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

by Brittany on October 15, 2011

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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!

Snickerdoodle 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
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.

  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!
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.
Yeilds 6-8 Pancakes.
This recipe makes just the perfect amount for 2 people!
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{ 24 comments… read them below or add one }

stephanie ewals October 28, 2011 at 9:15 pm

Can I use almond flour instead of almond meal?


Brittany October 28, 2011 at 9:58 pm

Either will work! :) I have made these pancakes with Bob’s Almond Meal, Honeyville Almond Flour and NutsOnline Almond Flour! Great results with all three.


Nancy August 11, 2013 at 7:51 pm

Just buy a large bag of almonds (Costco has them) and grind them. It’s MUCH MUCH cheaper! I use my coffee grinder or you can use a Vitamix if you can get your hands on one. Don’t over grind or else you will end up with almond butter.


Lisa Look Adams February 21, 2012 at 8:01 pm

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.


Brittany February 21, 2012 at 8:25 pm

I don’t.. but that sounds like a really fun idea! I’m on it :) Off to plan..


Sabine February 21, 2012 at 8:47 pm

Do you have a suggestion to substitute the eggs?


Brittany February 21, 2012 at 8:56 pm

HI Sabine- I have had several readers make this recipe successfully using chia! I have not tried yet myself- but think since others were very pleased with the results that it would be worth trying ;)


karen May 25, 2012 at 3:47 pm

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


Brittany May 25, 2012 at 4:19 pm

Coconut flour works nothing like almond. You’d have a bad situation on your hands if you tried that.
I recommend finding a coconut flour recipes if that’s what you are after and using my ” snickerdoodle” technique.


Janice Leverenz January 30, 2013 at 1:39 pm

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!


Mirelle February 26, 2013 at 11:00 pm

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?


Mirelle February 26, 2013 at 11:16 pm

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


Juniper Rain April 9, 2013 at 8:09 pm

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


Brittany April 9, 2013 at 8:10 pm

Maybe turn your heat down and allow them longer to cook so that the egg cooks through more and holds them together.


Juniper Rain April 9, 2013 at 8:14 pm

thanks for replying so quickly!!! I am cooking them right now and maybe I can save the second half of the batch. :)


Juniper Rain April 9, 2013 at 8:20 pm

its working great!!!!!!!!!!!! :) they look beautiful!! I made them choco rasp!! :)


Brittany April 9, 2013 at 8:31 pm

So great to hear!!
What a yummy flavor combo!


Juniper Rain April 9, 2013 at 9:19 pm

mmmmhmmm! :) :)

Sue April 22, 2013 at 8:13 pm

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!


Bobbey April 27, 2013 at 11:50 am

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)


Karen August 11, 2013 at 8:21 pm

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


Brittany August 11, 2013 at 10:49 pm

HI Karen- for this recipe only a nut or seed flour will work best. Regular grain flours do not exchange well for almond flour!


Karen August 12, 2013 at 1:01 am

Thanks Brittany. My kids cannot have almonds and I would not know what to sub. I don’t like Bob’s Red Mill pancakes on their own. The kids are dairy, gluten and almond free. All other nuts are good though.


Brittany August 12, 2013 at 3:36 am

In my cookbooks there is a make your own pancake/waffle recipe that you could use the bobs flour with! (or a ton of other nut free flours!) I believe that recipe is in the part 2 book.


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