Almond Flour Pancakes
Updated
I love to get an extra boost of protein and nutrients with my breakfast whenever I can. These almond flour pancakes are a great way to pump up my breakfast while also staying grain-free. Plus, I love that they can easily be made dairy-free, vegan, paleo, and low-carb or keto. They’re simple to make, fluffy, and full of flavor—a perfect healthy pancake recipe for busy mornings!
These pancakes are absolutely delicious !!! We have been searching for a gluten free recipe for pancakes and this is def THE ONE. I used oat milk (dairy free) and we added 1-2 Tblsp of ground flax seed. I cooked then on a cast iron griddle and greased it with avocado oil before each new batch. They were wonderful, fluffy and they tasted great! I will be making these again. Thank you so much!
– Shara
Almond Flour Pancakes Recipe
These almond flour pancakes are made a little differently than our gluten-free pancakes recipe because they’re made with almond flour. They have a mild nutty flavor, and recipes made with this type of flour have a thicker and denser texture. These healthy pancakes are also packed with protein, healthy fats, and fiber. Not to mention, they’re also naturally gluten-free and grain-free. I just love how easy they are to make and how they only use a few simple ingredients.
Gluten-Free Almond Flour Pancakes Recipe
Ingredients
- 3 cups superfine blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons granulated sugar
- 4 large eggs
- ⅓ cup milk,
- 2 teaspoons lemon juice, Sub white vinegar.
- 1 teaspoon pure vanilla extract
- ¼ cup butter, melted and cooles
Instructions
Hand Whisked Batter Option
- In a large bowl, combine all of the dry ingredients and whisk until well combined. Weighing dry ingredients will give you the best results.
- Add the eggs, milk, lemon juice, and vanilla to the dry ingredients.
- Add the melted butter to the dry ingredients, away from the eggs so you don’t cook them.
- Whisk all of the ingredients together until well combined.
- Set your bowl aside to let the flour soften for 10 minutes. The batter will be thick which gives a nice fluffy pancake.
Electric Blender Batter Option
- For blender pancakes, place all of the liquid ingredients into the blender except the melted butter.
- Then add all of the dry ingredients and the melted butter on top.
- Blend on high for 10-20 seconds or until all of the ingredients are well combined and smooth. Using a blender will give you a perfectly smooth texture for your pancakes.
Cooking Instructions
- Prepare a large skillet on low to medium heat with oil drizzled in the bottom.
- Use a large scoop or ⅓ cup and place batter into the skillet and gently smooth the tops down. These pancakes turn out best if you fry them on medium to low temperature.
- Low and slow is best so you get a nice golden outside and the inside is perfectly cooked, approximately 3 minutes per side or up to 5 minutes for high altitude.
- Flip when the bottom is nice and golden brown and cook for another 3-5 minutes until golden brown.
- Repeat until all of the batter is used. Enjoy with your favorite toppings.
Notes
- You can also flavor your batter directly. Cinnamon and nutmeg will give you a yummy, spiced pancake, while lemon zest and blueberries will give a fresh and bright taste. You can also swap out the sugar for brown sugar to add a nice molasses taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Pancakes Step by Step
Gather the ingredients together.
Mix the dry ingredients: In a large bowl, combine 3 cups superfine blanched almond flour, 1 tsp baking powder, ½ tsp baking soda, ¾ tsp salt, and 2 tbsp granulated sugar and whisk until well combined. Weighing dry ingredients will give you the best results.
Add the wet ingredients: Add the 4 large eggs, ⅓ cup milk, 2 tsp lemon juice, and 1 tsp vanilla to the dry ingredients. Add ¼ cup cooled, melted butter to the dry ingredients.
Whisk into a batter: Whisk all of the ingredients together until well combined. Set your bowl aside to let the flour soften for 10 minutes. The batter will be thick, which gives a nice fluffy pancake.
Cook the pancakes: Heat up a large skillet on low-medium heat with oil drizzled in the bottom. Allow the pan to heat up for about 5 minutes before adding the batter. Use a large scoop or ⅓ cup and place batter into the skillet and gently smooth the tops down. Note: Low and slow is best, so you get a nice golden outside and the inside is perfectly cooked, approximately 3 minutes per side or up to 5 minutes for high altitude.
Flip and continue cooking: Flip when the bottom is nice and golden brown, and cook for another 3-5 minutes until golden brown.
Serve and enjoy: Repeat until all of the batter is used. Enjoy with your favorite toppings.
Tips and Suggestions
- Blender vs whisking: In my opinion, both of these methods will give you delicious pancakes. The difference is that the blender will give a smoother texture to your pancakes. If you’ve never used a blender to make pancakes, now’s your chance to try it!
- Always use super fine blanched almond flour and not almond meal. Almond meal has a grainier texture and will make your pancakes gritty.
- Preheat the pan properly. Give your skillet at least 5 minutes to heat on low to medium heat before adding the batter. Almond flour browns quickly, so starting it too hot can burn the outside before the inside cooks through.
