Go Back

Gluten Free Pancakes


  • 3 cups blanched almond flour
  • ½ cup coconut cream
  • 8 eggs
  • ½ cup ghee melted
  • ¼ cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch sea salt
  • Ghee for frying


  • In a blender combine almond flour, cream, eggs, ghee, agave, vanilla, baking soda and salt and blend on high until smooth.
  • Melt 1 tablespoon ghee in a large skillet over medium heat. When butter is hot, ladle pancake batter onto skillet
  • Pancakes will bubble, when bubbles open, flip pancakes over and cook on other side. When pancakes are done, remove from heat to a plate
  • Ladle more batter onto skillet and make additional batches, adding more ghee to grease skillet as needed
  • Serve with syrup and yogurt (if desired)