Almond flour pancakes

Almond flour pancakes

Learn how to make easy Almond Flour Pancakes that will make your and you family want to jump out of bed in the morning! , and delicious, they are the perfect grain free alternative to enjoy for breakfast.Simple and fluffy

Sweetened with ripe bananas (or applesauce, if you prefer! ), there is no refined sugar in the recipe. The only natural sugar comes from the maple syrup that gets poured on top!

Living in Vermont, we are surrounded by pure maple syrup that gets tapped from local maple trees. It is the sugaring season around here and I just can’t get enough of the delicious maple syrup that we get to sample every day. The sweet scent is so reminiscent of pancakes, I crave them quite often. So, i wanted to find a healthy, gluten free alternative to those sugar laden griddle cakes we enjoy on the weekends with family and friends.

That was the main inspiration for this almond flour pancakes recipe. But the best part – the batter comes together in a blender! It’s that simple! With just 7 ingredients, you can have breakfast on the table in no time. And they are a great option for all your friends following a keto, gluten free, low carb, dairy free, or paleo diet.

I know you may be nervous about flipping the perfect pancakes. But I can assure you – these almond flour banana pancakes are 100% foolproof!


Yes! Almond flour is a great alternative to white flour, both for flavor and nutrition. Almond flour comes packed with a number of protein, vitamins and minerals and fiber. Almonds are also high in unsaturated fat, which is the good kind. This higher fat content means we do not need to add as much fat to the batter.

But since almond flour is gluten free, it needs more eggs to bind the batter. I tried making this recipe with no eggs and the pancakes simply fell apart. The eggs are necessary to hold the batter together, giving you protein-packed and fluffy almond flour pancakes every time.

Live in an area where almond flour is not available or you ran out of it? If so, check out my comprehensive guide to How to Make Almond Flour at Home.


The process of making this Almond Pancake recipe has 3 parts:

First, measure out all your ingredients in a blender and blend until it reaches a smooth consistency.

Second, set a large nonstick skillet over medium heat and heat 1 teaspoon coconut oil (avocado oil would also work) for about 1 minute. Depending on your skillet, you might not need to use as much oil so feel free to adjust the amount you use as you cook your pancakes.

Finally, pour cup of the batter into the skillet and spread it gently with a spatula. Cook for 1-2 minutes on one side until bubbles start to form on the surface, flip, and cook until golden brown, about another 2 minutes.

Now, as it is with regular pancakes (meaning ones made with all purpose flour), the first few of these pancakes might not be perfect, but as your pan heats up to the right temperature, they should cook faster and look better.

Continue this process with the rest of the batter. Top with seasonal drizzle and fruit with pure maple syrup!


Yes, almond milk acts as a great dairy free milk alternative to the pancake batter, making this recipe Paleo and Keto friendly.

It adds another depth of almond flavor to these pancakes too, reinforcing that nutty goodness. I prefer unsweetened almond milk, but any almond milk you like would work for this recipe.

Don’t have almond milk? You can swap almond milk with coconut milk as well.


Yes, water can replace the almond milk in this recipe 1: 1. If you use water, to make up for the slight sweetness and flavor of almond milk, add an additional teaspoon vanilla extract to the batter.


I have been testing this recipe for over 3 months now and have tried this with three different almond flour, two of which are popular brands that are (mostly) available throughout the US.

On my first try, I grounded my own almond flour made from blanched almonds using my Vitamix blender (affiliate link) using the method I outlined in my How To Make Almond Flour post. The recipe below worked perfectly and delivered perfect almond flour pancakes.

On my second testing, I used Trader Joes’ packaged almond meal (affiliate link) and it was very similar to the first version except that the color was darker as almond meal is made from almonds with the skin on.

On my third testing, I used Bob Red Mill’s superfine almond flour (affiliate link). The batter made with superfine almond flour was thicker compared to the other two versions. Therefore, i had to add in 2 to 3 more tablespoons of almond milk to the batter to make it a little more runny.

With that being said, if you decide not to add in more liquid you would still have great pancakes, but your batter would be thicker delivering thicker pancakes.