Grain-free, gluten-free refined sugar-free pancakes made with almond flour. This easy and delicious paleo pancake recipe is sure to please the whole family!
There are some things my wood chucking, metal wielding, mechanically inclined hunter man of a companion doesn’t understand…
Like why I think it’s hilarious I’ve nicknamed my gym shoes Jimmy Choos (get it? Gym-y shoes? Jimmy Choos? The irony? buh dum ching).
…Or the fact that coffee is not coffee at all without frothy milk – it is, in fact, battery acid.
He has warmed up to the concept of the beauty of perfectly painted finger nails and toenails, but is still difficult to convince when it comes to specific color or design decisions (ahem – neon green, paper white, or anything polka dotted or patterned in any way).
BUT, there are vital things the man in my life space does understand with flying colors, and the importance – nay, the necessity – for pancakes each and every Saturday morning is one of them.
Almond flour pancakes are my JAM! They’re packed with protein, are as clean as a whistle, and make you feel oh-so pleasantly full – the kind of full that jazzes you up to go on a 60-mile bike ride, not the kind of full that makes you want to take a siesta at 10:30am.
Notes about this recipe:
- Since these pancakes are made from a nut meal, the flavor and texture are both nutty, so aren’t quite as soft as a pancake made with all-purpose flour. I made a note in the recipe that you can add a couple tablespoons of tapioca flour if you’d like. While you don’t have to use tapioca flour to make this recipe work, it does help bind the pancakes and also makes them a bit lighter and fluffier. For those of you who have trouble getting the pancakes to flip without breaking, I’d recommend adding tapioca flour. It isn’t a necessary ingredient but does step up the pancake game just a bit. Tapioca flour is still considered paleo-friendly, so if you follow a grain-free, paleo or primal diet, it doesn’t pose a problem.
- You can substitute the almond flour for hazelnut flour with a 1:1 ratio if you’d like.
- If your pancake batter is very watery, add more almond flour until it thickens. Various brand have different grinds of almond meals/flours, which may result in various consistencies. If you make this recipe using a meal/flour that is not this exact brand, you may end up with varied results. You can also use a small amount (1 teaspoon to 1 tablespoon) of coconut flour to help thicken the batter as well.
- I made pomegranate syrup to go on top of these stud muffins by simply reducing pomegranate juice on the stove. You can serve these pancakes however you’d like – with pure maple syrup, honey, almond butter, fresh fruit, etc.
I used the following kitchen tools to prepare this recipe:
Almond Flour Pancakes
For the Pomegranate Syrup
- 16 ounces 100% pure pomegranate juice 1 bottle, such as POM wonderful
In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
Add the almond flour, salt and baking powder And mix until smooth.
Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
Measure out a scant ¼ cup of batter and pour into the skillet.
Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes.
Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.
To Make the Pomegranate Syrup
Pour pomegranate juice into a small sauce pan, heat over medium-high and bring to a gentle boil.
Reduce heat around medium, allowing the juice to bubble, but not get out of control (you'll know the temperature is too hot if juice begins splattering out of the saucepan, in which case reduce the heat to a more manageable boil). It will take some time to reduce (it took mine about 10 minutes) Remove from heat, allow it to cool slightly and serve on top of almond flour pancakes.
Careful not to allow the juice to reduce too much because it will turn very thick and stringy if you let it go for too long.
Recipe Notes*While you don't have to use tapioca flour to make this recipe work, it does help bind the pancakes and also makes them a bit lighter and fluffier. It isn't a necessary ingredient but does step up the pancake game just a bit 🙂 If your batter is very watery, add more almond flour until it thickens. You can also use a small about (1 teaspoon to 1 tablespoon) of coconut flour to help thicken the batter as well.
More Gluten-Free Pancake Recipes:
- Lemon Ricotta Coconut Flour Pancakes
- Tiger Nut Flour Pancakes
- Grain-Free Almond Butter Protein Pancakes
- Lemon Blueberry Hummus Protein Pancakes
- Almond Flour Banana Bread Pancakes
- Gluten-Free Zucchini Pancakes
- Crispy Cinnamon Swirl Paleo Pancakes
- Hazelnut Pancakes with Chocolate Coconut Cream