Paleo Almond Flour Pancakes

Grain-free, gluten-free refined sugar-free almond flour pancakes. This easy and delicious paleo pancake recipe is sure to please the whole family!

These almond flour pancakes have been a staple in my household since circa 2011. They’re light, fluffy, moist, and (do I daresay) indistinguishable from pancakes made with all-purpose flour. You’ll just have to taste them to believe it!

I have included a recipe video here to show you the process of making these grain-free almond flour pancakes from start to finish. Check out the video and get the full recipe at the end of this post!

After years of cooking and baking grain-free, I’ve found the combination of almond flour and tapioca flour yields an incredible texture that very closely mimics wheat flour. The fact that almond flour is so versatile and has a great nutrient profile makes it one of my kitchen staples.

Almond Flour Pancakes - paleo, gluten free, refined sugar free, dairy free, super light, fluffy, and delicious

Almond flour pancakes are a weekly event in my household. Grain-Free and paleo friendly, these pancakes only require a few basic ingredients. They’re perfect for sharing with friends and family who have dietary restrictions and are a safe bet for entertaining for brunch.

Almond Flour Pancakes - paleo, gluten free, refined sugar free, dairy free, super light, fluffy, and healthy

I like to make the pancake batter in my blender but you can also mix it together in a mixing bowl. The blender approach is simply a low-fuss and minimal cleanup method, but it’s certainly not required!


Almond Flour Pancakes - paleo, gluten free, refined sugar free, dairy free, super light, fluffy, and healthy

How to Make Almond Flour Pancakes:

Simply add your ingredients to your blender and blend just until the batter is smooth.

Heat a large non-stick 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.

This recipe turns out with such amazing texture, even pancake aficionados won’t be able to tell they’re grain-free.

Almond Flour Pancakes - paleo, gluten free, refined sugar free, dairy free, super light, fluffy, and nutritious


Recipe Notes:

  • 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.

Recipe Adaptations:

  • 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.
  • If your pancake batter is very watery, add more almond flour or tapioca flour until it thickens. Various brands 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 love topping the pancakes with sliced banana, blueberries, chopped roasted almonds, and a drizzle of pure maple syrup, but you can get creative with your toppings.

Almond Flour Pancakes - paleo, gluten free, refined sugar free, dairy free, super light, fluffy, and healthy for breakfast or snack

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out, and thank you for your support!

If you make these Almond Flour Pancakes, please feel free to share a photo and tag @TheRoastedRoot on Instagram!



Almond Flour Pancakes - paleo, gluten free, refined sugar free, dairy free, super light, fluffy, and healthy for breakfast or snack

Almond Flour Pancakes

Course: Breakfast
Cuisine: American
Keyword: almond flour, dairy free, gluten free, grain free, low-carb, paleo, paleo pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9 delicious pancakes
Calories: 156 kcal
Author: Julia

Fluffy paleo almond flour pancakes made grain-free and dairy-free. This easy goof-proof recipe yields the perfect stack of pancakes!



For Serving:


  1. Add all ingredients to a blender and blend just until smooth (note: you can prepare these pancakes in a mixing bowl using a whisk or hand mixer if you don't own a blender).

  2. Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
  3. Measure out ¼ cup of batter and pour into the skillet.

  4. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 2 to 3 minutes.

  5. 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.

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.

Nutrition Facts
Almond Flour Pancakes
Amount Per Serving (1 of 9)
Calories 156 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 5g2%
Sugar 1g1%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

More Gluten-Free Pancake Recipes:

Almond Flour Paleo Pancakes - grain-free, refined sugar-free, dairy-free, and healthy! These perfectly fluffy pancakes are made easily in your blender



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  1. Beth

    My family loves Bob’s Red Mill products – we are loyal organic corn meal and grits/polenta customers. Haven’t ever tried the almond flours or nut meals, but would love to do so with your recipe!

  2. Alice

    I’ve never tried almond flour but as a college athlete I am always looking for healthier options to classics like pancakes. I love the fact I can enjoy pancakes but be getting in protein from the almonds. Thank you for posting this, can’t wait to try it!

