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close up image of a stack of almond flour pancakes on a white plate with berries and syrup on top

Almond Flour Pancakes (gluten-free)

These Almond Flour Pancakes are paleo and gluten-free. Packed with protein and fiber, they are healthy, fluffy, and so delicious.
Course Breakfast
Cuisine American
Prep Time 4 minutes
Cook Time 16 minutes
Total Time 20 minutes
Servings 4 pancakes
Calories 327kcal
Author Dina



  • 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.


How to Make Them Ahead of Time
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.


Calories: 327kcal | Carbohydrates: 17g | Protein: 10g | Fat: 26g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 34mg | Potassium: 138mg | Fiber: 4g | Sugar: 10g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg