These almond flour pancakes are light, fluffy, and filled with delicious nutty flavor. They're an easy, satisfying gluten-free breakfast or brunch!
If you like pancakes that are light, fluffy, moist, and flavorful (who doesn’t?!), you’re going to LOVE these almond flour pancakes! I had the idea to make them last spring, when Jack and I were saving our limited supply of regular flour for baking projects like pita, bagels, and no-knead bread. All-purpose flour is easier to come by now, but in our house, these almond flour pancakes are sticking around for good.
This almond flour pancake recipe is totally grain and gluten-free, but it’s just as good as any traditional pancake recipe I’ve tried. The pancakes are soft and tender, with a delicious sweet and nutty flavor. As an added bonus, they’re more substantial than the average pancake (thanks, almond flour!), so they’ll easily keep you full till lunchtime.
Whip them up on a weekday, or save them for relaxed weekend brunch. But before you start cooking, heads up: Jack and I can easily devour these almond flour pancakes on our own, so if you’re serving a crowd, you’re going to want to make a double batch.
Almond Flour Pancake Recipe Ingredients
You only need 7 basic ingredients to make these easy almond flour pancakes:
- Almond flour, of course! For the best results, use blanched almond flour, or homemade almond flour made from blanched slivered almonds, in this recipe. It gives these pancakes a fine crumb and delicious fluffy texture. Steer clear of almond meal, as it will make them, well, mealy.
- Eggs – The binder! They add also moisture and richness and help make these pancakes super fluffy.
- Baking powder – So that the almond flour pancakes puff up as they cook.
- Almond milk – It adds moisture to this almond flour pancake recipe. If you don’t keep almond milk on hand, cow’s milk or my homemade oat milk would work here too.
- Vanilla extract – It fills the pancakes with delicious warm flavor.
- Maple syrup – We’ll mix some into the pancake batter, and when the pancakes are ready, we’ll (of course!) drizzle more on top.
- And sea salt – To make the sweet, warm, and nutty flavors pop!
Find the complete recipe with measurements below.
How to Make Almond Flour Pancakes
This almond flour pancake recipe is super simple to make, so it’s a great recipe for quick weekday breakfasts as well as lazy weekend brunches. Here’s how it goes:
First, whisk together the wet ingredients in one bowl and the dry ingredients in another.
Then, pour the wet ingredients into the bowl of dry ingredients, and mix until just combined.
Finally, cook! Heat a nonstick skillet over medium-low heat, and brush it with a little olive oil (coconut oil would work here too!). Use a 1/4-cup measuring cup to scoop the batter into the pan, and cook each pancake for 1-2 minutes per side. Almond flour pancakes darken more quickly than regular pancakes do, so watch them closely. Reduce the heat as needed so that the outsides don’t burn before the middles have a chance to cook through. Repeat the cooking process with the remaining batter, and enjoy!
Almond Flour Pancakes Serving Suggestions
The almond flour and eggs make these pancakes nice and hearty, so they’re a delicious breakfast on their own. Serve them simply, with a drizzle of maple syrup, or dress them up more with Greek yogurt or coconut cream and your favorite fresh fruit.
They’re also a fantastic addition to a weekend or special occasion brunch menu. I like to pair them with something savory, like sunny-side-up eggs, my healthy breakfast casserole, or a veggie frittata. Round out the meal with a smoothie or mimosas to drink! For more delicious brunch recipes, check out this post.
More Sweet Breakfast and Brunch Recipes
If you love this recipe, try one of these breakfast treats next:
- Homemade Cinnamon Rolls
- Fluffy Pumpkin Pancakes
- Banana Pancakes
- Gluten-Free Pancakes
- Classic French Toast
- Vegan French Toast
- Blueberry Muffins
For more healthy breakfast ideas, check out this post!
Almond Flour Pancakes
Ingredients
- 1â…“ cup blanched almond flour*, spooned and leveled (see note)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup almond milk
- 2 large eggs
- 1 tablespoon pure maple syrup, more for serving
- 1 teaspoon vanilla
- Extra-virgin olive oil, for the pan
Instructions
- In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
- In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
- Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
- Serve with maple syrup.
Notes
This post contains affiliate links.
It would be great if you can start including th nutritional info/calories along with the beautiful photos of your recipes!
That’s what I was looking for aso….
Me, too!
Same here
That’s what I was trying to find too
You can type this or any recipe into the My Fitness Pal app for nutrition info.
Hi Ali, yep, they’re more delicate than regular pancakes which is why we made them 1/4 cup size.
Do have have nutrition info?
Tapioca starch in these does wonders!
How much, Sam ?
Tapioca starch is a grain so its not paleo or grain free once added.
Tapioca is not a grain. It’s made from the cassava root and is in fact paleo. In Keto diets it’s a good binder but higher in carbs so you cannot use a lot of it.
Is it only 1/4 cup milk? My batter is so thick.
Hi Danielle, yep, with the eggs too. You can add a little more if the batter is too thick. Did you use the spoon and level method to measure the flour?
I measured by weight
A hit with hubby and a 4 year old!
