Almond flour pancakes that are delicious and naturally gluten free! Plus they’re quick and easy, all made in one bowl! This recipe for making pancakes with almond flour makes moist, light and fluffy pancakes. Using almond flour makes them so hearty though too! This is our family’s favorite recipe and will probably be yours as well.
This almond flour pancake recipe is so good we make it almost every weekend. My whole family loves them and my daughter demands this easy pancake recipe specifically (with sprinkles of course).
You may not think almond flour could make fluffy gluten-free pancakes, but it can! This recipe is proof of that.
In fact, we usually make a double batch for easy weekday breakfasts. They reheat well for a great quick weekday breakfast on the go. Not only are they healthy but we prefer them to regular pancakes made with all purpose flour at this point.
So what makes these pancakes so much better than traditional pancakes? Let me tell you:
- Gluten free and grain free with only 1 type of flour
- Paleo, dairy free, with an easy keto diet option
- Soft inside with crispy edges, just like pancakes should be
- Light and fluffy
- No refined sugar, just pure maple syrup
- Made in one bowl with just a few basic ingredients
- Leftovers reheat great and freeze well too
If you don’t care about having an almond flour breakfast recipe, try our other delicious breakfast recipes! My oat flour waffles are legendary and my oat flour spinach pancake recipe is loaded with cottage cheese and veggies but still so delicious! Don’t worry, you can’t taste the spinach. 😉
If you’re looking for savory to round things out, my easy veggie breakfast quiche is one of the most popular recipes on this site. I have a recipe for individual baked eggs in salsa that is simple to make, in individual servings and so tasty too!
Ingredients
This tasty pancake recipe uses simple ingredients that you probably already have in your pantry. Here’s what you’ll need to make fluffy almond flour pancakes that hit the spot:
- almond flour – using finely ground almond flour will give you the best texture. Almond meal works ok but is made from almonds with the skin still on and will result in a much grittier texture.
- baking powder – necessary for fluffy pancakes.
- salt – offsets the sweetness and adds dimension.
- cinnamon – you can leave this out of course but it adds a subtle, delicious flavor.
- eggs – regular large eggs are necessary in this recipe. If you need to make it vegan or egg free, I recommend using an egg replacer instead of flax eggs or chia eggs.
- plain unsweetened almond milk – you can replace this with dairy milk, oat milk, or whatever kind you prefer.
- maple syrup – use pure grade A maple syrup for best results. You can swap the amount used in the pancake recipe out for honey, agave syrup, brown sugar, sugar-free syrup, or white sugar. You can also just leave it out or swap with monk fruit sweetener to reduce the sugar.
- almond extract – this is totally optional but gives the almond flour pancakes great flavor. You can leave it out out or swap for vanilla extract.
- coconut oil – gets used both in the recipe and on the pan. Avocado oil works great too since it has a neutral taste and high smoke point.
How to Make Pancakes with Almond Flour
This recipe comes together quickly in just a few easy steps.
- Heat up a nonstick skillet or griddle to medium-low heat.
- Stir almond meal, baking powder, salt, and cinnamon, together in a medium bowl.
- Add the wet ingredients into the dry ingredients. Add the eggs, almond milk, pure maple syrup, almond extract, and coconut oil and whisk until just mixed and most lumps are dissolved.
- Melt additional coconut or avocado oil on preheated pan or griddle over medium heat and spread out using a spatula.
- Ladle a little under ¼ cup of the batter onto the pan and repeat to fill the pan.
- Once bubbles form, carefully flip pancakes using a thin spatula. Let cook 1-2 more minutes on other side or until lightly browned and then remove from heat and set aside while cooking the remaining pancakes until golden brown.
- Serve with maple syrup or whatever toppings you enjoy most!
How to Store Pancakes
Storing and Reheating – After cooling completely, store leftover pancakes in an airtight container on the counter for up to 3 days. To reheat, microwave for about 30 seconds, pop in the toaster oven, on the stovetop or on a baking sheet in an oven preheated to 350° F (175° C) for about 5 minutes.
Freezing – to freeze pancakes, cool completely before placing in a freezer bag or container with parchment paper between each layer of pancakes. To reduce freezer burn, remove as much air from the bag as possible or use a container that the pancakes fit into tightly. Use within 3 months.
To reheat from frozen, microwave on high for 1 – 1 1/2 minutes (more if heating additional pancakes) or warm on a pan in a single layer in an oven preheated to 350° F (175° C) for about 10 minutes. You can cover the almond pancakes with foil to keep them moist.
Tips and Tricks
Recipe Tips
- Use enough oil in the pan that the edges get crispy.
