Almond Flour Pancakes

Super Easy Almond Flour Pancake Recipe Almond Flour Pancakes

We eat eggs for breakfast almost every day and sometimes the kids get tired of them. I often make different variations of coconut flour pancakes, but these easy almond flour pancakes are a favorite at our house!

My favorite part about them is that they only have three main ingredients and can be made in less than five minutes! I use this type of blanched almond flour as it provides a very smooth and fluffy texture but any high quality almond flour will work (though there will be some variation in the final pancake with different flours).

These are also very easy to customize by adding blueberries, dark chocolate chips, nuts, nutmeg and orange zest (donut flavor) or other spices of choice. They are GAPS legal and dairy optional, making them a fast, easy and allergen free treat! My kids also like these topped with banana slices and nuts, berries and homemade cream or just plain butter and maple syrup!

If you’ve gone grain free and are missing pancakes, try these!

3.5 from 11 reviews
Easy Almond Flour Pancakes
 
Prep time
Cook time
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A simple and delicious almond flour pancake with only three necessary ingredients for a fast and healthy breakfast. This recipe is also very easy to double or triple for larger groups.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1.5 cups Blanched Almond Flour
  • 3 eggs
  • 1 cup of water or milk(or slightly less to desired thickness)
  • Optional: spices like cinnamon and nutmeg, vanilla, blueberries or other flavors
Instructions
  1. Mix all ingredients in a medium sized bowl using a hand blender or immersion blender until batter is a pourable consistency.
  2. Make one test pancake to check for desired thickness and texture.
  3. Cook all pancakes on a griddle or in a large pan for approximately 2-3 minutes per side until bubble form and both sides are golden brown.
  4. Enjoy!

What is your favorite on-the-go breakfast idea? Share below!

Reader Comments

    • denise says

      Thank you for the reference to the pancakes you like. I tried this recipe on this site and thought they were pretty terrible.

    • sharna Cooke says

      I tried 1 & 1/2 cup of almond flour and 1/2 cup of Coconut flour. I used 3 small eggs, and free poured almond milk until a smooth consistency formed. I added some cinnamon and a tsp on vanilla extract… I cooked the first couple and made them to big… so they fell apart. I decided to add another egg and some more almond milk to make it smoother and made the pikelets smaller, left them a little longer to cook before turning and then they started to turn out perfectly… the coconut flour gave them a nice flavour as well. Good Luck

      • Tamara says

        You may just add the extra egg and let your batter sit for a while, next time. Batters always hold together better if they sit longer.

  1. says

    I made a different variation of these this morning from paleomom. they were awesome and my family loved them. I think I will try ur recipe next, it has less ingredients. :)

    • Joan Meyer says

      I tried this recipe, too, and had similar results. Mine came out far too eggy (maybe I should have purchased small eggs) and almost ridiculously dry (fault of the almond flour, perhaps, though I wouldn’t have thought so). They also needed salt and maybe some pure almond extract.

  2. says

    These were great! My favorite paleo pancake by far, I have tried several! Added cinnamon and a few mini chocolate chips for the kids. We also froze some and they reheated fine in the toaster. Thank you!

  3. says

    I have been looking into going grain free and I was looking in to the almond flour but the brand you recommend is quite out of our price range ($35-40) for a 5 lb bag! Is there another high quality brand you can recommend? I have an almost 4 year old that is addicted to bread and I want to change out the regular flour with almond flour, can I use it to replace all flour in any recipe? Is there a way to make it into a “bread flour” for bread machine use? I am very new at this and am making small changes as we can afford them. The biggest thing we have started doing so far is adding in more veggies and once the farmers markets open up here I plan to buy from them. Any help you can offer would be great!

    • says

      Unfortunately, it seems like almond flour is one of those more expensive ingredients and unless I order in huge bulk (25 lbs+) I have trouble finding a better price….

    • Cali Holland says

      I was told by a friend that if you get raw almonds and put them in the food processor it’s essentially the same thing, and cheaper. Almonds are still expensive, but small cost cutting that way.

    • denise says

      I make my own with the left over pulp I get from making almond milk. I have a dehydrator so I dehydrate the left over pulp until dry and then use my food processor to process the meal to the desired consistency for the dish I am making. We go through so much almond milk and it is so easy to make and so much better than having so much waste from those containers at the store. Maybe my pancakes were so bad since I used almond milk instead of water but usually it makes everything so much better.

    • Laurie Moritz says

      Look into making your own almond milk. You can use the almond pulp to make your own flour! I make almond cream for my coffee YUMM. Making your own requires a nut sock Andy a blender. That’s it!

