Whip up the best Almond Flour Gluten Free Pancakes in just 30 minutes! This easy pancake recipe makes fluffy, tender stacks perfect for breakfast or brunch.

Try my Overnight Lemon Poppy Seed Pancakes and my Apple Pancakes with Cinnamon Maple Syrup for more pancake options. 

Fluffy Almond Flour Gluten-Free Pancakes (Easy + Delicious!)

I love making these almond flour pancakes because they are gluten-free, thanks to the almond flour. They also come together fast with a few pantry staples. Plus, I’ll show you how to make pancakes with almond flour so they turn out deliciously fluffy every time—no mystery, no dry or crumbly disappointments here!

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! This recipe works with add-ins like blueberries, chocolate chips, or even a sprinkle of cinnamon.

Ingredients and Estimated Cost:

Recipe Cost: $4.87

Per Serving Cost: $1.62

Here’s everything you need to make these Almond Flour Gluten Free Pancakes, including simple substitutions. 

WET INGREDIENTS

• 2 large eggs ($0.91) – These give structure and a little richness to the batter. Room-temperature eggs work best for an even mix.
• ½ teaspoon almond extract ($0.13) – A little goes a long way! Almond extract adds that lovely flavor that makes these almond meal pancakes shine. You can also use vanilla extract for a milder taste.
• 1 tablespoon pure maple syrup ($0.56) – This adds natural sweetness to the batter without making the pancakes overly sugary. Honey also works.
• ½ cup almond milk (or milk of choice, $0.15) – Unsweetened almond milk keeps these pancakes dairy-free if needed. You can swap in any other plant-based or regular milk you have on hand.

DRY INGREDIENTS

• 1 ½ cups blanched almond flour ($2.75) – Blanched almond flour (where the skins have been removed) is the magic behind these pancakes’ light, fluffy texture. If you’re wondering how to make pancakes with almond meal, know that almond meal (made with the skins) will make them a little denser but still delicious. You can use an almond meal if that’s what you have!
• 2 tablespoons cornstarch (or arrowroot flour for paleo, $0.14) – This helps mimic the lightness that gluten usually provides in traditional pancakes. It makes a big difference in tenderness and fluffiness!
• 1 teaspoon baking powder ($0.04)- Gives the batter lift and ensures those beautiful, airy centers.
• Pinch of salt ($0.01) – A little balances the flavors and brings out the sweetness.
• Enough coconut oil or grass-fed ghee for greasing the pan ($0.18) – Both add a rich, buttery flavor without dairy (if you’re using coconut oil).

NOTE: Recipe prices are estimated using grocery store websites based on the required ingredient amounts. The actual cost will vary depending on your existing pantry. Recipe prices updated April 2025.

Pancakes With Almond Flour Top 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.  

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5 from 5 votes

Almond Flour Gluten Free Pancakes

These almond flour gluten free pancakes are dairy free, light, fluffy, and made for laid-back mornings or weekend brunch.

Course Breakfast

Cuisine American

Keyword almond flour, Almond flour pancakes, paleo

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 33 minutes minutes

Servings 3 people

Calories 405kcal

Author Jillian

Cost $4.87

Equipment

• mixing bowls
• Whisk
• Rubber scraper
• large skillet
• Pancake flipper

Ingredients

Wet Ingredients

• 2 large eggs
• ½ tsp almond extract
• 1 tbsp pure maple syrup
• ½ cup almond milk or milk of choice

Dry Ingredients

• 1 ½ cup blanched almond flour
• 2 tbsp cornstarch or arrowroot flour for paleo
• 1 tsp baking powder
• Pinch of salt
• Enough coconut oil or grass-fed ghee for greasing the pan

Optional add-ins (either or)

• ⅓ cup dairy-free chocolate chips
• 1 tsp cinnamon
• ½ cup fresh blueberries

US Customary – Metric

Instructions

• In a large mixing bowl, combine all of the wet ingredients and whisk until a 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 to 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. Almond flour pancakes do not thrive on high heat. Once heated, dollop or spray grease of choice all over the pan. Next, add about ⅓ cups of batter (I like using my measuring cup for this part).
• Then, cook for about 2 minutes until the bottom is 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. 

