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Almond Flour Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Alyssa Rimmer

Almond Flour Pancakes Recipe

Whipping up a batch of these ultra-fluffy almond flour pancakes for your next weekend brunch is a no-brainer. They're quick, gluten-free, and can be dressed up however you choose.

At a glance

Prep
Bake
Total
Yield
10 to 12 pancakes
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Note: Thanks to reader feedback, as of 11/07/16 we've adjusted the liquid/flour ratio of these pancakes. The resulting batter will still be a bit thicker than standard pancake batter, but will be easily pourable.
  2. Whisk together the dry ingredients and set them aside.
  3. Beat together the eggs, melted butter or oil, milk, and vanilla.
  4. Whisk into the dry ingredients into the wet ingredients.
  5. Allow the batter to rest for 10 minutes, while you preheat your griddle to medium-high. If you have an electric griddle, set it to 350°F. Grease the griddle.
  6. Pour about 3 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.
  7. Turn the pancakes over and cook for an additional 1 to 2 minutes, until brown.
  8. Serve pancakes hot, with butter and syrup.
  9. Yield: 10 to 12 pancakes.

Nutrition Information

  • Serving Size 1 pancake (65g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 230
  • Calories from Fat 140
  • Total Fat 16g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 190mg
  • Total Carbohydrate 18g
  • Dietary Fiber 3g
  • Sugars 4g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.