    • Tamara says

      Costco had Honeyville blanched almond flour for a very reasonable price (similar to what I’d gotten directly from Honeyville on a 40% off sale, and then no shipping!), so check that out. Around $16 for 3 pounds??

  4. Rbella says

    almonds have a high amount of phytic acid.. See I find these great sites and then find so many contradictions. I had a lot of muscle acids and finally found out it was due to phytic acid and almonds inparticular were the cause.

    • Paleo beginner says

      A good way to cut down if not eliminate those acids is to soak your nuts before eating. This is relevant for almost any nut. I read almonds can take between 8-22 hours to soak properly so I would wait the 22 to be extra safe since you have problems with the acids. You can look up the soaking times for other nuts online super easy.The formula is 2 cups of purified water to 1/2 cup of almonds. Some say to put in a sprinkle of salt but that seems to be optional since not all the sites I have seen say so. You can then either store them in the fridge for up to a week in a sealed bag or if you dry them they will last pretty much as long as they would have before being soaked. You can do this with a food dehydrator or with your oven on the lowest setting with something propping the door open. But I would look up the proper full instructions so you can read then yourself. Hope this this helps you out. :)

  5. Laura says

    Nice! Could anybody please tell me what the difference is between ground almonds and almond flour?

    • Birdie says

      I don’t think there’s a difference. If you look up recipes to make homemade almond flour, you’ll find that you just grind up almonds. Alternatively, you can also make almond flour with the leftover meal from making almond milk (but I think it’s a bit different since this method will strip the almonds of their oil).

    • MayanFox says

      Almond flour is blanched and had the skin removed so it’s softer whereas almond meal is ‘as is’ skin and all so a bit rougher in texture.

  6. Michael Dwyer says

    I’ve come up with a fast and tasty recipe that I like several times a week. I make 2 of these. I use a Low-Card/High Fiber tortilla from La Tortilla Factory … 50 Cal ea. I use 2 Morning Star sausage plus 1/2 cup (2 eggs) of an Egg Beaters substitute. Some days I might add 1/2 a slice of a deli cheese (American) to each or like this morning a 1/4 Avocado split between the 2. I top with a tsp of Ro-Tel. About calories 170 each, 34 Protein, 25 Carbs – 16 Fiber.

  7. Janet Wise says

    Delicious! Added a pinch of salt and bananas, served up with homemade guava syrup. We really liked the texture. Very rich and filling. Thank you!

  8. mad says

    These pancakes ruined my morning! The amount of liquid called for is way too much and I ended up wasting very expensive almond flour. I’m so mad right now.

    • M_Boogie says

      Buy a large bag of almonds, and make your own almond flour.

      Blanch the almonds, then run through a food processor until fine. Ta-dah! You save money, and can afford to waste a few almonds in the process.

  9. says

    Just made 1/3 of the recipe to make a big pancake for just me & added pecans & cacao nibs to it & topped it with honey & almond butter. DELISH!

  10. Mallory McKay says

    This recipe was a total flop for me. They tasted like undercooked French toast and fell apart. Waste of almond meal for me. Did you have to do anything to perfect this recipe, or it always works for you?

    • aubree says

      this took me two tries to get this recipe. It is actually very good but what I had to do is add the almond meal first and the eggs and then add in a little bit of water at a time to get the desired consistency. This last time I added in a whole banana and cinnamon and they were delicious! For those of you who had them fall apart or burn or whatever…give them another try! GL!

  11. Debbie says

    These are pretty good! I made 1/3 to try them out. I added less liquid than it said, and they were still seeming a bit thin, so I sprinkled in a little coconut flour, which added some nice flavor. I also added 1/2 teaspoon baking powder to the 1/3 recipe, and a little vanilla. You really just have to judge the thickness of the batter, and as someone else noted, it seems like it’s important to make sure you mix it enough…
    Next time I’m going to try adding blueberries….

  12. LysiJoy says

    A few things…
    If you’re having trouble with the recipe you may wanna check out Elana’s Pantry article on pancakes. I haven’t tried many of her recipes but I know she’s regarded as an almond flour expert.

    Also, almond flour generally refers to flour made from blanched almonds (no skins), which is much finer and smoother and holds together better. Almond meal is almonds ground up with their skins on. I add a small amount of meal to nearly all of my baked goods recipe for extra flavor and texture.

