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.
Canned or carton almond milk? Or does it matter?
Do you think I could use xantham gum instead of tapioca flour?
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
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
OH MY! delicious and very filling! Will be making these often – thank you
Riiiiight? SO filling and satisfying! Thank you, Ruby! 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
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
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
Love these pancakes!!
I’m so happy to hear it! Thanks, Michelle!
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.
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! 🙂
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!!!!
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!
What is the serving size of these pancakes?
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.
Thank you! What a great list of healthy recipes! I can’t wait to try a few.