  3. Hannah

    I LOVE almond flour. My absolute favorite flour to bake with. I’ve been gluten free for two years now, and have experimented with lots of different fantastic Bob’s flours — almond is definitely still my favorite!

  4. Athena Ettlinger

    I LOVE Bob’s Red Mill almond flour! I use it to make grain-free chocolate chip cookies all the time! Thanks for the opportunity!

  5. Beth Johnson

    Those look wonderful. Printing now, I’ll tape it to the cabinet so I don’t forget to fix them for breakfast!!! I think I have just enough almond flour left!

  6. Amber Stevens

    These pancakes sound amazing! I haven’t used almond flour, but since recently being diagnosed with a gluten allergy, I’m sure it will become a staple around my home. Thanks for the recipe!

  7. Linda S.

    I’ve been meaning to try using almond flour to make a cake, but hadn’t thought of using it in pancakes; what a great idea.

  8. Tony Brake

    I’m not a big fan of pancakes, but the sight of these makes my mouth water! … and, as a cyclist, I would love to give them a try as a pre-ride meal. They do sound like they would provide a great fuel-up for a nice, long ride.

  9. Julie

    Hot dog! I was hoping for almond meal pancakes this week. Seriously. I have been cautiously trying almond meal recipes (I don’t want to waste it, you know), but for whatever reason, have been scared to use it for pancakes. Maybe it’s my pancake obsession thing (I told you about last week). Maybe it’s because almond meal is expensive. Whatever the reason is, it’s not a reason anymore because these look wonderful! I will ask about how many this recipe makes, because my husband eats like he’s 16 and coming in from baling hay. Do I need to double the recipe or will this be enough for both of us? Thanks for the recipe, and have a fabulous weekend. (Wouldn’t you know. I get a multiplication problem at the end of the week. So sad for me.)

    1. Julia Post author

      I can be the same way about almond meal – it’s suuuuper expensive! But definitely worth it and it makes coming up with great recipes a fun challenge. I can understand being hesitant about new pancakes recipes especially when you’ve had such great recipes using wheat flour…it’s tough to beat a good ol fashioned fluffy pancake with maple syrup!!

      The recipe should be enough for the two of you. It makes 9 pancakes (albeit small pancakes) and 3 of them fill me up. When I make them for my boyfriend and I, we have leftovers (although he does tend to have eggs and bacon with the pancakes)…I’d say you should be fine with one batch and you can always add some chopped banana or apple to go on top 🙂 You have a great weekend, too, Julie!!

  10. Deb

    I just used almond flour in a tart crust but had not thought about pancakes. (Oh my, how about waffles? I digress….) The pairing of almonds and pomegranate sounds like quite an amazing breakfast, well done!

  11. Summer

    Pancakes as my favorite weekend food, and I have missed them dearly since going paleo. I have organic berries in my freezer, now I just need that almond flour!

  12. Allison Hasch

    Since my husband went paleo, we have really missed pancakes! I just started experimenting with almond flour, so I am really excited to try this recipe out tomorrow! Thanks!

  13. Terri

    I make almond flour pancakes every weekend. Add ground flaxseed, bananas, walnuts…yum. My husband gets up at 3:30 am weekdays for work and he has asked me to make him the almond flour pancakes. I have celiac and have to eat gluten free but he just loves eating all the things I make with Bobs Red Mill almond flour.

  14. Marie

    I can’t wait to try these! I only just recently purchased a package of Almond Flour (yes, Bob’s Red Mill, it was) from our local Kardish Natural Foods store.

    I would LOVE to know how to turn these more crepe-like, since I prefer rolled thin-cakes. My son and hubby will eat them either way.

  15. Doll

    I love almond flour! You can use it for so many things… It make a crispy coating on chicken fingers when baked and the kids love them more than store bought ones!!

  16. vicki

    I didn’t even know there was almond flour! I looked at the recipe because of the pomgrante syrup. The pancakes sound delicious too!

