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Stack of almond flour pancakes served with berries and maple syrup being drizzled on.
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3.92 from 70 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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: almond flour pancakes
Servings: 5


  • 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.
    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.


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