    If you’re concerned about the phytic acid in almonds, you can make your own sprouted flour! It does take a little work but if you eat a lot of almond-based foods it’s worth it for your health. If I’m making a recipe with a smallish amt of almond meal I’ll use Trader Joe’s. If I’m making something with all almond flour/meal I’ll use my own phytic-acid-free soaked version. Instructions are fairly simple…

    For almond meal use almonds w/ skins, for almond flour used blanched (can be slivered). Rinse well, soak overnight (8-12 hrs) in filtered water + Tbsp sea salt (in covered container). Rinse & drain thoroughly. Lay out in single layer on parchment-lined baking sheet. Bake for 12-24 hrs on 150* F (17hrs works perfectly for me) until nuts are totally dry and crunchy. Let cool completely. (You can eat these straight, use them in recipes, make almond flour/meal or almond butter.)
    For flour/meal, transfer to high-powered blender, grinder or food processor. My ancient food processor will not grind it very fine but newer ones might. A lot of people use Vitamix or coffee grinder. Blend until fine – watch it very carefully because the next step after almond flour is almond butter! If it starts to clump, like the oils are overdeveloping, then stop! Store in airtight container. Fridge or freezer will make it last longer.
    :-) :-)

  13. Zanne says

    New Year’s morning breakfast — Yum! I mixed by hand: 1 c almonds, finely ground; ½ c buckwheat
    flour; 1 egg plus 2 heaping Tbsp flaxseed; ½ c milk +1/2 c water, plus a little
    more as it was too thick after adding cinnamon,
    nutmeg, vanilla, & 4 handfuls frozen blueberries. Cooked on griddle pan for almost 10 minutes per
    side – necessary to get batter to cook through — but make sure they don’t burn. Topped with maple syrup. Excellent! Thank you again for another great way to love wheat-free living!

  14. Darlene says

    just made these….not bad but not sure its all that great either. batter was too thin so, I added probably another 1/2 cup of almond meal/flour. They are also very tender and will fall apart if you try to turn them too soon. On the plus side, they are pretty filling.

  15. Satine says

    I too made a smaller batch since it was just me eating. I did 1/2c almond meal, 1 egg, and 3 tablespoons of milk. Mixed in some ground ginger, nutmeg, cinnamon, and raisins and cooked them in some coconut oil. These are great! They were delicious and so easy to make!

  16. Brandie says

    Unfortunately, my family did not like original recipe, sorry Katie. (But as a side note we do enjoy a lot of your other recipes!) The original pancakes I made did not look like the above picture, fell apart easily and had a not so pleasant flavor :( So, I decided to make a few tweaks to the above recipe and my family thought that these it turned out really well. Here is what I did for anyone that may be curious…

    In addition to the ingredients above I added:
    1-2 tbsp gluten free flour blend (you can use coconut flour, it will help hold the mix together)
    1 tsp pure vanilla
    1 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp baking soda
    1/2 tsp aluminum free baking powder
    1/2 a cup of blueberries or to preference (optional).
    2 packs of stevia OR 1 tbsp of honey (optional)

    Since the pancakes have a nutty texture & taste we are thinking about adding banana instead of the blueberry next time to create a banana nut pancake :)

    • Angela says

      This was great. The only other thing I did was add a half a ripe banana, mini chocolate chips, and 1 egg instead of 3. Thanks for the extra tips. It helped a lot.

  17. Cindy Hyson Hannon says

    I liked the flavor, but texture was weird…this is my first time at making something like this! After reading other recipes, I added a shake of Stevia and switched 1/3 coconut flour and added a scoop of organic whey protein powder …then read the comments below after I ended up needing a lot of extra liquid and still had a very thick batter… Topped them off with mango and Greek Yogurt… they needed the yogurt. I will give them another go…and add a splash of almond extract. Learning new way of cooking… :) A lot of pancakes for 2 adults… tomorrows breakfat is made!

  18. Kara says

    I’m glad I cut the recipe in 3. I was making for myself alone. I enjoyed them! If someone is new to this type of recipe, they’d probably be a bit put off, but as someone who’s used to no sugar, and oh so close to paleo, these were spectacular! hit the spot, for sure. I boiled some frozen blueberries to put on top, and that added just the right amount of natural sweet. Thanks for sharing the recipe!

  19. Alicew234 says

    I tried this this morning and a cup of water was WAY too much water. I’d suggest starting with a quarter cup and adding more if needed. Other than the consistency of the batter, these were tasty and filling.

  20. Julia says

    This was way too much water for this recipe. I followed it (even adding slightly less than one cup) and it came out extremely thin and watery. I had to add almost another 1 1/2 cups of almond flour to get the right texture. I recommend much closer to 1/2 cup of water if you want to stick to the serving size of 4.

