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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

 

Tips for Preparing These Paleo Pancakes:

  • Because 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!

More Healthy Grain-Free Pancake Recipes:

Enjoy!

xo

almond flour pancakes with bite taken out

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!

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Ingredients

For Serving:

Instructions

  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.

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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Kayla

Sunday 20th of December 2020

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.

Julia

Tuesday 22nd of December 2020

I love it! So happy they worked out so well for you with the arrowroot. Thanks for sharing!! xoxo

Toby

Saturday 26th of September 2020

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!

Julia

Saturday 26th of September 2020

Oooh, I never thought to add psyllium powder - this is brilliant! Thanks for letting me know, Toby!! xoxo

Rebecca

Saturday 20th of June 2020

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!

Julia

Monday 22nd of June 2020

I'm so happy you like them, Rebecca! Thanks so much for letting me know your changes! xoxo

Paula

Thursday 20th of February 2020

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?

Julia

Thursday 20th of February 2020

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?

Lisa Viviani

Tuesday 18th of February 2020

These were easy and turned out great! Added a splash of maple syrup to the batter.

Julia

Thursday 20th of February 2020

Love it! Thanks for letting me know, Lisa! xoxo

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