These almond flour pancakes are soft, fluffy, and so flavorful! They make the perfect healthy breakfast. This recipe takes only 15 minutes in total. Add your favorite toppings and serve for breakfast, brunch, or dinner. These pancakes are both grain-free and gluten-free. They are loaded with nutrients and will keep you satisfied and full all morning long. You will also love these Banana Protein Pancakes!
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Why You’ll Love This Recipe
- Almond flour pancakes are quick and easy to make.
- They contain higher levels of protein than normal pancakes.
- This recipe is great for brunch, breakfast, and dinner.
- Both kids and adults love this recipe!
- Almond flour is a nutritious alternative to refined flour. It is full of healthy fats, protein, and fiber. Make these Almond Flour Blondies too!
- They are more filling and satisfying than normal pancakes. Try these Almond Milk Pancakes as well.
- They are not loaded with refined sugar. These pancakes are naturally sweetened with maple syrup.
- I make these for birthdays! They are so fun and everyone loves them first thing in the morning.
- This recipe is dietary friendly and allergy friendly.
- These pancakes are grain-free, gluten-free, dairy-free, and refined sugar-free.
- Check out these Whole Wheat Buttermilk Pancakes for another delicious breakfast!
What is Almond Flour?
Almond flour is made from finely ground almonds, with their skins removed.
Unlike wheat flour, almond flour does not contain gluten, making it a popular choice for those with gluten sensitivities or Celiac disease.
It adds a nutty and subtly sweet flavor to the pancakes, adding depth to every bite.
Almond flour is also a good source of vitamin E, magnesium, and healthy monounsaturated fats. This makes it a nutritious option for a balanced breakfast.
Ingredients & Substitutes
Scroll down to the recipe card for the full almond flour pancake recipe.
Use finely blanched almond flour. This is not the same thing as almond meal. Do not replace with another flour.
Coconut flour adds thickness. In addition, it absorbs the liquid. Do not replace or omit.
Baking powder helps these pancakes rise.
Add in a pinch of sea salt for added flavor.
The eggs help bind the pancakes together. Do not replace the eggs. They are vital to this recipe.
Unsweetened almond milk helps thin out the batter. This keeps the pancakes moist.
Pure maple syrup adds sweetness. This is a great way to naturally sweeten the pancake batter. Overall, the pancakes themselves are not overly sweet. Feel free to use honey.
Vanilla extract adds a cozy homemade flavor.
Lastly, grease the pan or griddle with melted coconut oil or melted butter. For dairy-free, use coconut oil.
Taste & Texture
These almond flour pancakes are light, fluffy, and moist, with a slightly denser texture compared to traditional pancakes.
The almond flour contributes a tender and delicate crumb, while the nutty flavor provides a hint of richness that pairs perfectly with various toppings.
These pancakes have a naturally sweet taste, reducing the need for excessive amounts of added sugar.
How to Make
Step 1
First, in a mixing bowl, combine almond flour, coconut flour, baking powder, and sea salt. Whisk together.
Step 2
In a separate bowl, beat the eggs. Add in the almond milk, maple syrup, and vanilla extract. Whisk together.
Step 3
Pour the wet ingredients into the dry ingredients. Stir until a smooth batter forms. Allow the batter to sit for 5 minutes to allow the flour to absorb the liquid.
Step 4
Heat a nonstick skillet or griddle over low-medium heat. Lightly grease it with melted coconut oil or melted butter.
Step 5
Spoon about ¼ cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread into a circle if needed.
Step 6
Cook the pancakes for 2 to 3 minutes, or until bubbles start to form. Flip the pancakes. Cook for 1 to 2 minutes, until golden brown and cooked through.
Step 7
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm. Or, place in a 200-degree Fahrenheit oven to keep warm. Repeat this process with the remaining batter, adding more oil as needed.
Step 8
Lastly, serve the almond flour pancakes warm with your choice of toppings!
Expert Tips for Success
To ensure your almond flour pancakes turn out perfect every time, consider the following expert tips and tricks.
Balance the batter consistency. Almond flour tends to absorb more liquid than traditional flour, so adjust the batter consistency accordingly. Add more milk if the batter is too thick, or add a little more almond flour if it is too runny.
Let the batter rest. Allow the batter to rest for a few minutes before cooking to allow the ingredients to meld together, resulting in fluffier pancakes.
Cook on low-medium heat. Almond flour pancakes can brown quickly due to their natural sugars. Therefore, cook them on low-medium heat to prevent burning and ensure even cooking.
Flavor Variations & Add-Ins
Almond flour pancakes are incredibly versatile and can be customized to suit your preferences. Here are a few flavor variations and toppings to try.
Fold fresh blueberries into the batter for bursts of fruity goodness.
Add in fresh raspberries to the pancake batter.
Sprinkle ground cinnamon over the pancake batter before flipping for a warm and comforting flavor.
Add dark chocolate chips to the batter to make chocolate chip almond flour pancakes! Or, top the warm pancakes with chocolate chips.
How to Serve & Store
Serving
Almond flour pancakes are best served fresh and warm. Once cooked, stack them on a plate and top them with your favorite accompaniments. Here are some serving suggestions.
Top your pancakes with a colorful array of fresh berries, sliced bananas, or diced peaches for a burst of freshness.
