liquid. If you look at Elena's Pantry recipe, for example, she doesn't call for almond milk at all. Also, it is not only 1/2 cup of liquid. You have to take into account the eggs and liquid sweetener as well.
      God bless and Merry Christmas!

    2. We've been gf for a few years now and I have tried a lot of gf recipes. This flour recipe is amazing compared to any other flour mix I've tried (living up to it's name), even the store bought mixes . It works cup for cup in pretty much any wheat recipe (sometimes with tweaks), so it simplifies my life considerably. If you google the name, you'll find the smaller batch version....

      Holy Grail GF Flour Mix - Large Batch mix

      This is the large batch version of the recipe, it fills my 21 cup Rubbermaid container

      9 cups white Rice flour
      1 cup Potato starch
      2 2/3 cups Tapioca starch
      1 1/3 cups Cornstarch
      3 cups Sweet Rice flour
      3 Tablespoons xanthum gum
      3 Tablespoons potato flour or potato flake

    3. Thank you! For our diet thought we avoid rice and white potatoes. But for those on a gluten free diet without the other restrictions this would be great!