Almond Griddle Cakes

These griddle cakes are a flavorful and hearty option for any breakfast.


I have several friends that suffer from autoimmune diseases like Celiacs which inhibits them from eating gluten.   These griddle cakes are gluten free and a good replacement for regular pancakes. 


  • 1 cup almond flour
  • 1 cup medium grind cornmeal 
  • 2/3 cup white rice flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 cups buttermilk
  • 1 egg
  • 1/4 cup pure maple syrup, plus more for serving
  • butter for the pan
  • blackberries, blueberries, sliced almonds & pumpkin seeds to use as garnish)


  • Preheat oven to 200 degrees. 
  • Combine almond flour, cornmeal, white rice flour, baking powder, baking soda, salt and cinnamon in a medium sized mixing bowl. Make sure to mix the almond flour well, it holds a lot of moisture and tends to clump.
  • In a separate bowl combine buttermilk, eggs and maple syrup. Once combined, add to your flour mixture. 
  • Heat a large cast iron skillet over medium heat. Once the pan is hot add a thin coating of butter. 
  • Working in batches, add about 1/4 cup of batter per griddle cake. Cook until the bottoms are golden brown and the tops have started to bubble. (about 4-5 minutes per side)
  • Keep the griddle cakes warm in the oven while the rest of the batch is cooking on the stove top.
  • Serve the griddle cakes with pure maple syrup, fresh berries, sliced almond and pumpkin seeds.


  • Because these griddle cakes contain no gluten, they are slightly delicate. Be careful when flipping.

Makes about 15 pancakes