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.
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 🙂
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.
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
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
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
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?
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
Great,that are so cool picture,thanks for sharing
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
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
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
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
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
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?
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 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.