Gluten-Free and Egg-Free Pancakes

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Good morning and happy, happy, happy Sunday to you!

This morning, I finally created a delicious batch of gluten-free and egg-free pancakes.


I know this might not sound terribly exciting to you, but I’ve actually tried for weeks to come up with a tasty recipe and haven’t had much luck.

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I tried the whole chia egg thing and played around in the kitchen a lot, but I’d only end up with things similar to pancakes, but never anything close to the real deal.

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Well, I finally got it right this morning””light, soft, chewy pancakes!

Gluten-Free & Egg-Free Pancakes


  • 1 ripe medium banana
  • 1 cup garbanzo and fava bean flour
  • 1/2 cup almond meal
  • 1 cup almond milk 
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp vanilla extract


  1. Combine all ingredients in a food processor until smooth.
  2. Heat pan (or griddle) over medium heat; coat with non-stick cooking spray.
  3. Pour batter onto the pan/griddle and use the backside of a spoon to shape it.
  4. Cook each pancake for 2-3 minutes and then flip. Cook on the other side for about 1 minute.
  5. Serve with your favorite toppings.

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Makes 10 pancakes



  1. Wow, Tina, these sound amazing!! I’m wondering, what does the garbanzo bean flour do? To make them legume free, could more coconut flour be substituted? I absolutely live off your microwave paleo English muffin, and these look totally delicious as well.

  2. There’s a bakery in Toronto that makes GF bread with bean flour and it’s amazing -soft and fluffy- so I’m sure these pancakes would be great!

  3. Interesting.

    You should go on the “Clean” program site (the one by Andrew Junger) they have a GF and egg free pancake mix that calls for almond flour/meal and almond butter and some other stuff…but its basic, no chia or bean flours. I haven’t tried it but it might work out for you? You’ll have to search for it there somewhere in their clean-manual.

    Also, you might like this since you are a garbanzo/chickpea fan:

    I’ve never tried….I need to start being more adventurous with trying vegetarian things rather than eating the way I am …not great.

    Oh, and does Mal like these pancakes? (he might have another perspective or opinion to add that can help readers determine if these really are good or not 🙂 ).

    1. @Jill: Also, I have my doubts coconut flour would work (or least not a lot)…coconut flour requires a lot of liquid or eggs to work from what I hear/know.

      1. @Jill: Agreed! Coconut flour calls for lot’s of eggs usually. I’ve tried coconut flour without eggs and the consistency is not good at all! Almond flour/meal would probably work best 🙂

  4. Those are probably the prettiest pancakes I’ve ever seen on a blog! They look perfect — almost unreal! Those could totally be used for the box, just saying 🙂

  5. Banana is so key!!! Buckwheat flour is amazing to as it’s almost like it contains gluten in terms of elasticity!! I used 1/3 cup mashed banana to 1/2 a cup of almond milk, 1/2 a cup buckwheat flour, and then 1 tbsp of chia seeds as well. It’s my go to! A tablespoon of coconut flour added makes for an even thicker pancake!

  6. Just curious– did I miss something about you not eating gluten or eggs anymore? Those pancakes look amazing! I’ve been meaning to try garbanzo bean flour 🙂

  7. The recipe asks for garbanzo and fava bean flour. Is that one cup each or is it a mix that you buy? I could only find straight garbanzo bean flour . . . could I use that?

  8. i just tried the Andrew Jeunger pancake recipe from Dr. Oz’s website..with a steel pan b/c I don’t have a cast iron skillet and they did NOT turn out good at all. so I’m hoping to try these next. Used up all of my almond milk that I had just made. 🙁

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