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 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 a recipe I thought was just right.
They’re light, fluffy, and moist with amazing texture. While you can tell they aren’t pancakes made with all-purpose flour, these paleo pancakes 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.
Be sure to check out my Banana Bread Almond Flour Pancakes if you love banana pancakes!
Why This Recipe Works:
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.
Because almond flour is so versatile and has a great nutrient, it is one my kitchen staples for grain-free baking.
I like to make the pancake batter in my blender but you can also mix it together in a large mixing bowl.
The blender approach is simply a low-fuss and minimal cleanup method, but it’s certainly not required!
This almond flour pancake recipe is a weekly event in my household. Grain-Free and paleo friendly, these fluffy pancakes only require a few basic ingredients and they’re low carb.
They’re perfect for sharing with friends and family who have dietary restrictions and are a safe bet for entertaining for brunch.
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 for incredibly lovely pancakes, muffins, cookies, brownies, and more! It yields a light and fluffy texture that closely mimics regular flour.
Almond flour is a good source of fiber, and contains healthy fats and some protein. It is naturally sweet, which makes it a great ingredient for those who have a sweet tooth but don’t want to use a lot of added sweetener.
Tapioca Flour (optional): A starchy ingredient, tapioca flour helps bind recipes together, generate some fluff and further aids in making a recipe seem like it’s made with regular all-purpose flour.
While the tapioca flour in this recipe isn’t mandatory, I certainly recommend it, as it results in the best, fluffiest pancakes!
You can replace tapioca flour with arrowroot flour in a 1:1 replacement in most cases (including this one).
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.
They require some patience, but they are your best bet for making grain-free and egg-free pancakes.
Unsweetened Almond Milk: In order to combine everything together, we need some liquid. 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.
For those who are looking for a less calorie-dense approach, any non-dairy milk from a carton will work!
Baking Powder & Sea Salt: In order to leaven the pancakes, we use baking powder, and sea salt helps enhance the flavor.
Vanilla Extract & Pure Maple Syrup (optional): You can add vanilla extract and some pure maple syrup to the batter to level up the flavor, but neither are mandatory. They will add 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.
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.
As an alternative to preparing the pancake batter in a mixing bowl, you can add all of the ingredients to a blender and blend until a smooth batter forms.
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.
How to Store Pancakes:
Store leftover pancakes in an airtight container in the refrigerator for up to 1 week.
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.
This recipe turns out with such amazing texture, even pancake aficionados won’t be able to tell they’re grain-free.
Store any leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Tips for Preparing Paleo Pancakes:
The batter shouldn’t sizzle a lot once it hits the skillet but it should make a little noise. If need be, increase to medium heat. It is unlikely that you will need medium-high heat.
I am often asked if this recipe can be made without the tapioca flour. I thought I would explain why I use tapioca flour, because I find it is a key ingredient to great texture.
Because these pancakes are grain-free and are made from a nut meal, the flavor and texture are both slightly nutty. They aren’t quite as soft as regular pancakes made with all-purpose flour.
While the tapioca flour is not mandatory, it is very helpful especially when you are having trouble getting the pancakes to flip without breaking, I’d recommend adding tapioca flour because it helps in keeping the pancakes held together nicely.
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 use arrowroot flour as a replacement.
All of that said, you can make this recipe without the tapioca flour and simply add more almond flour.
For a keto almond flour pancakes, stick with all almond flour only, as tapioca flour has a decent amount of carbohydrate.
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.
- 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 fresh fruit like sliced banana, blueberries, chopped roasted almonds, and a drizzle of pure maple syrup, but you can get creative with your toppings.
If you prefer using coconut flour over almond meal for your grain-free cooking and baking, make my Basic Fluffy Coconut Flour Pancakes! For a low-carb pancake recipe, make my Keto Pancakes.
The next time you’re craving traditional pancakes but want to infuse the experience with health benefits, whip up these fluffy almond flour pancakes!
