These Almond Flour Pancakes are fluffy, tender, and gluten-free. You’ll love the honey-sweet and slightly nutty flavor of this simple paleo breakfast favorite.
For more yummy gluten-free recipes, you should try our amaretti cookies and gluten-free Nutella brownies.
Table Of Contents
Almond Flour Pancakes Details
- Flavor– The almond flour gives them a little bit of a nutty flavor, as well as plenty of protein and fiber. This easy-to-make recipe is paleo, refined sugar-free, and dairy-free.
- Texture– These pancakes are soft, tender, and fluffy, just like buttermilk pancakes. The almond flour does have a grainier texture though. Which I actually quite enjoy!
- Ease– All you need to do is throw everything into a mixing bowl and combine. Then fry them up and thats it!
- Time– These pancakes do take a little more time to cook. If you set them temperature too high, they will burn. So low and slow does the trick. Be patient, its worth the wait 🙂
Pancakes are the quintessential breakfast and brunch dish, and these Almond Flour Pancakes are just what you’ve been missing. Try them with Eggs Benedict, Crispy Air Fryer Bacon, and a Blueberry Smoothie Bowl.
What you’ll need
- Dry ingredients- Blanched almond flour, Baking powder, and Salt
- Wet ingredients- Eggs, Honey, Avocado oil, and Vanilla extract
How to Make Almond Flour Pancakes
- Mix the wet ingredients together. Place the eggs, honey, avocado oil, and vanilla extract in a bowl and whisk.
- Sift the dry ingredients. Now in a separate bowl, sift the almond flour, baking powder, and salt using a fine-mesh sieve. Whisk.
- Add the wet to the dry. Pour the egg mixture into the flour mixture and combine with a spatula.
- Heat the skillet. Place a skillet over medium-low heat and heat a splash of avocado oil.
- Cook the pancakes. Pour 1/4 cup of pancake batter into the pan. When bubbles start to form, flip the pancake over with a thin spatula. Each pancake will cook for about 1-2 minutes per side.
- Serve. Serve warm with your favorite toppings.
Tips for the Fluffiest Almond Flour Pancakes
- Spoon and level your almond flour– By spooning the flour into the measuring cup and leveling it off, you get a more accurate amount. Too much almond flour will result in thicker, denser pancakes.
- Don’t substitute the eggs- This recipe is hard to make vegan because the eggs play a major role in the fluffiness of the pancakes.
- Be careful when flipping these pancakes- Gluten-free pancakes don’t hold together as well as those with AP flour because gluten makes them stretchy. So be careful as you flip your pancakes.
Variations to this recipe
Almond flour pancakes are really versatile, so you can add in or top these with all your favorites. Try them with fruit, such as raspberries, blueberries, and banana slices. Nuts are another great add-in, like chopped almonds, pecans, or walnuts. You can also use other sweeteners in place of the honey, like maple syrup, coconut sugar, or sugar-free syrup to make it keto-friendly. If you have another light-flavored oil you prefer, you can substitute it for avocado oil. Also, chocolate chips make for a sweet treat at breakfast.
How to Store and Reheat
Store these almond flour pancakes once they’ve cooled in an airtight container in the refrigerator for up to 5 days. Place a piece of parchment paper in between each pancake to avoid sticking. Reheat them in the oven at 350 degrees Fahrenheit for about 10 minutes.
Can you make these ahead of time?
Yes, you can make these almond flour pancakes beforehand. Just place the cooled pancakes on a baking sheet in the freezer (not touching) for 30 minutes to freeze. Then layer them in a freezer ziplock bag with parchment paper between each one. They will last for about 3 months in the freezer. You can thaw them overnight or just microwave them frozen for about a minute when you’re ready to serve.
More Delicious Breakfast recipes to enjoy!
- Crispy Breakfast Burrito Recipe (freezer-friendly) VIDEO
- Easy Poached Eggs with Caramelized Onions
- Bacon and Hash Brown Quiche
- Spinach Mushroom Frittata with Bacon
- Best Sausage Gravy
Full Recipe Instructions
Almond Flour Pancakes (gluten-free)
- 1 1/4 cup blanched almond flour
- 1 teaspoon baking powder
- 1/8 Pinch of salt
- 2 large eggs
- 2 tablespoons honey use sugar-free syrup for keto
- 2 tablespoons avocado oil or any other light-tasting oil
- 1 teaspoon vanilla extract
- In a bowl, mix 2 eggs with 2 tablespoons honey, 2 tablespoons avocado oil, and 1 teaspoon vanilla extract.
- In a separate bowl sift 1 1/4 cup of blanched almond flour, 1 teaspoon baking powder, and 1/8 teaspoon of salt using a fine-mesh sieve. Then give it a quick mix.
- Pour the egg mixture into the flour mixture and combine with a whisk.
- Bring a skillet to medium-low heat and a splash of avocado oil.
- Pour 1/4 cup of the pancake batter into the pan at a time. Once you see bubbles forming at the top, flip the pancake over using a thin spatula. The pancake will cook for about 1-2 minutes per side.
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NATALIE MEDINA says
Hi! We’ve been making those delicious pancakes for the past 2 weeks. I have one question though. My batter is very thick and doesn’t pour. Is that right? They are also pretty dry which doesn’t matter too much with our homemade blueberry syrup. I’m wondering if I’m doing something wrong though.
Hi Natalie, how did you measure your almond flour? Did you scoop right into the measuring cup or did you spoon it in and level it off with a knife? A lot of times people scoop with the measuring cup which results in too much flour. Or you can try to add a splash of liquid like milk or water until you have the right consistency. I think that might be the issue here. I hope this helps answer your question.
Well, thus may be my favorite recipe yet! I added a bit of liquid (had almond cashew milk) as it was way too thick. Wondering what other oils would taste good…any suggestions? Thanx!
Hi Alesa, thank you for the honest feedback. A good neutral-tasting oil would be grapeseed oil or vegetable oil. I hope that helps 🙂