Almond flour pancakes are a delicious, grain free and gluten-free pancake recipe that is easy to make in 1 bowl. They are fluffy, flavorful and moist!

In preparation for a visit from a gluten-free friend, I created the best almond flour pancakes to have on hand for breakfast for her!

This almond flour pancakes recipe is easy to make in one bowl and is completely gluten and grain free. Using only almond flour makes them dense and moist, while somehow having just the right amount of fluffiness!

They are flavored with buttermilk, honey, cinnamon and vanilla to make them taste just like classic pancakes with a nutty flare.

Almond Flour Pancakes: Ingredients & Substitutions

• Buttermilk. Whole milk or coconut milk can be used in place of buttermilk.
• Honey. maple syrup or granulated sugar are both good choices.
• Almond flour. use superfine, blanched almond flour for the best results.
• Butter for cooking. Cooking these almond flour pancakes in butter really makes them taste amazing. I don’t recommend substitutions – although you could use ghee or coconut oil if necessary.

How to Make Almond Flour Pancakes

We’ll walk through this almond flour pancake recipe together, and don’t forget to watch the video.

Begin by whisking the buttermilk, eggs, honey and vanilla together in a large bowl

Next, add the almond flour, baking powder, baking soda, sea salt and cinnamon and whisk until smooth.

Let the batter rest for 1-3 minutes until slightly thickened. This is important to make thick & fluffy almond flour pancakes.

Once the batter has thickened, preheat an electric or stovetop griddle to 350 degrees F or heat a nonstick fry pan over medium heat.

Then, melt ½ tablespoon butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.

Next, pour the batter in ¼ cup portions onto the pre-heated, buttered griddle.

Cook the almond flour pancakes on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.

Then, flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.

Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.

Serve

Serve the almond flour pancakes warm with a glug of maple syrup. Or  homemade whipped cream, a slather of homemade peanut butter or a pat of homemade cinnamon honey butter.

Store/Freeze

Store leftover almond flour pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the toaster or microwave.

Almond Flour Pancakes Recipe FAQS

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