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These light and fluffy Almond Flour Pancakes are made with an almond-coconut flour blend, giving them the best texture. Made with just 6 ingredients and no added sugar, these pancakes are great for any morning meal.
If you’re looking for a healthy breakfast recipe that fits your health goals, these pancakes with almond flour and coconut flour are perfect.
Almond flour contains more fiber and protein than other flours and has a low glycemic index to help you keep your blood sugar levels in check and keep you fuller. Adding coconut flour adds fiber, improves the texture while keeping them gluten-free and grain-free.
Each pancake contains only 128 calories and over 7 grams of protein to help you feel full without a lot of excess calories and fat.
If you like gluten-free breakfast recipes, you will love Coconut Flour Waffles and Blueberry Protein Oatmeal Muffins!
Why You’ll Love This Recipe
- 6 Simple Ingredients: These gluten-free pancakes with almond flour only contain 6 ingredients: almond flour, coconut flour, eggs, almond milk, vanilla extract, and baking powder.
- No Added Sugar: One of the great things about these gluten-free pancakes is that there is no added sugar in the batter. You can add a splash of honey or maple syrup if you like sweet pancakes, but it’s really not needed.
- Gluten-Free and Grain-Free: Not only are these pancakes gluten-free, but they are also grain-free since the recipe uses a blend of almond flour and coconut flour.
- Low-Calorie Pancake – A healthy pancake recipe that’s low calorie and tastes delicious!
Table of Contents
Ingredients
- Eggs: There are over 5 grams of protein in these pancakes, and a lot of that can be attributed to the 6 eggs in the recipe.
- Almond Flour: This gluten-free flour has more nutritional benefits than regular flour because it’s higher in protein and fiber with a lower glycemic index.
- Coconut Flour: Get another dose of fiber and control the moisture in the batter by mixing in coconut flour.
- Almond Milk: Use your favorite non-sweetened plant-based milk for this recipe.
- Vanilla Extract: A little splash of vanilla adds sweetness and flavor to the batter without adding sugar.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Add Berries: These pancakes taste amazing with berries added to the batter. You can make them with blueberries, strawberries, raspberries, or other fruits.
- Make Them with Chocolate Chips: Who doesn’t love a chocolate chip pancake?! Add mini chocolate chips to the batter so there’s a little bit of chocolate in every bite. Use dairy-free chocolate chips if you need the pancakes to be dairy-free.
- Make Them Vegan: The coconut flour in this recipe needs egg, so the results may not be the same with an egg substitute. I recommend making these vegan banana chocolate chip pancakes instead.
How to Make Almond Flour Pancakes
These healthy almond flour pancakes are a simple breakfast because they only use 6 ingredients. You’ll just need an electric skillet or a regular frying pan sprayed with oil and preheated over medium heat.
- Step 1: Whisk Eggs. Add the eggs, milk, and vanilla to a mixing bowl and whisk them together.
- Step 2: Add Dry Ingredients. Add the almond flour, coconut flour, and baking powder to the egg mixture. Fold them together until they’re smooth, but don’t overmix.
- Step 3: Make Pancakes. Scoop ¼ cup of the batter onto the preheated skillet to make one pancake. Let them cook for 2-3 minutes, then flip them and cook for another 2-3 minutes or until they are golden brown on both sides. Repeat for each pancake.
Expert Tips
- Make the BEST Nonstick Pancakes: Use an electric griddle to make hassle free pancakes that don’t stick. No oil or cooking spray required.
- Don’t Wait for Bubbles to Flip: The batter for these pancakes is thicker than regular pancake batter, so they cook a little differently. Don’t wait until you see bubbles in the pancake batter before flipping it. Instead, flip them as soon as the edges start to set.
- Cook Slow over Low Heat: Ensure your pancakes cook all the way through by cooking them slowly over lower heat. The thick batter means they need more time to cook through, so you keep the heat low so they don’t burn.
- Measure Flour Properly: It’s important to measure gluten-free flours properly. Spoon the flour into the measuring cup instead of dipping it into the flour and compacting it.
Storage Directions
- Storing: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Freeze them in a single layer, then add them all to a freezer bag once they’re frozen.
- Reheating: Reheat the pancakes in the toaster or the toaster oven for the best texture. Be sure to thaw frozen pancakes in the refrigerator for 24 hours before reheating them.
Serving Suggestions
This almond flour pancake recipe is perfect for a quick and easy breakfast or a weekend brunch. Unlike other pancakes, you don’t have to sacrifice your health goals to eat them either. They are great as a meal or paired with other delicious breakfast dishes.
- Top your pancakes with berries, almond butter, or maple syrup to add a little sweetness. Just keep in mind that the toppings will change the nutritional information.
- Make a simple, protein-rich breakfast by serving Greek yogurt scrambled eggs with your pancakes.
- Keep breakfast low-effort, but bulk up the protein by having a high-protein smoothie or a mocha coffee protein shake with your pancakes.
Almond Flour Pancakes Recipe FAQs
Your pancakes are probably dry because you used too much flour. Be sure to scoop the flour into the measuring cups instead of using the cups to scoop it out.