We all know the best part is what we put on top of the pancakes, so choose some seasonal fruit and your favorite toppings.
Make a double batch to have delicious pancakes on hand for easy weekday breakfasts.
This easy recipe is a great option for those who follow a grain-free diet or for those who are doing a stint of paleo. It is by far my favorite recipe for healthy almond flour pancakes.
If you love grain-free pancake recipes, also try out these gems.
More Healthy Grain-Free Pancake Recipes:
- Paleo Carrot Cake Pancakes
- Coconut Flour Zucchini Pancakes
- Paleo Avocado Pancakes
- Paleo Sheet Pan Pancakes
- Crispy Cinnamon Swirl Paleo Pancakes
- Paleo Gingerbread Pancakes
- Lemon Coconut Flour Pancakes for Two
- Paleo Apple Cinnamon Pancakes
- Vegan Gluten-Free Pumpkin Pancakes
- Dark Chocolate Paleo Pancakes
Enjoy!
xo
Almond Flour Pancakes
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 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
- Add all of the ingredients to a blender and blend just until the batter is smooth. Start with just 1/2 cup of almond milk and if the batter seems too thick, add more. The batter should be thicker than regular pancake batter but not overly firm. Note: you can mix all of the ingredients together in a mixing bowl if you don't trust your blender to get the job done 😉 To do so, first combine the wet ingredients then add in the dry ingredients and stir well until a thick batter forms.
- 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 around the edges. Bubbles won't rise to the top of the batter the way they do with regular pancakes. When the pancake batter hits the skillet, you want to hear it sizzle a little but not too assertively. Adjust the heat to medium heat if you don't hear the batter sizzle, and adjust the heat down if it sizzles and boils aggressively.
- 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.
- 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.
Video
Notes
Nutrition
ohh they look so light and fluffy. and hello pom syrup! where has that been all my life? I’m really digging this project 🙂
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!
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!
I love almond flour and meal mixed together for a crust for pie or quiche
mmmm…. full of almondy goodness.
Fridays are my new favorite day of the week. Each pancake recipe is better than the last!!! these look to die for.
i love making pancakes out of almond flour but havent tried this recipe before, looks so yummy
I can’t eat wheat anymore and these almond flour pancakes look AWESOME!
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!
Those pancakes look perfect!
Yum!! My gluten-free self is happy!
I so want to try this flour! I haven’t bought any yet because of the price, but I probably will anyways!
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!
Me, me! We love almond meal flour and go through it quickly!
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!
Pancakes…yumm!
Looks delicious!
I would like to try the almond flour–I have never used it before.
I haven’t tried almond flour yet but this recipe makes me want to try it!
Looks amazing!
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!
I use your biscuit mix for pancakes and excited to try the almond flour variety to see how they compare. I hear so many great reviews!
Yummy.. Can’t make these…
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.
Yummy! These look great!
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.
I never heard of almond flour. I’d love to win some to try. thanks for the chance to win.
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.)
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!!
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!
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!
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!
I’d love to try out Bob’s Red Mill almond flour! And those pancakes look GREAT… so light & fluffy looking!
I love all things almondflour!! Yum!
These look absolutely delicious! I will pass the recipe on to my Mum who doesn’t eat gluten.
The perfect idea for breakfast this morning
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.
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.
We love all of the Bob’s Red Mill GF products, and my family looks forward to trying these!
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!!
Those pancakes sound so good
Never used almond flour. I am going o pick some up at the grocery today for tomorrow mornings pancakes!
I didn’t even know there was almond flour! I looked at the recipe because of the pomgrante syrup. The pancakes sound delicious too!
I will try these out tomorrow. The husband feels better without gluten. i would love to win some almond flour/ meal.
These look AMAZING! Cannot wait to try the recipe. Just goes to show that gluten-free doesn’t have to be boring. 🙂
These look amazing! Thanks for posting – I look forward to making them.
