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 almond butter blondies and in these gluten free cupcakes, so I knew it’d be good in pancakes, too.
WHY THESE ALMOND FLOUR PANCAKES ARE SO GOOD
- They’re 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
ALMOND FLOUR PANCAKE INGREDIENTS
HOW TO MAKE ALMOND FLOUR PANCAKES
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.
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.
Grease a nonstick skillet or griddle. I tend to use coconut oil for greasing the pan when making pancakes, but nonstick spray works too.
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 FOR MAKING GLUTEN FREE PANCAKES
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-FRIENDLY?
They can be! If you want to make this recipe keto, simply use Stevia instead of coconut sugar.
CAN I FREEZE PANCAKES?
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.
BE SURE TO CHECK OUT THESE OTHER TASTY PANCAKE RECIPES
If you make this recipe, be sure to comment and give it a star rating! THANK YOU!
Almond Flour Pancakes
- 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
- Melt coconut oil and set aside.
- In a large bowl, whisk eggs and milk together; then, add the oil.
- In the same bowl, add the flour, sugar, baking powder, and salt and whisk to combine.
- 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 or they'll be tricky to flip*
- Cook pancakes until the edges have set and the batter starts forming little bubbles, then use a spatula to carefully flip them. Repeat this process until batter is gone.
- Serve pancakes with fruit and maple syrup and enjoy!