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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

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.

These Almond Flour Pancakes have become a favorite with everyone in my family, and nobody misses the gluten! 🙂  

stack of grain free pancakes on a plate topped with berries

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.
  • Vanilla extract.  Adds a nice vanilla flavor.
  • 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 almond flour pancakes

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

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.

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

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

Almond Flour Pancakes

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!
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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

Serving: 2g, Calories: 170kcal, Carbohydrates: 8g, Protein: 6g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Cholesterol: 57mg, Sodium: 121mg, Fiber: 2g, Sugar: 4g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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