Healthier Pancakes & Toppers


Butter and syrup are the traditional accompaniments for flapjacks, but you’ll gain flavor (and lose fat and sugar) by switching up to fresh ingredients and savory toppings.

DIY gluten-free pancakes recipe card with ingredients and directions.


  • 2 tablespoons melted butter
  • 2 tablespoons almond or peanut butter
  • 2 teaspoons vanilla
  • 1 tablespoon maple syrup
  • 1/2 cup almond milk or skim milk
  • 2 eggs
  • 1 tablespoon baking powder
  • 1-1/2 cups almond flour


  1. 1. Combine melted butter, almond or peanut butter, vanilla and maple syrup in a mixing bowl. Use a whisk to mix well.
  2. Add the milk and eggs to the bowl and whisk all ingredients to mix well.
  3. In a separate bowl, combine the baking powder and almond flour.
  4. Gradually add the flour mixture to the liquid ingredients, whisking as you add.
  5. If the batter is too thick, add a little more almond or skim milk, one tablespoon at a time.
  6. The batter will cook up just like any other pancake mix. Lightly grease a skillet or griddle. Add the batter to the hot pan – about 1/4 cup per cake – leaving room for the cakes to spread out.
  7. When bubbles appear on the cakes and the edges appear dry, flip and cook through – about another 2 minutes.

Serve hot with your choice of the healthier toppings.

NOTE: Omit vanilla and maple syrup if using a savory topper

Healthier Pancake Toppers

Sweet Toppers

  • Sliced bananas and toasted walnuts
  • Sliced strawberries and toasted sliced almonds
  • Fresh raspberries and mini dark chocolate chips
  • Peanut butter or almond butter
  • Honey instead of maple syrup

Savory Toppers

  • One egg, poached or over easy
  • Spinach sauteed with olive oil and a little garlic
  • Sliced avocado and crisp bacon bits
  • Grated cheddar and chopped red onion
  • Smoked salmon, low fat cream cheese and chopped chives