There are many almond flour pancake recipes floating around the Internet, so I thought I would join in on the fun and post my version, for the record. Here’s my go-to almond flour pancake recipe.
The first pancake recipe I tried using almond flour was from Lucy’s Cookbook, and since then I have seen many slight variations on the ingredients and ratio of ingredients. Some use coconut oil, coconut milk, agave, coconut sugar, and yogurt.
I’ve found that this simple ratio of almond flour, liquid sweetener, salt, baking soda, and milk (or water) in this recipe creates a perfectly tasty almond flour pancake.
Almond Flour Pancakes
I like to make these pancakes small (aka silver dollar pancake), however if you want to make these a bit larger, you can scoop out about 2 tablespoons of batter instead of 1 tablespoon and then spread it around by either tilting the skillet, or spread it around when pouring the batter on to the skillet. I also love using maple syrup as the sweetener for this recipe. If you’re finding the batter too thick, you can thin it out with a tablespoon or so of water or dairy-free milk. I store leftovers covered in the refrigerator for a week or so, and readers have verified that you can seal and freeze them for a few months.Ingredients
- 3 large eggs
- 1/4 cup dairy-free milk or water
- 1 tablespoon vanilla extract
- 2 tablespoons honey or other liquid sweetener
- 1 1/2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- a few tablespoons of cooking oil or ghee (for the skillet)
Method
- Whisk together all the wet ingredients in a large bowl.
- Add the dry ingredients to the wet ingredients and blend well.
- Heat a skillet on a low to medium heat with about 1 tablespoon of oil or ghee.
- Spoon 1 tablespoon of batter per pancake on the heated skillet.
- When you can slide a spatula under the pancake easily, flip the pancake and cook on the other side.
- Cook for a few more minutes and place the cooked pancakes on a warm plate and cover. Repeat for the remaining batter.
- Enjoy with honey syrup, maple syrup, cinnamon, fruit, jam, ice cream, or yogurt topping.
Makes about 20 silver-dollar sized pancakes or about 4 servings
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These look so simple…sometimes pancake recipes just seem so complicated it turns me off. I will definitely be trying these!
These are quite simple and so easy to store in the refrigerator and reheat too. I haven’t tried it yet, but I think you could wrap and freeeze these as well.
These pancakes actually freeze well and can be stored for quite sometime; not years but more like weeks.
Great to know. I thought they would freeze well. Thanks!
Can’t wait to try these. I just made some pancakes with almond flour and they were just “alright”.. Also my pancakes didn’t harden fast enough and then ended up browning almost to the point of burning. Do you have any tips? Yours look perfect!!
Yes, I have two tips:
- bring the skillet up to a steady low to medium heat, and then lower the heat a bit if the bottoms are burning at all
- spread the pancake out a bit so it the inside cooks faster, which allows you to flip it faster as well
I’m pretty my hubby would eat these all and forget to save any for me if I made these for him! It might be worth it though…
Sounds like you’ll have to hide a few
I made these yestarday. They are absolutely delicious! I used salted butter to grease the skillet and honey as syrup. Your recipes are the best!
Good to hear! I love cooking with salted butter, yum.
These look a lot like the pancakes we make from The Nourishing Home, except you don’t require separating the eggs and whipping the whites. I’ll have to try it without that step and see if it makes a difference?
I’m not familiar with Nourishing Home, but no need for any of that. My old recipes with coconut flour used that technique, so maybe that’s where all that came from. In any case, this is so quick and easy – no need for headstands either
Just can’t wait to try these! I’ve been 100% satisfied with everyone of your recipes that I’ve tried. We had your fluffy chocolate cupcakes yesterday and make a double batch of the breakfast cookies once a week. We’ve been doing grain free off and on for ten years. Your recipes are truly the best I’ve ever tried. So excited for a pancake recipe….I know they’ll be great!
Thanks Aileen – so nice to hear! Hope it works well for you.
They were fantastic! Kids whined because I didn’t make enough.
i am allergic to almonds – is there another flour that would work well?
hazelnut would work well, and probably cashew. I haven’t tried either though.
I made these this morning and they were YUMMY! It was my first venture with almond flour and it was a success! I’d like to leave a tip to others for this type of pancakes: if you’re pretty sure the bottoms have browned but can’t seem to slide the spatula under them without ruining them, spray a little cooking spray on both side of your spatula and then try again.
