With this Gluten Free Almond Flour Pancakes with Stewed Fruit now you can make pancake day every day. Packed with goodness, loads of flavour and uses what you have in the house. So If you like pancakes that are light, fluffy, moist, and flavorful (who doesn’t?!), you’re going to LOVE these almond flour pancakes with stewed fruit.

One of the many reasons I LOVE stewed fruit as its often easy to cut up the end of your fruit bowl and make it last that little bit longer. Keep what you don’t use for these delish pancakes and make a little cheeky crumble with it too:) My kids love it and the Husbando add vanilla ice cream and is in love!

This almond flour pancake recipe is totally grain and gluten-free, but it’s just as good as any traditional pancake recipe you’ve tried. The pancakes are soft and tender, with a delicious sweet and nutty flavor. As an added bonus, they’re more substantial than the average pancake (thanks, almond flour!), so they’ll easily keep you full till lunchtime.

They are very easy to make – the batter is nice and thick and easy to work with.

Bonus tips for busy moms or on-the-go work meals, you can you can make them once a week and freeze them for easy weekday breakfasts, then defrost them in the microwave.

If you are after trying out our other Vegan flap Jack mix then try this outcast food pre-mix that you will also love or an easy go-to for basic every day pancakes then try this sure-thing from Martha Stewart

Almond Pancakes

Almond Flour Pancakes with Stewed Fruit

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Sometimes a little decadence in the morning is required. Gluten Free and absolutely delicious
Serves: 4 People
Prep Time: 15 minutes
Cook Time: 30 minutes
Gluten Free


  • 1 Cup Almond Flour
  • 1/4 Cup Raw Cacao
  • 1/4 Cup Coconut Syrup
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 Eggs
  • 1/4 Cup ALmond Milk
  • 1 tsp Coconut Oil Melted and cooled
  • 1 tsp Vanilla Extract
  • Extra Oil for the pan

For the Stewed Fruit


  • Coconut Sugar
  • Chocolate Drops
  • Tahini


  • Place all the dried fruit and the water and bring to the boil, stir and reduce the heat to a simmer. I don’t like to add sugar as I feel that it has enough in the fruit already.

For the Pancakes

  • Mix the dry ingredients together in a bowl. 
  • Mix the wet ingredients together in a bowl. 
  • Pour the dry ingredients into the wet ingredients and mix until just combined. 
  • Heat some oil in a large non stick pan on medium heat and pour a ladle of the batter into the pan. Let cook for about 2-3 minutes until little bubbles start to form on top, then flip and let cook for another minute. 
  • Serve the pancakes with the stewed fruit on top, a drizzle of tahini and a sprinkle of coconut sugar. YUM