We eat eggs for breakfast often and sometimes the kids get tired of them. Grain-free pancakes pack a lot of protein and healthy fats kids need, so we opt for coconut flour or almond flour pancakes when we need a break from eggs. These easy almond flour pancakes are a regular on the menu at our house now.

If you’ve gone grain free and are missing pancakes, try these!

Healthy Almond Flour Pancakes (Kid-Approved)

My favorite part about these pancakes is that they only have three main ingredients and can be made in less than five minutes! I use blanched almond flour as it provides a very smooth and fluffy texture, but any high quality almond flour will work (though there will be some variation in the final pancake with different flours).

They are GAPS legal and dairy optional, but they are so delicious no one would ever suspect we are making them for health reasons.

Once you master almond flour pancakes, try coconut flour pancakes or grain-free crepes to keep the breakfast menu interesting.

A note on grain-free pancakes: These will be a little denser than your traditional pancake. The good news is, you don’t have to make 50 of them to fill everyone up! A few small pancakes have enough protein and fiber to really satisfy.

Pancake Variations

These are very easy to customize just as you would regular pancakes. Some favorites in our house are:

banana slices and nuts (no bananas on my plate though!)
fresh berries
homemade nutella
plain butter and maple syrup
dark chocolate chips and orange zest
shredded zucchini with nutmeg and cinnamon (like zucchini bread!)
with a dollop of yogurt

The options are endless! Give these a try and let me know what you think!

Easy Almond Flour Pancakes

A simple and delicious almond flour pancake with only three necessary ingredients for a fast and healthy breakfast. This recipe is also very easy to double or triple for larger groups.

Prep Time 5

Cook Time 5

Total Time 10

Calories 110kcal

Author Katie Wells

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Servings

-8 pancakes

Ingredients

1½ cups almond flour
3 eggs
1 cup water (or milk)
spices (such as cinnamon, nutmeg, vanilla, blueberries, or other flavors (optional)

Instructions

Mix all ingredients in a medium sized bowl using a hand blender or immersion blender until batter is a pourable consistency.
Make one test pancake to check for desired thickness and texture. Thin with additional water or milk if necessary.
Cook all pancakes on a preheated griddle or in a large pan for approximately 2-3 minutes until bubbles form.
Flip and cook an additional 2-3 minutes until they are done in the center and both sides are golden brown.
Enjoy!

Nutrition

Nutrition Facts

Easy Almond Flour Pancakes

Amount Per Serving (2 pancakes)

Calories 110 Calories from Fat 75

% Daily Value*

Fat 8.3g13%

Saturated Fat 1.4g9%

Cholesterol 123mg41%

Sodium 52mg2%

Carbohydrates 2.5g1%

Fiber 1.1g5%

Sugar 0.3g0%

Protein 6.4g13%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Enjoy playing with the add-ins and spices on this one to make your own favorite combo or a delicious seasonal pancake.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What is your favorite on-the-go breakfast idea? Share below!

Almond flour pancakes are a gluten free and grain free alternative with all the taste of the real thing (and more nutrients!)

Sources

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

199 responses to “Perfect Almond Flour Pancakes”

Shelia

April 24, 2019

I love this recipe so much! I use it almost weekly. There is a texture difference between these and regular pancakes, but if you don’t mind that so much this is a great substitute for all those carbs. I add cinnamon, almond extract, and mini chocolate chips in mine – the kids love that!

Thanks for sharing this recipe, Wellness Mama!

Reply
jennifer l biron

April 14, 2019

can you freeze them and reheat?

Reply
1. Katie Wells
  
  April 15, 2019
  
  I haven’t tried…
  
  Reply
Julie

April 14, 2019

Do you use organic almond flour when you make these? I have heard that almonds are soaked in glyphosate if not organic so I am always hesitant to use almond flour in recipes (organic almond flour is hard to find and insanely expensive so it’s not really an option for our family). Just curious if you have done any research on this. Thanks!

Reply
Griselda

April 11, 2019

Hey Katie, can you share a non toxic Waffle maker please. Thanks

Reply
Bouchra

March 21, 2019

Can we use coconut milk in the recipe?
Thank you

Reply
daisy

November 11, 2018

I can’t wait to try these! I love that there are only a few, healthy ingredients. Thanks for taking the time to share!

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Jacklyn

October 18, 2018

These are so good! I made them with almond flour and a little less salt and cooked them in coconut oil because that is what I usually use. Perfect! I’ll have to experiment with ricotta cheese, that sounds good. Oh, and the best thing about these is they didn’t suck up the coconut oil, I didn’t have to re grease the pan after each pancake.

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Jessica

October 11, 2018

Can I make this with almond meal? They look delicious!!