Great tip! I’m a bit generous with the cooking oil or butter, which also helps.
oh my goodness…WE LOVED THESE! Such a true pancake texture and a wonderful flavor! thx for sharing.
Thanks – yes, I love the height and texture.
Hello! I have endometriosis and I have been through extreme treatments including induced menopause to manage my symptoms but they just continue to persist. Tired of being in excruciating pain I decided to make a whole bunch of dietary changes. No dairy, no wheat, no meat, no sugar, etc.
Thank you for being such a valuable resource for healthy yet delicious recipes. I just pre-ordered your cook book and cannot wait to try all of the amazing dishes!!!
Thanks Jill! I hope you find relief!
Delicious! I madethem without honey and they still turned out fantastic!!! thank you.
This is the best, most successful almond pancake recipe I’ve used. Thanks!
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I just made these and they were delicious!! My whole family loved them
I did use dairy milk bc we are just starting to eat non grain foods and didn’t want it to be too much of a shock but def next will use almond milk. Also made them in salted butter, so good!!
Good to know they work well with dairy milk! Thanks!
My first attempt at almond flour pancakes and they were a little bland and I couldnt seem to avoid over browning them. Any suggestions for additions and cooking tips?
yes, lower the heat on the skillet and/or cook a bit more slowly. As for flavor, you may be used to salty pancakes or have a sweet tooth (grain pancakes use much more sugar and salt), so feel free to adjust the salt and sweetener. Another trick with less sugar stuff is to add some cinnamon.
I made these tonight and they were so delicious! Thank you for posting such yummy, healthy, and easy recipes!
So glad they worked well for you!
Thanks so much for your recipes. I’ve tried so many different SCD recipes from the internet that have flopped, but yours work for me every time
Thanks!
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Hi! Thanks so much for the recipe. I just tried it today and it was great. Except they were a little grainy/clumpy(?). I’m thinking that doing some sifting before might be helpful. Or do you think I just need a higher quality almond flour? Advice would be very helpful. Thanks!
Are you using blanched almond flour? It shouldn’t be grainy. Avoid Bob’s Red Mill for this recipe because it tends to be grainy, or grind it up more in a food processor.
Yup, it was Bob’s. Thanks! I’ll get another one.
No good for Crohn’s, but OK for diabetes: we settled on 1T almond flour and 1T whole grain pancake mix + one egg for seven-ish silver dollar pancakes.
I don’t mean to self-promote, I just feel like this is the place to be if you’re obsessed with alternative children’s pancakes.
http://bigfootchildhavediabetes.com/2013/05/03/ocd-pancakes-day-4/
Thank you so much for this recipe! It seems that all grain-free pancake recipes online taste like egg soufflés and not real pancakes. But not these! I just finished making and eating the cakes from your recipe and they were delicious. They also looked great, golden brown, round and thick.
Just for a whirl I substituted 1 egg for a banana. Also added a little cinnamon and nutmeg. Next time I’ll exchange the vanilla extract for lemon or add pumpkin instead of a banana just see how they taste.
As mentioned by another reviewer Bob’s almond flour makes them grainy/crunchy. But they still taste great.
Thanks again!
Thanks! Good to hear about the banana. I guess they didn’t stick to the pan too much? That’s always my issue when adding banana. Good to hear that they work well with BRM.
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Once again a delicious recipe from Comfy Belly!! I used Lactaid milk instead of dairy free milk, came out great. I will agree to make silver dollar size cakes, in my first batch I wasn’t paying attention and put about 1/4 cup batter in pan. Since this batter is a little runnier than a wheat flour pancake they were tricky to turn. Next batch were fine because I made smaller.
Thank you for continuing to give out your excellent recipes!
Best, Aileen
Thanks! Great to hear. Yes, any milk will work with this recipe. Glad you find the right size to flip them
I got home tonight craving pancakes, but I don’t keep flour or a mix in the house – but I had almond meal. Your recipe came up on a google search for almond flour pancakes. They were great. The last ones were best, so there is possibly something going on with soaking while the batter rests. I liked the grainy texture too – it reminded me of corn cakes. Thanks.
Good to hear. Yes, if you use a courser grind of almond flour or almond meal, they definitely taste like corn cakes. Yum.
LOVE THESE!!!! I have tried so many gluten free/paleo pancake recipes and they always came out so soupy and mushy. These are great!!! I added a banana for added sweetness! YUMMY!! This is a keeper!! My new favorite!!!
great to hear!