Notes

• 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. 

Storage Tips

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 a Ziploc bag and refrigerate 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.

Nutrition

Serving: 2pancakes | Calories: 405kcal | Carbohydrates: 22g | Protein: 16g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 238mg | Potassium: 57mg | Fiber: 6g | Sugar: 6g | Vitamin A: 158IU | Calcium: 270mg | Iron: 3mg

Almond Flour Pancakes Recipe FAQs

Choosing Between Almond Flour and Almond Meal

If you’ve ever wondered whether you can use almond flour or almond meal in pancakes, the short answer is yes, but they behave a little differently. Let’s break it down:

Almond flour is made from blanched almonds (with the skins removed) that are finely ground into a soft, almost powdery texture. It’s lighter and softer, which makes it perfect for baking fluffy pancakes. If you want that traditional pancake look and a tender bite, almond flour is your best bet.

Almond meal, on the other hand, is ground from whole almonds with the skins on. It’s a bit coarser and gives your pancakes a slightly denser, more rustic texture. The flavor is still delicious, rich, nutty, and satisfying, but expect a little more chew and a heartier feel.

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

Posh Plate - Healthy Feel-Good Recipes

This is the best Paleo Pumpkin Bread recipe. It is incredibly moist, completely gluten-free, dairy-free, and naturally sweetened with maple syrup and coconut sugar.

Try these Gluten-Free Waffles and these Overnight Oat Lemon Poppy Seed Pancakes for more Dairy-Free Recipes.

You are going to love this Paleo Pumpkin Bread. It’s incredibly moist and gives real fall vibes. Furthermore, it’s completely gluten-free, made with almond flour, and sweetened with sticky maple syrup and smokey coconut sugar. Yay for the fall season!

This bread is perfectly spiced with all the Fall flavors, and it smells Heavenly! We know pumpkin is an Autumn staple, but a lot of pumpkin bread is loaded with sugars, so I knew it was time for a healthier version.

This gluten-free and dairy-free option is healthy and tasty. It is moist and fluffy without being mushy. You will find yourself eating it for breakfast, lunch, dinner, as a snack, and even dessert. Whenever you enjoy it, you cannot go wrong!

This Gluten-Free Pumpkin Bread is the best because you can:

• Eat it for breakfast.
• Enjoy a slice for dessert.
• Pack it for lunch or school.
• Smear nut butter on it.
• Spread apple butter on it (now that’s giving me some ideas!)
• Hog it all to yourself!

Ingredients and Cost

RECIPE COST: $13.37

PRICE PER SERVING: $1.67

• 3 large eggs – $0.30
• 1 cup pumpkin puree – $0.50
• ¾ cup pure maple syrup – $3.30
• ⅓ cup coconut sugar – $2.54
• 3 Tablespoons unrefined coconut oil – $0.53
• 2 ¼ cups blanched almond flour – $4.32
• 1 teaspoon baking soda – $0.01
• 1 teaspoon baking powder – $0.15
• 2 teaspoons vanilla – $0.62
• 1 ½ teaspoons ground cinnamon – $0.06
• ½ teaspoons allspice – $0.12
• ¼ teaspoon kosher salt – $0.01
• ¼ teaspoon coarse black pepper – $0.05
• ⅓ cup sprouted pumpkin seeds – $0.86

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.

Instructions

1. First, mix the wet ingredients. 
2. In a separate bowl, mix together the dry ingredients. 
3. Combine the wet and dry ingredients until a smooth batter forms. 
4. Transfer the batter to a loaf pan. Sprinkle the pumpkin seeds on top. 
5. Finally, bake for fifty minutes and then allow it to cool for at least two hours before serving. 

Storage Tips

SERVE: I like to enjoy a slice of paleo pumpkin bread at room temperature with nothing else on it. The pumpkin seeds add a nice crunch and salty flavor.  

STORE: I like to store my bread in the loaf pan, covered, and placed in the fridge. Whenever I get a craving, I remove the pan from the fridge and take out a slice or two. The bread will keep covered in the refrigerator for 4-5 days.

FREEZE: Wrap the bread in two layers of plastic wrap and foil and then place it in a freezer-safe Ziploc bag. Stored this way, the bread will keep for 2-3 months.

DEFROST: Defrost the bread in the refrigerator overnight or at room temperature for 4-5 hours.

Recipe FAQ’s

More Pumpkin Recipes

• Gluten-Free Pumpkin Muffins with Orange
• Creamy Pumpkin Lentil Soup
• Pumpkin Pasta Sauce
• Almond Flour Pumpkin Cake Balls

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!

Have your baking tools on deck. It’s helpful to have a whisk to help incorporate the wet ingredients better. A spatula to scrape out as much of the batter into your pan and parchment paper to help release the cake from the pan. Simple enough.

Separate the wet from the dry ingredients. Always start with two large bowls. Again, one for the wet ingredients and one for the dry ingredients. Always add the dry ingredients to the wet a little at a time, folding and mixing until finished.

Alrighty then. Let’s get to baking!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

4.67 from 6 votes

Paleo Pumpkin Bread

This is the best Paleo Pumpkin Bread recipe. It is incredibly moist, completely gluten-free, dairy-free, and naturally sweetened with maple syrup and coconut sugar.

Course bread, Breakfast

Cuisine American

Keyword dairy-free, gluten-free, paleo, pumpkin

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 people

Calories 383kcal

Author Jillian

Cost $13.37

Equipment

• mixing bowls
• Measuring cups and bowls
• Whisk
• Rubber scraper
• Loaf pan

Ingredients

Wet ingredients

• 3 large eggs
• 1 cup pumpkin puree not pumpkin pie filling
• ¾ cup pure maple syrup
• ⅓ cup coconut sugar
• 2 tsp vanilla I used alcohol-free
• 3 tbsp unrefined coconut oil melted

Dry ingredients

• 2 ¼ cup blanched almond flour packed
• 1 tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp allspice
• ¼ tsp kosher salt
• ¼ tsp coarse black pepper this is my special ingredient

Other

• ⅓ cup sprouted pumpkin seeds salted or unsalted to top the paleo pumpkin bread with

US Customary – Metric

Instructions

• Move the oven rack to the middle position and preheat the oven to 325 ° F.

PREPARE WET INGREDIENTS:

• In a large mixing bowl, add the eggs, whisk well to break the yolks.
• Next, add the pumpkin puree, pure maple syrup, coconut sugar, and vanilla into the bowl. With your whisk, mix well until all of the ingredients are fully incorporated.
• Then, drizzle in the melted coconut oil while stirring. When ready, set aside. 

PREPARE DRY INGREDIENTS:

• In a separate mixing bowl, add the blanched almond flour, baking soda, baking powder, cinnamon, allspice, salt, and pepper. Whisk to incorporate. Now we will put it all together.

PUT IT ALL TOGETHER:

• Add the dry ingredients to the wet ingredients a little at a time. I like to ditch the whisk and use a spatula at this point. Mix and fold until a smooth batter forms. 
• Pour the batter into a loaf pan lined with parchment paper. Sprinkle the pumpkin seeds on top.

BAKE:

• Place the loaf pan into the oven and bake for 50 minutes. 
• Finally, allow the pumpkin bread to cool for a MINIMUM of two hours before enjoying, otherwise, it will fall apart. 
• Serve.

Notes

This recipe makes 1 loaf. 

Nutrition

Serving: 1large slice | Calories: 383kcal | Carbohydrates: 36g | Protein: 10g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 307mg | Potassium: 184mg | Fiber: 5g | Sugar: 25g | Vitamin A: 4870IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes