Almond Flour Pancakes are some of the best gluten-free pancakes you’ll ever eat! They have an unbelievably fluffy texture and are super-easy to prepare.
Why You’ll Love Them
They taste amazing. Despite being made with non-traditional flour, these almond flour pancakes have the comforting flavor you love. Your family may not even be able to tell the difference!
They are nourishing. Instead of using refined flour and sugar, these pancakes are made with ground almonds, eggs, olive oil, and a splash of pure maple syrup. They will leave you satisfied for hours, thanks to all the protein and healthy fats they contain.
They are gluten-free & dairy-free. If you need a gluten-free pancake recipe, almond flour makes it easy! There are no additional starches or other flours required. Olive oil keeps this recipe dairy-free, but if you prefer to use melted butter, that will work, too.
They are simple to make. All you need is 6 easy ingredients to whip up this pancake batter. They cook just like traditional pancakes, and I’ve even included baking tips below if you’d like to save yourself some time & effort.
You can make them ahead of time. If you need an easy breakfast on the go, try baking these pancakes all at once, then store them in the fridge for the week ahead. You can easily reheat them by popping them in the toaster for a fast morning.
Ingredients You’ll Need
Be sure to look for blanched almond flour when making these pancakes, which is made from almonds with their skins removed. This type of almond flour will give you the fluffiest results.
If you only have almond meal on hand, it will work in this recipe, too, but the pancakes will be denser and darker in color. They won’t be quite fluffy, so consider that when making substitutions.
You can add any extras you like to this recipe, such as a splash of vanilla extract or a few blueberries, sliced banana, or chocolate chips, if you want a flavored pancake.
Need a keto recipe? These are not “keto pancakes” as written since maple syrup does contain natural sugars. You can swap this for sugar-free maple syrup if you need a low-carb option. (If you omit the maple syrup entirely, you’ll also need to cut back on the salt in this recipe and add a splash of water or milk until the batter reaches a pour-able consistency.)
How to Make Almond Flour Pancakes
1. Mix.
Add the almond flour, eggs, maple syrup, olive oil, baking powder, and salt to a mixing bowl and use a whisk to mix well. The batter will thicken as it sits in the bowl, so add 1 to 2 tablespoons of almond milk or water to help thin it out.
Don’t add too much extra liquid or the pancakes will become too difficult to flip later.
2. Cook.
Heat a skillet over medium heat on the stove, and grease it with butter or cooking spray. You’ll know the pan is ready for cooking when a drop of water instantly sizzles when it touches the surface.
Add the pancake batter to the center of the skillet, using a 1/4 cup measure. Use a spatula or the back of a spoon to spread the batter so the pancake is 4 to 6 inches in diameter. If the pancakes become any larger than that, they are much more difficult to flip.
Just like traditional pancakes, you’ll cook these for about 2 to 3 minutes on one side until you see bubbles start to form on the top of the pancake. Then flip them over and cook for another 2 to 3 minutes. You want both sides to be nice and golden, and they should puff up slightly in the center.
3. Repeat.
Repeat the cooking process with the remaining batter until all the pancakes are done. As the pancakes cook, you will probably want to reduce the heat to medium-low heat, or even low heat, because the pancakes will start to cook faster as you get through the batter with an already-hot pan.
You can keep the cooked pancakes warm in the oven set to 180ºF if you’d like to serve them all at once. Or, try the oven-baked pancake method below to cook them all at once without flipping.
4. Enjoy!
Serve almond flour pancakes with any toppings you love, like fresh berries or extra syrup. You can add extras, like blueberries or chocolate chips, to the pancake batter as it cooks for an extra flavorful option.
How to Bake Pancakes
Baked pancakes are life-changing if you prefer not to stand by the stove, flipping each pancake individually. To bake pancakes, start by preheating the oven to 350ºF.
Line a large baking sheet with parchment paper (prepare two pans to bake them all at once) and pour the pancake batter, using a 1/4 cup per pancake, into puddles on the prepared pan.
Leave 2 inches of space between each pancake to allow room for spreading. You may need to use the back of a spoon or your measuring cup to spread the pancake batter into a shape about 4 to 5 inches in diameter. Repeat with the remaining batter, adding roughly 6 pancakes to each half-sheet-sized baking pan.
Once you’ve filled the baking sheets, bake the pancakes at 350ºF for 10 to 12 minutes or until the pancakes have puffed up and are dry to the touch in the center.
There’s no need to flip baked pancakes, so they look different than a pan-fried version, but they still taste just as delicious. Plus, there’s no extra cooking oil required!
