Perfect Almond Flour Pancakes
Grain Free, Paleo, Gluten Free, Dairy Free
Ingredients:
1 1/2 cups (150g) fine ground blanched almond flour*
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
4-5 tablespoons milk of choice
2 tablespoons honey
1 tsp vanilla or juice of half a lemon
Oil of choice for frying
*Not packed, use the “scoop and sweep” method. Simply scoop up a slightly rounded cup of flour and level it off with a flat edge (such as butter knife).
Method:
1. In a medium bowl, whisk together the almond flour, baking soda and salt. If using fruit like blueberries, add it now add toss till coated.
2. In a separate bowl, blend together the eggs, milk honey and vanilla or lemon juice.
3. Add the egg mixture to the flour and whisk till just combined. Let the batter rest while you preheat the pan.
4. PrePre-heat your pan over medium-low to medium heat. Temperature will very depending on both the stove top and the pan being used. There should be a slight “sizzle” when the batter hits the pan. I recommend doing a small pancake to see if the pan is ready.
5. Add about 1/8 for smaller pancakes and 1/4 cup batter for larger pancakes to the hot pan. Fry the pancake till it starts to bubble and the edges just start to form and dry a bit. About one minute depending on thickness. If it starts to darken on the bottom too quickly, adjust the heat some. Flip over carefully using a thin metal spatula. Continue to cook till the pancake puffs and and is just firm to the touch. Another minute or so.
Makes about 6 large, 15 medium and 25 silver dollar sized pancakes. Gaming Club casino became a legit gambling site in the USA. Read the thorough Gaming Club casino review at https://fancasinos.org/real-money-online-casinos/gaming-club-casino/ . Moreover, receive a Gaming Club casino bonus on registration and win real money.
Serving and storing:
If desired, keep pancakes in a warm 200F degree oven. The pancakes freeze and reheat well. I like to make them ahead of time, freeze them then put them in the toaster to reheat.
Serving and storing:
If desired, keep pancakes in a warm 200F degree oven. The pancakes freeze and reheat well. I like to make them ahead of time, freeze them then put them in the toaster to reheat.
These look beautiful!!! 🙂 I can't wait to get some Honeyville Almond Flour and try them.
I'm making these right now. So excited! 🙂
Haha!, No pressure here than. I will say, if you are not using full fat coconut milk you might want to go with the lesser amount of liquid.
Hi! Do you recommend the blanched almond flour or the natural? Thanks!
I use the blanched. It's a bit easier on digestion without the skin and it makes the end product much lighter in texture.
Ok. These are delicious… However, I couldn't flip them without making a huge mess. once they were over they seemed to cook just fine but that flip really made a scrambled mess of running batter. Suggestions?
Yve,
I found that you have to make them 'silver dollar' sized or they do make a big mess. I also use a very thin metal spatula, if I don't, again they make a big mess. The other thing to do, is to figure out how the heat is on your stove top runs. Eventually you find the perfect range temp where you can leave the pancake long enough(about 2- 3 min) where the sides start to look like they are starting to dry up and there are air bubbles in the pancake. All this without the pancake being black by the time your done. It's ALOT of work for sure, but once you get it down it's pretty much like riding a bike…it's for good. I have a love hate relationship with almond flour. I do recommend getting a thin metal spatula though. it's the only thing I use now. The plastic ones are just to thick and bulky to pick up fine baked goods.
I made these pancakes for brunch today and they are delicious! I did manage to burn, but not to the point of inedible, one side of every pancake. My pan was way too hot. And I had a hard time flipping them. But by the end of the batter, I can see exactly what you mean by silver dollar size. They flipped very easily. Also, my griddle was hot! I turned off the stove at one point and cooked with the residual heat for a while. All said, they were the best pancakes I've made in a very very very long time. My family ate them up. Even my mom who is very much pro-grain. I made regular pancakes for her and she tasted one of ours. She said that next time I don't need to make regular pancakes for her, so I'm going to have to double this recipe! I don't do a lot of baking or cooking with almond flour, but plan on doing more. It's a tricky ingredient with wonderful results. Thanks again.
