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