Also I tweaked it a bit. Used 1 cup of almond flour, 1/4 cup of brown rice flour, 2/3 cup of milk, coconut sugar instead of maple syrup.
What are the net carbs?
I ran these through MyFitnessPal and am coming up with about 2 net carbs per pancake. High calories though, a serving of 3 1/4 cup pancakes will yield 6 net carbs and 511 calories per serving (3 pancakes).
My batter was like thick dough… I added 1 1/2 cup almond flour and it’s still very thick. Does this recipe as is work for others? Am I using the wrong kind of almond flour?
Hi Julie, the almond flour should be 1 1/3 cups not 1 1/2. Did you use 2 eggs and did you change anything else about the recipe? Did you use the spoon & level method to measure the almond flour? https://www.loveandlemons.com/how-to-measure-flour/ If not, it’s possible that too much flour got packed into the cup. Any regular almond flour that’s made with just ground up almonds should work fine.
I made these with same measurements as the recipe and used whole cows milk. I also added 1/2 tsp. of cinnamon and WOW! Best pancakes ever!
Can you freeze these pancakes? I had to add more liquid to my batter bc it ended up too thick( maybe bc of the almond flour I have), and I have extra pancakes.
By the way, I didn’t have vanilla so I added cinnamon and yummm!!
yep, they freeze well!
Guilt free pleasure. Affordable. And very tasty.
Thank you for the recipe,
Terri.
Theses turned out awesome!! What are the nutritional facts for this recipe I’m not seeing them. Perhaps I overlooked them.
Added pieces of banana. Loved it. Thanks for recipe.
DO NOT USE EGG REPLACER OR FLAX EGGS because these pancakes straight up will not work. The consistency is that of scrambled eggs. No cake forms. Very bad.
These definitely require regular eggs, for a flax pancake recipe, give these banana pancakes a try:https://www.loveandlemons.com/banana-pancakes/
Would it work to replace the baking powder with baking soda? Would love to make this scd compliant.
Hi Stacey, no the baking powder is necessary for them to get fluffy.
WOW! I am on a candida protocol so I used monkfruit syrup instead of mape and let me tell you these are the fluffiest pancakes I have ever made!!!!!! Super rich and indulgent.
Very tasty! I added cinnamon and a bit more milk. They are delicate and need to be small, but very delicious! Thanks!
Hi Erin, I’m glad you enjoyed them!
My first time making anything with almond flour and I really liked these. They were a bit fiddly to turn over in the pan but overall it was manageable.
For anyone cooking on the gas stove – they do need to be on absolute lowest heat possible as they turn brown super quickly.
All in all an excellent treat and I’ll be making them again.
This was the best pancake recipe I have ever made, no matter what flour. They were AMAZING!! This will be a saved recipe for sure. Thank you!! PS: I cooked in coconut oil and butter. Used the spoon method as instructed and Wowzers!
Really good,
I topped them with cream cheese and warm blueberries.
I halved the recipe. Came out great. Thank you
These tasted great, but they definitely didn’t turn out fluffy for me- more like…mealy and somewhat flat. I’m new to almond flour and using Aldi brand. It says it’s blanched and fine ground…but I’m guessing maybe not as finely ground as yours? Could that be why?
Hi Julia, I’d try whisking your eggs a bit more if they were too flat.
This happened the first time I made these. I made them again and put my almond flour in a blender to make it more fine and they were much better.
I blend my store bought almond flour to get it finer, beat my eggs until they double in volume and add a teaspoon of apple cider vinegar which makes my pancakes super fluffy.
As I grew older, pancakes are still the best for me! Especially when adding some kind of twist and different flavors. Awesome post, thank you!
These were delicious! I did add a little more milk because it was too thick. Thanks for sharing.
What is the nutritional value for these pancakes
These turned out so yummy, and my toddler LOVED them. He ate every bite. He doesnt like regular pancakes. I will definitely be adding these into my weekly menu. 5 stars. 😊
Aww, I’m so happy to hear!
We are gluten free and almond pancakes are one of our favorites. Love these! Can’t taste the difference from regular pancakes!
I’m so glad you loved them!
I agree with Teresa who wrote on 10-16-2020. I was going to make these for breakfast this morning but chose another recipe because nutritional information wasn’t included. I’ve never used almond flour before. After I make the other recipe, I’ll make this one and compare the ingredients and try to determine the nutritional value so I can note it in my tracker.
Please could you publish the nutritional values. I’m diabetic and watch my carbs. Thank you
I have been following Paleo recipes for about five years now. During that time I have come across many pancake recipes. Now there’s nothing extraordinary in this recipe, no secret ingredient or anything, but the ratio of ingredients must be just right because these are absolutely delicious.
Just a note, while I followed the ingredients precisely, I did not follow the technique. I did use the spoon and measure for the almond flour, but since I am using Aldi almond flour I put it in my high powered blender to try to get it a little finer first. Then I just threw the rest of the ingredients in the blender and pulsed a few times. They came out just really yummy and also very fluffy.
If yours are not coming out fluffy you should probably check your baking powder. A lot of people don’t realize baking powder becomes inactive in about 6 months to a year.
Hi Donna, I’m so glad you loved the pancakes so much! Great tip about the baking powder.
