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"flap jacks" Gluten Free Pancakes with Mixed Berry Compote

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Dairy and gluten free pancakes that are fluffy, moist and delicious flap jacks for a great breakfast morning!

gluten free pancakes stacked a plate

I've experimented with this recipe for tasty pancakes over the years. I totally skipped the Aunt Jemima box version and started with your basic buttermilk pancake recipe before moving on to gluten free versions to now this dairy free recipe.

As a kid we were a bacon, eggs, cold and hot cereals household - grits, Cream of Wheat, Honeycomb, Lucky Charms, and Alpha Bits. So my pancakes consumption was limited to McDonald's and the school frozen pancake discs. My college years in Austin were the pancake years. My frat brother Roderick Jackson aka "Rod Flap Jacks" was on the skillet every Saturday morning stacking jacks sky high! Those jacks were perfect following many late nights.

Gluten Free Pancakes Ingredients

The base recipe works across all types, it's just your choice of what type of flour (brown rice, almond, whole wheat, all purpose, etc.) and milk (buttermilk, almond, whole, 2%, etc.) you prefer. I used almond milk and almond flour while utilizing more traditional ingredients for the rest of the gluten free pancakes recipe.

pancake ingredients labeled

How To Make Gluten Free Pancakes (Step By Step)

Step 1: Make Pancake Batter

dry pancake ingredients

Whisk together dry ingredients (corn meal, almond flour, sugar, cinnamon, salt, baking soda, and baking powder)

wet pancake ingredients in a bowl

Whisk together wet ingredients (eggs, almond milk, orange juice, and oil). Add the mixture to dry ingredients and mix well.

Step 2: Cook Pancakes

pancakes cooking on a cast iron skillet

Pre-heat grill pan or skillet. Add oil or cooking spray then pour 2-3 tablespoon of batter per pancake. Cook on one side until bubbles emerge (2-3 minutes) and then flip to cook on the other side (another 2-3 minutes). Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven.

gluten free pancakes stacked a plate

Serving Suggestions

I served these with a homemade mixed berry compote which I made simply by mixing together amaple syrup, ¼ cup of OJ and frozen mixed berries and cooking the mixture down in a saucepan to a syrup-like consistency. Feel free to use your favorite store-bought pancake or maple syrup.

Or better yet make this cinnamon-spiced homemade pancake syrup which is tinged with a bit of ancho chili powder for a fun, delicious condiment.

Expert Tips For Making Light and Airy Pancakes

  • Regular white flour works fine in this recipe for a non-gluten free version. However, almond flour not only makes these gluten free pancakes, but also add nuttiness flavorwise, are lower in carbs, and less processed.
  • Use a sifter to aerate your batter mix if you have one available
  • Don't use old baking powder. Fresh powder is what delivers light and fluffy.
  • Don't over-mix your batter. If you work the batter too much you'll end up with dense, heavy pancakes
  • Add a shot of sparkling water to your batter. This adds bubbles or air pockets to the mix which leads to lighter flap jacks.
  • Wipe your skillet after cooking each batch. If you don't the oil or butter will eventually burn and impart that bitter burnt flavor onto your pancakes.

For similar recipes you might like try these:

Toasted Syrup Sandwich

Fried Eggs

Tex-Mex Migas

Shrimp and Grits

Buttermilk Waffles

If you make this delicious gluten free pancakes recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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gluten free pancakes stacked a plate

Almond Flour Pancakes w/ Berry Compote

Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 280kcal
Author: Marwin Brown

Ingredients

  • 1 cup almond flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 tablespoon corn meal
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon orange juice
  • 1 cup almond milk
  • 1 teaspoon baking soda
  • 2 tablespoon vegetable oil
  • 1 large egg

Instructions

  • In a small bowl, whisk together flour, cinnamon, sugar, baking powder, baking soda, corn meal and salt; set aside.
  • In a medium bowl, whisk together milk, oil, juice, and egg. Add dry ingredients to milk mixture
  • Heat a large skillet or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  • For each pancake, spoon 2 to 3 tablespoons of batter onto skillet. For bigger pancakes use more batter
  • Cook until surface of pancakes have some bubbles and a few have burst, 2 to 3 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 2 to 3 minutes more.
  • Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter.
  • Serve warm, with desired toppings.

Notes

  • Use a sifter to aerate your batter mix if you have one available
  • Don't use old baking powder. Fresh powder is what delivers light and fluffy.
  • Don't over-mix your batter. If you work the batter too much you'll end up with dense, heavy pancakes
  • Add a shot of sparkling water to your batter. This adds bubbles or air pockets to the mix which leads to lighter flap jacks.
  • Wipe your skillet after cooking each batch. If you don't the oil or butter will eventually burn and impart that bitter burnt flavor onto your pancakes.

Nutrition

Calories: 280kcal | Carbohydrates: 15g | Protein: 8g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 664mg | Potassium: 116mg | Fiber: 4g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 1mg
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