Fluffy Almond Flour Pancakes

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Almond Flour Pancakes are the fluffiest grain free pancakes ever.  They’re hearty, nutritious and you’ll never need an almond flour pancake mix again!

stack of almond flour pancakes with berries on top and maple syrup dripping

The first time I tried almond flour pancakes was from a mix.  You’ve probably tried Simple Mills almond flour pancake mix?  That’s the one. 🙂

I couldn’t get over the light, fluffy texture from that pancake mix, but after trying many different almond flour pancake recipes, I discovered that most were more dense than fluffy.

I tried to create a recipe that I was happy with using just almond flour, but they were never light and fluffy like that boxed mix.   

I looked at the ingredients on the side of the box and decided that I would use the same ingredients to create my own recipe.

I’m happy to report that I finally achieved almond flour pancake perfection.  Never mind all the sub-par batches that it took to get here….the end result makes it completely worth it. 🙂

stack of grain free pancakes on a plate topped with berries

Why you’ll love this almond flour pancake recipe

  • These pancakes have a light, fluffy texture with a mild sweetness and big almond flavor.
  • The pancakes are hearty and satisfying but won’t weigh you down like traditional pancakes.
  • Recipe is easy to prep, and it comes together in just one bowl.
  • This recipe is great for meal prep breakfasts.  Leftover pancakes may be stored in the refrigerator for up to 3 days.
  • Pancakes are easily customizable.  Add blueberries, chocolate chips, citrus zest, extracts or cinnamon to change things up.
  • Almond flour pancakes are perfect for low carb, gluten-free and paleo diets.
  • Make these almond flour pancakes keto by replacing the arrowroot starch with the same amount of almond flour and substituting the coconut sugar with a keto friendly sweetener.

Recipe ingredients

Normally I try to use as few ingredients as possible when I develop a recipe, so trust me when I say that I wanted this recipe to work using just almond flour.  I was never happy with the texture. 

I experimented by adding arrowroot starch, coconut flour and cream of tartar, and these extra ingredients resulted in amazingly light and fluffy almond flour pancakes!

Here’s what you’ll need:

  • Eggs.  Since almond flour doesn’t contain gluten, more eggs are necessary to provide structure.  You’ll need 4 large eggs for this recipe.
  • Unsweetened almond milk.  Substitute with your favorite milk!
  • Coconut oil.  I love the flavor and health benefits of coconut oil, but it may be substituted with any oil that you have on hand.
  • Coconut sugar.  This type of sugar is unrefined, which means it’s minimally processed, and it has a mild flavor that I love.  It may be replaced with maple syrup, honey or your favorite sweetener.
  • Vanilla extract.  I love the flavor that it adds to these pancakes!
  • Almond flour.   This flour is made from finely ground, blanched almonds, and is completely grain free.   
  • Arrowroot starch.  This type of starch is an easily digested starch that’s extracted from the arrowroot plant.  It’s grain and gluten-free, and is used as a thickener in place of cornstarch.
  • Coconut flour.  This is a soft flour produced from dried coconut meal that is gluten and grain free.  Coconut flour should be used sparingly as it absorbs moisture.
  • Cream of tartar.  This is acidic ingredient that acts as a stabilizer as well as a leavening agent.
  • Baking powder.  A leavening agent that gives these pancakes their fluffiness.
  • Salt.  A little salt brings out all the flavor in these pancakes.

almond flour pancakes on a serving platter

What’s the difference between almond flour and almond meal?

Almond flour and almond meal are not the same. 

In a nutshell (no pun intended!), almond flour is made from blanched almonds with the skins removed, and is ground more finely than almond meal.

Almond meal is also made from ground almonds, but it still contains the skins and is typically ground more coarsely than almond flour.

I don’t recommend using almond meal in this recipe because it will adversely affect the texture of these almond flour pancakes.

front shot of almond flour pancakes on a plate with berries on top

How to make pancakes with almond flour

This almond flour pancake recipe couldn’t be easier to make, and it comes together in just one bowl.

almond flour pancake recipe process collage

  • Gather your ingredients.  Once you’ve rounded up all of the ingredients, preheat your nonstick griddle or pan. 
  • Combine the wet ingredients.  Melt the coconut oil in a large bowl.  Whisk in the almond milk, then add the eggs, coconut sugar and vanilla and whisk until well combined.
  • Add the dry ingredients to the wet ingredients.  Add the almond flour, arrowroot starch, coconut flour, cream of tartar, baking powder and salt to the wet ingredients and whisk well until incorporated and no lumps remain.
  • Cook the pancakes.  Using an ice cream scoop, pour the batter onto the hot griddle and cook 2-3 minutes per side until light golden brown. Repeat until the batter has been used.
  • Serve the pancakes.  Serve warm with maple syrup and fruit if desired.  

Recipe notes

  • Leftover pancakes may be stored in an air tight container in the refrigerator for up to 3 days.
  • If you don’t have arrowroot starch or coconut flour on hand, you may omit them and add 1/4 cup more almond flour (total of 2 cups). The texture will be less fluffy and more dense, however.
  • Customize your pancakes by adding blueberries, chocolate chips, citrus zest, flavored extracts or cinnamon.
  • Make these almond flour pancakes keto by replacing the arrowroot starch with the same amount of almond flour and substituting the coconut sugar with a keto friendly sweetener.

close up of almond flour pancakes cut in the middle showing the fluffiness

More almond flour recipes you’ll love:

Almond flour blueberry muffins

Almond flour brownies by King Arthur Flour

Gluten free banana bread

Greek almond cookies

Red velvet macarons

Almond Flour Pancakes

Yield: 13 pancakes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Almond Flour Pancakes are the fluffiest grain free pancakes ever.  They're hearty, nutritious and you'll never need an almond flour pancake mix again!

stack of almond flour pancakes with berries on top and maple syrup dripping

Ingredients

  • 1/4 cup coconut oil
  • 2/3 cup almond milk
  • 4 large eggs
  • 3 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups almond flour
  • 1/4 cup arrowroot starch
  • 2 tablespoons coconut flour
  • 2 teaspoons cream of tartar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat a large non-stick griddle over medium heat.
  2. Melt the coconut oil in a large bowl. Whisk in the almond milk until incorporated, then add the eggs, coconut sugar and vanilla until well combined.
  3. Add the almond flour, arrowroot starch, coconut flour, cream of tartar, baking powder and salt to the wet ingredients and whisk well until incorporated and no lumps remain.
  4. Using an ice cream scoop, pour the batter onto the hot griddle and cook 2-3 minutes per side until light golden brown. Repeat until the batter has been used.
  5. Serve with maple syrup and fruit if desired. Enjoy!

Notes

  • Leftover pancakes may be stored in an air tight container in the refrigerator for up to 3 days.
  • If you don't have arrowroot starch or coconut flour on hand, you may omit them and add 1/4 cup more almond flour (total of 2 cups). The texture will be less fluffy and more dense, however.
  • Customize your pancakes by adding blueberries, chocolate chips, citrus zest, flavored extracts or cinnamon.
  • Make these almond flour pancakes keto by replacing the arrowroot starch with the same amount of almond flour and substituting the coconut sugar with a keto friendly sweetener.

Nutrition Information:

Yield:

13 pancakes

Serving Size:

2

Amount Per Serving: Calories: 170Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 57mgSodium: 121mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 6g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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