Gluten-Free Almond Flour Pancakes Recipe

4.56 from 9 votes

These almond flour pancakes are simple to make, fluffy, and full of flavor—a perfect healthy pancake recipe for busy mornings!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Almond flour pancakes, Gluten-free almond flour pancakes

Servings: servings

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.

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.

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.

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!”