YEA! So glad they worked for you. I know, almond flour is 'tricky'. I wanted to put a big warning on the recipe…Caution, Almond flour baking may drive you to insanity, but then I thought nobody would try it.
I love this comment! lol! I agree, but once you have it, you’re good. Also, totally worth it for the way you feel after grain is removed…Thanks for staying honest. I appreciate that more than you know. The worst thing is when a recipe makes something really tricky like flaky pastry dough or danish dough and says, “it tastes just like the real thing!” Um, no, it won’t. It’s missing the main ingredient! It can get very close, but it will not taste like flour. duh.
THanks again for the nice basic pancake recipe. i can’t wait to try this variation.
YUM! I only use Honeyville blanched for my recipes and was SO excited to see the 20% off deal they had yesterday…so I bought yet another 5 lb bag for my freezer LOL
what can i use to substitute for the honey?
i used 1/2 cup unsweetened applesauce, but then needed to cut back just a little on the milk.
i also added a little nutmeg along with the cinnamon.
loved the results
I am doing low carb so I used a tablespoon of Splenda; they are fantastic. These were great!! Thanks
Pretty much any liquid sweetener would work. I have only made these with honey, but I have had great success subbing different sweeteners in other baked goods. Try agave, coconut palm sugar or maple syrup.
LOVE THEM! I have tied several (being my first month of Paleo) and all have been just ok. These are the ones I will make from now on for the family. Thank you!
The recipe doesn't mention anything about the blueberries in the picture. Also, the pancakes look bigger than silver dollar size. Is the picture of your actual almond flour pancake? They look so perfect and fluffy! I would like to be able to make these but they look so amazing I want to make them with the blueberries too.
The blueberries are just optional. I didn't list them in the title for that reason. YES, those are the actual pancakes about 5 min before they were devoured by my kids. You can see that they are about the size of the head of the small salad fork next to them. They just appear large because they are on a tiny plate with a tiny fork. LOL! I used about 1/4 cup of the really tiny blue berries. You can find them frozen easier than you can find them fresh. They are really excellent with raspberries and lemon too!
I stumbled upon your recipe today as I was looking for a good paleo almond flour pancake recipe. I used 3 1/2 tbs. of coconut milk since I did not have the full fat kind. I cooked them slowly on my griddle at about 250 degrees, moving them up to 300 for just a minute. They were very easy to flip and turned out beautifully. I added some fresh raspberries and bananas on top and drizzled with a little honey. These were absolutely delicious! Thank you so much for the recipe!
I just found your recipe. This will be my first paleo pancake to make, but I will be using a different brand almond meal that I have on hand. I was wondering if this batter can be made ahead and put in the fridge overnight, ready to cook for breakfast.
The issue with most other brands is that the grain is not very fine and makes a coarse, denser product. When I use other almond flours, I have found it best to throw it in the blender or food processor and pulse it until it becomes finer. You have to pulse and stir often so that it doesn't stick to the bottom of the mixer. Just be sure to stop blending it before it starts to turn wet, or you will end up with almond butter.
In regards to making it ahead of time…I have never done this as it does not take long to mix up at all. However it might be fine as long as you leave the baking soda out and add it last min. My biggest concern after that is that the batter would become to thick and you would have to bring to room temp to for the pancake to spread right. This is especially true if you use coconut oil as it will harder when it gets cold. If you try it, I'd love to know the outcome.
My toddler just woke up from his nap saying, "Pancakes, Mommy!" and I immediately thought of these. I whipped them up easily (I used homemade almond flour and only had a cup, so I put 2 eggs in, with no flipping issues) and felt not the least bit guilty as he zoomed through them. I even tasted a piece, and although I have never been a pancake fan, think these are so delicious.
(From Anonymous 7:21) Well, I tried your recipe (before I checked your blog), but as you said, my brand must be coarser, so it turned out runny. I even used less coconut milk (3Tbsp) in fact. But it was delicious!!
