Easy Gluten Free Pan-Cakes


Easy Gluten Free Pan-Cakes

We’ve been making these for a few years now. So easy to make, you just blend the ingredients and cook in a pan in the oven. You can also use Greek Yogurt, instead of sour cream but I think the sour cream adds a nice tang. I got the picture at the wrong angle but when I made it today, to take a pic, it turned out with a heart in the middle. Love, Mom.


  • 3 large organic pastured eggs
  • 1/2 cup organic sour cream or organic Greek yogurt.
  • 2 tbsp sweetener. Any type you prefer, I use swerve or stevia.
  • 1 tsp baking powder
  • 1/4 cup organic almond flour
  • 2 tbsp organic butter


  1. Heat oven to 425 degrees.
  2. Put all ingredients, except butter into a blender jar (I use my Vitamix) and blend on manual 3-4 for a few seconds until all the ingredients are completely incorporated into the batter.
  3. When the oven is heated, put butter in a 9″ x 12″ cake pan and place with only the butter in oven.
  4. Melt the butter for 3-5 minutes or until the butter is bubbling in the bottom of the pan. Remove from oven.
  5. Pour the batter gently over the hot butter and return to oven.
  6. Bake for 15 minutes, until pancake is golden and puffed.
  7. After baking, cut the pancake into 4 and serve. Serves 2 at 2 pancakes each – Enjoy!



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