Frequently Asked Questions
You can store leftover pancakes in an airtight container in the fridge for up to 5 days. Or store them in the freezer for up to 3 months. They make a great meal-prep option for a fast breakfast! Just pop them in the toaster to reheat.
Unlike all-purpose flour, almond flour requires eggs for binding. I haven’t found an egg substitute that works well for these yet, but if you need a vegan pancake recipe, try my Buckwheat Banana Pancakes or Vegan Oat Flour Pancakes.
This recipe calls for olive oil because it doesn’t thicken when chilled, so it makes the batter runnier and easier to pour into the pan. (The taste is not noticeable, but you can use another mild-flavored oil, too.) If you prefer to use melted butter or coconut oil, instead, you might want to make sure your eggs aren’t cold from the fridge, or the batter might thicken when you mix it together.
Of course! If you don’t want to whisk the batter together, you can toss the ingredients in a blender and blend until the batter looks smooth. It is slightly thicker than regular pancake batter, so I think whisking the batter in a bowl is easier, in this case.
Yes, in that case you should use a 1/2 teaspoon of baking soda plus 1 teaspoon of apple cider vinegar, to help the pancakes rise.
Looking for more grain-free pancake recipes? Try Coconut Flour Pancakes or Chickpea Pancakes for more options.
Almond Flour Pancakes
Ingredients
- 1 cup blanched almond flour
- 2 large eggs
- 2 tablespoons maple syrup (use sugar-free syrup for keto)
- 2 tablespoons olive oil (or any other liquid oil)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 to 2 tablespoons almond milk or water (as needed, to thin the batter)
Instructions
- Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, eggs, maple syrup (if using), olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. If you need to thin it out a little, you can add 1 to 2 tablespoons of almond milk or water, but I don't recommend adding much more liquid, or it might change the texture of the pancakes.
- Grease the preheated skillet with butter or olive oil, then pour 3 to 4 tablespoons of the batter into the center of the skillet (I use a scant 1/4 cup). Use a spatula or the back of a spoon to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick.
- Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes.
- Repeat with the remaining batter, until all of the pancakes are cooked. I usually get about 6 pancakes from this batch that are roughly 4 to 6 inches in diameter. Even though they are on the smaller side, they are very filling! Serve warm with your favorite toppings.
Video
Notes
Nutrition
If you try this Almond Flour Pancake recipe, please leave a comment and star rating below letting me know how you like them!
Hello, I would love to make there but only have raw almond flir.. could I just toast it in the oven?
These were amazing!! I was so happy to happen upon this recipe when I woke up this morning. My daughter and I are not eating grain or dairy, so this definitely filled a craving for bread. We had some for breakfast and some with butter for dinner! Yum! I love your website and first book and have followed you for a few years! You definitely make healthy eating attainable and yummy. I have told many people about your website over the years! So thank you for all your great recipes, beautiful pictures, and nutrition advice.
I absolutely love this website! I make several recipes every week as go to meals. I just made these pancakes and I’m not sure why they came out so bad. I did the maple free version so I used water and for the oil I used avocado like I do in every recipe and they were soooo salty. I def only did the 1/4 tea but I couldn’t even finish the one I tried. I also baked them just for more reference. I’m still going to check back for new recipes all the time but I think I’m gonna stick to the almond butter pancakes recipe that I’ve used for years from this site. Side note I make them with cashew butter and they are even better!
Avocado oil is what I mean not actual avocado!
Aw, sorry to hear that! I should have mentioned that if you leave out the maple syrup I would leave out most of the salt. They need each other for balance, so if you leave one out, the other is too strong. I’ll adjust that in my notes. The almond butter pancakes are still one of our favorites, too!
These are a family FAVORITE. They are delicious. I just tried baking them today and we love them!!! So easy to bake. Thank you.
I never leave comments, but I had to let you know that these are the BEST pancakes I’ve ever tasted. My new go-to recipe!
Wow, these turned out so well! I baked them so I didn’t have to add the extra oil in the skillet.
So I wasn’t going to make these because this recipe is so similar to another recipe that I already make. But I am so glad I did! The baking powder makes all the difference. They puffed up way more than traditional almond flour pancakes. I would definely recommend this recipe. They keep you full for hours and do not taste gluten free. Thank you so much, Megan!
Delicious!!! Definitely it just make a small batch of pancakes. But they are delicious. But keep that in mind if you have a hungry husband, lol. Its a very thick batter and its not easy to spread in the pan. But definitely this recipe is a keeper. Finally a good pancake recipe with just almond flour! Juts a quick question. Have you tried this with almond meal?
Amazing pancakes! I LOVE almond flour baked goods, they are so filling so I don’t need many, so satisfying and they don’t give me any symptoms like gluten filled recipes do. Megan does a great job with these recipes.
