The best almond flour pancakes recipe that turns out light, moist, and fluffy, similar to regular pancakes! This easy and delicious paleo pancake recipe is sure to please the whole family for a healthy breakfast! Grain-free, gluten-free, dairy-free, and refined sugar-free.
These almond flour pancakes have been a much adored staple in my household since 2011.
When I first tried the paleo diet, I needed a fun weekend breakfast. I tested this almond flour pancakes recipe over and over until I landed on just the right formula.
I’ve found the combination of almond flour and tapioca flour yields an incredible texture that very closely mimics regular all-purpose flour.
They’re light, fluffy, and moist with amazing texture and subtle nutty flavor While they aren’t identical to pancakes made with all-purpose flour, they are a great grain-free alternative. You’ll just have to taste them to believe it!
Hundreds (if not thousands) of individuals have made this their go-to pancake recipe.
Let’s discuss the simple ingredients for this easy almond flour pancakes recipe.
Ingredients for Almond Flour Pancakes:
Almond Flour: When combined with the proper amount of eggs and liquid, almond flour or (almond meal) makes moist, fluffy, tender pancakes!
Almond flour is a good source of fiber, and contains healthy fats and some protein. It is naturally sweet, which brings lovely flavor to the pancakes without the need for added sugar.
Tapioca Flour (optional): A starchy grain-free flour, tapioca flour is here to aid in the texture! It is responsible for making the pancakes fluffy and also helps them hold together.
While the tapioca flour in this recipe isn’t mandatory, I certainly recommend it, as it results in the best, fluffiest pancakes!
Eggs: Eggs help fluff up the pancakes to blissful texture and allows them to stay nicely held together. If you can’t do eggs, try my Paleo Vegan Pancakes, which use flax eggs.
Unsweetened Almond Milk: Adds moisture and helps combine the ingredients. I use unsweetened almond milk for a dairy-free version but you can use whole milk if you do dairy.
I also love using canned full-fat coconut milk because it makes the pancakes taste so incredibly rich and luscious.
Baking Powder: The leavening agent to help the batter rise during the cooking process.
Vanilla Extract & Pure Maple Syrup (optional): Add vanilla extract and some pure maple syrup to level up the flavor. They bring subtle sweetness, richness and warmth.
Avocado Oil or Coconut Oil for Cooking: Use your choice of cooking oil for making the pancakes in a skillet or on the griddle. I like avocado oil or coconut oil because both have a high smoke point.
Recipe Adaptations:
- Stir chocolate chips into the batter to make chocolate chip pancakes.
- Replace the unsweetened almond milk with cashew milk, walnut milk, coconut milk, or any of your favorite non-dairy milks.
- You can substitute the almond flour for hazelnut flour with a 1:1 ratio if you’d like.
- Use arrowroot flour as a substitute for tapioca flour. Or, skip the tapioca flour and add another 1/3 cup of almond flour.
- If your pancake batter is very watery, add more almond flour or tapioca flour until it thickens. You can also use a small amount (1 teaspoon to 1 tablespoon) of coconut flour to help thicken the batter as well.
- If you prefer using coconut flour for your grain-free cooking and baking, make my Basic Fluffy Coconut Flour Pancakes! For a low-carb pancake recipe, make my Keto Pancakes.
Now that we’ve covered the main ingredients for paleo pancakes, let’s make them.
How to Make Pancakes with Almond Flour:
Mix the wet ingredients in a mixing bowl until combined. Add in the dry ingredients and mix until a thick batter forms. The batter will appear thicker than regular pancake batter. This is normal.
Heat a large nonstick skillet over medium-low heat and add a generous amount of coconut oil to fully coat the surface.
Measure out a scant ¼ cup of batter and pour it on the hot skillet. Allow the batter to cook a couple of minutes, until you can tell the pancakes are setting up.
Carefully flip the pancakes and cook them on the other side for another minute or two, until they’re cooked through. Repeat this process for the remaining batter.
Serve pancakes with your choice of toppings, like fresh fruit, pure maple syrup, honey, almond butter, or peanut butter.
I love topping the pancakes with fresh fruit like sliced banana, blueberries, chopped roasted almonds, and a drizzle of pure maple syrup. Get creative with your toppings.
How to Store Pancakes:
- Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 1 week.
- Freezer: You can freeze almond flour pancakes in a freezer bag for up to 3 months.
Reheat pancakes in a toaster oven when you’re ready to enjoy them.
Store any leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Tips for The Best Almond Flour Pancakes:
- Cook on a lower heat setting: Almond flour darkens quicker than regular flour, so cook on medium-low for a longer period of time to ensure the pancakes cook through and have just the right texture. The batter shouldn’t sizzle a lot once it hits the skillet.
- Use tapioca flour: For the best results, include the tapioca flour, as it is responsible for the fluffy, airy texture. It also helps the pancakes hold together during the flipping process.
The next time you’re craving traditional pancakes, whip up a batch of these hearty fluffy almond flour pancakes! They will leave you feeling full and satisfied for hours!
Make a double batch when serving more than two individuals, or to have leftovers on hand for easy weekday breakfasts.
If you love this recipe for healthy almond flour pancakes, also try out these gems.
More Grain-Free Pancake Recipes:
- Paleo Carrot Cake Pancakes
- Coconut Flour Zucchini Pancakes
- Almond Flour Banana Pancakes
- Paleo Sheet Pan Pancakes
- Crispy Cinnamon Swirl Paleo Pancakes
- Paleo Gingerbread Pancakes
- Paleo Apple Cinnamon Pancakes
- Vegan Gluten-Free Pumpkin Pancakes
- Dark Chocolate Paleo Pancakes
Drop a comment below letting me know your favorite pancake toppings!
Almond Flour Pancakes Recipe
Equipment
Ingredients
- 2 cups finely ground almond flour
- 3 Tbsp tapioca flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp sea salt
- 2 large eggs
- 1/2 cup to 1 cup unsweetened almond milk or canned coconut milk*
- 1 Tbsp pure maple syrup optional
- 1 tsp pure vanilla extract optional
Instructions
- Mix the eggs, milk, pure maple syrup and pure vanilla extract in a large mixing bowl until combined. Add in the almond flour, baking powder, sea salt, and cinnamon (of adding) and mix until a thick batter forms. The batter should be thicker than regular pancake batter but should mix easily. Note: You can add all of the ingredients to a blender and blend to combine for easy prep and cleanup.
- Heat a large non-stick skillet over medium-low heat and add a generous amount of avocado oil or coconut oil to fully coat the surface.
- Measure out a scant ¼ cup of batter and pour it on the hot skillet. Allow the batter to cook a couple of minutes, until you can tell the pancakes are setting up around the edges.
- Carefully flip the pancakes and cook them on the other side for another minute or two, until they’re cooked through. Repeat this process for the remaining batter. Adjust the heat level if needed throughout the cooking process.
- Top pancakes with your favorite toppings, and enjoy! I like to top mine with fresh fruit, chopped nuts, pure maple syrup and/or almond butter.
I was out of eggs so substituted applesauce. Heads up for anyone going to try, that doesn’t work 😂 Absolute mess 🙈
Thanks for sharing, Jessica! Almond flour doesn’t contain starch, which is why almond flour recipes typically require eggs. I know, it’s a bummer! I have a lot of egg-free people who come to my site and unfortunately, there isn’t an easy solution. 🙂