Name: Easy Almond Flour Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1½ cups almond flour; 3 eggs; 1 cup water ((or milk)); spices

We eat eggs for breakfast often and sometimes the kids get tired of them. Grain-free pancakes pack a lot of protein and healthy fats kids need, so we opt for coconut flour or almond flour pancakes when we need a break from eggs. These easy almond flour pancakes are a regular on the menu at our house now.

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

Healthy Almond Flour Pancakes (Kid-Approved)

My favorite part about these pancakes is that they only have three main ingredients and can be made in less than five minutes! I use 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).

They are GAPS legal and dairy optional, but they are so delicious no one would ever suspect we are making them for health reasons.

Once you master almond flour pancakes, try coconut flour pancakes or grain-free crepes to keep the breakfast menu interesting.

A note on grain-free pancakes: These will be a little denser than your traditional pancake. The good news is, you don’t have to make 50 of them to fill everyone up! A few small pancakes have enough protein and fiber to really satisfy.

Pancake Variations

These are very easy to customize just as you would regular pancakes. Some favorites in our house are:

banana slices and nuts (no bananas on my plate though!)
fresh berries
homemade nutella
plain butter and maple syrup
dark chocolate chips and orange zest
shredded zucchini with nutmeg and cinnamon (like zucchini bread!)
with a dollop of yogurt

The options are endless! Give these a try and let me know what you think!

Easy Almond Flour Pancakes

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.

Prep Time 5

Cook Time 5

Total Time 10

Calories 110kcal

Author Katie Wells

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Servings

-8 pancakes

Ingredients

1½ cups almond flour
3 eggs
1 cup water (or milk)
spices (such as cinnamon, nutmeg, vanilla, blueberries, or other flavors (optional)

Instructions

Mix all ingredients in a medium sized bowl using a hand blender or immersion blender until batter is a pourable consistency.
Make one test pancake to check for desired thickness and texture. Thin with additional water or milk if necessary.
Cook all pancakes on a preheated griddle or in a large pan for approximately 2-3 minutes until bubbles form.
Flip and cook an additional 2-3 minutes until they are done in the center and both sides are golden brown.
Enjoy!

Nutrition

Nutrition Facts

Easy Almond Flour Pancakes

Amount Per Serving (2 pancakes)

Calories 110 Calories from Fat 75

% Daily Value*

Fat 8.3g13%

Saturated Fat 1.4g9%

Cholesterol 123mg41%

Sodium 52mg2%

Carbohydrates 2.5g1%

Fiber 1.1g5%

Sugar 0.3g0%

Protein 6.4g13%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Enjoy playing with the add-ins and spices on this one to make your own favorite combo or a delicious seasonal pancake.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

Almond flour pancakes are a gluten free and grain free alternative with all the taste of the real thing (and more nutrients!)

Sources

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

199 responses to “Perfect Almond Flour Pancakes”

Pinky

March 10, 2014

These pancakes are very eggy and have a bad taste to them…yuck!!

Reply
Beth Reed

March 5, 2014

Would these work with Chia gel replacing the eggs for an egg-free version?

Reply
michele

March 2, 2014

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.

Reply
Lucy

February 27, 2014

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

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janet

February 10, 2014

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.

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Margot

February 9, 2014

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?

Reply
1. Katie – Wellness Mama
  
  February 10, 2014
  
  I’ve never used egg replacer so I don’t know, but that could be the problem
  
  Reply
Lisa

February 8, 2014

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!

Reply
Julia

January 25, 2014

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.

Reply
Alicew

January 25, 2014

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.

Reply
Kara

January 25, 2014

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!

Reply
Cindy Hyson Hannon

January 14, 2014

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!

Reply
Brandie

January 5, 2014

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 🙂

Reply
1. Angela
  
  July 9, 2014
  
  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.
  
  Reply
Satine

January 5, 2014

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!

Reply
1. Trinity
  
  April 1, 2014
  
  Just made these off your directions and they’re wonderful!
  
  Reply
Darlene

January 2, 2014

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.

Reply
Zanne

January 1, 2014

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!

Reply
Shelley Harrison

December 25, 2013

I just made this batter. It’s like water. 🙁

Reply
ashlee

November 26, 2013

Do you think I could somehow add pumpkin pure?

Reply
Elysia

November 13, 2013

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.
🙂 🙂

Reply
1. Julie
  
  December 29, 2014
  
  I actually made these using almond butter-1/2 cup I figured why not? I blended ingredients in the vitamix until light and fluffy, using applesauce instead of milk. They came out great!
  
  Reply
Debbie

September 29, 2013

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….

Reply
Mallory McKay

September 17, 2013

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?

Reply
1. aubree
  
  September 23, 2013
  
  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!
  
  Reply