Gluten Free Snickerdoodle Pancakes (Gluten/Dairy/Soy/Grain Free)

Gluten Free Snickerdoodle Pancakes (Gluten/Dairy/Soy/Grain Free)

 Gluten Free Snickerdoodle Pancakes

Pancakes have become my absolute most favorite thing. I have found that following a strict Paleo diet really helps keep my Hashimotos Symptoms at bay. Finding quick things to eat can be tough.

What I love about this recipe- is that it can be made within 15 minutes from start to finish including cleanup. The Pancake recipe is just a simple variation of my previously posted Cherry Almond Pancakes. I had the fun idea to sprinkle the pancakes while on the griddle with Cinnamon and Course Unrefined Sugar. The results were spectacular and tasted so much to me like my favorite cookie! (A snickerdoodle of course)

This Recipe is Grain/Corn/Soy/Gluten/Refined Sugar Free. But it does contain eggs.. So for those of you doing the vegan or egg free thing try using this Cinnamon and Sugar dusting technique on just about any other pancake recipe!

Making these pancakes in a blender is the ONLY way to go. It makes a drastic difference in their texture- adding an element of fluffiness and smoothness that I absolutely love!

Gluten Free Snickerdoodle Pancakes

Gluten Free Snickerdoodle Pancakes

Snickerdoodle Pancakes.

Yield: 6-8 Pancakes.

Serving Size: Just the perfect amount for 2 people!

Ingredients

  • 1 Cup Blanched Almond Meal (such as Honeyville)
  • 3 Large Organic Eggs
  • 2 TBS Oil (I suggest Grapeseed or Coconut Oil)
  • 2 TBS Water
  • 3 TBS Granulated Sugar (refined or unrefined)
  • 1 Tsp. Almond Extract
  • 1 Tsp. Vanilla Extract
  • 1/4 Tsp. Salt
  • Oil for Cooking
  • Granulated Unrefined Sugar and Cinnamon For sprinkling.

Instructions

  1. To a blender add the 3 eggs. Turn on high for about one minute. Add the remaining ingredients and process another minute until smooth.
  2. Drizzle 1-2 TBS of oil into a non- stick skillet (Coconut Oil recommended) Turn the burner on to medium. Let the oil warm for maybe 30 seconds and then pour in the pancake batter.
  3. Sprinkle as much (or as little) cinnamon onto each pancake. Sprinkle with a little sugar.
  4. Just prior to flipping sprinkle on another pinch of sugar (This will give them that snickerdoodle texture).
  5. Flip- and cook. They will only need to cook maybe 1-2 minutes on each side.
  6. Serve with butter, or Coconut Oil!

Notes

Regular white sugar could be used to make these- but I suggest opting for an unrefined course variety- such as Sugar Cane, Turbinado, Sucanat or Palm Sugar.

http://brittanyangell.com/gluten-free-snickerdoodle-pancakes/

 

Brittany Angell

29 comments | Leave your own

  1. stephanie ewals

    Can I use almond flour instead of almond meal?

  2. Lisa Look Adams

    These look great! I can't wait to try them with my kids.
    Do you have a Snickerdoodle Cupcake recipe? We saw them on an episode of "Unique Sweets" and I'd love to make them G-D-S-G free.

  3. Sabine

    Do you have a suggestion to substitute the eggs?

  4. karen

    This sounds delish! Any suggestion for almond flour substitute (need it to be nut free)? Would coconut flour work? Thanks!

  5. Janice Leverenz

    Made these for breakfast! The kids are still chowing down! They all loved them. They have already requested to have them again sometime. When I make pancakes for them, I usually use whole wheat, which makes for a really heavy pancake. The boys were so impressed by the texture of this pancake, they learned a new word "tender". :) Thanks for sharing all these fabulous recipes with us. They have made each one of my spurts of restricted diets so much easier on my family!

  6. Mirelle

    These look delicious! Sadly, though, my fiancee has a nut allergy that makes them a no-no :( Do you have any pancake recipes for people with nut-allergies? Do you think coconut (which we have discovered is not actually a nut) flour would serve as a decent substitute?

    1. Mirelle

      Just saw your response from an earlier commenter :) NVM!

  7. Juniper Rain

    I am having trouble keeping my pancakes together when I flip them.. any suggestions?

  8. Sue

    I used this recipe to make microwave pudding! For one greedy portion I thirded this recipe and added half tsp baking powder and a heaped tsp coconut flour. Mixed with a fork, microwaved with cling film over for two minutes and YUM!

  9. Bobbey

    OH. MY. WORD! These are so yummy! I found this recipe 4 days ago and we have made them 5 times now for myself and my two gluten free boys (9 & 11). We've been whipping up the batter in my smoothie maker and it is a super quick and easy snack that even they can handle making! My boys prefer the cinnamon sugar IN the batter, as the sugar can burn if the pancakes are not flipped fast enough. So yummy! And I just found out that left overs make an awesome on the fly base for a PB&J!
    Thank you for putting all the time and effort into making these recipes available to us!

    ** The first time I made these I only used 1 TBLS of sugar, as I only had about a half tsp of vanilla in the cupboard. I used my NOW Vanilla Stevia instead (about 8 drops) and they were just fantastic, so now I add just a TBLS of sugar and the rest is stevia (and I add about 1.5 tsp cinnamon into the batter)

  10. Karen

    Can I substitute gluten- free flour like Bob's Red Mill?

  11. Nikki

    Looks amazing but I don't understand how it can be considered dairy free when it calls for eggs?? Can an egg replacer be used??? Thanks!

  12. Beth W.

    Would these also work as waffles? You'd have to do the cinnamon and sugar once it came out of the waffle iron, but I'm wondering how the batter base would turn out.

  13. Carol & Jools

    Loved these!
    We subbed cashew meal & maple sugar and added some flaked coconut & Penzeys apple pie spice to your fine recipe. Delicioso!!!
    Thank you for this.

  14. VM

    Tried these today and they were AMAZING! The texture was spot on to traditional pancakes. I actually did it by hand and whisked the life out of the eggs in the first step. Then gave it another good whisking after incorporating the rest of the ingredients. Then made sure to give the batter a quick whisk before pouring in pan. Thank you for such an amazing grain free treat!

  15. Leanne Dewitt

    Eggs are not dairy.

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