Simple Mills Almond Flour Pancake & Baking Mix Copycat Recipe

Tender and fluffy gluten free pancakes made with a homemade copycat recipe of Simple Mills Pancake Mix with Almond Flour.
Course Breakfast
Cuisine American
Ingredient Keyword almond flour, coconut flour, eggs
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1 (four) 4-inch pancakes


  • 1/4 cup almond flour Bob's Red Mill Superfine (24 g)
  • 2 tablespoons arrowroot powder 11 g
  • 1 tablespoon organic sugar or coconut sugar
  • 1/2 tablespoon coconut flour Anthony's Premium Organic
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon baking soda
  • 1 large egg
  • 1 tablespoon milk of choice or water
  • 2 teaspoons neutral-flavored oil
  • 1/4 teaspoon pure vanilla extract if not using vanilla dairy-free milk


  1. Using a fork, whisk together the dry ingredients; set aside.
  2. Preheat an electric skillet, griddle, or 12-inch skillet over medium heat or 325ºF, for light pancakes as shown, 300ºF.
  3. Whisk together the wet ingredients; stir into the dry ingredients until free of lumps.
  4. Add oil to skillet and swirl around to coat. Pour 2 tablespoons pancake batter per pancake and fry for about 2-1/2 minutes or until the tops begin to bubble. Flip over and fry for an additional 1 minute or until that side is also golden brown.
  5. Serve plain or topped with pure maple syrup or your favorite topping(s). Cover and refrigerate leftovers up to three days or freeze for longer storage.