Almond Flour Pancakes

4.50 from 4 votes
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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. These almond flour pancakes are simple to make, fluffy, and full of flavor– a perfect healthy pancake recipe for busy mornings!

three-quarters view of a stack of almond flour pancakes on a plate with blueberries and syrup.

Almond Flour Pancakes Recipe

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.

Ingredients

  • 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.  Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol for sugar-free/keto pancakes.
  • Milk – Is used to dissolve the dry ingredients and incorporate everything together. 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 – 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.
ingredients for almond flour pancakes

Step by Step Instructions

  1. To hand-whisk, combine all of the dry ingredients in a dry bowl and whisk until combined. Add the melted butter, eggs, milk, lemon juice, and vanilla, then whisk until combined. Set aside for 10 minutes to allow the batter to thicken. (pic 1)
  2. To blend, add all of the liquid ingredients to the blender except for the melted butter. Add all of the dry ingredients and the melted butter on top, then blend until well combined. (pics 2 & 3)
  3. Prepare a large skillet on low to medium heat with oil drizzled in the bottom.
  4. 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. (pic 4)
  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.
  6. Flip when the bottom is nice and golden brown and cook for another 3-5 minutes until golden brown. (pic 5)
  7. Repeat until all of the batter is used.  Enjoy with your favorite toppings. (pic 6)
how to make almond flour pancakes

Tips and Suggestions

  • 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.

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.

overhead view of a stack of almond flour pancakes on a plate.

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.

three-quarters view of a stack of almond flour pancakes on a plate with blueberries.

Pancakes with Almond Flour

With these almond flour pancakes, I love that I 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 I always have a satisfying breakfast on the table in no time!

More Almond Flour Recipes to Try!

4.50 from 4 votes

Gluten-free Almond Flour Pancakes

Servings: 6 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
three-quarters view of a stack of almond flour pancakes on a plate with blueberries and syrup.
These almond flour pancakes are simple to make, fluffy, and full of flavor– a perfect healthy pancake recipe for busy mornings!

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
  • ¼ cup butter, melted,
  • 2 teaspoons lemon juice
  • cup 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

Serving: 2 pancakesCalories: 453kcalCarbohydrates: 17gProtein: 16gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 131mgSodium: 490mgPotassium: 133mgFiber: 6gSugar: 7gVitamin A: 417IUVitamin C: 1mgCalcium: 182mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

 

About Sabine Venier

Originally from Austria and currently residing in the UK, Sabine Venier infuses her passion for homemade gluten-free cooking into Mama Knows Gluten Free. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabine’s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday. As a published cookbook author (The Chocolate Addict’s Baking Book), she is excited to share her practical and easy-to-follow recipes with the Mama Knows Gluten Free community.

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9 Comments

  1. 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.

    1. 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!

      1. 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?

        1. 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.

  2. 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?

    1. 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!

    2. 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.

  3. 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!!

  4. 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!!