  17. Jenny

    These look AMAZING! Cannot wait to try the recipe. Just goes to show that gluten-free doesn’t have to be boring. 🙂

  18. Sarah

    I definitely want to try making these–on the griddle, and maybe in the waffle maker? Either way, they look tasty!

  19. Carmen

    Looking forward to trying these and hoping I can find some Bob’s Red Mill almond flour in town. The Hubs and I have been eating wheat-free for about six months and we feel great! Thanks for sharing the recipe :-).

  20. Tiffany S.

    I love all of the Bob’s Red Mill flours. Being a type 1 diabetic, I have to watch my carb intake, so the different flours offered are great for us! Can’t wait to try out these almond flour pancakes!

  21. DessertForTwo

    These look so great and so easy! Hah, you keep that man of yours in check! There are special rules when dating a food blogger. We should write a book, no? How to Survive Dating a Food Blogger. It would have tips & tricks for assisting with photo shoots, and notes on how to not complain when every meal is served cold because you photographed it while hot.

    1. Julia Post author

      Hi Joanne! You can absolutely make the pancakes with regular milk. You can also make them with coconut milk or even water. The first time I made this recipe, I made it with water and the batter comes out a little thinner but the pancakes remain light and fluffy. Let me know if you try them!!

  22. Brek

    I think the comments in your blog are just as fantastic as the food- I laugh out loud every time. Battery acid coffee? Totally understood.

    I’ve been looking for ways to boost the protein in my breakfast… this looks amazing! Thanks for the recipe! (And crossing my fingers they’ll turn out half as well as yours look…)

  23. Kim Catapano

    Mmmmm, those pancakes look delicious!!! & the flavor combination of the almond flour and the pomegranate syrup sounds wonderful 😀

  24. Gwen

    I’ve been craving pancakes lately. I can’t wait to try this recipe. Anything I’ve made with almond flour so far has been great so I’m sure these will be also!

  25. Bella Almaleh

    Love your gluten free products. I wrote a long post and it just disappeared. Oh we’ll. next time. Just to put it in two words my 4 year old can now enjoy the life of a gluten free kid without limitation and with :))))))) Sunday morning pancakes. It took time and learning curve but after discovering your products gluten free life does not terrify us any longer. It was a challenge but now we are in the wright path. I can again enjoy my son’s smile when he wakes up and says I want pancake – i van say – yes you can have pancake. Instead of having to come up with excuses and little white lies why he can’t have any. Thank you. Signed friend for life.

    1. Julia Post author

      It’s naturally sweet because almond flour and almond milk give it a natural sweetness, but you can definitely add sugar/honey/agave. I usually put most of the sweetness on top 🙂

  26. Donna H

    I only bake with either almond flour or coconut flour any more because of the health benefits…. Try it, you’ll like it!! And Bob’s Red Mill is the best!!!!

  27. :D

    Pancake turned out great and tasted good. I was expecting a smooth texture pancake, but mine had a mealy nutty texture. I enjoyed the pancake though. reduced the salt to 1/4 tsp., added 1 Tbsp. organic cane sugar and used fresh unsweetened coconut milk. I had to cook ithe pancakes on med,-high heat (6.5 on induction rooftop) 4 mins. on 1st side , 2 mins. on 2nd side. I will be making these again.

    The pomegranate syrup did not work out though. I cooked it for almost 45 mins.. and end up with a little less than 2/3 cup. Syrup got thicker, but not thick enough to use as pancake syrup. Not sure why so we used maple syrup instead.

    1. Julia Post author

      Thanks so much for the feedback! I always wonder what people’s experiences are with my recipes and it is a huge help to hear how they work out for other people. You’re the second person to tell me the pomegranate syrup didn’t work out…I’m definitely sorry to hear it was a flop! I had to boil mine pretty much the entire time I was making pancakes, but 45 minutes seems like a lot longer than it took for mine to thicken. I’ll have to revisit this and re-post accurate instructions. Thanks again and enjoy the rest of your weekend! 🙂

      1. :D

        Thanks Julia for replying to my comments. I enjoyed the almond flour panckae so much that I wanted to try it as a waffle. Just to let you know, it works out great as waffle. My husband did not like the nutty graininess texture in the pancake, so this morning I decided to be adventurous to make waffles and it worked. I do let the batter sit for 30 minutes to thicken up and it makes five 4-inch waffles. I would recommend reducing the salt to 1/4 teaspoon (unless you are using kosher – you need to specify) because 1/2 teaspoon is quite too much. My husband ate three waffles this morning with maple syrup. He liked it as a waffle more than a pancake. I love it both ways. Thanks for your pancake recipes you’ve been posting. I can’t wait to try the other pancakes you have been posting.

        1. Julia Post author

          This is great to know! My mom loves waffles (prefers them over pancakes) and is starting to try more gluten free recipes. I’ll let her know to try this one as a waffle. I noted the change to 1/4 teaspoon of salt – I tend to over-salt so I’m glad you made mention of this. Let me know what other recipes you try! Thanks so much again! 🙂

    1. Julia Post author

      Annie, I’m so glad you made them! You can post any of my recipes any time, lady! Thanks so much for letting me know and for the wonderful review! Headed to your site now to check it out!! 🙂

  28. Tami

    I’m sure it doesn’t take long to make the batter, but can it be made ahead of time? Say in the afternoon for the next morning and refrigerated overnight?

    My reason: I REALLY want to try them now, but it’s 3pm where I am and I really don’t want to cook a whole batch now…I might eat them all myself! Or should I make them all and then warm the cooked pancakes in the morning? Can’t wait to try them! 😛

    1. Julia Post author

      Hey Tami! Yup, you can definitely make the batter ahead of time! In fact, for the most recent batch, I made half of it off the bat and the other half 12 hours later. I bet you could save it for up to 24 hours in the refer but I don’t think I’d go beyond that just cause I haven’t tried saving it for longer than that before. Hope you enjoy!! 🙂

    2. Tami

      Ok, so I tried to cut the batch in half and it was extremely runny and couldn’t turn them after the first side. Maybe I’ll try a full batch b/c they were delish (if not pretty) and cutting everything in half may just make the ratios off a bit.

      1. Julia Post author

        Hmmm…I’ve never tried halving the batch but the batter for the full batch is pretty runny…the key is cooking it for quite a while over medium heat…they definitely take longer than regular pancakes. Next time you make them, try cooking them longer and if the batter is still too runny, add another 1/4 cup of almond flour. Glad you gave the recipe a go and thanks for letting me know how it turned out!! 🙂

  29. Meredith Braaten

    Your recipe calls fro 1-3/4 c. almond flour. Does that mean “to” or “and”? 1 to 3/4 cup OR 1 and 3/4 cup???

    1. Julia Post author

      Great question, Meredith! It means 1 and 3/4 cup (1.75 cups) of almond flour. Let me know if you try them!

  30. Ang

    Were your pancakes fluffy inside? Or at least dry? I made your recipe as my first attempt at almond flour pancakes. I measured everything exactly as above, but the mix was very runny and made far flatter pancakes than your picture. Additionally, the inside was very wet and had a strange eggy texture, similar to quiche. Any idea what went wrong? I tried cooking longer, including making smaller pancakes and then attempted turning down the heat to allow additional cook time without burning the outside. Neither option made a difference.

    1. Julia Post author

      Hi Ang,

      I’m sorry to hear the pancakes didn’t turn out! I can definitely help out for your future almond flour endeavors. If the batter was too runny, you could add additional almond meal until it thickens up to your liking. The texture of almond meal pancakes is definitely different from a standard wheat flour pancake, but I’ve never experienced an “eggy” texture with this recipe. If the texture is bothersome to you, try using only one egg…this will also remove some of the liquid, so the batter will be thicker.