I will let you know if I make the batter overnight, but I will take your advice and add the baking soda later. I know it doesn't take long to whip up, but this perfectionist is not a morning person.
Yes, the Honeyville brand is the finest grind I have found. I had trouble with recipes being too runny as well with the coarser grinds. Thats why I started getting the Honeyville brand. Try regrinding next time and the overnight soaking will thicken it up as well.
I just made "these" tonight, I added three bananas in place of the honey, and I actually added 5 more eggs and the consistency was still really great. We have a family of 8 and eggs are cheaper than almond flour so I didn't want to make a double batch. This was a big enough batch for our whole family to have four small pancakes, and we added some meat to the plate 🙂 Thanks for the inspiration!!
Just made a batch of these as quick breakfasts for the upcoming week (I froze 3 small pancakes per bag). They really turned-out great. I could not find coconut milk at our local grocery store, so I used almond milk instead – very delicious! Thanks for the quick recipe.
I made these today. I used unsweetened flax milk and egg substitute. They came out amazing! I immediately went on Amazon and ordered 5 lbs of almond flour from Honeyvills so I can make more this week. Thank you!
I made these today. They came out great!! We have been looking for a paleo pancake recipe. I tried several others but they did not turned out as expected. This one is a keeper! Thank you!!!!!!
This recipe looks great! Thanks for sharing it 🙂
I have made these twice now and they are amazing! I made a huge batch of them so I could freeze a bunch and pop them in the toaster oven as we need them. Thank you for such a great recipe 🙂
Can anyone recommend a substitute for the eggs in this recipe? Thanks.
It depends on your dietary needs. You can use chia/flax eggs, but alone they do not seem to work well with almond flour baked goods. The pancakes come out kind of wet and gummy. If you can have some sort of starch (which I can't have) you could add in addition to the chia or flax egg, some tapioca flour or arrowroot flour. I have not tried it with this recipe though. You could also try Energy Egg Replacer(vegan) which has starch in it already. It is difficult to get desirable results without eggs, in almond flour and coconut flour baked goods because of their lack of starch. If you find something that works though…please share! So many of my readers are egg free.
I made these tonight for dinner and they were AMAZING!!! I made them with Enjoy Life Chocolate Chips and Bananas. We have been Paleo for about 3 weeks now and was craving this type of bread texture. Thank you so much for our new favorite paleo food!
What is the best way to reheat these pancakes if you freeze them as suggested?
Best paleo pancakes ever! THANK YOU for this recipe! I used almond meal so they weren't as pretty as these…but still yummy! Can't wait to try the lemon/raspberry version.
These were just incredible. Perfect almond flour pancakes. The blanched flour helped to make them light and fluffy, and the coconut flavor was an added bonus. This recipe is a keeper. Thank you!
hi these look amazing! i am going to make them soon however i was wondering what i could use to replace the coconut milk.. will lowfat milk work? i made an almond flour pancake recipe last week and the batter was way too thin so im worried. thank you!
i made these this week with a few alterations: instead of coconut milk i used a couple tbsp of unsweetened vanilla almond milk and a couple tbsp of lime mineral water that i had on hand (heard it makes them fluffy). i used vanilla as well as lemon. also, instead of blueberries, i used chocolate chips (enjoy life makes some non-dairy non-soy ones which i used since i'm eating Paleo this month). these came out DELICIOUS!! also i made them bigger this time than when i attempted it last week and they turned out a lot better actually. they were about the size of my spatula so i could flip them pretty easily. THANKS for the recipe. this will be a staple for us from now on!!
Full fat coconut milk always comes in a can, right? Do you ever use the coconut milk 'beverage' in the refrigerated section? Is there anything especially good or bad about it that you know of? Thanks for the pancake recipe!
The refrigerated coconut milk beverage has some additional processing and ingredients that many choose to avoid. I use it occasionally with no problems that I can tell, but it causes a couple of family members severe bloat that regular full fat coconut milk does not.
