These Almond Flour Pancakes are light, fluffy, and gluten-free. You’ll enjoy the delightful honey-sweet flavor with a touch of nuttiness in this easy-to-make paleo breakfast staple.
If you’re looking for more delectable gluten-free recipes, consider giving our amaretti cookies and gluten-free Nutella brownies a try.
Recipe Details
I adore this recipe because it’s perfect for serving gluten-free guests, and the taste is unbeatable. It’s so simple and delicious that you’ll want to make it over and over again.
- TASTE: The almond flour imparts a subtle nutty essence while providing ample protein and fiber. This uncomplicated recipe is paleo, free of refined sugar, and dairy-free.
- TEXTURE: These pancakes are tender, soft, and fluffy, akin to traditional buttermilk pancakes. The almond flour does give them a slightly grainier texture, which adds to the appeal.
- TIME: These pancakes may require a bit more time to cook. To avoid burning, maintain a lower heat setting. Exercise patience, as it’s well worth the wait 🙂
- EASE: Simply combine all the ingredients in a mixing bowl, fry them up, and you’re done!
What You’ll Need
Ingredient Notes
- Blanched almond flour– This ingredient is dense and flavorful, forming the foundation of the pancakes.
- Baking powder- This leavening agent contributes lightness and fluffiness to the pancakes.
- Eggs- This binding ingredient also adds a light texture.
- Honey– Acts as the sweetening agent.
- Avocado oil– This neutral-flavored oil works well in these pancakes. Alternatively, you can use canola oil, vegetable oil, or grapeseed oil.
- Vanilla extract- Imparts a subtle vanilla essence to the pancakes.
Add-ins and Substitutions
- Add fruit- Enhance these delicious pancakes with your favorite fruits such as raspberries, blueberries, or banana slices.
- Add nuts- Elevate this almond flour pancake recipe with chopped pecans, walnuts, or almonds for a nutty twist.
- Substitute the honey- Use maple syrup, coconut sugar, or sugar-free syrup as an alternative sweetener to honey.
- Add chocolate- For a sweeter treat, incorporate chocolate chips into the recipe.
How to Make Almond Flour Pancakes
- Mix the wet ingredients together. Combine the eggs, honey, avocado oil, and vanilla extract in a bowl and whisk until well blended.
- Sift the dry ingredients. Separately, sift almond flour, baking powder, and salt using a fine-mesh sieve. Whisk well.
- Add the wet to the dry. Pour the egg mixture into the flour mixture and combine using a spatula.
- Heat the skillet. Place a skillet over medium-low heat and add avocado oil. Alternatively, cook on a griddle.
- Cook the pancakes. Pour 1/4 cup of pancake batter into the pan. Once bubbles form, carefully flip the pancake with a thin spatula. Each pancake cooks for about 1-2 minutes on each side.
- Serve. Enjoy warm with your preferred toppings.
Pro Tip: Be cautious when flipping the pancakes as they can be delicate without gluten.
Recipe Tips
- Spoon and level your almond flour– By spooning the flour into the measuring cup and leveling it off, you get a more accurate amount. Too much almond flour will result in thicker, denser pancakes.
- Don’t substitute the eggs- This recipe is hard to make vegan because the eggs play a major role in the fluffiness of the pancakes.
- Be careful when flipping these pancakes- Gluten-free pancakes don’t hold together as well as those with AP flour because gluten makes them stretchy. So be careful as you flip your pancakes.
FAQs
Sometimes, without the gluten, almond flour pancakes can fall apart. The best thing you can do is make sure you have enough eggs in the batter to act as a binder and replace the gluten.
Whole wheat flour is a healthy pancake option. For gluten-free, almond flour is good. Also try brown rice flour, coconut flour, and oat flour.
Serving Suggestions
These Almond Flour Pancakes are fluffy, sweet, and delicious. They taste great served with toppings, eggs, pastries, and muffins.
- Toppings: Top these tasty cakes with Chocolate Ganache, Chantilly Cream, caramel sauce, fresh berries, butter, syrup, or Raspberry Sauce.
- Eggs: Serve them with Eggs Benedict, Easy Poached Eggs with Caramelized Onions, Shakshuka, or Hash Brown Quiche.
- Pastries: Pair them with Homemade Nutella Croissants, Apricot Rugelach (VIDEO), Cherry Danish, or Old Fashioned Sour Cream Donuts.
- Muffins: Enjoy these pancakes alongside some Cinnamon Apple Muffins (VIDEO), Banana Chocolate Chip Muffins (VIDEO), or Blueberry Muffins (VIDEO).
Make This Recipe in Advance
Make ahead: You can prepare the batter for these pancakes in advance and keep it covered in the refrigerator until you are ready to cook them.
Storing: Once cooled, store these almond flour pancakes in an airtight container in the refrigerator for up to 5 days. Place parchment paper between each pancake to prevent sticking. Reheat them in the oven at 350 degrees Fahrenheit for approximately 10 minutes.
Freeze: Place the cooled pancakes on a baking sheet in the freezer (not touching) for 30 minutes to freeze. Then stack them in a freezer ziplock bag with parchment paper in between. They can be stored for about 3 months in the freezer. Thaw overnight or microwave them from frozen for about a minute when ready to serve.
More Scrumptious Pancakes!
- Blueberry Ricotta Pancakes
The image shows a German Pancake in a cast iron skillet topped with Nutella, sliced almonds, berries, and powdered sugar, with one slice missing.
Here is the full recipe instructions:
### Almond Flour Pancakes (gluten-free)
These Almond Flour Pancakes are paleo and gluten-free. Packed with protein and fiber, they are healthy, fluffy, and so delicious.The recipe has an average rating of 4 out of 5 stars from 1 vote.
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Course:Breakfast
Ingredients
- 1 1/4 cup blanched almond flour
- 1 teaspoon baking powder
- 1/8 Pinch of salt
- 2 large eggs
- 2 tablespoons honey use sugar-free syrup for keto
- | Sugar: 10g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg
