Fluffy Almond Flour Pancakes

3.99 16 Published May 21, 2021, Updated Mar 18, 2024 Given how much you go wild over my dessert recipes, I’m guessing most of you are team sweet breakfast! And today I’ve got a pancake recipe that definitely falls in the sweet category, but is totally healthy! Added bonus! It’s made with whole food ingredients that you likely already have in your pantry.

Almond Flour Pancake Ingredients

Here’s the full list of everything you need to make these pancakes:

eggs – eggs really help bind these pancakes together (because almond flour doesn’t have gluten) and the eggs also make the pancakes fluffy! almond milk – I used unsweetened almond milk, but any non-dairy milk will work. maple syrup – for a hint of sweetness in the batter and drizzle on top! melted coconut or avocado oil – you basically just want a neutral, high-heat oil that will help keep these pancakes moist. vanilla extract – a key ingredient for delicious pancakes! fine blanched almond flour – the star of the show. Make sure you grab almond flour and not almond meal. Almond flour is made from blanched almonds that are finely ground. This keeps these pancakes light and fluffy. baking powder – necessary so you don’t have flat pancakes! cinnamon – just a hint for added flavor. sea salt – to bring all of the flavors together.

Why Almond Flour?

Almond flour is made from ground almonds. It’s naturally gluten-free which makes it a great option for those with a gluten intolerance. And it’s packed with protein, fiber and important vitamins and minerals! Maybe most importantly, it’s widely available. Most major grocery stores have started to carry almond flour so it’s not hard to find.

Can I use Regular Flour?

Unfortunately I don’t recommend substituting all-purpose flour in this recipe. Almond flour is really unique in that it absorbs a lot more liquid than all-purpose flour. If you use all-purpose flour in this recipe, the texture would be significantly different. I don’t currently have any pancake recipes made with all-purpose flour, but I have a couple other options: protein pancakes, Greek yogurt pancakes, coconut flour pancakes, cottage cheese pancakes and baby oatmeal pancakes.

Optional Mix-Ins and Toppings

I love these pancakes as they are, but feel free to add your favorite pancake mix-ins and toppings!

Maple syrup – can you have pancakes without maple syrup?! My husband is a big fan of bourbon barrel-aged maple syrup. Fresh berries – I love mixing fresh berries right into the batter or topping the pancakes with fresh berries when serving. They add pop of color and such good flavor! Chocolate chips – yep, I went there. Mix chocolate chips into your batter for extra sweetness and flavor. I’ve been loving Lily’s chocolate chips as they are dairy-free and low sugar! Bananas – banana pancakes anyone? Mix in mashed or chopped bananas into the batter or just top your pancakes with sliced bananas before diving in. Nut butter – I love adding a drizzle of nut butter to my pancakes along with maple syrup!

What to Serve with Almond Flour Pancakes

We often eat pancakes on their own for breakfast, but if you’re hosting a brunch or want a more filling meal, here’s what I recommend serving with pancakes:

Quiche – get your savory fix with this dairy-free spinach quiche or this kale and feta crustless quiche. Meat – some sort of breakfast sausage and/or bacon would be delish pair with these pancakes. Fruit salad – I love this fruit salad with mint or this simple fruit salad. Fun drink – make these apple cider mimosas or keep it healthy with this grapefruit apple cider vinegar drink.

How to Store Leftover Pancakes

Leftover pancakes store super well which also makes them great for meal prep! Let your pancakes cool before putting them in an airtight container or ziplock bag. Store in the fridge for up to 5 days or in the freezer for up to 1 month. To reheat, I like to pop them in the toaster so they reheat and get a little crispy, but you can also reheat them in the microwave.