These are amazing!!! We added vegan chocolate chips, so good! Thank you 🙂
I’m so glad you loved them!
Delicious, wholesome pancakes! I halved the recipe and it made the perfect Sunday breakfast for one 🙂 i added a bit extra oat milk to thin out the batter and served them with sliced banana, peanut butter & black currant jam – very yummy!
It was super yummy and I used coconut oil to make the pancakes
I normally am not a big fan of pancakes but our children love them, so eat them. =) These were outstanding! They were delicious to dip with maple syrup and plain yogurt. Thank you!!
These are perfect. Thank you!
Turned out perfect! Had to add a bit more almond milk because I added protein powder to the batter. I also threw in some blueberries. Soooo good 😋
These pancakes are perfect as the recipe is written. I had no trouble with the batter being too thick/thin. I made 4 in total and added blueberries. I usually have to have some sort of butter on my pancakes but these were delicious with just maple syrup on top. My new go to pancake recipe!! Absolutely amazing
So good! I’m a total beginner and was so proud of myself for how they turned out. I pressed blueberries into the pancakes as they were cooking and they were amazing. I used sugar-free maple syrup instead of regular syrup to keep them as low sugar as possible. A bit delicate to flip over but once I got the hang of it they looked great. Thank you!
The pancakes were delicious, I couldn’t believe they didn’t need oil or butter.
My new go to!
Fantastic! Made these truly because of the low-glycemic flour option. Better than wheat flour pancakes. They were a hit! I made a sugar alternative blueberry sauce instead of using syrup. A winning combo. Thank you for a great recipe.
These are wonderful and nutty. I smeared strawberry preserve on top with some maple syrup drizzled on and it was perfect. They are a little bit of a different texture than regular pancakes but they taste great.
Super delicious! Only change I did was use store bought sugar free syrup.
Oh my gosh! These pancakes were delectable!! I made them breakfast and my daughter and I agree that these are our new favorite pancakes!! Thank you
for all of your great recipes!
Hi Shelli, the 1 tablespoon of maple goes into the recipe with the wet ingredients. If you didn’t add it to the wet ingredients, these would taste more savory with the salt being more apparent.
It would be VERY HELPFUL to include nutrition info with each recipe
Loved the recipe! Very easy and super delicious!!
These turned out moist and fluffy. Since they are smaller, I was able to fit three into a big pan. The recipe was perfect for two people. (3 pancakes each plus fruit/nuts/toppings.)
Very good and easy to make!
I liked these. I needed to add a bit more Almond milk and I think they would have turned out perfect. Kind of remind me of corn cakes,
For those wanting the nutrition I did some rough math. Take this with a grain of salt 🙂
Per Pancake: Carb 4.7, Cal 137, fat 10, proteins 7, Fiber 3, Net carb 1.4
What I did was use the Nutrition info from the almond flour, Almond Milk, and eggs. Then I divided it by six. Please feel free to check my math because I am not the greatest at it. Also I dont know if the cooking process changes things at all (like the olive oil). But at least we have a base line.
Dang it forgot I did not use the maple because of the sugar content.
Hi Russel, they definitely would taste more like savory cakes without the maple.
Why are sugars added to recipes?? Why is maple syrup needed for the almond flour pancakes??
Hi Stella, they’re sweet pancakes. If you leave the maple out, they’ll be more like savory cakes.
Hi, how can I replace the maple syrup?
Hi Mae, you could use another liquid sweetener. If it’s thicker than maple, you may need to stir in more almond milk. If you skip it, the pancakes will be savory instead of sweet.
Thanks for the recipe, these were delicious! My two year old is very skeptical of new foods and has never tried pancakes so we added a tsp of strawberry extract to make strawberry pancakes and even she tried them and loved them!! They took forever to cook – I think I was a little too cautious with the heat after reading your blog post lol.
I’m glad you both loved them! Ha, you could probably turn the heat up a little, it sounds like 🙂
Enjoyed these very much! I used unsweetened oat milk instead of almond milk. They turned out perfectly!
These did not turn out for me at all. I’m not sure what I’m doing wrong but I cooked them on the lowest setting on my gas stove and when it came time to flip them they crumbled and fell apart. Any suggestions? I followed the recipe and then added a splash more milk because the batter seemed too thick. Thanks!
Hi Brendan, it sounds like you could turn up the heat a little bit more – they may not have set before it was time to flip them.
Also, did you use a 1/4 cup measuring scoop to portion them? A larger amount would make them more difficult to flip.
These were great! I’d probably hold back a little on the salt next time. I used baking soda/cream of tartar in lieu of the baking powder (didn’t have any). And I whipped the egg whites into a foam and added separately. Super fluffy.
Would definitely make again!
Wow, great idea with the egg whites! I’ll have to try that.
Great recipe as written! I’ve been adding some fresh blueberries. It’s also possible to make muffins with the same batter – one batch makes about six normal sized muffins and can be baked at 350 f for about 20 minutes.
Great for helping things feel easier and more normal while following SIBO / low fodmap / scd diets! Thank you!
I followed the recipe precisely and they were fluffy and delicious
Mine have a hard time cooking in the middle