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

Print Recipe Pin Recipe

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”

Esther

August 25, 2013

Just made 1/3 of the recipe to make a big pancake for just me & added pecans & cacao nibs to it & topped it with honey & almond butter. DELISH!

Reply
Pamela

August 21, 2013

Thanks for this simple recipe, loved these. 🙂

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mel

August 3, 2013

These pancakes ruined my morning! The amount of liquid called for is way too much and I ended up wasting very expensive almond flour. I’m so mad right now.

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1. Mary
  
  August 10, 2013
  
  Buy a large bag of almonds, and make your own almond flour.
  Blanch the almonds, then run through a food processor until fine. Ta-dah! You save money, and can afford to waste a few almonds in the process.
  
  Reply
Janet Wise

July 26, 2013

Delicious! Added a pinch of salt and bananas, served up with homemade guava syrup. We really liked the texture. Very rich and filling. Thank you!

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Michael Dwyer

July 12, 2013

I’ve come up with a fast and tasty recipe that I like several times a week. I make 2 of these. I use a Low-Card/High Fiber tortilla from La Tortilla Factory … 50 Cal ea. I use 2 Morning Star sausage plus 1/2 cup (2 eggs) of an Egg Beaters substitute. Some days I might add 1/2 a slice of a deli cheese (American) to each or like this morning a 1/4 Avocado split between the 2. I top with a tsp of Ro-Tel. About calories 170 each, 34 Protein, 25 Carbs – 16 Fiber.

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Chris

July 4, 2013

My son is alergic to almonds and most nuts. What’s a good subsitute flour for the almond flour?

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1. Sabrina
  
  February 1, 2018
  
  Use regular wheat flour, or rice flour for non gluten. But look for a recipe that uses wheat/rice flour.
  
  Reply
Laura

June 3, 2013

Nice! Could anybody please tell me what the difference is between ground almonds and almond flour?

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1. Birdie
  
  June 3, 2013
  
  I don’t think there’s a difference. If you look up recipes to make homemade almond flour, you’ll find that you just grind up almonds. Alternatively, you can also make almond flour with the leftover meal from making almond milk (but I think it’s a bit different since this method will strip the almonds of their oil).
  
  Reply
2. MayanFox
  
  October 26, 2013
  
  Almond flour is blanched and had the skin removed so it’s softer whereas almond meal is ‘as is’ skin and all so a bit rougher in texture.
  
  Reply
Laura Ogle

April 20, 2013

Very good! I used farm eggs and whole milk, only adding dandelion flowers and a little agave.

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L Yoder

April 16, 2013

Forgot to mention that I also used almond milk!

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1. Liv
  
  March 22, 2015
  
  Thanks for that I didnt even think of almond milk!
  
  Reply
L Yoder

April 16, 2013

Added a handful of pecans… YUMMY! Added a little maple EXTRACT to my agave for the finishing touch.

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Rbella

April 6, 2013

almonds have a high amount of phytic acid.. See I find these great sites and then find so many contradictions. I had a lot of muscle acids and finally found out it was due to phytic acid and almonds inparticular were the cause.

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1. Paleo beginner
  
  March 9, 2014
  
  A good way to cut down if not eliminate those acids is to soak your nuts before eating. This is relevant for almost any nut. I read almonds can take between 8-22 hours to soak properly so I would wait the 22 to be extra safe since you have problems with the acids. You can look up the soaking times for other nuts online super easy.The formula is 2 cups of purified water to 1/2 cup of almonds. Some say to put in a sprinkle of salt but that seems to be optional since not all the sites I have seen say so. You can then either store them in the fridge for up to a week in a sealed bag or if you dry them they will last pretty much as long as they would have before being soaked. You can do this with a food dehydrator or with your oven on the lowest setting with something propping the door open. But I would look up the proper full instructions so you can read then yourself. Hope this this helps you out. 🙂
  
  Reply
Erin Baker

March 9, 2013

I have been looking into going grain free and I was looking in to the almond flour but the brand you recommend is quite out of our price range ($35-40) for a 5 lb bag! Is there another high quality brand you can recommend? I have an almost 4 year old that is addicted to bread and I want to change out the regular flour with almond flour, can I use it to replace all flour in any recipe? Is there a way to make it into a “bread flour” for bread machine use? I am very new at this and am making small changes as we can afford them. The biggest thing we have started doing so far is adding in more veggies and once the farmers markets open up here I plan to buy from them. Any help you can offer would be great!

