Gluten-Free Pancakes with Honey-Almond Butter

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! Happy Sunday, friends!

I am just popping in to share a delicious pancake recipe with you that Mal and I thoroughly enjoyed for breakfast this morning. Seriously, it was heavenly: Gluten-free Pancakes with Honey-Almond Butter. OMG, yum.

Gluten-Free Pancakes with Honey-Almond Butter

My inspiration for the honey-almond butter actually came from B. Matthew’s Eatery in Savannah. The restaurant serves their freshly baked bread with the most amazing honey-almond butter, and I just had to recreate it at home. And, oh wow, it’s incredible.

The gluten-free pancakes are made with almond meal, ricotta, and almond milk, which gives them a rich and hearty flavor along with lots of moisture and chew””the texture is almost like that of a muffin. This recipe is definitely a keeper, and I hope you enjoy it as much as Mal and I did this morning! (He’s still talking about how delicious they tasted!)

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Gluten-free Pancakes with Honey-Almond Butter

Makes 8-10 pancakes



  • 1.5 cups almond meal
  • 3 eggs
  • 1/4 cup whole milk ricotta
  • 1/4 cup unsweetened almond milk
  • 2 tbsp melted butter
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Honey-Almond Butter

  • 1/4 cup butter, softened
  • 1 tsp honey
  • 1/4 tsp almond extract


  1. To make Honey-Almond Butter, combine butter with honey and almond extract by hand in a small bowl.
  2. Next combine pancake ingredients in a separate mixing bowl until smooth.
  3. Heat pan (or griddle) over medium heat; coat with non-stick cooking spray.
  4. Pour batter onto the pan/griddle and use the backside of a spoon to shape it.
  5. Cook each pancake for 2-3 minutes and then flip. Cook on the other side for about 1 minute.
  6. Serve immediately with Honey-Almond Butter and maple syrup (optional).



  1. These look and sound divine!! I’ve been meaning to get a griddle for easier pancake making, these may be the first recipe I use on it:)

  2. Hi Tina! What brand of almond meal do you use? I love Bob’s Red Mill for most gluten-free baking/cooking but it’s kind of pricey. I found a much cheaper option at Trader Joe’s but the texture seems different. Any recommendations would be appreciated! Thanks!

  3. does the almond meal give off a big almond taste? I don’t care for them but I do drink almond milk as its nutty but has no almond flavor, wondering if its the same.

  4. Just made these! Soooooo good, my mom and I both loved them. I didn’t have ricotta so I used greek yogurt instead and they turned out great!

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