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Almond flour pancakes stacked on a plate with maple syrup.

Almond Flour Pancakes

Fluffy and light almond flour pancakes. These are perfect for weekend mornings. Grain-free, gluten-free, and dairy-free recipe.

Course Breakfast
Cuisine Gluten-Free
Keyword almond flour, grain-free, pancakes
Prep Time 10 minutes
Cook Time 5 minutes
Servings 12 pancakes
Author Elizabeth

Ingredients

  • 1 ¼ cups finely ground almond flour (5 ounces / 142 grams)
  • ½ cup tapioca starch, see note (2 ounces / 57 grams)
  • 1 ½ teaspoons baking powder, homemade or store-bought, grain-free
  • ½ teaspoon salt
  • 3 large eggs (about 6 ounces / 168 grams out of shell)
  • 2 tablespoons maple syrup, optional
  • 2 tablespoons almond milk or dairy-free or traditional milk
  • 1 teaspoon vanilla extract

Toppings, optional

  • maple syrup
  • almond butter
  • fresh fruit
  • whipped coconut cream

Instructions

  1. Combine the almond flour, tapioca starch, baking powder, and salt in a medium mixing bowl. Stir together with a fork. Add the eggs, maple syrup, milk, and vanilla extract. Stir with a wooden spoon until a batter forms. If batter is too thick, add an additional tablespoon of milk.
  2. Heat a flat griddle over medium-high heat. Lightly grease the griddle.
  3. Spoon batter, about three tablespoons per pancake, onto hot griddle. Cook until bubble appears at the edges of the pancake. Flip and cook for an additional minute or two.
  4. Serve warm with maple syrup, almond butter, or whatever toppings you love.

Recipe Notes

Freezing Almond Flour Pancakes

Leftover pancakes freeze well. Allow the pancakes to cool. Stack them with a piece of parchment or waxed paper between each pancake. Slide the stack into a freezer bag and freeze for up to six weeks. When you are in the mood for pancakes, thaw them for about 30 seconds in the microwave.

Variations

Blueberry-Lemon Pancakes
Stir the zest of one lemon and 3/4 cup washed blueberries into the batter just before cooking.

Chocolate Chip Pancakes
Replace the maple syrup with two tablespoons of coconut sugar or organic cane sugar. Sprinkle two teaspoons of dairy-free chocolate chips onto the pancakes as soon as you spoon the batter onto the pan.