Almond Flour Pancakes

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These almond flour pancakes are perfectly fluffy, naturally gluten-free and so easy to make. Stack them up and top with maple syrup and fresh berries for a delicious breakfast the whole fam will love!

Are you team sweet or savory for breakfast? If I’m being honest… I’m both. Ha! I love a good savory breakfast, but I’ve gotta have my sweet too and sometimes I combine them into one meal. Prime examples being my egg and oatmeal combo bowl and this sweet and savory vegan breakfast sandwich.

Stack of almond flour pancakes served with berries and maple syrup.

Given how much you go wild over my dessert recipes, I’m guessing most of you are team sweet breakfast! And today I’ve got a pancake recipe that definitely falls in the sweet category, but is totally healthy!

Added bonus! It’s made with whole food ingredients that you likely already have in your pantry.

Mixing bowl with ingredients labeled to make almond flour pancake batter.

Almond Flour Pancake Ingredients

Here’s the full list of everything you need to make these pancakes:

  • eggs – eggs really help bind these pancakes together (because almond flour doesn’t have gluten) and the eggs also make the pancakes fluffy!
  • almond milk – I used unsweetened almond milk, but any non-dairy milk will work.
  • maple syrup – for a hint of sweetness in the batter and drizzle on top!
  • melted coconut or avocado oil – you basically just want a neutral, high-heat oil that will help keep these pancakes moist.
  • vanilla extract – a key ingredient for delicious pancakes!
  • fine blanched almond flour – the star of the show. Make sure you grab almond flour and not almond meal. Almond flour is made from blanched almonds that are finely ground. This keeps these pancakes light and fluffy.
  • baking powder – necessary so you don’t have flat pancakes!
  • cinnamon – just a hint for added flavor.
  • sea salt – to bring all of the flavors together.
Three almond flour pancakes in a frying pan.

Why Almond Flour?

Almond flour is made from ground almonds. It’s naturally gluten-free which makes it a great option for those with a gluten intolerance. And it’s packed with protein, fiber and important vitamins and minerals! Maybe most importantly, it’s widely available. Most major grocery stores have started to carry almond flour so it’s not hard to find.

Can I use Regular Flour?

Unfortunately I don’t recommend substituting all-purpose flour in this recipe. Almond flour is really unique in that it absorbs a lot more liquid than all-purpose flour. If you use all-purpose flour in this recipe, the texture would be significantly different.

I don’t currently have any pancake recipes made with all-purpose flour, but I have a couple other options: protein pancakes, Greek yogurt pancakes, coconut flour pancakes, cottage cheese pancakes and baby oatmeal pancakes.

Side by side photos of a mixing bowl with pancake batter ingredients before and after being whisked.

Optional Mix-Ins and Toppings

I love these pancakes as they are, but feel free to add your favorite pancake mix-ins and toppings!

  • Maple syrup – can you have pancakes without maple syrup?! My husband is a big fan of bourbon barrel-aged maple syrup.
  • Fresh berries – I love mixing fresh berries right into the batter or topping the pancakes with fresh berries when serving. They add pop of color and such good flavor!
  • Chocolate chips – yep, I went there. Mix chocolate chips into your batter for extra sweetness and flavor. I’ve been loving Lily’s chocolate chips as they are dairy-free and low sugar!
  • Bananas – banana pancakes anyone? Mix in mashed or chopped bananas into the batter or just top your pancakes with sliced bananas before diving in.
  • Nut butter – I love adding a drizzle of nut butter to my pancakes along with maple syrup!
Three almond flour pancakes in a frying pan.

What to Serve with Almond Flour Pancakes

We often eat pancakes on their own for breakfast, but if you’re hosting a brunch or want a more filling meal, here’s what I recommend serving with pancakes:

Stack of almond flour pancakes served with berries and maple syrup. A slice is taken out of the pancake stack.

How to Store Leftover Pancakes

Leftover pancakes store super well which also makes them great for meal prep! Let your pancakes cool before putting them in an airtight container or ziplock bag. Store in the fridge for up to 5 days or in the freezer for up to 1 month.

To reheat, I like to pop them in the toaster so they reheat and get a little crispy, but you can also reheat them in the microwave.

