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Home » Recipes » Breakfast » Pancakes » Almond Flour Pancakes

Almond Flour Pancakes

4.34 from 21 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

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Almond flour pancakes are grain-free, gluten-free and seriously delicious.  My family loves eating these paleo-friendly pancakes topped with bananas and maple syrup.

stack of fluffy almond flour pancakes topped with bananas and maple syrup on a white plate

These almond flour pancakes are light, fluffy, moist, and absolutely addictive.  The natural sweet flavor from the almonds creates a delicious base and the healthy fats help to keep you satiated for hours.

Grain + Gluten-Free Almond Flour Pancakes

The secret to making your almond flour pancakes light and fluffy, is using a combination of almond flour and tapioca flour.

I’ve partnered with my friends at Bob’s Red Mill (again!) because they are my favorite and offer a huge variety of high quality whole grains and flour alternatives to satisfy all types of dietary approaches.  They make non-traditional recipes, like this one, super easy to make.  That’s why they are my go-to brand for healthy baking and pancake making.

Best of all, the Bob’s Red Mill team is offering everyone in the C&D Fam a special discount code that you can use for 20% OFF any and all of their products!

Limited Time Bob’s Red Mill DISCOUNT Code

Visit the Bob’s Red Mill online store and use the code “CLEAN20” at checkout for 20% OFF your entire order—anytime between now and April 30, 2019!

almond flour pancakes stacked on a white plate topped with bananas and maple syrup.

Grain + Gluten-Free Flour

Almond flour and tapioca flour are both grain and gluten-free.

Almond flour is made from blanched almonds that have been ground up into a fine meal.  It’s a naturally gluten-free, low-carb flour which is why we often see it used in paleo recipes or grain-free baking.   

Tapioca flour is a starchy, slightly sweet flour that comes from the cassava plant, and it works really well as a thickener.  I love adding it to grain-free batters like these pancakes.

It may seem like a bother to use two flours to make your pancakes, but I promise that the results are well worth the effort.

Almond flour pancakes with bananas and maple syrup

How To Make Almond Flour Pancakes

  • Combine almond flour, tapioca flour, baking powder and salt in a large bowl.
  • Whisk almond milk, egg, maple syrup and vanilla extract in a separate bowl.
  • Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
  • Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil.
  • Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.
  • Cook until the edges begin to puff and the bottom is golden brown.  Flip and cook until cooked through.
  • Serve with your favorite pancake toppings! I love bananas and maple syrup with these.

More C&D Pancake Recipes To Enjoy:

  • Coconut Flour Pancakes
  • Fluffy Vegan Pancakes
  • High-Protein Blueberry Pancakes
  • Whole Wheat Chocolate Chip Pancakes

stack of fluffy almond flour pancakes topped with bananas and maple syrup on a white plate
Print Recipe
4.34 from 21 votes

Almond Flour Pancakes

Almond flour pancakes are perfect for a family breakfast or your weekend meal prep!
Course: BREAKFAST, DIET, pancakes
Cuisine: American, gluten free
Author: Dani Spies
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 3 servings
Calories: 277kcal

Ingredients

  • 1 cup almond flour I like Bobs blanched super fine almond flour*
  • 2 tablespoons tapioca starch
  • 1 teaspoon baking powder
  • Pinch of kosher salt
  • 1/3 cup unsweetened almond milk
  • 1 egg
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl combine almond flour, tapioca flour, baking powder and salt. Gently whisk all ingredients together with a fork.
  • In a separate bowl or spouted cup combine almond milk, egg, maple syrup and vanilla extract.
  • Whisk everything together and then add the wet ingredients to the dry ingredients and gently stir until everything has come together.
  • Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.
  • Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!

Notes

*Blanched almond flour keeps these pancakes super light and fluffy.  You can use almond flour that is not blanched, but the end result will be a little more dense.

Nutrition

Serving: 2pancakes | Calories: 277kcal | Carbohydrates: 18g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 59mg | Potassium: 173mg | Fiber: 4g | Sugar: 6g | Vitamin A: 79IU | Calcium: 185mg | Iron: 2mg

Gluten Free, Pancakes, Recipes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Cleo says

    April 9, 2019 at 7:29 am

    5 stars
    Best pancake recipe ever. Can I freeze the pancakes if yes how long would they last in the freezer? Also in the video you said half cup of milk but in the recipe it says 1/3 cup, which is the proper measurement?
    Thank you so much for this recipe I have made them three days in a row and I love that I don’t have to pour maple syrup over them because they are already sweet so I just spread almond butter over them and enjoy.

    Reply
    • Dani says

      April 11, 2019 at 10:00 am

      5 stars
      Hi Cleo, sorry for the confusion. I usually start with 1/3 cup and then add more if batter seems to thick. It depends on the almond flour I am using. Hope that helps!

      Reply
  2. Rubina says

    July 21, 2019 at 7:14 pm

    Can I use corn starch instead of tapioca starch?

    Reply
    • Dani says

      August 6, 2019 at 5:31 am

      I have never tried this myself Rubina. But all of my research says that this would work. Would love to hear how it goes if you give it a try.

      Reply
  3. Rosalie says

    September 1, 2019 at 9:43 am

    Hi Dani,
    Just have to thank you for these recipes. I have been alternating between the almond flour and coconut flour pancakes all summer and we can’t decide which one we love more. My family cannot believe they are healthy, because they taste so good. Today I added blueberries to them while they cooked. We ate them so fast that I didn’t get time to snap a pic. Thanks again and have a great Labor Day weekend!

    Reply
  4. Candice P says

    February 16, 2020 at 11:30 am

    5 stars
    Made them with unsweetened VANILLA almond milk and they were soooo good! Thank you!

    Reply
    • Dani says

      February 20, 2020 at 11:21 am

      That sounds great! Glad you enjoyed them Candice.

      Reply
  5. Marie says

    March 7, 2020 at 12:13 am

    5 stars
    Hi Dani…
    I did a research on almond flour pancakes and this is the best recipe ever. I’ve had problems with flipping with other recipes but yours was a breeze. I used 1 1/2 tsp of baking powder and it made them even fluffier. I also added half of a banana (mashed!) & it turned out really yummm… thank you very much!!

    Reply
    • Dani says

      March 9, 2020 at 1:24 pm

      Hi Marie, so glad you liked this recipe. LOVE the addition of bananas. So yum!

      Reply
  6. Gunjan says

    April 18, 2020 at 3:28 am

    Hi, can I use arrowroot powder in place of tapioca flour?

    Thank you!

    Reply
    • Dani says

      April 22, 2020 at 12:41 pm

      yes!

      Reply
  7. Cleo says

    July 19, 2020 at 9:17 am

    5 stars
    Hi Dani,
    have you ever doubled this recipe? do you still use only 1 teaspoon of baking powder or do you use 2 teaspoons?

    Reply
  8. Angela says

    November 29, 2020 at 9:12 am

    5 stars
    Oh my goodness! Heaven! I made a few minor adjustments…
    Used blanched almond flour but not super fine. Still was great! Also subbed arrowroot flour for tapioca. Half n half for almond milk. And since I was out of maple syrup, I used 1T white sugar plus 1T extra liquid plus 1/4 t maple flavoring/extract.
    Oh my word! I def will keep the maple flavor bc I think it really added to the pancake flavor you’re looking for. The texture is really fantastic!

    Reply
  9. David De George says

    December 5, 2021 at 4:57 pm

    Can you use arrow root instead of tapioca starch

    Reply
    • Dani says

      December 7, 2021 at 4:37 pm

      Hmmm, I’m honestly not sure. I would be curious to hear how it goes if you give it a try.

      Reply

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