Reply
1. Emily Boronkay
  
  September 24, 2024
  
  In my experience almond meal works better than almond flour.
  
  Reply
Bigs

September 22, 2018

I liked the simplicity of the recipe, but did have to tweak it to make it work for me. I added an overripe banana (it was totally dark brown) for additional flavor and sweetness. I also added more almond flour as my batter was thin. I did make the mistake of using a pan instead of a griddle – I think a griddle would make it much easier to flip them and avoid having them fall apart. I also had to watch the temperature more carefully to make sure my pancakes weren’t underdone or overdone. I also added a bit of cinnamon, vanilla and blueberries. They tasted great and mine didn’t come out crumbly. I would recommend adjusting the recipe as you go to help get the outcome you want. This may be a bit harder for less experienced cooks who are used to following recipes as written and aren’t used to making adjustments.

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Kari Winder

August 5, 2018

Ooooh I wanted to like these, but…. no. They were incredibly flat and I couldn’t flip them. They kept burning to the pan despite using a nonstick pan, a small dab of oil, and cooking in low heat. I added vanilla and cinnamon but they still tasted bad. Now I’m out a quarter of a very very expensive bag of almond flour and three eggs for crap I scraped into the trash. I will find a different recipe……

Reply
1. Emily Boronkay
  
  September 24, 2024
  
  I discovered that using a ‘milk’ alternative with any kind of gum in it makes these a sticky nightmare.
  
  Reply
Sandy

July 25, 2018

I am confused about the calorie count you gave. My almond flour has 180 calories in 1/4 cup ( some say 160) – so using almond flour with 160 calories per 1/4 cup and your recipe, that comes out to 960 calories in flour alone. Now add the 3 eggs and you get 1170 calories in the entire recipe and that is using water and not milk. You state 6-8 servings and a serving being 2 pancakes which should mean that it makes 12-16 pancakes, at 110 calories per serving. It actually is 146-195 calories per serving depending on if it has 6 or 8 servings.

I am sure the recipe is very good, but you need to change the calorie count

Reply
Bethany

July 21, 2018

I love this website and all the great resources it provides. This is intended to be a constructive feedback based on my one attempt to experiment with this recipe. I am new to a grain free diet, with a recent Crohn’s disease diagnosis, and I was desperate for pancakes this morning after a week of being 100% compliant. I followed this recipe using water instead of milk. Bad idea. There is no coming back from that. I used superfine blanched almond flour as directed. The first pancakes taste like soggy unsalted eggy crackers. I made several variations of the three ingredient recipe base, in separate bowls of batter, essentially trying a new variety of the recipe with every 3 or 4 pancakes throughout a batch. I tried adding vanilla extract and maple syrup. I tried adding salt. Then blueberries, then cinnamon, then honey (a lot of honey). I even mixed in more almond flour to try to improve consistency, which was eggy but still good enough crepe like consistancy in every attempt. Even when adding butter and syrup to the cooked pancakes was not enough for me to finish more than a bite or two of good effort in a taste test. I threw out the remaining batter after 5 or 6 variations of 4 inch pancakes. Please remove water as an option for this recipe, to save some folks from some sad tastebuds. Keep up the good work on everything else! I will check back for further suggestions!

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Jennifer Neville

April 28, 2018

I made these and have to say very disappointed. I actually only managed to eat half of a small one. Used almond flour, not ground almonds, and the texture was very grainy and unpleasant. Unappetising, especially without maple syrup. My husband is a pancake aficionado and he even said perhaps we won’t have them again. He even had the maple syrup. I would rather spend my carb allocation on something better.

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Sharron

March 4, 2018

Could I use the dried almond meal that is left over after making almond milk?

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Caroline

February 24, 2018

So the recipe as is is very bland and too much liquid. First couple pancakes I had just added vanilla and cinnamon. Awful. I added more almond flour, fixed the texture. Added agave nectar and a little salt and they are much better, but I will definitely look for another recipe.

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Janine

February 20, 2018

Are you sure this only makes 4 pancakes?

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Lauren

October 9, 2017

I must’ve done something wrong. It took forever to cook and they were still a little doughy. The few that seemed to cook more thoroughly had so zero taste, even with adding a lot of cinnamon and vanilla.

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Abby

September 9, 2017

My mother and I tried this recipe this morning and it was terrible. It turned into grits and not pancakes.

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Mike

August 13, 2016

This recipe doesn’t work at all! Are you sure the ingredients are right? Dry, grainy, fell apart in the pan.

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Luki Pabon

June 12, 2016

Well I followed the recipe to the letter but it’s true. The pancakes were not very good. On the plus side my dogs loved them. Thank you Wellness Mama.

Reply