Stack of almond flour pancakes served with berries and maple syrup.

More Almond Flour Recipes

More Pancakes and Waffles

Need more inspiration? Check out my full collection of pancake recipes.

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3.99 from 75 votes

Almond Flour Pancakes

These almond flour pancakes are perfectly fluffy, naturally gluten-free and so easy to make. Stack them up and top with maple syrup and fresh berries for a delicious breakfast the whole fam will love!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5

Ingredients  

  • 2 large eggs, at room temp
  • ¼ cup almond milk, plus 1-2 teaspoons more, if needed
  • ½ Tablespoon maple syrup, optional
  • 1 Tablespoon melted coconut or avocado oil
  • 1 teaspoon vanilla extract
  • 1 cup packed fine blanched almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • Butter, oil or cooking spray for the pan
  • Toppings: maple syrup, fresh berries, bananas, etc.

Instructions 

  • Whisk together wet ingredients.
    Mixing bowl with ingredients to make almond flour pancakes before being whisked together.
  • Add dry ingredients and stir until just combined. 
    Mixing bowl and whisk with almond flour pancake batter.
  • Use ¼ cup to measure batter onto a greased skillet or griddle over medium heat. 
  • Cook for about 2-3 minutes until bubbles start to form and edges are cooked. 
  • Use a spatula to flip pancake and cook for about 2 more minutes until golden brown. Remove from heat and continue with the remaining batter.
    Three almond flour pancakes in a frying pan.
  • Top with maple syrup and fresh berries for serving.

Nutrition

Serving: 2pancakes | Calories: 414kcal | Carbohydrates: 12g | Protein: 14g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 506mg | Fiber: 6g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: almond flour pancakes
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




14 Comments

  1. 5 stars
    Love the recipe – came out with a great texture! Question for you: I have a ton of garbanzo flour on hand. Any recommendations for swapping the almond flour out for it?

    1. Hey Sharon – I haven’t baked with garbanzo flour much and I’m not sure if it can be subbed 1:1 with other flours. Let me know if you decide to try it out and how the pancakes turn out!

  2. 5 stars
    These are amazing! I’m never making another pancake recipe again. I added blueberries to mine, and chocolate chips to my daughter’s. So so good! The mix keeps for a few days too so I made the batter and then had it ready to pour for a quick and nutrient dense before-school breakfast! Making them again this weekend for brunch. Thanks so much!

    1. Yay! I’m so glad these pancakes were a hit, Danielle! Thanks for the review. I really appreciate it!

    1. I haven’t tried flax eggs in this recipe, so I’m not 100% sure how the pancakes will turn out. Let me know if you decide to try it.

  3. 5 stars
    This is the first GF/DF pancake recipe I have attempted, and I am so pleased with the results! I was not expecting such a fluffy pancake. Absolutely delicious. I did need to add a few more teaspoons of non-dairy milk to achieve the correct consistency. I am so glad that I can still join my family in a fun pancake breakfast despite my new dietary needs. Next time I will be making a double batch!

    1. Yay! I’m so glad these almond flour pancakes were a hit, Windee! Thanks for the review 🙂

  4. My hubby is looking for a fresh supper. When I made it, they raved about it and asked me to make it again. It’s also quite lovely and tasty.

  5. 5 stars
    I make these for my toddler and she loves them. I omit the extra maple syrup and add grated zucchini and banana. They are pretty delicate but tasty.

    1. Ohh love the addition of zucchini! So glad these pancakes were a hit. Thanks for the review. I so appreciate it!

  6. 5 stars
    Just made these today but did 1/4 greek yogurt instead of milk. We were out of milk and I thought it would be nice to amp up the protein anyway. I haven’t made the original recipe so I am not sure how they compare but the ones I made were super delicious! My biggest struggle with gluten free pancakes is how they form on the pan and how easily they flip. These are amazing and I had no problems (I used avocado oil spray on the pan). I also put frozen wild blueberries on them once I placed the batter in the pan, I like these because they are smaller so you can fit them well in smaller sized pancakes. 🙂

    1. YAY! I am so glad you gave these a try and they turned out great for you. Thanks so much for sharing your review + star rating, I really appreciate it!