Jen, sorry I didn't get an alert on your comment! Paula is right. I also prefer full fat canned coconut milks flavor. I get the BPA/guar gum free version And water it down to a strength I like (if using as a beverage). Tastes much better than the beverage. You can use any liquid in this recipe though and it works great!
I just made these – awesome! I used almond meal and no fruit this time. I also baked them in the oven on parchment paper. 10mins on 1 side, then easy to flip. Only another 5 mins on the other side. It made about 9 med size on the pan. The hubby is very happy and just shouted for me to make more and freeze them 🙂 Thank you!
I love the idea to bake on parchment paper in the oven! Then they'll all be done at once. What temperature did you use?
I wound up baking some tonight. I also used almond meal, no fruit and 4 T of coconut milk. I baked them at 350 degrees on parchment for 10 minutes and they were fantastic! I found there was no need to flip them – they just wound up looking like the cookie portion of a whoopie pie rather than traditional pancake.
Jenni, I love this recipe! These are the first almond flour pancakes I've made that rise like wheat flour pancakes. My husband loves gluten and is very cautious about trying alternative flours, but even he really liked these pancakes. Thank you for sharing this with us! This will be my go-to recipe.
Theses are probably the best paleo style pancakes that I have tried! Thank you so much. I followed the recipe exactly and they came out perfect! Most recipes calling for coconut flour or bananas taste too coconutty or banana-y for my taste and/or just don't handle and rise nicely. These are wonderful and I love the inclusion of full fat coconut milk! You mentioned topping with some coconut cream, which I took to mean the full fat coconut milk itself. I put a little dab on each pancake with a little maple syrup and it was a wonderful idea. Thanks again!
I made these today for non-paleo guests and hubby and they all said they were as good as any "regular" pancakes…yay! I had recently purchased some Honeyville Farms blanched almond flour, and I agree that does make a difference. These are good with any almond flour, (might try adding a little coconut flour or tapioca starch…I did that before I had the Honeyville and the batter held together a little better) but excellent with the Honeyville. I only had jumbo eggs, and have been wanting to try some buckwheat flour, so I used three jumbo eggs and two tablespoons of buckwheat flour, plus a 1/4 tsp of baking powder. I did a test cake, and the batter was a little thick so added an extra tsp. of coconut milk and a teaspoon of water. I found that lower heat and a little longer cooking was perfect to get the center done without burning the outside. I found that these didn't have bubbles that rise to the top like traditional pancakes, so had to judge doneness by how the edges were setting up. Thanks so much for this recipe!
I made these for my family this morning and the reaction was amazing. My wife declared that these were the best pancakes she's ever put in her mouth. I added fresh blueberries, and the result was a pancake that was sweet enough for me and my wife, but the kids topped theirs with a little pure maple syrup. Also, I cooked these on my electric griddle instead of a cast-iron pan, so they didn't cook in the oil and burning was less of an issue. Overall: A++! Thanks for sharing!
I am so excited to start using almond flour and this will be my first recipe but I do not have any cocnut milk! Can I use my raw milk?
Absolutely, raw milk would work perfectly!
I went ahead and ended up using 5 tbls of raw milk and it worked great! Best pancakes EVER! I see no reason to ever want wheat pancakes again
I made these today and they're hands down the best paleo pancakes I've ever made (and easiest to cook – some recipes have real trouble flipping etc). I omitted honey as I'm cutting out sweeteners, but the fruit made them sweet enough. Thank you for sharing!
I've made these several times now and they're awesome! I can eat two with a little bit of maple syrup and they keep me full all day. I've tried several different paleo pancake recipes and this is, by far, my favorite. I substitute whole milk for the coconut milk and I add other spices such as nutmeg and allspice in addition to the cinnamon. I've also had great success making them larger than silver dollar size! I make large batches of them and eat them cold as snacks or even lunch if I'm hard pressed.
Thank you for this recipe! It's made paleo so much more awesome! 🙂
Thank you! So glad you are enjoying them. We love to play with ours too. Different every time!
I posted already but I just made these AGAIN, with one tiny variation: I kept the recipe exactly the same, but spooned them onto a greased cookie sheet, so I could cook them all at once…15 minutes on 350 degrees, and they came out like cookies! They taste like muffin tops…sooooo good!
WOW just WOW!! These are not my favorite Paleo friendly pancakes, these are now my favorite pancakes PERIOD! I'm not sure who loves you more me or the hubby!
Since you are the godess of Almond Flour, I have a question. Do you store it in any special way? Fridge?
Hi, I was just wandering if you could answer my question about almond meal? I was planning to make macaroons,so, I took my almond meal out of the fridge, measured it and placed it in the blender for some pulsing. It then became paste like, I believe it was condensing, etc. So, any suggestions on how I can save it/ make it dry?. Your help will be appreciated. 🙂
I am assuming almond meal will not work??? Thats all i have right now and really want to make these!
You can try regrinding it in a coffee/herb grinder or even just blend everything in a blender.
These were WONDERFUL!!! I really enjoyed making them. Can I share your recipe on my blog? http://sbpaleoparamedic.blogspot.com/ These are the best Paleo pancakes I have found!
Tried these yesterday – DELICIOUS!!!!!!! Thank you for sharing the recipe!
has anyone made these with Bob's red mill almond flour?
I have, they will turn out but not as they are intended. It helps to regrind the flour before using. Or you could even try blending all the batter for a smoother pancake.
So delicious!!!!! Thank you!
I was wondering if you had the nutritional value of these and how much is a serving size? I am doing the Paleo diet but I do it like the zone as well so I eat in blocks. I know this would fall under carbs but any nutritional information you could give would be great!
What about xylitol in place of honey? I could melt it into a liquid? Also, I just found out recently I am VERY allergic to ALL DAIRY and EGGS so what can I use in place of the EGGS?
Cheers from London, Ontario CANADA
~ D ~
I haven't made these with any of the above substitutions so I couldn't say what the outcome would be.
I just made these this morning! They ARE delicious! Going wheat free for me is new so I've never used almond flour before. I made my own and ground it with my bamix grinder attachment. I used 3 tbsp. vanilla almond milk (so no vanilla extract) and whisked the wet ingredients first and then whisked everything together leaving a nice thick batter. (Is maybe whisking the key?) They turned out as long as I had heated the pan up with LOTS of coconut oil and then made the pancakes using low heat. Just took a little longer! My kids liked them (maybe the nutella on top was more the reason…but they still liked them and asked for more!)
Yes, cooking temps will vary from pan to pan. Thas why i suggest keeping an eye on the temp. Also the almond flour used will make a BIG difference in outcome. Try a little more liquid, that is why I said 4-5 Tbls of liquid, cause it will vary from almond flour to almond flour. Also If you shake the pan gently after adding the batter, the batter will spread out some, making a thinner pancake. As with all pancakes gluten or not, it is important to know how your pans and stove top handle heat distribution. Sometimes it takes a few tries.
Another little trick is after you pour them in the pan, use a spatula or knife to gently spread the batter out to make them a little thinner so that they cool through a little better making them easier to flip. Hope this helps!
I'm a huge pancake fan & these are my favorite of all the many I've tried. I used Nuts.com almond flour ($4.60/lb bulk price delivered!) & it worked fine. Next I'll try your cocoa cherry biscuits!
Nuts.com is great. Love them too.
These are truly fabulous….have tried several other paleo recipes, and though all were ok, none were worth writing home about. These, on the other hand, I literally emailed my mom to have her try! My kids beg for these and think they are way better than any gluten pancake we used to have. It did take me a little playing around to get the knack of when to flip them, but once I got it, I got it. 🙂 So grateful for your site and your recipes, all of which look delicious! And as a side note, kudos to your husband for sharing his story – so interesting to see the male perspective! I truly wish my husband would join me and the kids in this journey as I know his health would be so greatly improved.
Again, much gratitude to you~
FAB! the whole family loved them! 🙂 we are vegetarians as well, so getting something different than just another variation of a veggie is great! wow. i was impressed.
