These Almond Flour Pancakes are packed with protein and are a yummy breakfast to share with the kids. They’re great for gluten-free families, too!
With just a handful of nutritious ingredients, plus ample protein to help us stay full until the next meal or snack, these pancakes are such a delish way to start the day. I started making them after I made a batch of my Almond Flour Muffins and Edible Cookie Dough and I had extra almond flour to use up—and have kept making them since!
Each serving of pancakes has protein without needing to add protein powder and is a great source of iron and fiber, too.
You can let toddlers pick these up and eat them with their fingers or you can cut them up so they can eat them with a fork. (They’re a great tender early finger food for babies.) I love them with maple syrup and berries myself!
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this Almond Flour Pancake recipe so you can make sure to have what you need on hand.
- Almond flour: Look for almond flour, “blanched” if possible, near other gluten-free flours in the baking aisle of your store. This type of ground almond is very fine, which makes the best texture in a pancake.
- Baking powder: We use baking powder to help the pancakes rise and cook through properly on the insides.
- Cinnamon: I like to add cinnamon to my pancakes for added flavor, so I use ground cinnamon here.
- Milk: I cook and bake with whole milk, but you can use the type of milk your family prefers.
- Eggs: My recipes are written using large eggs, so plan to use them so the volume and ratio of wet to dry ingredients is accurate.
- Maple syrup: Adding a small amount of maple syrup to the batter rounds out the flavors of the pancakes nicely. You can skip it if you prefer, though.
- Vanilla extract: You can use pure or artificial vanilla extract in this recipe according to your preference and budget.
Step-by-Step Instructions
Below is a preview of how to make this Almond Flour Pancake recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
Step 1. Whisk together the dry ingredients.
Step 2. Add the wet ingredients and whisk to combine into a smooth batter.
Step 3. Warm butter in a nonstick pan and add small dollops of pancake batter.
Step 4. Flip over and cook on the other side until golden brown. Serve warm.
Frequently Asked Questions
The batter is thicker than usual pancakes and you may need to spread it in the pan.
Given the mix of ingredients in this recipe, it is not easy to make them without eggs as the eggs are needed to hold the batter together.
How to Store
To store, let the almond flour pancakes cool completely and store in an airtight container in the refrigerator for up to 5 days. Warm slightly to serve.
Best Tips for Success
- Do not use almond meal in this recipe as that will result in mealy pancakes.
- To make this recipe dairy-free, use nondairy milk and melted coconut oil.
- Add a few chocolate chips or blueberries to each pancake as they cook, if desired.
- This recipe works best in a nonstick pan using melted butter to help ensure the pancakes do not stick.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below to share.
Favorite Almond Flour Pancakes
Ingredients
- 2 cups almond flour (fine/blanched, if possible)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 eggs (large)
- ½ cup milk
- 1 tablespoon maple syrup
- 2 tablespoons unsalted butter (melted and cooled slightly)
- 1 teaspoon vanilla extract
- Maple syrup, butter, fruit (optional for topping)
Instructions
- Add the almond flour, baking powder, cinnamon, and salt to a medium bowl. Whisk to combine.
- Add the eggs, milk, maple syrup, butter, and vanilla to the same bowl. Whisk to combine into a thick batter.
- Warm a nonstick skillet over low heat. Add a sliver of butter and melt to coat the pan.
- Add small dollops of pancake batter, spreading slightly. (I like to use a mini ice cream scoop to make this step easy.) Cook for 3 minutes, then flip over carefully and cook for an additional 2-3 minutes or until pancakes are cooked through.
- Repeat to finish cooking the pancakes and serve warm with desired toppings.
- Note: These pancakes brown easily on any heat higher than low heat, so be sure to keep the heat on your stovetop turned down.
Notes
- To store, let pancakes cool completely and store in an airtight container in the refrigerator for up to 5 days. Warm slightly to serve.
- Do not use almond meal in this recipe as that will result in mealy pancakes.
- To make this recipe dairy-free, use nondairy milk and melted coconut oil.
- This recipe works best in a nonstick pan using melted butter to help ensure the pancakes do not stick.
Do you have a recommendation in terms of freezing pancakes once made, for longer-term storage? Also, can these be baked in the oven, as an alternative to cooking on the stove?
Make the pancakes, then let cool fully on a wire rack. Then place into layers in a freezer bag (laid flat) with parchment paper between layers. Remove as much air as possible from the bag and seal. Then you can take out as many as you need at a time and warm for 15-30 seconds in the microwave. I do not recommend oven baking this one due to the ingredient mix though.
Could you make a flax egg to replace the egg in this?
Thanks!