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
- 1⅓ cups blanched almond flour*, spooned and leveled (see note)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup almond milk, plus more if needed
- 2 large eggs
- 1 tablespoon pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 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
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A you provide the number of carbohydrates in a serving? I am a type 1 diabetic and need to measure my carbs accurately.
Thanks
Hi Dympna, I’m sorry, but unfortunately we don’t calculate nutrition facts for our recipes. You could use an online nutrition calculator like MyFitnessPal to get them for this recipe.
Thank you, thank you, thank you! My kid can’t eat wheat, oat, eggs, cow’s milk and its derivatives nor peanuts, thus I’m always looking for different ways to prepare comfort food. I normally do banana pancakes or sweet potato pancakes and he likes them but he was craving “real” pancakes and his doctor said they were a no-no for a couple of extra months.
He’s mildly allergic to almonds but he can have them twice a week so when I saw the almond flour in the supermarket I looked for this recipe. They didn’t have extra fine flour and you are right, the texture and fluffiness is not that good. I actually didn’t like nor the texture nor the flavor but he did love them, which is the important thing here, and they totally look like “real” pancakes, which I believe was very important for him.
Next time I’d try mixing the ingredients in a blender to see if the result is less coarse.
(Btw, I used egg substitute and goat’s milk to avoid an excess of almonds)
Hi Vick, I’m so glad your son enjoyed the pancakes!
I make these at least once a week! I turned them into sheet pan pancakes. These are my adjustments: add protein powder and 1/4-1/2 c greek yogurt and top with frozen mixed berri3s. Bake … until it’s done 🙃 my kids DEVOUR it!
This is by far the BEST keto pancakes I’ve had tasted. Most pancake recipe called for a lot of eggs and the pancake taste eggy. I didn’t have any almond milk, but I did have some half-and-half and I added that in and the pancakes taste great!
The best almond flour pancake recipe I have tried. I did, however, find the vanilla extract overpowering and would omit next time. A little extra almond milk was needed. Great texture and taste. A keeper for sure!
I made them this morning. They were delicious and filling. I added a little cinnamon and substituted 2% milk instead of almond milk. I saved enough batter for tomorrow.
What are the macros for almond flour pancakes please
I did half almond extract and half vanilla. Added sifted powdered sugar to the top before serving to give a sweeter flavor since the recipe had no sugar. These were really good! Grainy texture but that is to be expected with almond flour. Did a good job at satisfying my morning sweet tooth without having to eat too much sugar or gluten.
So delicious! So easy! Thank you thank you thank you!!
I’m so glad you loved them!
This is our go to Sunday pancake recipe, I’ve never had a problem with burning- my whole family loves them!
Grainey texture aside these are very flavorful. I left off the maple syrup because I was adding to the top. Will keep this one in rotation.
If you’re someone who doesn’t like grainy textured food, this recipe is not for you! I however loved it with maple syrup and peanut butter!
So glad you enjoyed it, Sadia!
My kids liked this better than I thought. The pancakes are light and fluffy and tasty. It takes patience to cook them at a lower temp than wheat flour pancakes., but it is worth it.
I had to put in almost 0.5 cup soy milk as 0.25 cup wasn’t enough. I also added 1 Tbl sugar as it was missing in the recipe. Tasty overall!
I’m so glad you and the kids enjoyed them!