  21. Lisa says

    Hi there, I’ve just made these pancakes but made one modification due to lack of almond flour! I used half almond flour and half tapioca flour but the same amount of eggs and liquid called for in the recipe, they came out as crepes rather than a thick pancake but were AMAZING! just like regular pancakes and my daughters said they were the best they had had!

  22. Margot says

    This was my first venture into almond flour and I would have to say a bit disappointing, but that may be because i used egg replacer instead of eggs. The pancakes came out very mushy in the middle regardless of how long i left them cooking. Any suggestions on baking with almond flour and egg replacer?

  23. janet says

    I agree with the reviewer who said to try 1/3 of this recipe before wasting any more ingredients. Still, at 1/3 of the recipe, it makes quite a few “pancakes”. Anyway, yuk. Down the disposal. I haven’t found a recipe yet that used almond meal or almond flour that hasn’t made its way to the garbage disposal. It is not a viable substitute for refined flour, even though Dr. Davis uses it almost exclusively. (He also states Shirataki noodles are fantastic — they’re disgusting.) Almond meal/flour tastes gritty & uncooked. I’m going to try plantains next, as described by Paleo Mom.

  24. says

    Hiya, I really want to try these; but I live in the UK and we measure in grams not in cups. I’m wondering if you by any chance know how many grams a cup of almond flour will be equal to? Thank you xxx

  25. michele says

    I just tried these and only used 2 eggs and vanilla. Even though I added flavoring, it still tasted really eggy. Anyone else experience this? I used 1 Cup almond milk as well.

  26. MCSmith says

    Just made this and it was a huge success! Thank you for a simple and delicious pancake recipe. I did find that they were initially too runny, though–the first two were super thin, like crepes. I added roughly another cup of almond flour and they came out beautifully. My husband and my in-laws were delighted. I served them with warm blueberry compote. Yummy!!

  27. Sahara says

    I wanted to like these, because I adore this blog. But, I followed the recipe to the letter (added a bit of cinnamon and vanilla.) I found they were too runny, too thin, fell apart when turning, and don’t taste so great. (A pinch of sea salt is needed). I’d caution new almond flour users against this recipe, since it may need some more finessing to work out just right.

  28. Jen says

    I have tried these several times and each time they have been VERY disappointing. could it be the brand of almond flour I use? (Honeyville Farms) I have tried LOTS of butter in the pan. I have tried stainless steel pan vs non-stick (which I’m trying to do away with). I have tried frozen fruit in them. I have tried regular milk vs coconut milk. I have tried more of the liquid vs less of the liquid, etc etc. Each time, the pancakes break apart COMPLETELY when flipping. My family hates them and the only reason why I keep torturing them with it on occasion is because the recipe is easy and they don’t contain any grains. Does anyone know what I’m doing wrong?

  29. Madi says

    I just made these and they were simple and tasty! I did however change the proportions of ingredients a little bit after reading the comments. A lot of people said they turned out “too watery” so I started off with 1 c. of almond meal, 2 eggs, and 1/3 c. of almond milk. This turned out the be the perfect consistency, and I didn’t have any problem with them holding together. Keep in mind that these are not going to be exactly like non-paleo pancakes, but they definitely satisfy the craving. I paired mine with fresh fruit and jam and they were delicioso! I think next time I will add some vanilla extract and maybe sub half a banana for an egg to experiment with the sweetness!

    • Amy says

      After reading comments, I started with your recipe. I added a little more almond flour until I felt I had the right consistency. They were perfect! The key to not falling apart was letting them cook long enough…definitely longer than traditional pancakes. I cooked them in a little coconut oil and added huckleberries to them after pouring batter in the pan. Thanks! :)

  30. Julia says

    What can I say. This is by far the worst Paleo recipe I have ever used. This morning, was my third time trying to make these pancakes. I followed all ingredients to a T and they still turned out, absolutely disgusting. They wouldn’t even cook.. And by the time they were on the plate from the pan, they were so dried up, they were falling apart. Not to mention they taste like dirt. If you’re reading this, I recommend you don’t make these. I would blame myself but I’m a pretty great cook and have had success in plenty of other Paleo recipes. Unless you like chalky, fall apart, bland tasting food.. Don’t waste your time,

  31. Tracy says

    I also just made these pancakes, cutting the recipe by 2/3 and using almond meal instead of almond flour, and I thought they were good, though very filling, and very easy to make. They taste exactly like the ingredients – almond-y and eggy. Bland, savory, and a good vehicle for other toppings. I used a tiny bit of salt, some butter and a bit of molasses. Had this with my buttered/coconut oiled coffee, and now I feel like I don’t need to eat for the next 9 hours.

