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.
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.