Almond Flour Pancakes
Almond Flour Pancakes use finely ground almond flour combined with tapioca flour, cinnamon, eggs, and almond milk to create a thick, hearty batter. The pancakes cook slowly over medium-low heat with coconut oil, yielding tender, slightly dense pancakes with a gentle cinnamon flavor. The recipe adapts well with substitutions like hazelnut flour and different non-dairy milks, and tapioca flour helps improve structure during flipping. These pancakes suit cooks looking for a grain-free alternative with a nutty texture and flavor.
Ingredients
- 2 cups almond flour finely ground
- 3 Tbsp tapioca flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt sea salt
- 2 egg
- 1/2 cup to 1 cup almond milk or canned coconut milk, unsweetened
- 1 Tbsp pure maple syrup optional
- 1 tsp vanilla extract optional, pure
Instructions
- Add all of the ingredients to a blender and blend just until the batter is smooth. Start with just 1/2 cup of almond milk and if the batter seems too thick, add more. The batter should be thicker than regular pancake batter but not overly firm. Note: you can mix all of the ingredients together in a mixing bowl if you don't trust your blender to get the job done ;) To do so, first combine the wet ingredients then add in the dry ingredients and stir well until a thick batter forms.
- Heat a large non-stick skillet over medium-low heat and add a generous amount of coconut oil to fully coat the surface.
- Measure out a scant ¼ cup of batter and pour it on the hot skillet. Allow the batter to cook a couple of minutes, until you can tell the pancakes are setting up around the edges. Bubbles won't rise to the top of the batter the way they do with regular pancakes. When the pancake batter hits the skillet, you want to hear it sizzle a little but not too assertively. Adjust the heat to medium heat if you don't hear the batter sizzle, and adjust the heat down if it sizzles and boils aggressively.
- Carefully flip the pancakes and cook them on the other side for another minute or two, until they’re cooked through. Repeat this process for the remaining batter.
- Top pancakes with your favorite toppings, and enjoy! I like to top mine with fresh fruit, chopped nuts, pure maple syrup and/or almond butter.
Notes
- Adding tapioca flour helps maintain pancake structure during flipping but can be omitted if desired.
- Hazelnut flour can be used in a 1:1 ratio instead of almond flour for a different nutty flavor.
- For a keto version, omit tapioca flour to reduce carbs.
- Alternate non-dairy milks such as cashew, walnut, or coconut can replace almond milk without impacting texture significantly.
Nutrition Information
Nutrition Facts
Serving: 10 Medium-Sized Pancakes
Amount Per Serving
Calories 84
% Daily Value*
| Serving | 1of 10 | |
| Calories | 84kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.