Almond Flour Pancakes (2024)

This post may contain affiliate links. To learn more check my disclosure page.

I love to get an extra boost of protein and nutrients with my breakfast whenever I can. These almond flour pancakes are a great way to pump up my breakfast while also staying grain-free. Plus, I love that they can easily be made dairy-free, vegan, paleo, and low-carb or keto. These almond flour pancakes are simple to make, fluffy, and full of flavor– a perfect healthy pancake recipe for busy mornings!

Almond Flour Pancakes Recipe

These almond flour pancakes are made a little differently than my Gluten-Free Pancakes recipe because they are made with almond flour. Cooking with almond flour is different from traditional flour or gluten-free flour blends made with rice. It has a mild nutty flavor, and recipes made with almond flour have a thicker and denser texture.

These healthy almond flour pancakes are packed with protein, healthy fats, and fiber. They are also naturally gluten-free and grain-free. These almond flour pancakes are easy to make and only take a few simple ingredients.

Ingredients

• Almond Flour – I recommend using super fine blanched almond flour and not almond meal. Almond meal is ground almonds that still have skins. Using almond meal will change the texture and flavor of the pancakes. The almonds give the pancakes a deliciously sweet and nutty flavor. Another benefit of almond flour is that it’s high in protein and healthy fats, so you’ll feel more satisfied after eating them than regular pancakes. Almond flour is naturally gluten-free and grain-free.
• Melted Butter – The fat from the butter adds flavor and richness to the pancakes. Make sure to let your melted butter cool before use, or you’ll run the risk of it cooking your eggs! You can also use your favorite dairy-free butter in this recipe.
• Baking Powder, Baking Soda, and Lemon Juice – These three ingredients work together to give the pancakes their light and fluffy texture. The baking powder and baking soda react with the milk and lemon juice, expanding the batter as it cooks and making it rise. The baking soda also helps the pancakes brown nicely, adding even more flavor.
• Salt – A little bit of salt balances out the taste of the pancakes.
• Sugar – This recipe has just the right amount of sugar so that the pancakes have an even sweetness level. This gives you more freedom to add different ingredients on top and ensures that the end result isn’t cloyingly sweet. Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol for sugar-free/keto pancakes.
• Milk – Is used to dissolve the dry ingredients and incorporate everything together. You can also use your favorite dairy-free milk in this recipe. For humid climates, use ⅓ Cup milk. For dry climates or high altitudes, use ½ Cup Milk.
• Eggs – Add structure and bind the ingredients together. The healthy fats from the egg yolks also add richness and flavor to the pancakes. You can also substitute flax eggs in this recipe.
• Pure Vanilla Extract – gives depth and a slight sweetness which rounds out the flavors of the pancakes.

Step by Step Instructions

1. To hand-whisk, combine all of the dry ingredients in a dry bowl and whisk until combined. Add the melted butter, eggs, milk, lemon juice, and vanilla, then whisk until combined. Set aside for 10 minutes to allow the batter to thicken. (pic 1)
2. To blend, add all of the liquid ingredients to the blender except for the melted butter. Add all of the dry ingredients and the melted butter on top, then blend until well combined. (pics 2 & 3)
3. Prepare a large skillet on low to medium heat with oil drizzled in the bottom.
4. Use a large scoop or ⅓ cup and place batter into the skillet and gently smooth the tops down. These pancakes turn out best if you fry them on medium to low temperature. (pic 4)
5. Low and slow is best so you get a nice golden outside and the inside is perfectly cooked, approximately 3 minutes per side or up to 5 minutes for high altitude.
6. Flip when the bottom is nice and golden brown and cook for another 3-5 minutes until golden brown. (pic 5)
7. Repeat until all of the batter is used. Enjoy with your favorite toppings. (pic 6)

Tips and Suggestions

• Blender vs whisking: both of these methods will give you delicious pancakes. The difference is that the blender will give a smoother texture to your pancakes. If you’ve never used a blender to make pancakes now’s your chance to try it!
• Always use super fine blanched almond flour and not almond meal. Almond meal has a grainier texture and will make your pancakes gritty.
• Because these pancakes are so versatile, there are so many topping combinations you can use. You can top it with your favorite syrup, fresh berries, whipped cream, or a little cinnamon and butter. Let your imagination flow with this one!
• You can also flavor your batter directly. Cinnamon and nutmeg will give you a yummy, spiced pancake, while lemon zest and blueberries will give a fresh and bright taste. You can also swap out the sugar for brown sugar to add a nice molasses taste.

Is Almond Flour Gluten-Free?

Yes, almond flour is naturally gluten-free. The flour is made by finely grinding blanched almonds into flour. Almond flour is also grain-free and is a low-carb flour. It is often used in Paleo and Keto recipes as well.

How Do I Make a Flax Egg?

In a separate bowl mix 1 tablespoon of flax meal with 2.5 tablespoons of water per egg. Set it aside for 15 minutes so it can absorb. This will slightly affect the texture of the pancakes.

Can I Make These Pancakes Paleo?

Yes! Use dairy-free butter and milk, pure maple syrup or coconut sugar as the sweetener.

Storage Instructions

These almond flour pancakes are easy to store and freeze. They will store in the refrigerator in an air-tight container for a week or in the freezer for up to three months.

To freeze: Once completely cooled, layer the pancakes with a piece of parchment paper between each pancake. Then place them in an airtight freezer-safe container or freezer storage bag.

To reheat: You can either microwave them in 15-second intervals until warm, or you can heat them in the oven at 350°F for about 10 minutes.

Pancakes with Almond Flour

With these almond flour pancakes, I love that I have both healthy and delicious pancakes. The nuttiness of the almond flour and the complex sweetness of the pure vanilla extract combine to make the perfect balance of flavors. Plus, they’re so easy and quick to make, so I always have a satisfying breakfast on the table in no time!

More Almond Flour Recipes to Try!

• Almond Flour Banana Bread
• Almond Flour Biscuits
• Almond Flour Pumpkin Bread