Reply
1. Wellness Mama
  
  March 9, 2013
  
  Unfortunately, it seems like almond flour is one of those more expensive ingredients and unless I order in huge bulk (25 lbs+) I have trouble finding a better price….
  
  Reply
  1. Lori Nicole
    
    March 23, 2013
    
    Check a whole foods near you!! I found the best price there
    
    Reply
    1. Yuliya Bond
      
      August 6, 2013
      
      trader joe’s has 1 pond bag for 3.99
      
      Reply
      1. Dawn
        
        November 15, 2014
        
        Good to know. Thanks.
2. Cali Holland
  
  October 9, 2013
  
  I was told by a friend that if you get raw almonds and put them in the food processor it’s essentially the same thing, and cheaper. Almonds are still expensive, but small cost cutting that way.
  
  Reply
3. denise
  
  April 11, 2014
  
  I make my own with the left over pulp I get from making almond milk. I have a dehydrator so I dehydrate the left over pulp until dry and then use my food processor to process the meal to the desired consistency for the dish I am making. We go through so much almond milk and it is so easy to make and so much better than having so much waste from those containers at the store. Maybe my pancakes were so bad since I used almond milk instead of water but usually it makes everything so much better.
  
  Reply
4. Laurie Moritz
  
  April 27, 2014
  
  Look into making your own almond milk. You can use the almond pulp to make your own flour! I make almond cream for my coffee YUMM. Making your own requires a nut sock Andy a blender. That’s it!
  
  Reply
5. Jody Langstraat
  
  August 10, 2014
  
  Hi, I bought my almond flour at HyVee fo $8.00.
  
  Reply
6. Tamara
  
  October 17, 2014
  
  Costco had Honeyville blanched almond flour for a very reasonable price (similar to what I’d gotten directly from Honeyville on a 40% off sale, and then no shipping!), so check that out. Around $16 for 3 pounds??
  
  Reply
7. Natasha Outlaw
  
  May 11, 2015
  
  Erin, I am also new to going grain free and loved your comment. I have see a lot of sites that show you how to make almond flour yourself. Seems relatively easy. Haven’t tried it yet but cant wait to. The bread machine question is great. wondering the same thing.
  
  Reply
8. Dennis
  
  May 13, 2015
  
  Unfortunately eating healthy is an expensive decision…..that’s why American dietary habits are so crappy. It took my wife’s cancer to change our minds about the worth of health. Wegmans is now making their own brand of almond flour which knocks the price down a little, and usually much less flour is used in a recipe. The Trader Joe’s comment was much appreciated. I am not near one….but may be worth the trip.
  
  Reply
9. Allison
  
  November 13, 2020
  
  The best place for price to buy organic almond flour is Costco!
  
  Reply
Linda Grooms

February 21, 2013

Do you have any advice on how often it is okay to include items like this in our diet?

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1. Wellness Mama
  
  February 21, 2013
  
  We do almond flour in some form a couple times a week…
  
  Reply
Jessica Kessel

February 11, 2013

These were great! My favorite paleo pancake by far, I have tried several! Added cinnamon and a few mini chocolate chips for the kids. We also froze some and they reheated fine in the toaster. Thank you!

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kristin

February 11, 2013

I tried this recipe and mine did not come out very good at all. maybe it was the almond flour.

Reply
1. Joan Meyer
  
  May 9, 2013
  
  I tried this recipe, too, and had similar results. Mine came out far too eggy (maybe I should have purchased small eggs) and almost ridiculously dry (fault of the almond flour, perhaps, though I wouldn’t have thought so). They also needed salt and maybe some pure almond extract.
  
  Reply
  1. Denise Welch
    
    November 11, 2013
    
    Agree this is a terrible recipe
    
    Reply
Terra Cox

January 27, 2013

I made a different variation of these this morning from paleomom. they were awesome and my family loved them. I think I will try ur recipe next, it has less ingredients. 🙂

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Rachel

January 24, 2013

Will these work with full-fat coconut milk instead of water or dairy milk?