- Grease generously. Gluten-free batters tend to stick more, so coat your pan well with butter, coconut oil, or your favorite cooking spray before each batch.
- Adjust for your climate. Almond flour absorbs liquid differently depending on the weather. For humid climates, use ⅓ cup milk. For dry climates or high altitudes, increase to ½ cup milk to prevent the pancakes from drying out. You can use dairy or any plant-based milk you like.
- Cool the melted butter first. If your butter is too hot when you mix it in, it can scramble the eggs. Let it sit for a minute or two before adding. For a dairy-free option, use melted coconut oil or a plant-based butter substitute.
Ingredient Substitutions
- Dairy-Free Almond Flour Pancakes: Swap the regular milk for your favorite plant-based option—almond, oat, or coconut milk all work beautifully. For cooking, use melted coconut oil or a dairy-free butter substitute instead of regular butter for the same rich flavor.
- Egg-Free Almond Flour Pancakes: Replace each egg with a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for about 5 minutes until it thickens and becomes gel-like. The pancakes will be slightly more tender and less fluffy, but still delicious.
- Sugar-Free Almond Flour Pancakes: Skip the maple syrup or honey in the batter and use a sugar-free sweetener like monk fruit, erythritol, or stevia. This keeps the pancakes naturally sweet without adding extra sugar.
- Paleo Almond Flour Pancakes: Use coconut milk and coconut oil for the batter, and sweeten naturally with honey or pure maple syrup. These swaps keep the pancakes completely grain-free, dairy-free, and refined sugar-free while still tasting indulgent.
Serving Suggestions
I love piling these pancakes high with fresh berries or warm fruit compote, but sliced bananas are a close second. Sometimes I’ll spread a little almond butter on top and drizzle with maple syrup for extra richness. If I’m making a bigger breakfast, I’ll serve it alongside scrambled eggs or gluten-free quiche, for something a bit heartier.
Storage Instructions
These almond flour pancakes are easy to store and freeze. They will store in the refrigerator in an air-tight container for a week or in the freezer for up to three months.
To freeze: Once completely cooled, layer the pancakes with a piece of parchment paper between each pancake. Then place them in an airtight freezer-safe container or freezer storage bag.
To reheat: You can either microwave them in 15-second intervals until warm, or you can heat them in the oven at 350°F for about 10 minutes.
I actually tried to make this 3 different times. All the same it just floated apart when put into the oil. I did get a small one but it was not pleasant at all. I keep trying these because I am a diabetic. Very sad!
Hi Wayne, so sorry these didn’t turn out for you. Can you share more so we can help you troubleshoot?
Do you have anything with recipe for almond flour
Hi Sue, yes! we have several almond flour recipes: https://www.mamaknowsglutenfree.com/category/almond-flour/
flavour is nice but really hard to flip like a regular pancake as it falls apart.
What does 3 cups of Almond flour weigh?
Hi Angela, should be about 270 g
Made these once and loved them. The texture wasn’t light and fluffy as regular pancakes would be, but very satisfying and delicious. I cooked mine in a cast iron skillet with a fair amount of oil. When I started at a low temperature, I waited well over 12 minutes before I tried to flip them. They weren’t ready even at that point so I upped the temperature to almost medium and made sure the skillet was greased. When I made the second batch I kept the medium heat, flipped the second batch in around six minutes, and, again, kept the skillet appropriately greased. The outside was similar to the above pictures, the pancakes were cooked through. They are richer and more hearty then the regular ones, very filling (I only had one), but easily carried me through to early afternoon. Thanks for this recipe, I’m making it again!!!
I came across this recipe when I was looking for a pancake recipe that was lower in carbs and would not spike my husband’s glucose (he’s diabetic). He loves pancakes, but they don’t love him back! I tried these, and he loves them! The best part is they don’t spike his insulin. He’s very happy! Thank you!
The instructions say “Weighing dry ingredients will give you the best results”, but there are no weight measures, only volume measures. I would like to have the weight measures so I can try substitutions when I don’t have something. Thank you.
Hi Jessie, If you click “metric” in the recipe it will convert the measurements.
These pancakes are absolutely delicious !!! We have been searching for a gluten free recipe for pancakes and this is def THE ONE . I used oat milk (dairy free) and we added 1-2 Tblsp of ground flax seed. I cooked then on a cast iron griddle and greased it with avocado oil before each new batch . They were wonderful, fluffy and they tasted great ! I will be making these again. Thank you so much !
I tried this and overall pretty good. Next time I will try with one less egg as I noticed a definite egg flavor. And I added more milk—I used almond milk. I agree about lower temp! I kept turning it down.
I’ve tried to make these 2 times and each time I cant seem to get them to cook before they burn. Maybe my stove is too hot. I just thin them way down and cook them like regular pancakes and they work great. I like thin pancakes. The taste is wonderful.
Hi Cady, if you find they are burning, we definitely recommend turning down the heat!