The best almond flour pancakes recipe that turns out light, moist, and fluffy, similar to regular pancakes! This easy and delicious paleo pancake recipe is sure to please the whole family for a healthy breakfast! Grain-free, gluten-free, dairy-free, and refined sugar-free.
These almond flour pancakes have been a staple in my household since 2011.
When I first tried the paleo diet, I needed a fun weekend breakfast. I tested this almond flour pancakes recipe over and over until I landed on a recipe I thought was just right.
They’re light, fluffy, and moist with amazing texture. While you can tell they aren’t pancakes made with all-purpose flour, these paleo pancakes are a great grain-free alternative. You’ll just have to taste them to believe it!
Hundreds (if not thousands) of individuals have made this their go-to pancake recipe.
Be sure to check out my Banana Bread Almond Flour Pancakes if you love banana pancakes!
Why This Recipe Works:
After years of cooking and baking grain-free, I’ve found the combination of almond flour and tapioca flour yields an incredible texture that very closely mimics wheat flour.
Because almond flour is so versatile and has a great nutrient, it is one my kitchen staples for grain-free baking.
I like to make the pancake batter in my blender but you can also mix it together in a large mixing bowl.
The blender approach is simply a low-fuss and minimal cleanup method, but it’s certainly not required!
This almond flour pancake recipe is a weekly event in my household. Grain-Free and paleo friendly, these fluffy pancakes only require a few basic ingredients and they’re low carb.
They’re perfect for sharing with friends and family who have dietary restrictions and are a safe bet for entertaining for brunch.
Let’s discuss the simple ingredients for this easy almond flour pancakes recipe.
Ingredients for Almond Flour Pancakes:
Almond Flour: When combined with the proper amount of eggs and liquid, almond flour or (almond meal) makes for incredibly lovely pancakes, muffins, cookies, brownies, and more! It yields a light and fluffy texture that closely mimics regular flour.
Almond flour is a good source of fiber, and contains healthy fats and some protein. It is naturally sweet, which makes it a great ingredient for those who have a sweet tooth but don’t want to use a lot of added sweetener.
Tapioca Flour (optional): A starchy ingredient, tapioca flour helps bind recipes together, generate some fluff and further aids in making a recipe seem like it’s made with regular all-purpose flour.
While the tapioca flour in this recipe isn’t mandatory, I certainly recommend it, as it results in the best, fluffiest pancakes!
You can replace tapioca flour with arrowroot flour in a 1:1 replacement in most cases (including this one).
Eggs: Eggs help fluff up the pancakes to blissful texture and allows them to stay nicely held together. If you can’t do eggs, try my Paleo Vegan Pancakes, which use flax eggs.
They require some patience, but they are your best bet for making grain-free and egg-free pancakes.
Unsweetened Almond Milk: In order to combine everything together, we need some liquid. I use unsweetened almond milk for a dairy-free version but you can use whole milk if you do dairy.
I also love using canned full-fat coconut milk because it makes the pancakes taste so incredibly rich and luscious.
For those who are looking for a less calorie-dense approach, any non-dairy milk from a carton will work!
Baking Powder & Sea Salt: In order to leaven the pancakes, we use baking powder, and sea salt helps enhance the flavor.
Vanilla Extract & Pure Maple Syrup (optional): You can add vanilla extract and some pure maple syrup to the batter to level up the flavor, but neither are mandatory. They will add subtle sweetness, richness and warmth.
Avocado Oil or Coconut Oil for Cooking: Use your choice of cooking oil for making the pancakes in a skillet or on the griddle. I like avocado oil or coconut oil because both have a high smoke point.
Now that we’ve covered the main ingredients for paleo pancakes, let’s make them.
How to Make Pancakes with Almond Flour:
Mix the wet ingredients in a mixing bowl until combined. Add in the dry ingredients and mix until a thick batter forms. The batter will appear thicker than regular pancake batter. This is normal.
As an alternative to preparing the pancake batter in a mixing bowl, you can add all of the ingredients to a blender and blend until a smooth batter forms.
Heat a large nonstick skillet over medium-low heat and add a generous amount of coconut oil to fully coat the surface.
Measure out a scant ¼ cup of batter and pour it on the hot skillet. Allow the batter to cook a couple of minutes, until you can tell the pancakes are setting up.
Carefully flip the pancakes and cook them on the other side for another minute or two, until they’re cooked through. Repeat this process for the remaining batter.
Serve pancakes with your choice of toppings, like fresh fruit, pure maple syrup, honey, almond butter, or peanut butter.
How to Store Pancakes:
Store leftover pancakes in an airtight container in the refrigerator for up to 1 week.
You can freeze almond flour pancakes in a freezer bag for up to 3 months.
Reheat pancakes in a toaster oven when you’re ready to enjoy them.
This recipe turns out with such amazing texture, even pancake aficionados won’t be able to tell they’re grain-free.
Store any leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Tips for Preparing Paleo Pancakes:
The batter shouldn’t sizzle a lot once it hits the skillet but it should make a little noise. If need be, increase to medium heat. It is unlikely that you will need medium-high heat.