I made these in my vitamix because my almond flour wasn’t very smooth, so they were pourable and turned out really fluffy. I almost wonder if you could turn this into a cupcake.
I used XL eggs and my second time cut the maple syrup out and they were great.
Great job on another excellent recipe!
Has anyone successfully made these with flax eggs?
No, I tried and it was a disaster haha!
I just made these with 2 flax eggs (2 Tbs flax to 5 Tbs water). I let the flax egg sit for 5 mins and cooked the pancakes really low for about 10 or so mins a side. They turned out bomb!
Oh my gosh, these are the BEST pancakes! I didn’t think an almond flour pancake could possibly be as good as the buttermilk ones my mom used to make, but these totally satisfy my craving while letting me stick to my paleo diet. Thank you!
Just tried the recipe and these almond flour pancakes are perfect. Next time I’ll double the recipe to make more.
Amazing! I love how they fluff up when then cook!
I swapped the maple syrup for honey and a splash of water to thin it out and it was delicious!! A great Kosher for Passover recipe. Will definitely make these again!
Hi there! I am wondering what you think about making these from almond meal after making homemade almond milk? Its definitely wetter than the dry flour – thank you!
I dry my almond meal from making almond milk by spreading it out on parchment paper on a baking tray in the oven at the lowest temp possible (170 for my oven) for a few hours. I turn it off and leave it sealed in there overnight (sometimes longer). Then I run the dried meal briefly through the food processor until it’s powdery. Store it in a sealed container. Makes great flour for these delicious pancakes and other recipes! I make these at least every other week now!
These pancakes are fabulous!! This recipe kept me from making and binging on the “real” thing. The great thing is, I didn’t feel one bit guilty because they are good for you. The batter was a bit thick, so I thinned it with a little almond milk. Yum!
Sometimes, I have to add a bit of water but I also use a rounded tsp of baking powder.
These are the best pancakes we have eaten. Love them more than flour pancakes!
They turned out great. I added agave instead of maple syrup!
Followed your directions exactly and they turned out delicious! Thank you!
Hi, how many of these pancakes do you recommend per person. Many thanks
Added blueberries and strawberries in batter and on top, along with whipped coconut cream. Yummy
I made them using 3/4c. of almond flour and 1/4c. Tapiica flour. Really tasty and fluffy. Also substituted vanilla with cherry extract because i had it 😉
This was great! Satisfied a craving of pancakes. Since I dont eat bread much, but love it so much, I was so excited to make this. Thank you
Fantastic. Just what i need.
The mixture was pretty chunky. It seemed to need more liquid. But I tried it just as the recipe said. Unfortunately, it was barely edible. It was a little better once I added some soy milk, coconut sugar and cinnamon. But my son still wouldn’t eat it.
I added coconut milk to mine and they were perfect. The times I’ve used recipes where the pancake batter is very thick, I have never liked the pancakes, so I am always thinning with almond or coconut milk.
Very good. Husband loved them. Picture shows all 6 on plate, is that one servind or is it 1 pancake each for 6 people
The nutrition information is per pancake, so you can plan your portion accordingly! I’m usually full with 2 pancakes and some fruit on the side.
Sorry missed adding rating
I’ve never made an online comment. I work at whole foods in the nutrition dept. I’ve been sending friends and customers to detoxinista for years now. I must say, I appreciate your time, efforts and passion, we all benefit from it. This post is not just for this recipe, it’s for the entire kit and kaboodle of your site. These pancakes were flippin yummy. I wanted blueberry pancakes. I found you CAN’T just add the blueberries to the batter (this makes it impossible to smooth them). I adjusted. I used a 1/4 cup cookie scoop to keep my pancakes consistent, right after I scooped your rock star pancake batter onto the pan, I dipped a small spatula in coconut water to smooth it to size, added 8 blueberries on top, and flipped when ready. I smooshed it down after flipping, when done, I served them blueberry side up. They looked as wonderful as they tasted. Thank you, for all you share.
Thank you for the kind words, and thank you for the tips with the blueberries! That’s so good to know.
Some recipes I have made substitutes flaxseed for the egg. Have you tried it with this recipe?
My guess is that it wouldn’t work as well. Almond flour needs something better at binding, but you might want to try my vegan Buckwheat pancakes or vegan oat flour pancakes as an egg-free alternative.
DELICIOUS!! Just what I was looking for. For Keto
Glad you enjoyed them!
Smell n taste good.. Thanks for the recipes 😍my hubby who doesn’t fancy pancakes love this too.. It got a little taste of nutty.. 👍👍
Really enjoyed this recipe. I added blueberries, and it was perfect!