These are THE BEST Paleo pancakes I have ever tried. I have had many unsuccessful attempts and these came out perfectly. Thanks so much for sharing 🙂
These pancakes are an answer to prayer! I have tried many recipies and this is by far the greatest ever! I did sub almond milk (unsweetened) for the coconut milk. They were perfect. Thank you!!!!!!!!!!!!!!!!!!!!!
I used the unsweetened almond milk as well : )
OMG thank you for telling us that there is such thing as coconut milk with out guar gum!!!! yeah!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! now either to buy it online or find it a store hmmmmmm…. omg so excited yeah! This recipe also looks delish 🙂
These are delicious, thank you for posting! I halved this recipe and used almond meal and almond milk, and also added a tablespoon of Trader Joes Natural Peanut Butter. Fantastic!
Wow, thsse are good! My family has good naturedly tried a few versions, bit not cared fof tjrm. This revipe had thrm begging for more. Definitely a kerper. Even my picky middle chilf, who was truly devastated when I told her I am no longer buying Bisquick, has given this recie two thumbs up!
Even my picky eater (who is not happy to be going grain free) LOVES these pancakes. Thank you!!!!
So far, these are the best GF pancakes we have found! We've tried a bunch, today was my second day making them and my 7 year old at four pancakes! Thanks!
What can I substitute for honey?
Any sweetener you like.
My family is newly gluten-free and I made these today. My youngest child will not eat nuts at all, but said these taste like angels and ate every bite. Thank you for the recipe!
I made these this morning, I and I think they may be the BEST pancakes I've ever eaten. The flavor is delicious and my husband loved them also. I will never eat wheat pancakes again (at home anyway). I used I used Bob's Red Mill almond meal/flour and ran it through the mini food processor, then sifted. There was about a 1/4 c. of flour that never did get fine enough to fall through the sieve, so I just dumped that in. You could feel that bit of 'grittiness' in the finished pancakes but I actually loved that too. It added some texture. I can see if the flour was all like that though the pancakes would be too crumbly. I served with some warm blueberries and a bit of real maple syrup. Heavenly!
How well do you think these would bake up? Ive been doing more baked pancakes mostly for the ease (and I like the texture). I have been looking for a gluten free pancake that only uses almond flour. Id really love to try these in the oven.
There have a number of people who said they baked up beautifully! Flip through the comments there might be some good suggestions.
These are my go-to pancake when I need a treat. This time I didn't add any sweetener and crumbled some frozen raspberries into the mix. They were delicious with some tahini and lemon juice. No need for sugar! Love your blog, thanks for the recipes.
These are by far the best paleo pancakes ever. Finally! My kids gobbled them up. I covered the pan to help speed up the drying of the top and edges and it greatly helped with flipping. No burnt cakes! I even placed my eggs Benedict with spinach on top of one of them. Yum! Thank you so much. No more going through wasted almond flour here. Woo hoo!
~Lisa
Do you think substituting coconut flour for almond flour would make a big difference?
Almond flour and coconut flour are not interchangeable as they have very different absorption ratios.
The day I decided to make these, I did not have coconut milk in my pantry or blanched fine almond flour. So I used 3 tablespoons homemade yogurt and 2 tablespoons unsweetened almond milk. It was very running, as someone else had mentioned because of the almond flour I was using, so after I mixed everything by hand, I poured the batter into a liquid measuring cup and used a wand mixer. This made a perfect consistency! I also used an electric skillet to control the temp better for flipping, and still kept them quite small, and at that point, I could use my widest spatula, which was plastic. These were the best pancakes ever including pancakes with grain! I admit that these suggestions are only helpful if you are addicted to cooking "gadgets" like I am!
I made these yesterday. I used buttermilk (no dairy issues) and accidentally put in 1/4 tsp of pure almond extract instead, notice when it came out clear. Fried them in mix of coconut oil and butter in my cast iron pan. I think I needed more almond flour because I made the pancakes small but the really spread. My 6yo daughter exclaimed, "these taste like those cookies from christmas!" And proceeded to eat about 6 of them. Really yummy recipe. Definitely making them again.