I am often asked if this recipe can be made without the tapioca flour. I thought I would explain why I use tapioca flour, because I find it is a key ingredient to great texture.
Because these pancakes are grain-free and are made from a nut meal, the flavor and texture are both slightly nutty. They aren’t quite as soft as regular pancakes made with all-purpose flour.
While the tapioca flour is not mandatory, it is very helpful especially when you are having trouble getting the pancakes to flip without breaking, I’d recommend adding tapioca flour because it helps in keeping the pancakes held together nicely.
Tapioca flour is still considered paleo-friendly, so if you follow a grain-free, paleo or primal diet, it doesn’t pose a problem. You can use arrowroot flour as a replacement.
All of that said, you can make this recipe without the tapioca flour and simply add more almond flour.
For a keto almond flour pancakes, stick with all almond flour only, as tapioca flour has a decent amount of carbohydrate.
Recipe Adaptations:
- Stir chocolate chips into the batter to make chocolate chip pancakes.
- Replace the unsweetened almond milk with cashew milk, walnut milk, coconut milk, or any of your favorite non-dairy milks.
- You can substitute the almond flour for hazelnut flour with a 1:1 ratio if you’d like.
- If your pancake batter is very watery, add more almond flour or tapioca flour until it thickens. Various brands have different grinds of almond meals/flours, which may result in various consistencies. If you make this recipe using a meal/flour that is not this exact brand, you may end up with varied results. You can also use a small amount (1 teaspoon to 1 tablespoon) of coconut flour to help thicken the batter as well.
- I love topping the pancakes with fresh fruit like sliced banana, blueberries, chopped roasted almonds, and a drizzle of pure maple syrup, but you can get creative with your toppings.
If you prefer using coconut flour over almond meal for your grain-free cooking and baking, make my Basic Fluffy Coconut Flour Pancakes! For a low-carb pancake recipe, make my Keto Pancakes.
The next time you’re craving traditional pancakes but want to infuse the experience with health benefits, whip up these fluffy almond flour pancakes!
We all know the best part is what we put on top of the pancakes, so choose some seasonal fruit and your favorite toppings.
Make a double batch to have delicious pancakes on hand for easy weekday breakfasts.
This easy recipe is a great option for those who follow a grain-free diet or for those who are doing a stint of paleo. It is by far my favorite recipe for healthy almond flour pancakes.
If you love grain-free pancake recipes, also try out these gems.
More Healthy Grain-Free Pancake Recipes:
- Paleo Carrot Cake Pancakes
- Coconut Flour Zucchini Pancakes
- Paleo Avocado Pancakes
- Paleo Sheet Pan Pancakes
- Crispy Cinnamon Swirl Paleo Pancakes
- Paleo Gingerbread Pancakes
- Lemon Coconut Flour Pancakes for Two
- Paleo Apple Cinnamon Pancakes
- Vegan Gluten-Free Pumpkin Pancakes
- Dark Chocolate Paleo Pancakes
Enjoy!
xo
Almond Flour Pancakes
Equipment
Ingredients
- 2 cups finely ground almond flour*
- 3 Tbsp tapioca flour**
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp sea salt
- 2 eggs
- 1/2 cup to 1 cup unsweetened almond milk or canned coconut milk***
- 1 Tbsp pure maple syrup optional
- 1 tsp pure vanilla extract optional
Instructions
- Add all of the ingredients to a blender and blend just until the batter is smooth. Start with just 1/2 cup of almond milk and if the batter seems too thick, add more. The batter should be thicker than regular pancake batter but not overly firm. Note: you can mix all of the ingredients together in a mixing bowl if you don't trust your blender to get the job done 😉 To do so, first combine the wet ingredients then add in the dry ingredients and stir well until a thick batter forms.
- Heat a large non-stick skillet over medium-low heat and add a generous amount of coconut oil to fully coat the surface.
- Measure out a scant ¼ cup of batter and pour it on the hot skillet. Allow the batter to cook a couple of minutes, until you can tell the pancakes are setting up around the edges. Bubbles won't rise to the top of the batter the way they do with regular pancakes. When the pancake batter hits the skillet, you want to hear it sizzle a little but not too assertively. Adjust the heat to medium heat if you don't hear the batter sizzle, and adjust the heat down if it sizzles and boils aggressively.
- Carefully flip the pancakes and cook them on the other side for another minute or two, until they’re cooked through. Repeat this process for the remaining batter.
- Top pancakes with your favorite toppings, and enjoy! I like to top mine with fresh fruit, chopped nuts, pure maple syrup and/or almond butter.
Video
Notes
Nutrition
Do you think I could use xantham gum instead of tapioca flour?
Thank you! These were delicious and fluffy! I substituted arrowroot flour for the tapioca flour, and they were perfect!
That’s so great to hear, thank you Virginia! xo
Julia,
You make every recipe look so good and tasty. I added your special ingredient tapioca flour to the mix and they came out so good! Thank you for this great recipe. It’s a keeper!