Spread a dollop of almond butter, peanut butter, or cashew butter on top of the pancakes for a creamy and nutty flavor.
Add a spoonful of Greek yogurt for a tangy and luscious touch.
Drizzle pure maple syrup or honey over the pancakes to enhance their natural sweetness.
Serve with bacon, ham, sausage, green smoothie, Almond Flour Banana Bread, or scrambled eggs.
Storing
If you have leftovers or want to prepare a batch in advance, here is how to store almond flour pancakes properly.
Allow the pancakes to cool completely, then place them in an airtight container or sealable plastic bag. They can be stored in the refrigerator for up to 3 to 4 days.
To freeze almond flour pancakes, arrange them in a single layer on a baking sheet or plate. Be sure they do not touch each other. Place the sheet or plate in the freezer until the pancakes are firm.
Once frozen, transfer them to a freezer-safe container or bag, separating each layer with parchment paper or wax paper. Frozen pancakes can be stored for up to 2 months.
Reheating
When you are ready to enjoy the stored pancakes, you have a few options for reheating.
- Microwave: Place a few pancakes on a microwave-safe plate and heat them on high for 30 seconds to 1 minute, or until warmed through.
- Oven: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet and cover them with foil. Heat for 8-10 minutes, or until warmed to your liking.
- Toaster: If your pancakes contain no mix-ins, pop them into a toaster on a low setting until heated and slightly crispy.
Remember to adjust the reheating time based on the thickness of the pancakes and your desired level of warmth.
Frequently Asked Questions (FAQs)
Do not replace the almond flour or coconut flour. They are both important to the overall texture and flavor.
These almond flour pancakes last for 4 days in the fridge. Freeze for up to 2 months.
Do not replace the eggs. They help bind the pancakes together.
Sure! Add all ingredients to a blender. Blend until smooth. Then, cook the pancakes as instructed.
Almond flour is naturally gluten-free and grain-free. It is much less processed than all-purpose flour.
Almond flour is ground more finely. It is finer than almond meal. Almond meal is more coarse.
Equipment Needed
Pyrex Glass Measuring Cups: Use these measuring cups for easy baking. They are easy to clean.
Whisk: Whisk together the batter.
Spatula: Use a spatula to flip these pancakes.
Nonstick Skillet: This is my favorite nonstick skillet for pancakes!
You May Also Enjoy
- Whole Wheat Oven Pancake
- Potato Pancakes
- Buttermilk Pancakes with Cinnamon Apples
- Whole Wheat Banana Pancakes
- Blueberry Buttermilk Pancakes
If you enjoyed this almond flour pancake recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! For more ideas, check out these Breakfast Recipes.
Almond Flour Pancakes
Ingredients
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ½ tsp baking powder
- pinch sea salt
- 3 large eggs
- ¼ cup unsweetened almond milk (or regular milk)
- 1 tbsp pure maple syrup (or honey)
- 1 tsp vanilla extract
- melted coconut oil (for greasing the pan)
Instructions
- First, in a mixing bowl, combine almond flour, coconut flour, baking powder and sea salt. Whisk to combine.
- In a separate bowl, beat the eggs. Add in the almond milk, maple syrup, and vanilla extract. Whisk until combined.
- Pour the wet ingredients into the dry ingredients. Stir until a smooth batter forms. Let the batter sit for 5 minutes to allow the flour to absorb the liquid.
- Heat a nonstick skillet or griddle over low-medium heat. Lightly grease it with melted coconut oil.
- Spoon about ¼ cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread into a circle if needed.
- Cook the pancakes for 2 to 3 minutes, or until bubbles start to form. Flip the pancakes. Cook for 1 to 2 minutes, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm. Or, place in a 200-degree Fahrenheit oven to keep warm. Repeat this process with the remaining batter, adding more oil as needed.
- Finally, serve the almond flour pancakes warm with your choice of toppings!
Notes
- Use finely blanched almond flour. Do not use almond meal.
- Allow the pancake batter to rest for 5 minutes before cooking. This allows the coconut flour to absorb the liquid.
- This pancake batter may be thicker than normal. Use a spoon to spoon out the batter into a circle.
- Use enough melted coconut oil (or butter) to keep the pan moist.
- Keep the pancakes warm under a clean towel or in a warm oven.
- Store in the fridge for up to 4 days.
- Freeze for up to 2 months if needed.
Enjoy this healthy almond flour pancake recipe!
These are delicious pancakes! We tripled the batch to put some in the freezer. I noticed that vanilla extract is in the written instructions, but not in the ingredient list on the recipe card. I just added what I thought might be the correct amount. :) Thank you for the wonderful recipe!
These pancakes were delicious! I love that you use a combination of both almond and coconut flour, which really makes the texture like traditional pancakes. I used a sugar-free maple syrup and this recipe fits perfectly into my Keto diet.
Made a batch of these over the weekend and they were delicious! Added some berries to some and coconut to others — both great variations. Love how simple they are for making pancakes gf without any crazy ingredients.
I’ve never had pancakes this good before. I’m not exaggerating when I say that these are the best pancakes I’ve ever eaten. They’re soft, fluffy, and moist—almost like a soufflé! And they’re delicious too—perfect for breakfast.