    I think perhaps some instruction on specifically how to cook them in the pan would help, because that can make a big difference in how they come out. Personally, I put about 2 tsp of butter on my 9 inch CI skillet, let it get really hot, poured the entire batter (mind you, I cut it by 2/3) and lowered the heat to med-low. Then after the edges had set, I put a lid on the pan and let it cook maybe 2 more minutes. Then I was actually, shockingly, able to flip the whole, 9-inch diameter pancake OVER (this was very exciting to me) so that it browned a little on the other side too. Not to brag, but it cooked perfectly like this. Having a well-seasoned skillet helps too.

  32. Zu says

    Hi! I tried it and they are really good. Do you know how many calories per each? Let’s say not too small, not too big

  33. Janean says

    I don’t know how anyone made these according to the recipe and they came out good. Mine were terrible. They fell apart while cooking and they tasted more like a crepe. My son tried so hard to like them but after finishing one he said, “Sorry mamma, but these are a little disgusting.” I agree. And for whatever reason, this website will not let me give the recipe less than 2 stars! 1 star!

  34. Sara says

    Ohhhh boy… the quality of almond flour must really matter with these. I used my “basic” bulk almond flour (and water, I’m thinking maybe thinned coconut milk would have helped) and these turned out bland and mealy. I might give ‘em another shot with a touch of coconut (or maybe arrowroot) flour to add a little “chewyness” and coconut milk to add some richness. Oh, and better almond flour, of course.

  35. Kayti says

    Made them for the first time this morning and they were great! Thank you again Katie for another awesome, easy, healthy recipe!

  36. Emily Boronkay says

    This has been my go to recipe for over a year. I only just had my first failure. I’m trying to figure an easy way to use the recipe for camping, so put the ingredients in a mason jar and shook them instead of mixing with a fork which is my normal routine. Too thin, but I used a jumbo egg and left out my normal addition of flax meal.

    Here’s my normal routine for spectacular pancakes:

    1/3 cup liquid (usually almond milk)
    1 egg (usually extra-large)
    1/2 cup almond meal (almond flour is too expensive)
    1 tbsp chia seeds
    1 tbsp ground flax meal

    I mix it all together and cook in coconut oil. Even with nothing added they are wonderful. I eat a very limited amount of salt all the time and also limit my refined sugar intake so these taste right to me. I sometimes add ingredients: blueberries, cocoa powder, cocoa nibs. But I love them without anything. Sometimes I get decadent and have them with butter or maple syrup or both :)

    My all time favorite variation is to add finely chopped pear and real vanilla. Gorgeous.

    This recipe led me to Wellness Mama, one of only 2 blogs to which I subscribe. Katie hasn’t steered me wrong yet!

  37. Deb says

    I am new to eating healthier with limiting flour and oils but when I clicked on almond flour to purchase I just can’t see spending $40 on a 5 lb bag of flour. How do you justify that on a limited budget? Ideas?

  38. Jessica says

    Yum! I was looking for a different way to get some easy protein in this morning and these were easy and great! I used 1/3 the recipe, since I was just making them for myself, and they looked just like the picture! They were no trouble to flip and cooked in coconut oil, they have that oily crusty edge that I like on the “just-add-water” version :) I used Honeyville AF from Costco and it worked just fine. I wonder if some of the problems come from mixing? I popped it all in my Magic Bullet and buzzed it a few extra seconds since the recipe calls to mix with a blender. I think this might whip up the eggs a bit more to create a better texture. I did use less water, and tried a pancake each time I added more. All 3 turned out well, but my favorite is 1.5T for 1/2c AF and 1 egg. Thanks for the super simple recipe!

  39. Ruth ie says

    My husband and I loved them! I used large eggs, pure vanilla extract, a bit of salt, and almond milk for the liquid. (Whole Foods organic vanilla) Its peach season here and I topped with fresh juicy peaches. No sweeteners needed! Yum

  40. Sarah says

    Sounds great for the gluten intolerant among us! (ME) I was wondering if you could claify the recipe by 1.5 cups do you mean 1 1/2 cups or 1/2 cups of almond flour?

    Thank You

  41. Marla says

    I just made these for the first time and loved them! I started with the 3 eggs first, added the 1 1/2 cups of almond flour and then whole milk a little at a time while hand mixing. I ended up using only 1/2 cup of the milk and got a good consistency. Put some butter on my griddle and whala! They do cook fast though, I had my temp turned up too high. Once done, I added some homemade banana butter on top – YUMMY! Thanks!

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