I definitely want to try making these–on the griddle, and maybe in the waffle maker? Either way, they look tasty!
These look fabulous, Julia! Plus, my hubby loves almond flour pancakes. I’m pretty sure he’d love me forever if I made these for him 🙂
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 :-).
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!
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.
What a great recipe! Sounds like a smart man in your life… The pomegranate syrup is brilliant
love pancakes, another recipe to try! (pomegranate syrup included)
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Can you make these with regular milk? Another use for the almond flour is an Italian cookie.
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!!
@Julia, my pancakes came out really thin and edges were really crispy. Am I doing something wrong? I followed the recipe. They have a great flavor.
Hi Jan,
What brands of almond flour, tapioca flour, and almond milk did you use? Did you add the baking powder? Sometimes people forget to add it, and that would definitely cause a thin consistency. Let me know! xoxo
These look amazing! I just found out I can’t eat gluten, and still being able to eat pancakes is a HUGE relief!
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…)
the pomegranate syrup is such a great idea. smart thinkin’
Mmm…I love pancakes!
Would love to win the flour since my pancakes never have looked that good! I’m willing to try it.
I LOVE the idea of using almond flour in pancakes! You get that nutty flavor, which would go splendidly with oatmeal. Yum!
Bob’s Red Mill rocks!!
Mmm.. pomegranate syrup?!?! My mom and I LOVE pomegranates, must try it!
These look AMAZING!
Love Bob’s products. Almond flour adds good flavor to baked goods.
These look fantastic, especially for my picky-eater newly-gluten free 10 year old daughter!
I am just into my 2nd week of wheat free, I cannot wait to pick up almond flour and make these! Thanks =)
So excited to make these !
Mmmmm, those pancakes look delicious!!! & the flavor combination of the almond flour and the pomegranate syrup sounds wonderful 😀
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!
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.
These look delicious! I’m set on making some Paleo pancakes tomorrow morning and this recipe seems to be the best 🙂
Pretty pancakes, I love the pomegranate syrup!
want!
I noticed you this recipe has no sweetener listed in the ingredients. Does the pancake taste sweet?
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 🙂
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!!!!
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.
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! 🙂
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.
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! 🙂
Julia- I made these and they were delicious! I hope you don’t mind, I posted (and raved) about them on our blog. I love that they are gluten and dairy free! Thanks for sharing the recipe. 🙂
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!! 🙂
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! 😛
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!! 🙂
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.
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!! 🙂
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???
Thanks!!!
Great question, Meredith! It means 1 and 3/4 cup (1.75 cups) of almond flour. Let me know if you try them!
What is the nutritional info per serving?
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.
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
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!
These look amazing! Do you know the nutritional value specifics?
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!
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!
Wow, that’s very helpful! Thanks so much Julie!
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
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!
Can you use coconut milk instead of almond milk?
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. 🙂
i just tried the almond pancakes. It’s a different texture from what I’m use to, but they tasted great.
Made these this morning for my kiddos and we all agree they are FANTASTIC!! I love that the ingredients are so simple and they’re so easy to make. Thank you for sharing! We’ll be making many more almond flour pancakes in the future.
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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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 .
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!
I’m just entering the land of gluten free, so thank you! !!
You got it, sister! Let me know if you have any GF questions – I’ve got answers! xo
Can I use dairy free coconut milk creamer for the pancakes
Hi Lillian! Yup, you can use canned coconut milk in place of the almond milk! Hope you enjoy.
Tried the recipe and absolutely LOVE the pancakes!
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!
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 😉
I recently went wheat-free but miss my pancakes! I am anxious to try this recipe with Bob’s Red Mill almond flour!
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.
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.
These turned out too thick and mushy in the middle. Hopefully when I add more almond milk they turn out better…
They did turn out a little better when I added more almond milk.
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. 🙂
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 !!!!
Thank you! What a great list of healthy recipes! I can’t wait to try a few.
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.
What is the serving size of these pancakes?
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.
