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An easy recipe for almond flour pancakes. These fluffy pancakes are full of flavor and only take a few simple ingredients. A quick and healthy pancake recipe for busy mornings!
Almond Flour Pancakes
These almond flour pancakes are made a little differently than my Gluten-Free Pancakes recipe because they are made with almond flour. Cooking with almond flour is different from traditional flour or gluten-free flour blends made with rice. It has a mild nutty flavor, and recipes made with almond flour have a thicker and denser texture.
These healthy almond flour pancakes are packed with protein, healthy fats, and fiber. They are also naturally gluten-free and grain-free. These almond flour pancakes are easy to make and only take a few simple ingredients.
They can also be easily made dairy-free, vegan, paleo, and low-carb or keto. You can see just how easy almond flour pancakes are to make in the detailed recipe step-by-step photos.
Ingredients in Almond Flour Pancakes
- Almond Flour – I recommend using super fine blanched almond flour and not almond meal. Almond meal is ground almonds that still have skins. Using almond meal will change the texture and flavor of the pancakes. The almonds give the pancakes a deliciously sweet and nutty flavor. Another benefit of almond flour is that it’s high in protein and healthy fats, so you’ll feel more satisfied after eating them than regular pancakes. Almond flour is naturally gluten-free and grain-free.
- Melted Butter – The fat from the butter adds flavor and richness to the pancakes. Make sure to let your melted butter cool before use, or you’ll run the risk of it cooking your eggs! You can also use your favorite dairy-free butter in this recipe.
- Baking Powder, Baking Soda, and Lemon Juice – These three ingredients work together to give the pancakes their light and fluffy texture. The baking powder and baking soda react with the milk and lemon juice, expanding the batter as it cooks and making it rise. The baking soda also helps the pancakes brown nicely, adding even more flavor.
- Salt – A little bit of salt balances out the taste of the pancakes.
- Sugar – This recipe has just the right amount of sugar so that the pancakes have an even sweetness level. This gives you more freedom to add different ingredients on top and ensures that the end result isn’t cloyingly sweet.
- Milk* – Is used to dissolve the dry ingredients and incorporate everything together. You can also use your favorite dairy-free milk in this recipe.
- Eggs – Add structure and bind the ingredients together. The healthy fats from the egg yolks also add richness and flavor to the pancakes. You can also substitute flax eggs in this recipe.
- Pure Vanilla Extract – gives depth and a slight sweetness which rounds out the flavors of the pancakes.
*For humid climates, use ⅓ Cup milk. For dry climates or high altitudes, use ½ Cup Milk.
How To Make Almond Flour Pancakes
Hand-Whisk Option:
- In a large bowl, whisk all of the dry ingredients together. (photo 1 and 2)
- Next, melt the butter.
- While your butter is melting, add the eggs, milk, lemon juice, and vanilla to the dry ingredients. When your butter is melted, add it to the dry ingredients, away from the eggs so you don’t cook them. Whisk all of the ingredients together until well combined. (photo 3 & 4)
- Set your bowl aside to let the flour soften for 10 minutes. The batter will be thick which gives a nice fluffy pancake.
Blender Option:
- Place all of the liquid ingredients into the blender except the melted butter. Then add the dry ingredients and the melted butter on top.
- Blend on high for 10-20 seconds or until the ingredients are well combined and smooth.
- Scrape your batter into a large bowl and set aside to let the batter soften for 10 minutes.
Cooking Instructions:
- Drizzle some oil into a large skillet and turn the stove to medium-low heat.
- Use a large scoop or ⅓ cup and place batter into the skillet and gently smooth the tops down. (photo 5)
- 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. (photo 6)
- 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.
Is Almond Flour Gluten-free
Yes, almond flour is naturally gluten-free. The flour is made by finely grinding blanched almonds into flour. Almond flour is also grain-free and is a low-carb flour. It is often used in Paleo and Keto recipes as well.
How To Store Almond Flour Pancakes
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.
Tips For Making The Best Almond Flour
- Blender vs whisking: 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.
- Because these pancakes are so versatile, there are so many topping combinations you can use. You can top it with your favorite syrup, fresh berries, whipped cream, or a little cinnamon and butter. Let your imagination flow with this one!
- 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.
Ingredients Substitutions For Almond Flour Pancakes
I have tested this Almond Flour Pancakes recipe with dairy-free and vegan ingredient substitutions.
- For Dairy-Free: Replace the butter and milk with your favorite dairy-free alternatives. I prefer Smart Balance butter and unsweetened almond milk.
- For Vegan: Substitute flax eggs and your favorite brand of vegan milk and butter.
- How to make a flax egg: In a separate bowl mix 1 tablespoon of flax meal with 2.5 tablespoons of water per egg. Set it aside for 15 minutes so it can absorb. This will slightly affect the texture of the pancakes.
- For Sugar-Free/Keto Option: Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol.
- For Paleo/No-Refined Sugar Option: Use dairy-free butter and milk, pure maple syrup or coconut sugar as the sweetener.
Easy Almond Flour Pancakes
With these almond flour pancakes, you have both healthy and delicious pancakes. The nuttiness of the almond flour and the complex sweetness of the pure vanilla extract combine to make the perfect balance of flavors. Plus, they’re so easy and quick to make, so you’ll have a satisfying breakfast on the table in no time! Also, try the coconut flour pancake recipe as well!
More Almond Flour Recipes For You To Try!
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Gluten-free Almond Flour Pancakes
Ingredients
- 3 cups almond flour, superfine blanched , (270g)
- 1 teaspoon baking powder, (4g)
- ½ teaspoon baking soda, (3g)
- ¾ teaspoon salt, (4g)
- 2 tablespoons sugar, (26g)
- 4 large eggs, For vegan use flax eggs.
- ¼ cup butter, melted, Dairy-free/vegan use Smart Balance or your favorite vegan butter.
- 2 teaspoons lemon juice
- ⅓ cup milk, In humid climates. For dry climates or high altitudes use ½ cup milk. For dairy-free/vegan use unsweetened almond milk or your favorite dairy-free milk.
- 1 teaspoon pure vanilla extract
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.
- Next, melt the butter. While your butter is melting, 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
- I recommend using super fine blanched almond flour and not almond meal. Almond meal is ground almonds that still have skins. Using almond meal will change the texture and flavor of the pancakes.
- For Dairy-Free: Use Smart Balance butter and unsweetened almond milk.
- For Vegan Option: Substitute flax eggs and your favorite brand of vegan milk and butter.
- For Sugar-Free/Keto Option: Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol.
- For Paleo/No-Refined Sugar Option: Use dairy-free butter and milk, pure maple syrup or coconut sugar as the sweetener.
- Almond Flour Pancakes are easy to store and freeze. These pancakes 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.
- Mama says, “Please check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love it! I used almond milk, no sodium baking powder and no sodium baking soda because my husband is on a low salt diet . Pancakes turned out great, lots of flavor! Thank you for another great gluten free recipe!!
Best ever!! Plenty of protein to balance out the blueberries and maple syrup I was craving. Great texture. Easy to make. Definitely worth doing again. Thank you!!