      Have you checked the expiration date on the baking powder you used? Often times people forget how long their baking powder/soda has been in the cupboard. Also, what brand of almond meal did you use because this may play into it as well. Again, I’m sorry to hear the pancakes didn’t work for you – definitely try them again and remember they take much longer to cook than regular pancakes and are more delicate. Once you get the hang of them, these pancakes are absolutely wonderful! Hope you enjoy the rest of your weekend! 🙂 – Julia

  31. Jennifer

    I’ve tried numerous alternative flour pancakes over the past few years, and this has been the best by far … closest to “Real” pancakes and the kids were none the wiser. Thanks!

    1. Julia Post author

      Hi Brandi! Thanks for your interest. I’m sorry, I don’t have the nutrition facts for the pancakes. If I had to guess, I would say they’re higher in calories than regular pancakes, but contain a ton of protein and are also lower in sugar than wheat flour pancakes. Let me know if you try them!

      1. Julie

        I have these in My Fitness Pal (we are now on a forever diet, so I enter everything I make for the calorie/nutrition content). Figuring on 9 pancakes, each pancake has 146 calories, 6 carbs, 12 fat, 6 protein, 26 potassium, and 120 sodium. Hope that helps!

  32. Christi

    Just tried these. AWESOME! We have just started going gluten-free/paleo and I fixed my husband these for his Father’s Day breakfast. We LOVED them. He is thrilled, now can’t wait and try your other recipes. Thanks

  33. Diane

    Hi! I just tried this recipe. Hmmmm. Yes, they are a good way to eat butter and syrup. They don’t have the texture of wheat pancakes. They’re more how I’ve always imagined polenta would taste/feel like. (Allergic to corn, so I’ll never know!) I’d like to call these Almond Johnnycakes. 🙂 Thanks for the recipe!

    1. Julia Post author

      You most certainly can! That sounds delicious! I’m about to make pancakes this morning, myself and I have a can of coconut milk ready to go. Let me know how they turn out. 🙂

    1. Julia Post author

      Wahooo!! These are by far my favorite pancakes – as you mentioned, they’re so easy, kid-friendly, and they’re healthy to boot! I’m so happy you’ll be making them again, and thank you so much for your sweet note 😀

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  35. Rochelle R.

    I have a question . I made these this morning for the first time . ( EXCELLENT I MUST SAY ). My question is , I could only eat 3 small pancakes . They are very rich & filling , so . . . can I store the rest of the batter in the fridge overnight & just use it again tomorrow ? I don’t want to have to throw it all away .

    1. Julia Post author

      Right on, I’m happy to hear you made and enjoyed them! I would recommend cooking all of the batter and reheating the pancakes later on the stove top, as opposed to refrigerating the batter. You can also freeze the pancakes. 🙂 Let me know if you have any other questions!

  36. Marita

    I just bought Bob’s Red Mill Almond flour today and boy oh boy is it expensive!!! Can’t wait to try this recipe, will get back to you when I do!

    1. Julia Post author

      Looking forward to hearing how you like the pancakes 🙂 Yup, it’s pricier than regular flour but I absolutely love it.#ProTip: Amazon has great deals on BRM almond flour, especially if you buy it in bulk 😉

  37. Judi

    I recently went wheat-free but miss my pancakes! I am anxious to try this recipe with Bob’s Red Mill almond flour!

  38. Sam

    This was my first time using almond flour/meal. They were alright. My four year old enjoyed them. He’s never met a pancake he didn’t like.

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  40. Sally Hudson

    i love this recipe because it is made up for ordinary ingredients that do not require running to the store ( ok, maybe for the almond flour) or searching on line for something you can’t pronounce, let alone spell! Thank you so much. They were absolutely delicious.

  41. Jessica

    These turned out too thick and mushy in the middle. Hopefully when I add more almond milk they turn out better…

    1. Julia Post author

      It sounds like you needed to cook them a bit longer. Almond flour pancakes take a few extra minutes of cook time than regular pancakes. The texture of almond flour is definitely different from a standard pancake. If you can eat grains, using gluten-free all-purpose flour will get you a texture that mimics regular pancakes. Hope this helps. 🙂

  42. Mariane cuisine

    I literally saw a recipe for the same thing 2 minutes ago and your pancakes look soooo good. I;m to start off a blog and this might help me get more viewers to share what I love doing : cooking !!!!

