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.
This almond flour pancake recipe is 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.
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!
Ingredients for Almond Flour Pancakes:
Almond Flour: When combined with the proper amount of eggs and liquid, almond flour 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. 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. Truthfully, I love using canned full-fat coconut milk because it makes the pancakes taste so incredibly rich and luscious.
But 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.
How to Make Pancakes with Almond Flour:
Add all of the ingredients for the pancakes to your blender and blend just until the batter is smooth. (You can absolutely use a mixing bowl and whip the batter up by hand if you’d prefer!).
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.
Tips for Preparing Paleo Pancakes:
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 a pancake 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.
For a keto almond flour pancakes, stick with all almond flour only, as tapioca flour has a decent amount of carbohydrate.
- 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.
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 @The.Roasted.Root on Instagram!
More Healthy Grain-Free Pancake Recipes:
- Coconut Flour Zucchini Pancakes
- Lemon Coconut Flour Pancakes for Two
- Paleo Avocado Pancakes
- Paleo Sheet Pan Pancakes
- Paleo Gingerbread Pancakes
- Paleo Apple Cinnamon Pancakes
- Paleo Carrot Cake Pancakes
- Crispy Cinnamon Swirl Paleo Pancakes
- Add all of the ingredients to a blender and blend just until the batter is smooth. (Note: you can mix everything in a mixing bowl if you don't trust your blender to get the job done 😉 )
- 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.
- 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.
While the tapioca flour is optional, it helps keep the pancakes held together nicely, which aids in the flipping process. If your pancakes aren't staying together while flipping, add a small amount of additional tapioca flour.
*You can substitute the almond flour for hazelnut flour with a 1:1 ratio if you’d like.
**Tapioca flour is not mandatory, but it makes the pancakes easier to flip and keeps them held together nicely. For keto almond flour pancakes, omit the tapioca flour.
- ***Replace the unsweetened almond milk with cashew milk, walnut milk, coconut milk, or any of your favorite non-dairy milks.
Nutrition InformationYield 10 Serving Size 1 of 10
Amount Per Serving Calories 84Total Fat 7gUnsaturated Fat 0gCarbohydrates 2gFiber 1gSugar 1gProtein 4g