Gluten-Free Chocolate Pancakes

Grain-free pancakes made with almond flour for a delicious and satisfying breakfast.

These pancakes offer a tasty twist on a comforting classic, perfect for those avoiding gluten and dairy or simply looking to try something new.

The Story Behind the Dish

I have such warm memories of my mom making pancakes on Saturday mornings. Sure, there were the regular circle-shaped ones, but the real stars of the show were her "Mickey Mouse pancakes." Three circles—one big, two small—and suddenly, you’re living in your own Disney Channel original movie. I remember feeling so excited every time she made them, and those pancakes became a symbol of our cozy weekend breakfasts as a family. Now, whenever I take the time to make pancakes, I’m reminded of those sweet Saturday mornings and the joy of sharing a homemade breakfast with the people I love.

Fast forward to today: I’m still making pancakes, but now I’ve discovered the world of grain-free flours. Almond flour is my go-to. Unlike traditional wheat flour, almond flour is gluten-free, so it requires a little extra support from ingredients like psyllium husk and eggs to create the structure needed for pancakes. Almond flour is naturally rich in healthy fats and protein, which help keep the pancakes moist and soft. Paired with psyllium husk for binding and eggs for fluff, it produces light, satisfying pancakes.

No, it’s not exactly wheat flour, but almond flour offers its own perks. These pancakes are gluten-free, grain-free, and still delicious. And yes, you can make Mickey Mouse pancakes with them.

Recipe Overview

Prep Time: 10 minutes

Cooking Time: 10-15 minutes

Yields: 10-12 small pancakes

Ingredients

• Coconut oil for greasing pan

• 2 tablespoons cacao powder (or substitute with cocoa or carob powder)

• ½ cup almond flour (or substitute with sunflower seed flour for a nut-free option)

• 1 teaspoon psyllium husk

• 2 eggs

• ½ cup plant-based milk (like coconut milk or almond milk)

• ½ teaspoon cinnamon

• ½ teaspoon vanilla extract

• 1-2 tablespoons of granulated sweetener (such as erythritol for a keto-friendly option, or coconut sugar)

• Dash of salt

Optional toppings: nut butter, fresh berries, chopped nuts, yogurt, powdered sugar, maple syrup, or coconut whipped cream

Directions

1. In a bowl, whisk together the eggs, vanilla extract, plant-based milk, and sweetener until smooth.

2. In a separate bowl, combine the cacao powder, almond flour, psyllium husk, cinnamon, and salt.

3. Gradually pour the wet ingredients into the dry ingredients, stirring until the batter is well combined and smooth.

4. Heat a skillet over medium-low heat and lightly grease it with coconut oil.

5. Use a tablespoon to scoop and pour the batter onto the skillet, forming small pancakes.

6. Cook the pancakes for 2-3 minutes on one side, until the edges look set. Flip and cook for another 1-2 minutes on the other side, until the pancakes feel firm and cooked through.

7. Serve the pancakes warm with your choice of toppings.

Food for Thought

The beauty of cooking is how it evolves over time, much like we do. As I’ve transitioned to a low-carb diet over the past month, I’ve realized that adapting recipes—like swapping out higher-carb ingredients for lower-carb ones—lets me still enjoy my favorite foods (pancakes included) while supporting my health goals. Almond flour, with fewer carbs than most gluten-free flours, adds moisture and texture to dishes, making eating low-carb feel like less of a compromise. Cooking is about finding that balance—keeping what we love while making changes that serve us in the present.

Take care,

Rebecca