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  44. Gemma

    These were an absolute flop & I’m a bit annoyed that I’ve had to waste food. The batter was way too thin & the pancakes just spread & wouldn’t flip.

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  46. Alix

    Mine were extremely crumbly and fell apart more and more each time I touched them. I am a diary and gluten free baker and don’t usually struggle with recipes like this. The flavor was there, but the texture of mine looked the absolute opposite of all your photos…. I know I beat my eggs well, and I sifted my flour and made sure there were no lumps, but it still turned out really grainy and lumpy.

    1. Alix

      I am going to try again because the flavor was amazing, but I just cannot figure out what went wrong for me!

      1. Julia Post author

        Hi Alix, I’m sorry the pancakes didn’t work out! Since they fell apart, my suggestion would be to add some additional flour to help hold them together. Tapioca flour is my favorite for binding together grain-free pancakes, or if you’re okay with using rice flour or oat flour, those are great options, too. Of course, you can add more almond flour and that should work like a charm as well. In any case, I find grain-free pancakes to be more delicate than regular pancakes, but they should still stay together. Hope the next batch works better!

      2. VickieB

        You might try a “super-fine” grind almond flour. I use Bob’s Red Mill for muffins, but Honeyville grains super-fine for other baking. There are other fine grind almond flours on the market that work well, too. Don’t forget the tapioca flour. That’s what makes this recipe stand out above other almond flour pancakes. It helps to bind the almond flour and hold the pancakes together. I just throw all of the ingredients into the vitamix and, voilà!

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  54. Royal

    ABSOLUTELY AMAZING!!! We made these today for the first time after trying many many other Gluten Free recipes. The others were mostly heavy, sticky, goopy and blah.

    These pancakes are the lightest, tastiest and most amazing pancakes we have ever had!!! They were so light they almost dissolved on your tongue! We didn’t use the Tapioca Starch as we can’t have starch in addition to Gluten.

    Thanks so much for this recipe!!! In one day they have become our go-to recipe for our traditional Sunday morning Blueberry Pancakes!

    LOVE THEM!!!!

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  59. Shae

    Just a quick comment to say thank you. This recipe has been a staple for me over the past four years. It’s what I make whenever we want a treat for breakfast. Today I made it for the first time with the tapioca flour added. Very nice!

    1. Julia Post author

      I’m so happy to hear it, Shae!! Thanks so much for taking the time to let me know! And I’m so happy you like the version with tapioca flour as well! Have a great weekend! 🙂

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  62. Debbiy

    I haven’t tryed this recipe yet. The first one I tryed yes broke up and was heavy.
    I’ve been told I’m lactose intaetent and well that ment no more dairy. Hey its been about 8/9 yesrs now. Dumb me not thinking sbout “cheese ” love cheddar but git super sick last time. So did note to self NO DAIRY OF ANY KIND… So to find Paleo recipes has helped a LOT. I, made Zucchini bresd and muffins today there cooling now. And pancakrs on the weekends or anytime sound great. Ok msy dound nutty but my doxie is eating paleo too. I stopped buying canned/drt bagged food for him a year ago he was itching bitting baddly.
    His food is ground turkey/beef/chichen vegetables squash/peas/carotts/ green beans etc, a d fruit like apples, he likes dehydrated bananas, coconut oil that’s about it. Yes he does get abit of my food sometimes but only what’s ok for dogs.
    Now to find a receipt for bread!! Its fall end of fresh tomatoes all summer no tomato or BLT sandwiches but now using the PALEO I can have them. I,ve lost 15 pounds so far. Thank You
    so much.

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  65. Mary

    Tried your recipe today. Delicious! Some did not look as good as they tasted. Did not have pomegranate so I used what I had—made compote of apple, strawberries, cloudberry preserve, honey and cinnamon. Did not measure ingredients for sauce—just eyeballed it—used as warm sauce on pancakes. First time used almond flour—would like to try a pie crust. Beginner.

