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”

Angie

November 16, 2014

Truly easy and tasty. We looooove this recipe!

Reply
Joy

October 29, 2014

We made these. Added a tbsp of flax seed and some vanilla. Great and easy to make. Thanks! When on the paleo diet it’s nice to have a little likeness to the things we miss.

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Chaviva Gordon-Bennett

October 24, 2014

These were terrible. Like mealy scrambled eggs.

So disappointing.

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1. Starr
  
  January 6, 2015
  
  Mealy indicates a coarse grade of flour. I make these regularly with fine and almond flour — both come out great. Granted I season mine with assorted extracts and spices depending on my mood. But never what you have so inauspiciously described.
  
  Reply
  1. Starr
    
    January 6, 2015
    
    *fine and coarse
    
    Reply
Marla

September 27, 2014

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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Jamie

September 7, 2014

Boy I wish I would have read the reviews before making these.

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Sarah

August 22, 2014

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

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Ruth ie

August 17, 2014

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

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Jessica

July 31, 2014

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!

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Deb

July 30, 2014

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?

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1. Katie – Wellness Mama
  
  July 31, 2014
  
  When we are on a really tight budget, we just don’t purchase foods like almond flour. I can make a cheaper breakfast with meats, vegetables and/or leftovers than with almond flour anyway.
  
  Reply
  1. Angela
    
    April 27, 2016
    
    Or make your own almond milk and use the ground meal for these pancakes! I did Katie and they were Deeeelicious! The only difference is that I did not have baking powder and I added a little sour cream they turned out more like crepes I filled them with a strawberry cream cheese goat cheese filling, so good!
    
    Reply
Emily Boronkay

July 20, 2014

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!

Reply
1. Wellness Mama
  
  July 20, 2014
  
  Thanks 😉
  
  Reply
Kayti

June 24, 2014

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

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Sara

June 22, 2014

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.

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Janean

June 20, 2014

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!

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Jennifer

May 26, 2014

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

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Tracy

May 1, 2014

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.

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Julia

April 28, 2014

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,

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1. Emily Boronkay
  
  April 9, 2016
  
  I’m sorry that your experience was bad. I’ve been using this recipe for years and I love it.
  
  When I’m cooking for myself, I do a third of the recipe. I cut down on the liquid and add a tablespoon each of chia and ground flax. I mix everything and then go do something else while they set up. If they’re still too thin, sometimes I add more almond meal, sometimes another egg.
  
  I usually add flavoring. Today it was a packet of stevia and a splash of vanilla. My all-time favorite is adding a finely chopped ripe pear and vanilla and cooked in salted butter. I have friends who ask me to make these every time I visit and they’re not particularly healthy eaters. I make a full batch for them, cutting back on the liquid and adding an extra egg.
  
  I usually cook mine in a generous amount of coconut oil, on 5 on my stove top, in a stainless steel pan.
  
  I think the trick is to know what the consistency needs to be before starting and to let them cook on the first side until they’re good and brown. I also make them 1 tablespoon size so my spatula is under the whole pancake when I turn it.
  
  Reply
Madi

April 13, 2014

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!

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1. Amy
  
  September 13, 2014
  
  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! 🙂
  
  Reply
2. Cindy Means
  
  October 8, 2015
  
  I made these using your proportions, only just half the quantity. It made two beautiful, raised, pancakes. Did not fall apart at all. I used 1/2 cup almond flour (not almond meal), Baker’s Corner brand, 1 egg, a pinch of kosher salt, about 1/2 tsp. Rumsford baking powder, a pinch of baking soda, and 3 TB of full fat buttermilk. (I make my own full fat buttermilk) I measured the flour into a small bowl, added the salt, baking powder, baking soda, then added the egg and stirred thoroughly to combine. I heated up my well seasoned cast iron skillet on medium high, adding about 1/2 tsp. of ghee. Then I added the buttermilk, one TB at a time, until is was the right consistency. It took 3 TB.
  
  Cooked half the batter at a time, cooked until nicely browned and flipped. Perfect. Second one same. Raised as much as my typical pancakes, and beautifully browned. Gotta say, this was my first attempt at a grain free type bakery product. What a success. Thank you so much for this. I ate the two pancakes with fried egg over, and a small piece of ham on the side. My supper. I was never raised eating sweet batter pancakes, only putting syrup on top after. Fried egg over has been my go to since becoming a Type 1 diabetic thirty+ years ago. Sorry to run on, but I am thrilled.
  
  Reply
Jen

April 13, 2014

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?

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Sahara

April 5, 2014

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.

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1. Katie – Wellness Mama
  
  April 6, 2014
  
  What kind of almond flour did you use? Some brands are not as finely ground, and so don’t absorb as much liquid.
  
  Reply
Maria Smith

March 30, 2014

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!!

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