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Home » Breakfast » Almond Flour Pancakes

Almond Flour Pancakes

By Erin · May 22, 2020 · Updated July 19, 2020 · 2 Comments

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Gluten Free Dairy Free Vegetarian

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!). 

stack of pancakes with syrup

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

pancake ingredients

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.

pancake batter in a bowl

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.

pancakes on a griddle

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.

stack of pancakes topped with fruit

More pancake recipes:

  • Flourless Chickpea Pancakes
  • Blueberry Chia Seed Pancakes
  • Flourless Banana Pancakes

Watch how to make this recipe!

If you make this recipe, be sure to comment and give it a star rating! THANK YOU!

stack of pancakes with syrup

Almond Flour Pancakes

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!). 
3.5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 pancakes
Author: Erin

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

-I used a 1/4 measuring cup to scoop the batter and just didn't fill it up all the way. Each pancake should be about 3 tbsp of batter. 
-These pancakes take a little longer to cook, so be patient. It should take about 2 minutes to cook on the first side, and you'll know they're ready to be flipped when the edges have set and the batter forms tiny bubbles. 
-Make sure to wait until the melted coconut oil comes to room temperature before adding it in with the other ingredients. We don't want to mix hot oil with cold milk and eggs, or else the oil will solidify, which we don't want. 

Nutrition

Calories: 164kcal | Carbohydrates: 6g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 10mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Calcium: 85mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in October 2019. It was updated with new photos in May 2020.

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Filed Under: Breakfast, Dairy Free, Gluten Free, Vegetarian

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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