- Test pan temperature by making a test pancake. Spoon or pour a small amount of batter onto the pan, about enough for a 1 inch almond flour pancake. If it browns too quickly, it is too hot and you will need to turn down the heat. If it takes over 3 minutes for bubbles to form and the pancake to be ready to flip, it is not hot enough.
- Make the pancakes small so they’ll be easy to flip! This is preferable since they’re made with almond flour and don’t have gluten to help bind them. Smaller pancakes using just 1/4 cup of batter or less works best.
- Use the “keep warm setting” on the oven or toaster oven to keep cooked pancakes warm if you’re doing a large batch.
- Use room temperature ingredients, as with most recipes, this produces the best results.
Pancake Add-Ins
While this recipe is perfect as written, using add-ins makes it customizable and fun! I recommend not adding more than 1/3 -1/2 cup of add-ins and chopping anything larger than a chocolate chip up for the best results.
- Fruit – blueberries, chopped strawberries, banana or whatever your favorite is. If using frozen, rinse under cold water to prevent the batter from turning blue or add defrosted berries individually to each pancake before flipping.
- Apple or pear with cinnamon is a fun fall combo.
- Citrus zest and juice – a tablespoon of zest paired with replacing 1 tablespoon of the milk with citrus juice creates a fun variation.
- Chocolate chips, white chocolate chips, peanut butter, butterscotch or whatever your favorite is.
- Shredded coconut – either sweetened or unsweetened works great here. Just don’t add too much unsweetened desiccated coconut or it will dry out the batter.
- Chia seeds or hemp hearts – add a tablespoon for extra nutrition.
- Toasted nuts – I especially like adding crushed toasted pecans, but you can use your favorite nut.
- Swap the almond extract for vanilla extract, coconut extract, cake batter extract or whatever flavor you’re craving.
- Savory – shredded cheese (dairy free works!), crumbled bacon and chopped herbs
My daughter’s favorite combo is white chocolate chip, sprinkles and shredded coconut. Mine is toasted pecans!
Favorite Pancake Toppings
- Maple syrup – the go to for most of us!
- Melted butter for ultimate decadence
- Fresh fruit (berries, sliced bananas, sliced peaches, etc.), tossed in sugar
- Air fryer cinnamon apples
- Whipped cream
- Nutella or chocolate spread
- A light dusting of powdered sugar
Light and Fluffy Almond Flour Breakfast Pancakes
Equipment
- 1 Large nonstick pan or griddle
- 1 Flat spatula or pancake flipper
- 1 Medium bowl
- 1 wire whisk or large spoon
Ingredients
- 1 1/2 cups almond flour
- 1 tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon
- 2 eggs
- 1/3 cup almond milk, unsweetened or milk of your choice
- 1 Tbsp. maple syrup plus extra for serving
- ½ tsp. almond extract or 1 tsp. vanilla
- 1/2 Tbsp. coconut oil, melted plus extra for frying – avocado oil works great too
Instructions
- Start heating a nonstick pan or griddle over medium-low heat.
- Stir almond flour, baking powder, salt, and cinnamon, together in a medium sized bowl.
- Add eggs, almond milk, maple syrup, almond extract, and coconut oil and whisk until just mixed and most lumps are dissolved. Don't add the hot coconut oil directly onto the eggs. Either pour this in first and loosely mix it in or pour it into the other side of the bowl.
- Melt additional coconut or avocado oil on preheated pan or griddle over medium heat and spread out using a spatula.
- Ladle a little under ¼ cup of the batter onto the griddle and let cook until bubbles form.* Repeat to fill griddle. Ladle a little under ¼ cup of the batter onto the pan and repeat to fill the pan, leaving room between each for flipping.
- Once bubbles form (about 3 minutes), carefully flip pancakes using a thin spatula. Let cook 1-2 more minutes on other side or until lightly browned and then remove from heat and set aside while cooking the remaining pancakes.
- Serve with maple syrup or whatever toppings you enjoy most.
Notes
Nutrition
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Recipe originally published October 9, 2016. Post content has since been updated to add additional detail.
Comments & Reviews
I need low FODMAP foods due to IBS and came across this recipe – these were better than expected. I hesitated making them only because there are SO many errors in the description (call it almond flour and then meal in instructions). And so many spelling errors. I’m not the grammar police but it’s hard to trust a recipe when no proof-reading is done with the actual recipe and notes prior to publishing.
Sorry to hear about your IBS and I’m happy to hear you liked the recipe! Thanks for the heads up on those typos. I corrected that mention of almond meal and found one typo in the post I just edited. I proof read and do my best, but I am not perfect and it’s always helpful when a reader points out any typos they find.