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Almond Flour Pancakes

February 24, 2013 by Erica

Comfy Belly: Almond Flour Pancakes

Here is a simple, easy recipe for grain-free, gluten-free, SCD almond flour pancakes. They are silver-dollar size in the photo above but you can make then larger if you’d like.

These pancakes have a slightly heavier consistency than AP flour pancakes. You can solve that by reducing replacing some of the almond flour with coconut flour following my recipes for  almond and coconut flour pancakes, or try using coconut flour following my coconut flour pancakes recipe.

I’ve seen a number of variations on the ingredients and the ratio of ingredients used in almond flour pancake recipes. 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.

Comfy Belly: Almond Flour Pancakes

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Almond Flour Pancakes

I like to make these pancakes small (silver dollar-size). If you want to make these a bit larger you can scoop out about 2 tablespoons of batter instead of 1 tablespoon. 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. Readers have confirmed that you can seal and freeze them for a few months.
For low carb, replace honey with the equivalent low carb sweetener plus 2 tablepsoons of water or milk. Or, you can use low-carb maple syrup.
Servings: 20 small pancakes or 4 servings
Calories: 78kcal

Ingredients

  • 3 large eggs
  • 1/4 cup  dairy-free milk or water
  • 1 tablespoon vanilla extract
  • 2 tablespoons honey or maple syrup
  • 1 1/2 cups blanched almond flour
  • 1/4 teaspoon salt
  • 1/2  teaspoon baking soda
  • 2 tablespoons of cooking oil for the skillet
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 78kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 70mg | Potassium: 9mg | Fiber: 1g | Sugar: 2g | Vitamin A: 36IU | Calcium: 25mg | Iron: 1mg

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Filed Under: Breakfast, Dairy Free, Gluten-Free, Lactose Free, Low Sugar, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour

Previous Post: « Chocolate Cheesecake {dairy free}
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Reader Interactions

Comments

  1. AvatarJim

    July 13, 2013 at 7:57 am

    Just a few suggestions I’d add after experimenting with almond flour pancakes:

    1) Be sure to use low to medium heat and be patient. I had the best results the longer they took to cook perhaps because the batter is very dense.
    2) After pouring the batter on the pan I give it a few taps on the stove to prevent the center from being too thick.
    3) Soon after pouring the batter, I go around the pan with a spatula to keep the edges from getting too thin.

    I hope this helps!

    • EricaErica

      December 14, 2013 at 4:42 pm

      Thanks, I think it does 🙂

  2. AvatarJenni B

    July 7, 2013 at 8:23 am

    Hands down, these are the best almond flour pancakes I’ve EVER had. Thank you from the bottom of my heart for this recipe! Being paleo, and allergic to coconut, is not easy but now I can enjoy pancakes again! <3 <3 Probably the first time Ive ever made something and it looks exactly like the picture. I didnt even need a topping because they are that tasty!!

    • EricaErica

      July 7, 2013 at 10:18 am

      so good to hear! Thanks!

  3. AvatarIna Schweitzer

    July 6, 2013 at 2:38 pm

    Thank you for the great recipe! I went paleo about 1 1/2 months ago and I miss food like this. I have to work to “personalize” them a little, but the basic recipe is super good!

    • EricaErica

      July 6, 2013 at 5:24 pm

      yes, it can definitely be personalized 🙂

  4. AvatarShannon

    June 9, 2013 at 7:15 am

    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!!!

    • EricaErica

      June 9, 2013 at 8:17 am

      great to hear!

  5. AvatarHappyPancakeEater

    June 6, 2013 at 4:33 pm

    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.

    • EricaErica

      June 12, 2013 at 10:23 am

      Good to hear. Yes, if you use a courser grind of almond flour or almond meal, they definitely taste like corn cakes. Yum.

  6. AvatarAileen

    May 28, 2013 at 6:31 am

    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

    • EricaErica

      May 28, 2013 at 10:20 am

      Thanks! Great to hear. Yes, any milk will work with this recipe. Glad you find the right size to flip them 🙂

  7. AvatarVeronica

    May 26, 2013 at 10:32 am

    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!

    • EricaErica

      May 26, 2013 at 12:07 pm

      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.

  8. Avatarkaty

    May 23, 2013 at 6:32 am

    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/

  9. AvatarJen

    May 22, 2013 at 4:00 pm

    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!