I am going to try again because the flavor was amazing, but I just cannot figure out what went wrong for me!
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!
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!
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!!!!
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!
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! 🙂
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.
Love these pancakes!!
I’m so happy to hear it! Thanks, Michelle!
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.
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
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?
Hi Bernadette, it’s 1 and 3/4 cups, so almost 2 cups 🙂 I hope you enjoy the pancakes! xo
Has anyone tried substituting chia egg or flax egg ? My daughter can’t have eggs.
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
OH MY! delicious and very filling! Will be making these often – thank you
Riiiiight? SO filling and satisfying! Thank you, Ruby! xo
Julia,
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!
Dunia
Thank you! These were delicious and fluffy! I substituted arrowroot flour for the tapioca flour, and they were perfect!
That’s so great to hear, thank you Virginia! xo
Do you think I could use xantham gum instead of tapioca flour?
Canned or carton almond milk? Or does it matter?
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.
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.
These were awful. Much too watery – I had to throw the whole thing in he garbage. What a waste of expensive ingredients.
Hi Kate,
What substitutions did you make to the recipe? What type of almond flour did you use?
Added more almond and tapioca flour. They were delish! I actually like them better than “normal “ pancakes. Thank you for sharing this recipe.
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
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. ☺️
So happy you like them, Jami! Thanks for the feedback! xo
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.
Oooh, that’s great advice! Thank you so much for sharing, Victoria! 😀 xo
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!
I’m so happy you like them, Julie! Thanks for the sweet note! xo
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!
My pleasure, Gaby! I’m so happy you and your family likes the pancakes! Thank you for the sweet note 😀 xoxo
Great,that are so cool picture,thanks for sharing
These were easy and turned out great! Added a splash of maple syrup to the batter.
Love it! Thanks for letting me know, Lisa! xoxo
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?
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?
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?
This recipe is amazing! Coming out of AIP, I have tried so many kinds of pancakes, and all have fallen short… but now that I can finally have eggs and almonds again, I gave this a try and was amazed. The first time they were really good, but the second time they were amazing and indistinguishable from gluten-full pancakes! Also, I do think using a blender is key. I love my Vitamix!
Here are the changes I made: coconut milk (Aroy-D in the carton) subbed for almond; 2 tsp baking soda in place of the baking powder, plus a dash of lemon juice to make sure it activated well; 2.5 Tbsp tapioca flour; extra salt – maybe .5 tsp total. I also let the batter sit for a few minutes before cooking.
Thanks for such a great recipe!
I’m so happy you like them, Rebecca! Thanks so much for letting me know your changes! xoxo
Great recipe! Thanks for this. It’s become my go-to weekend pancake recipe. Today I decided to try adding a bit of psyllium powder to help with the crumbliness—only about 1/4 tsp. Worked great!
Oooh, I never thought to add psyllium powder – this is brilliant! Thanks for letting me know, Toby!! xoxo
Really really good !! I used arrowroot starch instead of tapioca (just what I had on hand ) and turned out amazing !! Was super easy to flip never feel apart once.
I love it! So happy they worked out so well for you with the arrowroot. Thanks for sharing!! xoxo
Can I use normal (skim) milk instead of coconut milk?
Hi Amy,
The coconut milk provides fat for the recipe so to offset the loss, I would recommend using part skim milk, part oil.
Did this recipe change? Last time I made it did not have 4 eggs. Used almond milk not coconut milk, and had tapioca flour.
Hi Elaina!
I did change it a few years ago. I like this version better, but the previous version works great too 🙂
I don’t know what happened, but this is not the recipe I had pinned and have been using for years! It used to have 1 3/4 c almond flour and 2 eggs…
Hi Donna!
My sincere apologies – I recently changed recipe plugins and it pulled a recipe from a different post. I changed it back to the correct recipe so you should be all set now. I’m sorry about that! xoxoxo
Do I need the tapioca flour?
Cannot wait to try the pancake recipe
Hope you love it, Rita! xoxo
Would arrowroot work in place of the tapioca flour? I’ve seen lately that they seem to be interchangeable, and I have arrowroot, but basically have no reason to keep tapioca flour in the house. Thanks.
Yes, arrowroot flour can be used to swap out the tapioca flour! You can also use all almond flour and skip the tapioca/arrowroot, but I think the pancakes have better texture with some starch 🙂
Just made these I added fresh blueberries
They were delicious
I will make them again!
Yuuuum I love blueberry pancakes! Happy you enjoyed them! xoxoxo
My dad is diabetic, and these will be perfect for breakfast this weekend.
Hope you enjoy!
I used 2T Cassava flour (to use the end of a bag) and 1T tapioca starch and they held together beautifully. Also subbed Frontier Co-op’s Turmeric Twist Sweet Blend for the cinnamon as I’m obsessed with that flavor. Thanks for a wonderful recipe!
Love that! Thanks so much for sharing, Linda! xo
These stuck to the pan horribly! We ended with pancake mush that had to be eaten in bowls. Incredibly disappointed.
Sounds like you need a new pan.
I just made these, I liked them.
With that said I added your recipe to “my fitness pal “ and the nutritional values do not even come close what is listed at the bottom of your recipe.
Just the calories in the almond flour alone for 2 cups comes to 136 calories for a 1/10th of the recipe.
You really should adjust the nutritional facts for this.
Thank you
Tori
Love these pancakes! I’ve tried several different almond flour pancake recipes but this one is by far the best. Don’t slip the tapioca; it really takes these pancakes to the next level. Thanks for a great recipe.
My pleasure, Kasey! I’m so happy you like them! xoxo
After scanning the comments hoping to find someone who had made these successfully I decided to just go for it. I made the pancakes according the the instructions, only I used flax eggs instead of regular eggs. I have made this substitution many times before with success. The pancakes stuck really bad to the pan and were impossible to flip. In the end I decided to pour it all on a baking sheet covered in parchment just so I didn’t have to waste them. Maybe others have had or will have success with this recipe, but mine did not turn out.
Hi Hannah,
I’ve had the same experience using flax eggs in almond flour pancakes. That’s just kinda the way it goes with grain-free pancakes. I’m betting you had success using flax eggs when you used a different flour, like all-purpose flour or gluten-free all-purpose flour? Because almond flour doesn’t have starch, you either must use eggs or use a different flour entirely that does contain some form of starch (like wheat, rice, potato, etc). Let me know if you have any other questions.
Can you make waffles with this recipe?
Hi Betsy! I have a recipe for almond flour waffles here: https://www.theroastedroot.net/grain-free-almond-flour-waffles-paleo/ Hope you enjoy! xo
Wow! What an amazing recipe! I just did it this morning and had to share with you that hands down this has been the BEST gluten-free pancake I have ever eaten. My kids and hubby were truly impressed, and told me that this is their favorite pancakes 🥞!! Thank you so much for sharing your culinary wisdom with us!
Wahoo! I’m happy to hear you enjoy the pancakes! Thanks so much for the sweet note 🙂
pancakes had good flavor, good consistency, but they were golden brown on the outside and not done on the inside. I will try adjusting the batter consistency next time.
Hi Cathy! Thanks for sharing! Cooking them for a longer period time at a lower temperature might do the trick for the next round 🙂 Happy you enjoy them! xo
Great flavor but almond flour doesn’t require so much liquid. For those that had a runny batter, use half the amount of milk and add more if necessary.
Hi Leah! Thanks for sharing your experience! I’ve found different brands of almond flour and tapioca flour absorb different amounts of liquid, so the results can definitely vary. I’ll add a note in the recipe card to add 1/2 cup of milk to start then add more if needed. Appreciate you bringing this to light! xo
Yes, that is a good point! Sounds good. I’m making them again today with blueberries. Mmmm.
Love that! Enjoy!! xo