Gluten Free Cherry Almond Pancakes or Waffles (Gluten/Dairy/Soy/Corn/Grain/Refined Sugar Free)

Gluten Free Cherry Almond Pancakes or Waffles (Gluten/Dairy/Soy/Corn/Grain/Refined Sugar Free)

Gluten Free Cherry Almond Pancakes

I have been asked many times why I don't have an abundance of pancake recipes. Why? Pancakes feel like bricks in my gut. Gluten free or not I'm finding that grains and starches just don't really work for me. The truth is- they haven't for years.. but sometimes it takes awhile to admit to yourself the truth.

Almond Flour was an exciting discovery. It agrees with me.

Eating these delicious pancakes and feeling wonderful after - was something I thought I would never experience. I was even more excited when I threw this batter into my waffle maker! They came out perfect. Though if you do this I might suggest doubling up the recipe. (Once when I made and doubled up the recipe for waffles I forgot and left out 2 eggs- they still turned out! This is optional for anyone looking to cut back the number of eggs- I however do not recommend using less for the pancakes!)

Cherries and Almonds were made for each other. Take just one bite out of these outrageously good pancakes & I think you might agree..

Gluten Free Cherry Almond Pancakes or Waffles

Gluten Free Cherry Almond Pancakes or Waffles

Gluten Free Cherry Almond Pancakes


1 Cup Blanched Almond Meal (such as Honeyville)
3 Large Organic Eggs
2 TBS Oil (I suggest Grapeseed or Coconut Oil)
2 TBS Water
2 1/2 TBS Granulated Sugar (refined or unrefined) Xylitol for sugar free.
1 Tsp. Almond Extract
1 Tsp. Vanilla Extract
1/4 Tsp. Salt
3/4 Cup Pitted & Chopped Cherries (frozen or fresh)

  1. Combine all ingredients and mix- stirring in the cherries last.
  2. Heat a non-stick griddle with 1-2 TBS oil. Pour batter. Allow to cook 3-5 minutes over medium heat. Flip. (the second side will cook faster)
  3. Serve!

The pancakes will cook faster- and flip easier if you keep them on the smaller side.

* UPDATE* These pancakes are even better when made in a blender. Just throw all the ingredients in and blend on high. This whips the eggs and gives the pancakes a fluffier texture. Stir the cherries into the batter just before pouring them on the griddle (Do not turn the blender on with the cherries)

Please note: This recipe can be made with Bob's Almond Flour- If using it for the best results add an additional 2 TBS. Its it not as finely ground- therefore it does not absorb as much liquid. The extra flour will balance out the recipe!

This recipe works as a wonderful base for other fruits/flavors. For blueberry pancakes- simply omit the Almond Extract. Or- try using pears or apples and adding in some cinnamon and nutmeg. You also might consider Strawberries, Raspberries, Blackberries , Chocolate Chips, Dried Fruit, Dried Coconut, Lemon or Lime Zest - Really - the possibilities are endless.

For a basic pancake- omit the fruit and Almond Extract and then double up the Vanilla Extract (2 tsp instead of one!)

We have made this recipe a good 8 times in the last month- its that good! Hope you enjoy them also 🙂

Yields 8 Pancakes.



Brittany Angell

18 comments | Leave your own

  1. hunterslyonesse

    I officially LOVE you FOREVER!!!!!

  2. Kim-Cook It AF

    Brilliant Brittany!! I love the addition of the cherries. I always make my pancakes with almond flour! Yum! And one thing I always do is separate my eggs and beat the whites before folding them in. Makes then even fluffier!! I am totally making these with my new cast iron pancake griddle I just got! 😉

  3. Charles Luce

    Although I can rarely bestir myself to cook in the morning, these do look worth it! You are right about almonds and cherries, btw. Nothing enhances cherry pie like almond extract. Nut flours go well with buckwheat flour, btw, and maple syrup goes with everything!

  4. @GFYummy

    In 7+ years of being gluten free it never once occurred to me to make pancakes with almond flour – what a fantastic idea! I always hate how heavy GF pancakes are this sounds lovely and with cherries & almonds to boot! Rock on!

  5. Stephanie

    Made these today and the ones I didn’t burn turned out great. I like them better than ones made with GF flour blends. Made them on my De Buyer crepe pan I got for Christmas. Good job Brittany!

  6. Robin

    I made these this morning and they were awesome! I didn’t have cherries, so I used blueberries and left out the almond extract. I did use the blender–it made it so easy. Thanks for a great recipe!!

  7. Lauren

    These look AMAZING! Making them this weekend, can I substitute erythritol for the sugar?

  8. Sarah

    Thank you for this yummy recipe! For those who are looking for an egg-free version, I am allergic, so I substituted 3 flax seed eggs (ratio 1 tbsp flax seed meal to 2 tbsps water). Mix the flax and water separately and set aside to gel for a few minutes before adding it to the rest of the batter. They came out great and held together really well, you couldn’t tell there were no eggs in them!

    1. Grace E.

      I made these with the substitue of 1T.Flax and 3T
      Water for one egg. They were good but my first few didnt cook that well.Just leaving them be for a while seems to work.Im off egg,dairy,soy,corn,sugar and im a celiac so off all gluten 🙂 These taste so good but any suggestions? Thanks

  9. Leanne

    Yum! I love almond and cherry! I think I will have to make these tomorrow for breakfast!

  10. Katherine

    These were absolutely delicious!!

  11. Grace E.

    Also i did blueberry instead of cherry and i did maple syrup instead of the other sweetener.

  12. Nicolle Colvin

    Blueberry and almond is delish!

  13. Carol Wortham

    I have made these twice this week. Delicious!! Love the flavor. I found them a little flat the first time so the second time I added 1 1/2 tsp baking powder(grain free) and it improved the texture and the spring of my cakes. Great recipe. Thank you.

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