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1. sharna Cooke
  
  February 5, 2014
  
  I tried 1 & 1/2 cup of almond flour and 1/2 cup of Coconut flour. I used 3 small eggs, and free poured almond milk until a smooth consistency formed. I added some cinnamon and a tsp on vanilla extract… I cooked the first couple and made them to big… so they fell apart. I decided to add another egg and some more almond milk to make it smoother and made the pikelets smaller, left them a little longer to cook before turning and then they started to turn out perfectly… the coconut flour gave them a nice flavour as well. Good Luck
  
  Reply
  1. Tamara
    
    October 17, 2014
    
    You may just add the extra egg and let your batter sit for a while, next time. Batters always hold together better if they sit longer.
    
    Reply
  2. Biz
    
    June 1, 2016
    
    I did something similar to this but with water instead of milk and they were pretty good.
    
    Reply
Carleen Beauchene VanDerostyne

January 24, 2013

Sounds yummy. I use plain yogurt instead of milk.

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Jennifer Wright

January 24, 2013

Can these be made with coconut flour? My husband wasn’t crazy about the pumpkin pancakes.

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1. Rachel
  
  January 24, 2013
  
  I think the proportions of coconut flour to liquid will be a lot different as coconut flour sucks up liquid faster than almond flour. I don’t know how much though.
  
  Reply
  1. Wellness Mama
    
    January 24, 2013
    
    Coconut flour works differently, but here is a coconut flour recipe: https://wellnessmama.com/2354/coconut-flour-pancakes/
    
    Reply
    1. Mandi
      
      December 7, 2014
      
      I have done some research into almond flour and I would love to know your comments and advise. I used to bake with it a lot and then i read that it is toxic to the body when heated so I have stopped baking with it until i can find out more. Do you have any further knowledge on the subject. Thank you
      
      Reply
      1. Michelle
        
        February 14, 2015
        
        Mandi, I thought this article was good regarding the almond flour controversy.
        
        https://www.thepaleomom.com/pros-cons-almond-flour-rebuttal-5-reasons-avoid-almond-flour/
        
        I thought the above recipe was good if you took her advice to add some seasoning to the batter. I added a dash of salt, a pinch of baking soda to make them poof, a little maple sugar (very little), blueberries, and cinnamon. Instead of water, I used the thin part of the coconut milk can that I had in the fridge and used the coconut cream and whipped it with a little maple syrup to top the pancakes. This was a Valentines treat for the kids.
2. Olivia
  
  March 14, 2015
  
  I found these to be too liquidy, too eggy and lacking any flavour, unfortunately. We added extra almond flour and ended up adding sugar to be able to eat them but still not an enjoyable breakfast.
  
  Reply
  1. Kim powell
    
    January 9, 2016
    
    So odd because i had to add 2 1/2 cups of liquid and still super thick. Cant figure out why ??
    
    Reply
  2. Tamara
    
    January 30, 2016
    
    I just made these pancakes this morning and have the same issue with them. It’s disappointing because almond flour isn’t exactly the cheapest flour in my pantry.
    
    Reply
    1. Crystal
      
      March 9, 2016
      
      Maybe the trick is to blend with hand mixer until super creamy. I haven’t made them yet so I don’t really know
      
      Reply
Hannah

January 24, 2013

These sound great! I always make my own which are similiar, but yours look just as easy and delicious!

Reply
1. denise
  
  April 11, 2014
  
  Thank you for the reference to the pancakes you like. I tried this recipe on this site and thought they were pretty terrible.
  
  Reply
  1. Shirley
    
    October 27, 2014
    
    I can’t wait to try wellness Mama’s recipe
    
    Reply
  2. Apollonia
    
    November 4, 2014
    
    Maybe its user error. 🙂 Before you use other people’s time, energy, and resources for free I.e., this websites recipes, tips, and info for FREE, you could be less childlike with your feedback. In lieu ‘terrible’, how about ‘I didn’t care for this’. She spends a lot of time coming up with this stuff for all of us to use, take that into consideration when replying.
    
