Fluffy Almond Flour Pancakes
Ditch the boxed mix and make fluffy, delicious Almond Flour Pancakes at home! These grain free pancakes are hearty, nutritious and gluten and dairy free!
Three years ago I started eating less gluten because of some digestive issues, which meant that I needed an alternative to my Greek yogurt pancakes.
I tried expensive gluten free pancake mixes and realized that I could make them from scratch very easily.
My oat flour pancakes are 100% whole grain and completely addictive, and these Almond Flour Pancakes are extra hearty, nutritious and lower in carbs.
They’ve become a favorite with everyone in my family, and nobody misses the gluten! 🙂
Why you’ll love this recipe
- These pancakes have a light, fluffy texture with a mild sweetness and big almond flavor. They’re 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 I really wanted this recipe to work using just almond flour, but the texture was too dense.
There are a few added ingredients for these pancakes, but the light, fluffy texture makes it completely worth it!
Ingredient notes
- 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, or even stevia or other keto friendly sweeteners.
- 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.
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.
How to make this recipe
This almond flour pancake recipe couldn’t be easier to make, and it comes together in just one bowl.
Prepare the pancake batter
- 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.
- Whisk well the ingredients are incorporated and no lumps remain.
Cook the pancakes
- Preheat a non stick grill pan over medium heat.
- 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 this almond flour pancake recipe 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.
More almond flour recipes you’ll love:
- Almond flour cake
- Almond flour blueberry muffins
- Almond flour brownies by King Arthur Flour
- Gluten free banana bread
- Greek almond cookies
- Red velvet macarons
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Almond Flour Pancakes
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
- Preheat a large non-stick griddle over medium heat.
- 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.
- 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.
- 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 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
21 Comments on “Fluffy Almond Flour Pancakes”
Yummy recipe! Almost the same as Simple Mills!! I would use super fine almond flour to get the exact same texture but flavor was on point. Thanks for sharing!
Thanks Abigail…I’m glad you enjoyed them! 🙂
I found this recipe while looking for a Simple Mills copycat recipe. I used their mix for waffles and it’s too expensive to buy regularly so I wanted to make my own. Could your recipe also be used in a waffle iron do you think? Can’t wait to try it. Thank you.
I hope you enjoy the recipe April! Surprisingly I haven’t tried it in the waffle iron but it should definitely work…just be sure to grease it thoroughly!
I haven’t tried these yet but am so excited to! Just a quick question on the sweetening…can I use stevia instead of the coconut sugar? And if so, how much would you recommend? Thank you!
I don’t use stevia a lot but with my experience I think it does taste a lot sweeter. I’d recommend adding about 1.5 tablespoons and you can taste a little of the batter and add more as needed. I hope you enjoy the pancakes!
Excellent!!! I used 2 eggs, 1 flax egg, and 1 egg white, instead of 4 eggs, to cut down on cholesterol. I added cinnamon.
I’m glad to hear these worked for you with your changes — thank you for your feedback!
We can’t get any cream of tartar here, what would you suggest I sub that with? A dash of vinegar or lemon juice maybe and more baking powder?
From what I’ve read, you can easily sub the 2 teaspoons of cream of tartar with 4 teaspoons of white vinegar or lemon juice. A bit more baking powder would work too, I’m just not sure exactly how much should be used.
Tried this again with flax “egg” as a substitute – it didn’t turn out either. Just wanted to let others know, so they know to stick with the recipe without substitutions!
Thank you for the feedback!
Thanks so much for this recipe! I’ve been looking for something similar to Simple Mill’s mix. Had anyone had success with using an egg substitute with this recipe?
Since Simple Mills recommended substituting egg with apple sauce for their mix, I tried that here. Sad to report it didn’t turn out – flavour was good, but batter was too runny and didn’t solidify when cooked. Want to experiment again with flax “eggs”. Will report back if it turns out well!
Oooh, these pancakes do look super fluffy! I make pancakes ALL THE TIME but for some reason I never make almond flour ones.. these sound so good, I think I need to try them!
Almond flour pancakes are a really nice change!
These look fantastic – I love their texture! I have never made grain free pancakes before, so I can’t wait to try these. Saving!
Thank you Alexandra and I hope you love them!
I have ALL of these ingredients, Marcie! I can’t wait to try them!! They look so fluffy and perfect. Great recipe my friend!
Yay! I hope you love them!
I’ve been eating grain-free pancakes for years – mainly a homemade protein pancake – but I’ve also tried the packaged paleo pancakes. I’m definitely trying this recipe Marcie. And I have everything but the arrowroot starch. I may try substituting with tapioca starch. I’ll let you know how it goes!
Simple Mills is the only boxed mix I’ve tried and it’s amazing — I wasn’t happy until mine got close to those. 🙂 Tapioca starch or cornstarch should work as a sub for the arrowroot! I’d love to hear how it goes!