Your pancakes probably aren’t fluffy because you used too much flour or didn’t add the right amount of coconut flour. The coconut flour helps balance how dense almond flour is to make these pancakes fluffier than other almond flour pancake recipes.
No, the coconut flour in this recipe is necessary to achieve the fluffy texture. There is no substitution that I have tested for it. If you are looking for another gluten-free pancake recipe without coconut flour, try these protein pancakes with oats.
More Delicious Healthy Pancake Recipes
If you tried this Almond Flour Pancakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Almond Flour Pancakes
Ingredients
- 6 Eggs, room temperature
- 1 cup Almond Flour, cannot be subbed
- ¼ cup Coconut Flour, cannot be subbed
- 1 teaspoon Baking Powder
- ¼ cup Unsweetened Almond Milk, or milk of choice
- ½ teaspoon Vanilla Extract
Instructions
- Preheat an electric skillet to medium heat. Spray or oil as necessary to prevent sticking.
- Whisk eggs together in a mixing bowl with milk and vanilla.
- Add almond, coconut flour (measured properly) and baking powder folding together until smooth. Do not overmix or you will get less pancakes.
- Scoop 1/4 cup of the batter onto the pan to form one pancake. Repeat for remaining batter.
- Cook 2-3 minutes then flip and cook another 2-3 minutes until golden brown on both sides. Note you may not see bubbles on the first side as the batter is thicker. Don't wait for bubbles to flip the pancakes. Once cooked, transfer to a wire baking rack to cool a bit before serving.
Video
Notes
- Do not sub the coconut flour or almond flour. Subbing these flours will require a different recipe due to the fat content in these flours.
- The batter for these grain-free pancakes is thicker than normal batter, so you won’t see bubbles when it’s time to flip them. Don’t wait for bubbles to appear, or you will overcook your pancakes.
- Cook the pancakes over a lower heat for a longer amount of time to avoid overcooking the outside and having a raw middle. The thick batter means it takes longer for the middles to cook, though.
- Be sure to carefully measure the flour and use the spoon method instead of scooping flour directly from the bag with your measuring cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were the best pancakes. We recently tried almond flour and these were a winner!
Hello, this recipe looks amazing! Can I use coconut milk instead of almond milk please?
Yes, generally you can swap milks in recipes without affecting it. It will slightly alter the nutritional values so that’s something to be aware of!
what can i sub for coconut flour?? i have an allergy..would oat or quinoa flour work??
There is no substitution for coconut flour. Unfortunately, omitting coconut flour would require an entirely different recipe. Coconut flour can never be subbed out 1:1 in any recipe.
made this exactly to the recipe and measured the flours how you did in the video, but only made about 8 pancakes and they came out kind of dry
If they came out dry, then it was because of one of two things. First, you have to measure the flour by the spoon not by dipping the measuring cup into the flour. Second, did you use the same flour as I did? If you did not, then the results will differ. Some almond flours are denser. Also, did you use almond meal or almond flour?
Pancakes we’re tasty, but very very dry.
If the pancakes were dry, this generally means there was too much flour. Did you measure the flour by spooning it into a measuring cup or dipping the measuring cup into the flour? Or did you use a different type of flour? Different almond flours yield different results.
Hi Megan,
I just made the recipe and the pancakes taste like eggs, is that what they are supposed to taste like? I tried the recipe because I was tired of eating eggs.
Taste like eggs??? That is not at all what it’s supposed to taste like. How did you measure the flour? Really important to measure properly with grain free baking.
I’m allergic to coconut flour! Can I just use ALL almond flour??
I doubt you could replace with almond flour. You need something more absorbent which is why coconut flour is in this recipe. I would try flax meal.
If you search for coconut flour to almond flour conversion, you should be able to find that you can substitute almond flour for coconut flour at a 4:1 ratio (just to be 100% clear, that’s 1c of almond flour per 1/4c of coconut flour) PLUS add one additional egg per 1/4c of coconut flour that is substituted, plus add more liquid. This is due to the difference in absorbent properties between the two that Megan mentioned.
I just tried this recipe today making the above substitution (doubled almond milk input) and my pancakes turned out alright, but it probably didn’t turn out as well as it ought to have because I measured sloppily. Going to give it another try soon and be more diligent and consistent in my measuring. Thanks for the great recipe Megan!
Great tip Joe! I’m sure this will help many others.
I followed ur recipe exactly and only got 6 pancakes..nowhere near 12. I think thats why the below comments are so confused.
No there was different wording in the instructions previously, that’s why people were confused about the 1/4 cup of the batter making one pancake. I don’t know why you got 6 pancakes. I make this all the time and always get 12 pancakes. It could be you measured the coconut flour improperly and added too much. You have to sift coconut flour and measure right otherwise you get too much in the measuring cup which will absorb more of the batter yielding less pancakes.
Can you add protein powder to this recipe?
Hi Mayra, I haven’t tried so I don’t know. My guess is it would be really thick and chalky instead of thick and fluffy like the original recipe.
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