    • EricaErica

      May 22, 2013 at 4:18 pm

      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.

      • AvatarJen

        May 22, 2013 at 8:48 pm

        Yup, it was Bob’s. Thanks! I’ll get another one. 🙂

  10. Avatarnatalie

    May 8, 2013 at 7:53 am

    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 🙂

    • EricaErica

      May 8, 2013 at 8:17 am

      Thanks!

  11. AvatarHeather

    May 3, 2013 at 6:51 pm

    I made these tonight and they were so delicious! Thank you for posting such yummy, healthy, and easy recipes!

    • EricaErica

      May 3, 2013 at 10:57 pm

      So glad they worked well for you!

  12. AvatarBianca

    April 21, 2013 at 9:26 am

    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?

    • EricaErica

      April 21, 2013 at 10:12 am

      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.

  13. AvatarMali

    April 14, 2013 at 2:11 pm

    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!!

    • EricaErica

      April 14, 2013 at 2:26 pm

      Good to know they work well with dairy milk! Thanks!

  14. AvatarKath J

    April 7, 2013 at 9:33 am

    This is the best, most successful almond pancake recipe I’ve used. Thanks!

  15. AvatarAnna G

    April 6, 2013 at 8:17 am

    Delicious! I madethem without honey and they still turned out fantastic!!! thank you.

  16. Avatarjillianamodio

    March 17, 2013 at 4:55 am

    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!!!

    • EricaErica

      March 17, 2013 at 9:04 am

      Thanks Jill! I hope you find relief!

  17. Avatarnicole

    March 14, 2013 at 5:42 pm

    oh my goodness…WE LOVED THESE! Such a true pancake texture and a wonderful flavor! thx for sharing.

    • EricaErica

      March 14, 2013 at 8:13 pm

      Thanks – yes, I love the height and texture.

  18. AvatarMichelle

    March 10, 2013 at 6:22 am

    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. 🙂

    • EricaErica

      March 10, 2013 at 8:21 am

      Great tip! I’m a bit generous with the cooking oil or butter, which also helps.

  19. AvatarBarb

    March 4, 2013 at 7:20 pm

    i am allergic to almonds – is there another flour that would work well?

    • EricaErica

      March 4, 2013 at 7:41 pm

      hazelnut would work well, and probably cashew. I haven’t tried either though.

  20. AvatarAileen

    March 3, 2013 at 12:39 pm

    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!

    • EricaErica

      March 4, 2013 at 10:55 pm

      Thanks Aileen – so nice to hear! Hope it works well for you.

      • AvatarAileen

        March 5, 2013 at 9:05 am

        They were fantastic! Kids whined because I didn’t make enough.

        • EricaErica

          March 5, 2013 at 5:12 pm

          🙂

  21. AvatarJenny

    March 3, 2013 at 10:43 am

    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?

    • EricaErica

      March 3, 2013 at 10:45 am

      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 🙂

  22. AvatarMari

    February 26, 2013 at 10:59 am

    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!

    • EricaErica

      February 26, 2013 at 11:27 am

      Good to hear! I love cooking with salted butter, yum.

  23. AvatarLoretta | A Finn In The Kitchen

    February 25, 2013 at 8:58 pm

    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…

    • EricaErica

      February 26, 2013 at 12:32 am

      Sounds like you’ll have to hide a few 🙂

  24. AvatarCyndi

    February 25, 2013 at 12:15 pm

    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!! 🙂

    • EricaErica

      February 25, 2013 at 3:20 pm

      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

  25. AvatarAnnie @ eatcleaneatreal

    February 25, 2013 at 5:52 am

    These look so simple…sometimes pancake recipes just seem so complicated it turns me off. I will definitely be trying these!

    • EricaErica

      February 25, 2013 at 4:26 pm

      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.

      • AvatarShauna

        March 5, 2013 at 9:23 pm

        These pancakes actually freeze well and can be stored for quite sometime; not years but more like weeks.

        • EricaErica

          March 5, 2013 at 11:49 pm

          Great to know. I thought they would freeze well. Thanks!

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
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    8  450  230
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EricaWelcome! I’m a cookbook author and writer. I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible. One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share the love of health and good food.

You’ll find recipes for digestive health and clean eating. My recipes are some combination of grain free, gluten free, dairy free, sugar free, healthy carbs and low carb. Read More →

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