FreeThyroid Safe
Gluten-Free Pancakes for Thyroid Support
Oat and almond flour pancakes whisked together and griddled golden, with no wheat or gluten involved.
Servings
4 pancakes
Prep
10 min
Cook
15 min
Swapping wheat flour for a mix of gluten-free oat flour and almond flour changes the texture of these pancakes slightly — a little denser, a little nuttier — but they still puff up and turn golden on a hot griddle just like the classic version.
Almond flour adds protein and healthy fat that plain oat flour doesn't have on its own, which is part of why this combination shows up often in recipes marketed toward thyroid support. Make sure your oats and baking powder are certified gluten-free if that matters to you, then top the finished pancakes with berries, almond butter, or a light drizzle of honey.
Ingredients
- 1 cup gluten-free oat flour — certified gluten-free
- 1/2 cup almond flour — adds protein and healthy fats
- 1 teaspoon baking powder — gluten-free
- 1/4 teaspoon sea salt
- 2 large eggs
- 3/4 cup unsweetened almond milk — or other plant-based milk
- 1 tablespoon coconut oil — melted, plus more for cooking
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey — optional, for natural sweetness
Instructions
- 1In a mixing bowl, whisk together oat flour, almond flour, baking powder, and sea salt.
- 2In another bowl, whisk eggs, almond milk, melted coconut oil, vanilla, and maple syrup (if using).
- 3Pour wet ingredients into dry ingredients and whisk until a smooth batter forms.
- 4Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil.
- 5Pour 1/4 cup batter per pancake and cook until bubbles form on top, then flip and cook until golden brown.
- 6Serve warm with fresh berries, almond butter, or a drizzle of honey.
Nutrition
270
Calories
10g
Protein
24g
Carbs
16g
Fat
4g
Fiber