I've tried several different recipes for Paleo pancakes, both with almond and coconut flour. Yours are the best by far! They actually behave like conventional pancakes. We got about 16 average-sized pancakes out of the recipe and they were easy to flip. I used a silicone pancake spatula, which is really thin and flexible. My son gobbled his up, and my husband and I also loved them. I was out of frozen fruit but I'll add blueberries next time so I can skip the maple syrup.
Just made these, I followed your tips exactly and these are AMAZING. My kids ate them!!!
Hi, Jenny. I just "discovered" your blog a few days ago and I fell in love with it! I just made a batch of the almond pancakes… oh my, they are absolutely delicious! We may be in a bit of trouble in my house:-)
Thanks for all of your efforts!
Best,
Jennifer
These were incredible! Thank you so much for the recipe – both the husband and I agreed they were better than 'real' pancakes!
Just made this morning and WOW am sold! Even hubby who I am dragging along on this Paleo thing (kicking and screaming 😉 thought they were lush. He had his Maple syrup and I cooked down some blueberries in a tiny cast iron skillet with a TBL of honey while the pancakes were cooking to pour over mine.
I also didn't 'read' coconut milk until reading the comments later and used my usual organic (365 whole foods original Almond milk) 4TBLs and that seemed just fine.
I had about half of the almond flour left over from Trader Joe's and that is quite a bit coarser than the Red Mill brand so I mixed the two. Am going to order the Honeyville as am running low and see how that is.
Thanks, just loved them!
Kris
I made these twice already! They are delicious and easy to make. I didn't have coconut milk so I added a 1/2 a teaspoon of coconut oil and 4 tablespoons of water instead. I'm never going back to wheat pancakes!
thank you. thank you so much for good food that I have missed for a long time. these were just what a food-tard college kid needed in the middle of the end-of-semester whirlwind.
Very tasty! Thank you for sharing!
I made these with almond meal not blanched almond flour and they taste really good still. My son has been asking me for a peanut butter and jelly sandwich so I made these and put almond butter and jelly in between and he loved them! Thanks for a great recipe!
Could these be baked in the oven instead of cooked in a frying pan? I've read other paleo pancake recipes that bake them in the oven and am wondering if it would work with this recipe? They're delicious by the way!
Read through the comments. There are a number of people who did it that way and lived it. Not my personal preference for pancakes unless I'm making for a huge crowd.
Well, after craving something different after weeks of egg variations for my low carb diet, I discovered this recipe. And thought I'd give it a go! Being English, the thicker pancake is new to me and I have to say it was much lighter and fluffier than I thought it would be (skeptical lady, I am!). I only had almond flour which was a slightly grainier texture than described and used almond milk……I think with the two I wouldn't bother with the salt next time as it was a little salty for me……but lo and behold I managed to flip them even though they were probably bigger than they should have been. Lovely texture, golden brown, sprinkled with Splenda and lemon juice and except the slight saltiness they were very good indeed. I'd made a half batch, so I added a little more sweetener as I didn't use honey and tried again…even bigger and no 'flippage' issues……in the end I managed to polish off the entire half batch myself, purely through experimenting I may add…not because I'm a piglet! Thanks for the recipe :))
I almost NEVER leave comments but I just had to say THANK YOU!! These were AWESOME!I've tried half a dozen or so different recipes for almond flour pancakes – some disastrous, some decent. These are by far the best! Again, thank!
Instead of eggs because my daughter is glutten, egg and dairy allergic….I mixed 2 teaspoons of cornstarch in with the coconut milk, then added the honey. I also added a teaspoon of baking powder to the dry ingredients. The mixture is pasty. When I cooked the pancakes I was generous with coconut oil on the bottom of the pan and I made the pancakes smaller because they can crumble while flipping. I also cooked them with a lid on the pan. They turned out with great flavor and slightly crumbly but my daughter felt like she got to eat pancakes with her siblings.
I found your blog recently while looking for Almond Flour Pancake recipes. We tried these tonight. They were SO good! I can't wait to make them again & try adding some blueberries. Thank you for the great recipe.