Dunia
OH MY! delicious and very filling! Will be making these often – thank you
Riiiiight? SO filling and satisfying! Thank you, Ruby! xo
Has anyone tried substituting chia egg or flax egg ? My daughter can’t have eggs.
Hi Melissa,
I haven’t had much luck with chia or flax eggs in pancake recipes that are grain-free (they work fairly well in gluten-free or regular flour pancakes, but grain-free recipes require some additional binding). I did recently try Bob’s Red Mill’s Vegan Egg Replacer, and it works like a charm! Let me know what you end up trying! xo
Hi! I’d like to try the recipe but I’m not sure if the measurement for the almond flour is 1 and 3/4 cups or I can put 1/4 cup, half a cup or 3/4 cup?
Hi Bernadette, it’s 1 and 3/4 cups, so almost 2 cups 🙂 I hope you enjoy the pancakes! xo
Tried your recipe today. Delicious! Some did not look as good as they tasted. Did not have pomegranate so I used what I had—made compote of apple, strawberries, cloudberry preserve, honey and cinnamon. Did not measure ingredients for sauce—just eyeballed it—used as warm sauce on pancakes. First time used almond flour—would like to try a pie crust. Beginner.
I’m so glad you like the pancakes, Mary! The fruit compote you made sounds absolutely amazing! I’ll have to try it myself! xo
Love these pancakes!!
I’m so happy to hear it! Thanks, Michelle!
I haven’t tryed this recipe yet. The first one I tryed yes broke up and was heavy.
I’ve been told I’m lactose intaetent and well that ment no more dairy. Hey its been about 8/9 yesrs now. Dumb me not thinking sbout “cheese ” love cheddar but git super sick last time. So did note to self NO DAIRY OF ANY KIND… So to find Paleo recipes has helped a LOT. I, made Zucchini bresd and muffins today there cooling now. And pancakrs on the weekends or anytime sound great. Ok msy dound nutty but my doxie is eating paleo too. I stopped buying canned/drt bagged food for him a year ago he was itching bitting baddly.
His food is ground turkey/beef/chichen vegetables squash/peas/carotts/ green beans etc, a d fruit like apples, he likes dehydrated bananas, coconut oil that’s about it. Yes he does get abit of my food sometimes but only what’s ok for dogs.
Now to find a receipt for bread!! Its fall end of fresh tomatoes all summer no tomato or BLT sandwiches but now using the PALEO I can have them. I,ve lost 15 pounds so far. Thank You
so much.
Just a quick comment to say thank you. This recipe has been a staple for me over the past four years. It’s what I make whenever we want a treat for breakfast. Today I made it for the first time with the tapioca flour added. Very nice!
I’m so happy to hear it, Shae!! Thanks so much for taking the time to let me know! And I’m so happy you like the version with tapioca flour as well! Have a great weekend! 🙂
ABSOLUTELY AMAZING!!! We made these today for the first time after trying many many other Gluten Free recipes. The others were mostly heavy, sticky, goopy and blah.
These pancakes are the lightest, tastiest and most amazing pancakes we have ever had!!! They were so light they almost dissolved on your tongue! We didn’t use the Tapioca Starch as we can’t have starch in addition to Gluten.
Thanks so much for this recipe!!! In one day they have become our go-to recipe for our traditional Sunday morning Blueberry Pancakes!
LOVE THEM!!!!
Mine were extremely crumbly and fell apart more and more each time I touched them. I am a diary and gluten free baker and don’t usually struggle with recipes like this. The flavor was there, but the texture of mine looked the absolute opposite of all your photos…. I know I beat my eggs well, and I sifted my flour and made sure there were no lumps, but it still turned out really grainy and lumpy.
I am going to try again because the flavor was amazing, but I just cannot figure out what went wrong for me!
Hi Alix, I’m sorry the pancakes didn’t work out! Since they fell apart, my suggestion would be to add some additional flour to help hold them together. Tapioca flour is my favorite for binding together grain-free pancakes, or if you’re okay with using rice flour or oat flour, those are great options, too. Of course, you can add more almond flour and that should work like a charm as well. In any case, I find grain-free pancakes to be more delicate than regular pancakes, but they should still stay together. Hope the next batch works better!
You might try a “super-fine” grind almond flour. I use Bob’s Red Mill for muffins, but Honeyville grains super-fine for other baking. There are other fine grind almond flours on the market that work well, too. Don’t forget the tapioca flour. That’s what makes this recipe stand out above other almond flour pancakes. It helps to bind the almond flour and hold the pancakes together. I just throw all of the ingredients into the vitamix and, voilà!
What is the serving size of these pancakes?
These were an absolute flop & I’m a bit annoyed that I’ve had to waste food. The batter was way too thin & the pancakes just spread & wouldn’t flip.
Thank you! What a great list of healthy recipes! I can’t wait to try a few.
I literally saw a recipe for the same thing 2 minutes ago and your pancakes look soooo good. I;m to start off a blog and this might help me get more viewers to share what I love doing : cooking !!!!