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!
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.
Ingredients
- Almond Flour: I recommend using super fine blanched almond flour and not almond meal. These pancakes won’t turn out well if you accidentally use almond meal.
- Melted 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: Balances out the taste of the pancakes.
- Sugar: I think 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. Use your favorite sugar-free sweeteners like monk fruit, xylitol, or erythritol for sugar-free/keto pancakes.
- Milk: You can also use your favorite dairy-free milk in this recipe. For humid climates, use ⅓ cup milk. For dry climates or high altitudes, use ½ cup milk.
- Eggs: Adds structure and binds 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: Adds depth and a slight sweetness, which rounds out the flavors of the pancakes.
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.
- Because these pancakes are so versatile, there are so many topping combinations you can use. My family loves them with maple syrup, fresh berries, whipped cream, or a little cinnamon and butter.
- 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.
Is Almond Flour Gluten-Free?
Yes, almond flour is naturally gluten-free. The flour is made by finely grinding blanched almonds into flour. It’s also grain-free and is a low-carb flour, meaning it’s also often used in Paleo and Keto recipes.
How Do I 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.
Can I Make These Pancakes Paleo?
Yes! Use dairy-free butter and milk, pure maple syrup or coconut sugar as the sweetener.
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.
More Almond Flour Recipes to Try!
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
- 1 teaspoon pure vanilla extract
- ¼ cup butter, melted
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
- 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.
- To Store: Keep them in an air-tight container for a week or in the freezer for up to three months.
- 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.
How to Make Almond Flour Pancakes Step-by-Step
In a large bowl, combine 3 cups superfine blanched almond flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, and 2 tablespoons granulated sugar and whisk until well combined. Weighing dry ingredients will give you the best results.
Add the 4 large eggs, ⅓ cup milk, 2 teaspoons lemon juice, and 1 teaspoon vanilla to the dry ingredients.
Add ¼ cup 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.
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.
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!
The batter mixes together well, but stuck like glue to my stainless steel pan. Tried with a no -stick, which I don’t like to use because of the chemicals, and had the same result even when greased. I used low heat as recommended, but pancakes broke up when I tried to turn them. Like the idea behind this recipe, but can not recommend it.
Hi LaWayne, almond flour-based baked goods do have a higher tendency to stick than goods made with flour or GF flour. We recommend heavily greasing the pan and using consistent medium-low heat. If the pan is too hot or too cold, it can also cause sticking. Finally, wait until the pancake naturally releases from the pan before trying to flip it!
I use an electric griddle, I am not sure what temperature would be low/medium. You have any recommendations?
350°F should work!
muffin batter, difficult to not burn, even on very low heat.
Tore up when I tried to turn.
Started burning on the outside before cooked on the inside. Not an easy recipe.
These pancakes are some of the best I’ve tried! Thank you so much!
These pancakes are so good! I did add s little mo
I hate to be that person being like I made all these changes lol. But I halved it since it’s just me, added two tbsp of pea protein and a mashed banana and it came out amazing. Thank you so much for this! It’s going to be my go to pancake recipe!
hi while the pancakes are good, the batter is so thick, the pancakes burn by the time the middle cooks. any ideas?
Hi Ms. Marty, you can try adding a little extra milk until it reaches a thinner consistency!
I thinned it out by adding more milk.
Not sure what went awry, but my pancakes came out nothing like yours. I followed your recipe to the letter and cooked slowly for 4 mins per side (I am at sea level), but they fell apart while being gently turned over. After the first one cooked, I added a bit more milk. Thar made the batter more like I like my pancake battery to look. No change. I also had to add more monkfruit sweetener as they were pretty tasteless. Could it have been the missing lemon juice? I had none on hand.
As my son said, these were “Nothing Like Pancakes, but they are good for what they are.” They had the consistency of (and tasted more like) cornbread than pancakes. I just wish that they hadn’t fallen to bits while being turned.
Hi, the lemon juice helps turn the milk into buttermilk, which makes these pancakes more tender and flavorful. Omitting it likely contributed to the negative taste and texture. In the future, you can also use white vinegar in place of lemon juice in this application, or if you happen to have buttermilk on hand, that always works!
followed the recipe exactly. it does turn more into a paste, but i dont really care for that. when it did finish cooking, it tasted really eggy. definitely smelled like i was cooking eggs too. is 4 eggs really necessary?
Hi Matthew, in our extensive recipe testing, we found that 4 eggs worked best to bind everything. You could certainly try with fewer, but you would likely need to increase the liquid, and you may find that the batter doesn’t hold together as well.
Followed recipe to a T. Double checked all ingredients for proper volume prior to making (I always do that first time with a recipe). Blender version, Vitamix. Bobs Red Mill Superfine Almond Flour.
Had to use the tamper to get the batter to mix thoroughly? Resulting batter was a thick paste. Cooked product was far from “fluffy.” Dense, not a ton of flavor, ended up in trash.
What did I do wrong?
Hi David, it sounds like your kitchen environment was a bit dryer than ours. We would recommend adding additional milk until it reaches a classic pancake batter consistency!
Mine turned out the same (I’ll add more liquid the next time), but I couldn’t afford throwing away. I just molded them like patties with my hands and cooked them in the frying pan. They were more like cookies but tasted good.
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!!