Almond Flour Pancakes
Published May 21, 2021, Updated Jun 13, 2022
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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.
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.
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.
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.
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!
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:
- Quiche – get your savory fix with this dairy-free spinach quiche or this kale and feta crustless quiche.
- Meat – some sort of breakfast sausage and/or bacon would be delish pair with these pancakes.
- Fruit salad – I love this fruit salad with mint or this simple fruit salad.
- Fun drink – make these apple cider mimosas or keep it healthy with this grapefruit apple cider vinegar drink.
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.
More Almond Flour Recipes
- Almond Flour Cookies
- Almond Flour Muffins
- Almond Crescent Cookies
- Baked Almond Flour Donuts
- Almond Crackers
- Almond Flour Thumbprint Cookies
- Chocolate Chip Cookie Skillet
- Almond Flour Waffles
More Pancakes and Waffles
- Protein Pancakes
- Banana Pancakes for Babies
- Greek Yogurt Pancakes
- Protein Waffles
- Coconut Flour Pancakes
Need more inspiration? Check out my full collection of pancake recipes.
Almond Flour Pancakes
- 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.
- Whisk together wet ingredients.
- Add dry ingredients and stir until just combined.
- 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.
- Top with maple syrup and fresh berries for serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
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!
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!
Yay! I’m so glad these pancakes were a hit, Danielle! Thanks for the review. I really appreciate it!
Hi, can I replace the eggs with flaxseed eggs?
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.
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!
Yay! I’m so glad these almond flour pancakes were a hit, Windee! Thanks for the review 🙂
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.
I’m so glad these pancakes were a hit, Chris! Thanks for the review 🙂
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.
Ohh love the addition of zucchini! So glad these pancakes were a hit. Thanks for the review. I so appreciate it!