Perfect Almond Flour Pancakes

I made these this morning. They were really runny, so I had to add at least a 1/2 cup of almond flour to the batter. Next time I won’t add as much milk. I added blueberries too. With blueberries, they tasted better than without. I’ll definitely make them again.

I made the recipe & cooked up the test pancake as suggested. It was dry, crumbly. So, I added 2 teaspoons of grapeseed oil & whisked it into the batter…problem solved!!! The cakes bubbled, cooked and held together like “regular” pancakes. Also added a couple sprinkles of pumpkin pie spice for flavor. Yummy. Thanks for the easy recipe!

I used bobs red mill… Almond flour… And mine turned out more grainy.. Not sure if that why or something u need to mix them a certain way to get the fluffiness?

I just made these. For some ding dong reason I decided to swap out half the almond flour with coconut flour used half coconut flour not realizing the coconut soaks up more liquid (as I discovered in the comments). Oops! Not wanting to waste the whole batch I forged ahead and added an extra egg and 1/8 cu almond milk plus some vanilla extract and a mashed banana. They were still whacko and crumbled up when I flipped them but I cooked them anyway, mixed the chunks up with crumbled bacon, drizzled it all with maple syrup, served it with a side of eggs over easy and called it “Pancake Hash”. It tasted good! Even though not visually at all like a pancake 🙂 Thanks for the easy recipe base! I’ll try the coconut next time (and maybe stick to the orginal recipe…haha).

Thanks for the recipe. It’s really more a crepe recipe than pancake. With some tweaking, I was able to meet them into pancakes by adding baking soda and powder plus some spelt flour. Plus some mini chocolate chips and cinnamon. They were okay. Lots of protein compared to standard pancakes! That’s a plus!

First time I ever used Bob Mill’s Almond Flour, so maybe I just need to get used to the texture.
I only used a third of the recipe & replaced the milk with Almond Milk. The taste is okay, but the texture is meal-ish. I can feel the crunchiness of the Almond Meal/Flour. I think I will try grounding the Almond Meal/Flour before using the next time I try this recipe. They cooked up really well though. I’m not discouraged from trying Almond Meal/Flour again, though! Thanks for my first experience with Gluten-Free pancakes!

I really liked these! Just made them and my two daughters, ages 5 and 2, devoured them. For my younger daughter, I only put apple sauce on top with a few fresh berries, and she gobbled them up. My older daughter had a smidge of agave nectar on hers, and she liked them, too. I am trying to remineralize my daughter’s teeth, so that’s why she only had applesauce on top of hers. Also, I made mine so thin, almost like crepes, that they cooked quickly without falling apart or tasting mealy. The leftover pancakes from this morning will be used later today for grilled cheese sandwiches. Yay! I didn’t think they would be able to have bread.

First time to ever comment on a recipe I’ve found online. The taste is okay if you can flip them without falling apart. Terrible recipe.

Just made my first batch of pancake mixture, I was so excited!! Turned out really well, but almost a little too sweet. Any suggestions for turning these in to a savoury dish for lunch??
Thanks so much for all your fantastic info – I love your site.
Love and Blessings
Trudy

This recipe worked out great! It was easy to make, flipped fine and tasted delicious. Here’s how I did it. 1/2 cup almond flour/meal. 1 egg. 3 tbs water (or to a batter consistency). Dash of cinnamon. Dollop of honey. Heated a seasoned pan on medium heat until nice and hot. Melted a dollop of ghee in the pan. Dropped in a few spoonfuls of batter and spread evenly into a 1/4 in thick pancake. Once bubbles appeared in less than a minute, flipped asap to avoid burning. Served with ghee and honey on top. Aside from the almond flour flavor and texture, these were just like regular pancakes and really hit the spot. Delicious! Thanks for the recipe.