The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Almond Flour Pancakes are gluten-free, dairy-free, and easy to make! They’re perfect for any morning.
The recipe makes three servings and costs about $1.62 per serving. Therefore, it costs approximately $4.87 to make the entire recipe.
I love making these almond flour pancakes for two excellent reasons. One, they are gluten-free. Two, I use almond extract—which gives these pancakes a lovely almond flavor.
You’re going to love how light and fluffy these pancakes are. The slightly nutty flavor puts them over the top. They are easy to make and provide a filling breakfast, brinner, or brunch any day of the week. Almond Flour Pancakes will soon become your favorite type of pancake!
Furthermore, this recipe works with add-ins like blueberries, chocolate chips, or even a sprinkle of cinnamon.
Table of Contents
Ingredients You Will Need
The ingredients listed are in no particular order.
|Make sure to use blanched almond flour for this recipe.
|Almond flour does not absorb liquid well. Corn starch is there to soak up any liquid that the almond flour can’t.
|They will help bind the pancakes since there is no gluten.
|Feel free to use your favorite milk of choice. For example, almond milk would be ideal to complement the almond flour. wouldn’t
|Pure maple syrup will add that additional all-natural sweetness we crave in pancakes. It will go in the batter and on top.
|Using almond extract instead of vanilla is completely necessary for this recipe. It adds a lovely almond flavor.
|Other Essential Ingredients
|Baking powder to help them rise and fluff up. Kosher salt to balance out the sweetness.
Ingredients and Estimated Cost:
- 2 large eggs – $0.86
- ½ teaspoon almond extract – $0.06
- 1 Tablespoon pure maple syrup – $0.33
- ½ cup almond milk – $0.16
- 1 ½ cups blanched almond flour – $3.36
- 2 Tablespoons cornstarch – $0.06
- 1 teaspoon baking powder – $0.04
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in March 2023.
How To Make Almond Flour Pancakes
***For complete recipe instructions, see the recipe card below.
- First, in a large mixing bowl, whisk together the wet ingredients and then set the bowl aside.
- Next, whisk together the dry ingredients.
- Fold the dry ingredients into the wet ingredients. Let the batter rest for ten minutes.
- Heat a large skillet over medium-low heat, and then grease the pan.
- Add ⅓ cup of batter to the pan and cook for about two minutes until golden brown.
- Finally, flip the pancake and cook for another minute. Repeat the process with the remaining batter and serve.
- Feel free to add additional ingredients such as blueberries, dairy-free chocolate chips, or even a sprinkle of cinnamon.
SERVE: You can keep the pancakes out for about two hours before they need to be refrigerated.
STORE: Place the pancakes in a covered dish or in a Ziploc bag and store them in the refrigerator for 1-2 days.
FREEZE: Place the almond flour pancakes in a freezer-safe Ziploc bag between pieces of parchment paper. Freeze for 2-3 months.
DEFROST: Defrost overnight in the refrigerator or at room temperature for 2-3 hours.
Yes, you can substitute almond flour for all-purpose flour with a 1:1 ratio. However, if you use a regular pancake recipe, you may need to adjust the eggs in the recipe to help bind the flour. In my recipe, I use two eggs.
There are about 23 carbs in these pancakes. Look at the bottom of the recipe card for the full nutritional value of the pancakes.
Almond flour is made from crushed almonds. Therefore, it is low in carbs and used frequently for low-carb diets.
Pancake With Almond Flour Tips
- Make sure to separate your wet ingredients from the dry ingredients.
- Use a cast-iron pan to create those crispy edges.
- Grease your cast-iron pan well with butter, coconut oil, or grease of choice.
- Let the batter rest for 10 minutes. This will help soften the almond flour and thicken the batter.
- Make sure to cook these pancakes on medium-low heat. Wipe out the pan after each cooked pancake if cooking one by one or after each batch.
More Breakfast Recipes
- Date Shake
- Sweet Potato Pancakes
- Easy Baked Breakfast Potatoes
- Gluten-Free Waffle with Cinnamon and Sugar
- Peanut Butter Banana Smoothie
- Yogurt Muffins with Rosemary (Gluten Free)
- Mediterranean Egg Sandwich
- How To Cook Eggs
- Almond Joy Chia Pudding
- Greek Yogurt Chia Parfait with Strawberry Applesauce
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!
- 2 large eggs
- ½ tsp almond extract
- 1 tbsp pure maple syrup
- ½ cup almond milk or milk of choice
- 1 ½ cup blanched almond flour
- 2 tbsp cornstarch or arrowroot flour for paleo
- 1 tsp baking powder
- Pinch of salt
- Enough grass-fed gee or coconut oil for greasing the pan.
Optional add-ins (either or)
- ⅓ cup dairy-free chocolate chips
- 1 tsp cinnamon
- ½ cup fresh blueberries
- In a large mixing bowl, add all of the wet ingredients together and whisk until homogenized liquid forms. Set the wet ingredients aside.
- When ready, in a separate mixing bowl, add the dry ingredients. Whisk to combine.
- Next, add the dry ingredients with the wet. Fold and mix to combine. Do not be afraid to over-mix, there is no gluten in here. Set the batter aside on the countertop for 10 minutes to rest. Resting the batter will ensure the pancakes are nice and fluffy.
- Finally, heat a large skillet over medium-low heat. I find that almond flour pancakes do not thrive on high-heat. Once heated, dollop or spray grease of choice all over the pan. Next, add about 1/3 cup of batter ( I like to use my measuring cup for this part).
- Then, cook for about 2 minutes or until the bottom is nicely golden brown. Flip and continue to cook for an additional minute.
- Repeat the process until all pancakes have been made.
- Serve with fresh blueberries on top and warm maple syrup.
- The heat is too high if the pancakes are getting browner faster than the insides are cooked.
- If the pancakes are not fluffy and tender, the batter might not have rested long enough.