    Reply
    1. Sher
      
      December 15, 2014
      
      I agree, why would someone need to be so negative? I loved this basic recipe. It was easy and I loved having only 3 ingredients. I made 1/3 of the recipe just for me and it was good to have pancakes spontaneously. I used only half of the 1/3 cup of milk I had measured out and it was perfect. Next time, I will add some flavoring, either cinnamon, extracts or fruit. I ate them plain with sliced strawberries and they were delicious!
      
      Reply
      1. Steve
        
        September 27, 2015
        
        I made this recipe for one also. I found it to be very tasty with cinnamon added. Thanks, I now have something else to eat for breakfast.
    2. Rocky
      
      April 4, 2015
      
      In reply to Apollonia, the comments are for people to express their opinions on the recipe. If someone thought it tasted terrible, they should be able to do so without you hounding them about it. It’s not like Wellness Mama will be offended… it’s just someone’s opinion. So what they don’t like it, she does so why would she care? I love Wellness Mama and her helpful posts, but these didn’t turn out for me either.
      
      Reply
      1. Deborah
        
        September 6, 2019
        
        This was a great recipe! I just had to pit coconut oil in the pan so that the pancakes would not stick. Otherwise, I love the recipe! So quick and easy.
  3. Corey
    
    June 15, 2015
    
    I would sadly have to agree. I love how simple these pancakes are, but they are pretty terrible. I made them as directed and they were SO dry and crumbly, not even worth trying to eat. I also tried adding another egg to add stability which failed, I then also tried adding a banana, thinking for some reason it might provide some moisture to help it stay together – not to mention a little flavor.
    
    Reply
  4. Audrey
    
    February 28, 2016
    
    I agree, these are grainy and crumbly and pretty tasteless. I added vanilla, cinnamon and blueberries and it didn’t make them worth eating. They completely fall apart when trying to flip them. A waste of my ingredients and time.
    
    Reply
  5. Nola
    
    March 1, 2016
    
    If you’re comparing them to regular flour pancakes, there is no comparison. These will be different.
    
    Reply
  6. karen
    
    April 13, 2016
    
    Lol. I love these pancakes! But eating healthy tastes different. You’ve got to develop different taste buds. White flour pancakes smothered in syrup these are not!
    
    Reply
  7. Salsa
    
    May 14, 2016
    
    I thought they were terrible too. But instead of using almond flour I used walnut flour, so that may have been part of the problem. I also didn’t like how thin they were-it made it so difficult to flip them!
    
    Reply
  8. Sheila
    
    May 19, 2016
    
    Really? Maybe you didn’t make them right. I followed these directions and mine always came out delicious.
    
    Reply
2. Jane
  
  January 6, 2015
  
  Easy, yes; alas, delicious no. Eggy, mealy and quite unpleasant.
  
  Reply
  1. Nola
    
    March 1, 2016
    
    I modified this recipe by using 1/4 cup of plain organic yogurt, 1/4 cup of applesauce (my own, and easy to make), and with the 3 eggs I separated the yolk and added it to the mixture, and whipped the egg whites. I folded in the egg whites and it made a fluffier, less gritty pancake.
    
    I can give this recipe 4.5 stars.
    
    Reply
3. Yvette
  
  January 17, 2015
  
  I used Bobs Red Mill almond meal/flour and I thought the pancakes were great. I saw on another site where someone used this recipe to replace tortillas so I will have to experiment.
  
  Reply
4. Lori
  
  July 31, 2015
  
  I made these pancakes today and thought they were pretty good. I used coconut/almond milk instead of water and added a few tbsp of oat bran. They were a little crumbly but I expected that w/ almond flour. I also live in Denver which affects baking & cooking some. Added cinnamon topped with cooked berries and let the batter sit a bit to thicken up.
  
  I was a little surprised w/the ‘outrage’ over a comment that the recipe was terrible. People have a right to their opinions as long as they are not crude, hateful, etc….. Some of the responses to that opinion were childish…. (in my opinion)
  
  Reply
  1. Deb
    
    January 5, 2016
    
    I agree Lori… People are oversensitive and too pc these days
    
    Reply