Almond Flour Pancakes
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These Almond Flour Pancakes are a must-make if you’re looking for an easy, flavorful gluten free pancake recipe. They use simple ingredients, minimal sugar and don’t fall apart when you’re flipping them (win!).
These almond flour pancakes are a must! Imagine this: you’re making pancakes for your whole family. You whisk the batter and pour it onto your griddle only to realize that someone in your family recently went gluten free. HOW DARE THEY! I’m kidding! But really, we all know someone or might be someone who eats gluten free, so using some sort of gluten free flour is the way to go.
Almond flour tends to be my favorite gluten free flour simply because I like the way it tastes more than coconut flour (arguably the other most popular gluten free flour). I’ve used it in these gluten free cupcakes, so I knew it’d be good in pancakes, too.
Recipe features
- These pancakes are made with almond flour and therefore gluten free but still the best texture and flavor
- The recipe uses minimal sugar (just 2 tablespoons of coconut sugar!)
- They’re a quick weekend or weekday breakfast that you’ll want to make again and again
Ingredient notes:
Almond flour – I haven’t tested these with almond meal, only with almond flour.
Eggs – These pancakes are gluten free and Paleo, but I haven’t tested to see if you can make them vegan by using flax eggs.
Coconut oil – Coconut oil tends to be my go-to oil in baking. I like it in this recipe because it’s Paleo-friendly, and it does have a slightly sweeter flavor, which makes these pancakes test better than they would with, say, olive oil. But, if you’re in a pinch, any kind of oil will work.
Coconut sugar – Or sub cane/granulated sugar
Step-by-step instructions
Step 1: Start by melting the coconut oil. I like to do this first because you don’t want the warm, melted coconut oil to mix with the eggs or milk; otherwise, the oil with harden. So, melt the coconut oil and set it aside.
Step 2: In a large bowl, whisk the milk and eggs together. Then, add the flour, sugar, baking powder, and salt and whisk to combine. Now add the melted coconut oil.
Step 3: Grease a nonstick skillet or griddle. I tend to use coconut oil for greasing the pan when making pancakes, but nonstick spray works too.
Step 4: Use a 1/4 cup measuring cup to scoop out the batter, but don’t fill it up all the way. Since these pancakes are gluten free, they’re a little more fragile than traditional pancakes. I used my 1/4 cup measuring cup, but only filled it up 3/4 of the way for each pancake.
Wait until small bubbles form and the edges have set before carefully flipping the pancakes and cooking on the other side.
Tips and FAQs
- Use almond flour, not almond meal. Believe it or not, they’re not the same thing. Almond flour is more finely ground, while almond meal is almonds that have been ground with the skins on, resulting in a thick, grainy texture.
- Pancakes should be on the smaller side: Since these are gluten free, they’re a little trickier to flip. To make it easier, I recommend keeping the pancakes kind of small vs. normal and/or large pancakes.
- Though a nonstick skillet works just fine, I like to use my griddle so I can make multiple pancakes at once.
Are these pancakes keto?
They can be! If you want to make this recipe keto, simply use Stevia instead of coconut sugar.
Can I freeze these?
Sure can! Wait for the pancakes to cool, then wrap each one in plastic wrap and place them in a freezer-safe bag for up to 2 months. That way, the pancakes don’t stick together and it’s easy to remove just a couple at a time if you don’t want to reheat all of them.
More pancake recipes:
Watch how to make this recipe!
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Almond Flour Pancakes
Ingredients
- 2 eggs
- 3/4 cup almond milk
- 1/4 cup coconut oil, melted
- 2 cups almond flour
- 2 tbsp coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Melt coconut oil and set aside.
- In a large bowl, whisk eggs and milk together.
- In the same bowl, add the flour, sugar, baking powder, and salt and whisk to combine. Then, stir in the melted oil.
- Grease a griddle or nonstick skillet with coconut oil, then add 3 tbsp batter to form each pancake. You want them to be on the smaller side so they're easier to flip.
- Cook pancakes over medium-low heat until the edges have set and the batter starts forming little bubbles, approximately 2 minutes, then use a spatula to carefully flip them and cook on the second side for 30-60 seconds. Repeat this process until batter is gone.
- Serve pancakes with fruit and maple syrup and enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in October 2019. It was updated with new photos in May 2020.
So I started making this and then realized I only had 1 cup of almond flour left after I had already whisked together the eggs and milk, so I just went for it. Well they actually turned out perfect and not too flimsy or delicate. 1 cup is great! I just used half the amount of baking powder and coconut oil once I realized I didn’t have enough flour.
Thanks for the recipe!
Is 164 calories for each small pancake or is that for several.
Hi! It’s per pancake… the calories are an estimation too. Though more nutritious than all purpose flour, almond flour is high in calories (just like almonds).
These did not work for me. They were beyond delicate, they just crumbled into pieces when trying to flip. Good flavor and edible but did not keep the shape. Maybe adding an extra egg would help?
Hi Dana — I’m sorry these didn’t work! I agree, these pancakes are super delicate. I’ve made them a few times though, and I’d say the trick is making sure they’re small, and then waiting an extra minute before flipping them over the first time.