    1. Julia Post author

      I’m so glad you like the pancakes, Mary! The fruit compote you made sounds absolutely amazing! I’ll have to try it myself! xo

  66. Bernadette

    Hi! I’d like to try the recipe but I’m not sure if the measurement for the almond flour is 1 and 3/4 cups or I can put 1/4 cup, half a cup or 3/4 cup?

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    1. Julia Post author

      Hi Melissa,

      I haven’t had much luck with chia or flax eggs in pancake recipes that are grain-free (they work fairly well in gluten-free or regular flour pancakes, but grain-free recipes require some additional binding). I did recently try Bob’s Red Mill’s Vegan Egg Replacer, and it works like a charm! Let me know what you end up trying! xo

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  70. Dunia

    You make every recipe look so good and tasty. I added your special ingredient tapioca flour to the mix and they came out so good! Thank you for this great recipe. It’s a keeper!

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  72. Virginia

    Thank you! These were delicious and fluffy! I substituted arrowroot flour for the tapioca flour, and they were perfect!

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  76. Jacklyn

    These are so good! I made them with almond flour and a little less salt and cooked them in coconut oil because that is what I usually use. Perfect! I’ll have to experiment with ricotta cheese, that sounds good. Oh, and the best thing about these is they didn’t suck up the coconut oil, I didn’t have to re grease the pan after each pancake.

  77. Brigitte

    They were pretty good! I put a little bit of sugar free peanut butter and chopped banana on top. I enjoyed it, esp since i was getting tired of my usual oatmeal breakfast.

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  81. Kate

    These were awful. Much too watery – I had to throw the whole thing in he garbage. What a waste of expensive ingredients.

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  86. Linda

    Added more almond and tapioca flour. They were delish! I actually like them better than “normal “ pancakes. Thank you for sharing this recipe.

    1. Julia Post author

      Me too! It’s funny how sometimes the cleaner version of a classic recipe can taste even better than the original. Thanks for the note, Linda! xo

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  89. Jami

    Hi! Love this recipe. I used a blend of GF flour and almond flour and subbed out tapioca flour. Came out delish and like “regular” pancakes. This is my go to pancake recipe. Awesome ingredients, no junk. Thanks for sharing. ☺️

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  94. Victoria Bennett

    Just a tip, not mine but gleaned from other websites, to make almond flour or any dense flour light and fluffy, add baking powder and let the batter sit for an hour before cooking, it’s like adding whipped egg whites it makes it so fluffy and indistinguishable from wheat flour, IMO.

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  98. Julie Sellers

    I was having a wild craving for almond flour pancakes this am (can’t find them in Nashville!)
    so garnered up the energy to make them myself this Sunday morning 🙂 These are the best I’ve ever had!!! Thank you for sharing, Julia! I’ll be adding them to our family’s stable of recipes!

  99. Gaby

    I just want you to know that these are our favorite pancakes since I found them about 6 months ago! We are gluten and dairy free and love them! Thank you so much for the great recipe. My daughter loves them!

  100. Paula

    I don’t know where I went wrong but I had to throw these away. I followed the recipe exactly except I hand mixed instead of using a blender. I found my batter to be extremely thick, I even added more milk to try & thin it out. The outside of the pancakes cooked up just fine but the inside was completely raw, even after cooking for 20 minutes. I used Bob’s superfine almond flour. Any ideas why this happened?

    1. Julia Post author

      Hi Paula,

      My guess is the additional liquid caused the pancakes to remain raw in the middle. The batter for the pancakes is supposed to be thick. Did you make any substitutions to the recipe other than adding more almond milk?

      1. Paula

        Apologies for the delay! But no, I made no other alterations. In your video your batter is much thinner than mine. Mine was clumpy and had the texture more of a spongey bread dough, if that makes sense. That’s why I added a touch more milk in an attempt to thin it out. When I poured my batter It did not pool out, it just sat there like a blob so I have no clue where I went wrong *shrugs* Maybe I should have used my blender?


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