First time with almond flour. So easy to make, so delicious. Topped with freshly picked blueberries. Outstanding.
Oven pancakes 🥞 😍 You are a genius!! I made a triple batch this morning and the oven ones came out so perfectly! My kids loved them. Thank you!!
I’m so happy to have found this recipe. I managed to make the oven baked version with gelatin eggs as a replacement egg! I’ve been dreaming of pancakes since I had to cut eggs out. Also subbed honey for the maple syrup. Thanks for this!
Love this recipe!! I’m not a great baker (working on it!) and this was super easy to follow!
Filled mine with LOTS of blueberries and topped each layer with Skyr and loads of honey 🙂
The best almond pancakes ever!
Just tried these- what a success! They are lovely, easy to flip and delicious! Thanks for the recipe!
This is THE best pancakes recipe ever!!! I’m coeliac so I can’t eat gluten and currently have pregnancy diabetes so I can’t eat carbs. I missed so much my sunday pancakes, but your recipe is a true miracle: so yummy, easy, just perfect 🙂 Thank you so much!
Delicious! The only complaint I have is the serving amount. I wish there was a way to stretch the batter to make more than just 6 pancakes without having to use up all my almond flour. They so good.
Mine looked just like the picture were very fluffy and tasted exactly like a pancake
While these ‘pancakes’ are tasty, they’re not really pancakes (and look nothing like the photos). If you came for a pancake alternative just know they’re more like eating small cornbreads, and yes I followed the recipe to a T. I found the recipe easy to follow and the final result fairly tasty, though they were not what I would want as pancakes for breakfast. We opted to eat them later as a snack or with a savory dish as the side. Not dissing the recipe, just keeping expectations real 🙂 these are not fluffy, they’re dense and super thick so you have to spread as recipe suggests. But if you can have flour, make regular pancakes.
Mine looked just like the picture were very fluffy and tasted exactly like a pancake
Came out pretty good. I used half of the maple syrup and the other half water and they were still a little sweet for my liking (but I like savory pancakes and adding syrup after.) bigger ones definitely were difficult to flip so the smaller the better. I was worried about the amount of salt so I used kosher salt which is less salty and they came out perfect.
Perhaps flax seed as an egg substitute I tablespoon for each egg
That doesn’t work as well in paleo baked goods using almond flour, as the results are very wet and gooey, but it’s great with grain-based flours!
I did leave out the maple serup, substituted with half and half, and they were a bit salty but still amazing because I used sugar free serup on top. Next time I’ll leave out the salt… Or use them like low carb bread biscuits in savory sandwitches. Either way thanks for this recipe 😘
Tried the recipe and used the water option instead of maple syrup and boy the texture is killing me. It’s all so dry and crumbly. Idk if that’s how almond flour works since this is the first time I’ve made almond flour pancakes but even as I drench them in syrup it didn’t help. I don’t know what I did wrong 🙁
How well do these freeze? I’d like to use these for an on the go recipe wrapped around a banana for breakfast.
I’m not usually a sweet breakfast type of person, but I’ve been craving pancakes, and of course when you can’t have certain things you want them(thank you gestational diabetes).These were amazing!! My daughters, 9 and 5 absolutely loved these. They definitely hit the spot. I added a few dark chocolate chips, bc, why not. These will definitely become a breakfast staple. The girls, myself and the little bean thank you. I’ll be checking more delicious recipes on the site. Thank you!!!
I just made these but added Lankato drinking chocolate and omg! They were so satisfying! I am doing Keto and was missing pancakes on Sunday….cocoa would probably work too, just not as sweet.
Followed recipe to the letter. A total failure! Batter was so dry I had to add water. They still fell zpart pn flipping so added another egg. It helped but will look for another recipe online.
I’ve made this recipe a few times. Most recently, I added the Homemade Pumpkin Pie Spice from ruled.me to make these pumpkin pancakes! So, so good!
Just made these as I was craving pancakes but am on keto. Thanks for coming up with this lovely recipe! I halved everything to make breakfast for one.
My husband attempted these yesterday and it was a complete failure. We were discouraged but I thought I’d give it a try and they turned out incredibly scrumptious!!!
If at first you don’t succeed, try again.
Is the calorie count correct?1/4 cup of almond flour is 180 calories
I use an automated nutrition calculator for my recipes that totals common ingredients that were uploaded to a database and then divides by the 6 servings. Since ingredients can vary (my almond flour says it has 150 calories per 1/4 cup) this is my best estimated guess, but you can always use your own labels at home if you need to be more exact.