I made these 100 times already. They are delicious! Great recipe and easy to follow. I use agave nectar instead of honey and sometimes make them savory with salt and herbs (no vanilla, lemon, etc) and use them for sandwiches. Thank you for sharing this!
TI'm always trying to find the perfect GF pancake that's actually fluffy and not ridiculously thick/ completely disastrous. I can't wait to try these. Thank you!
Thank you, thank you, thank you!!!!!! I've been trying to grain/gluten free for awhile now. I've just never been happy or satisfied with the recipes and food blogs I have found……..until now. Amazing. Simply and utterly amazing. Thank you!
These are amazing – on our second weekend of making these for brunch!
These are awesome!!! I've never been a huge pancake fan, but these are so delish!!!! Thanks for sharing this great recipe!
Wow! I am definitely impressed! and satisfied! 🙂 I didn't have the Honeyville brand of almond flour, just Bob's Red Mill, and am not dairy-free, altho' I am all "-ose" free. So I just tossed everything in my blender, sub'ing whole milk for the coconut milk, and using 1 T. xylitol (first time ever using) for the honey. Ran the blender for a few min 'til smooth, let the batter rest while I heated my cast iron skillet, and it was a perfect pancake batter consistency by the time the pan was hot. It took me a pancake or two to get the right temp on my pan, but after that I was getting med sized pancakes just right. LOVE the way these turned out! (and just enjoyed a few slathered in butter, coconut oil and topped with some sauerkraut 🙂 ). Can't wait to try some of your other recipes. 🙂
Used my electric skillet at about 300*. Worked great! These are soooo much tastier than the coconut flour ones I've tried before. Making a batch today to eat for breakfast this next week.
I've been substituting 1/3C applesauce for 1 egg. So yummy!
These are great!!!!! I substituted Di Vinci's sugar free maple syrup for the honey just to cut the carbs some . Thank you for this recipe 🙂
I have made these twice now and they are by far my family's favorite paleo pancakes. Thank you!
Hands down – the BEST gluten free pancake recipe! I have tried dozens of recipes for GF pancakes and these are the BEST! My almond flour was the more chunky type so I made the batter exactly as you laid it out and then I threw it in my Vitamix to smooth it out and then cooked them and they were FANTASTIC! I can't thank you enough. I'm so excited!
Found this tasty site over a year ago. This is my GOTO pancake recipe!
What type of oil shall I use to fry the pancakes in? Coconut oil? Thanks!
Whatever oil you like.
I just made these for the first time (for dinner no less) and they were FANTASTIC!!!! Substituted Splenda for honey and added blueberries. Of course mine were not as pretty as your photo, but no matter, it did not affect the taste! Thank you so much for sharing!!! Love them!!
Awesome! Doubled the vanilla and added a teaspoon of baking powder and a tablespoon of vanillabanana yogurt. Soft+sweet+moist+ + FLUFFY =Yummmmyyeeee 🙂 Only went quasi paleo 2 weeks ago n loving these tasty substitutions!
Just made these! So yummy!
Thanks for posting these yummy pancakes! We discovered them a couple of years ago & have not found any better almond flour pancakes. Delicious!
You've inspired us. I hope some of our Recipes on YOUJUSTGAVE.com will inspire you as well. 🙂
Keep up the great work!
Just made these for the grandkids and they gobbled them up!
I just made these for my kids and they were a huge hit! My kids have been ranging between stubbornly resistant to outright anger at my need to go Paleo for dietary reasons and this has been their favorite recipe so far. I used Trader Joe's Cashew Meal instead of almond flour, just to try something different. The cashew meal had a more subtle taste than the almond flour would have. I opted for the lemon juice variation and added 1/2 cup frozen blueberries. I had to make a second batch!
I decided to experiment and used 3 tbsp. fresh squeeze orange juice, 3 tbsp. water, 1 tbsp. honey and 1/2 cup frozen blueberries in a small saucepan. Brought that to a boil and then let it simmer the entire time I made the pancakes to make a blueberry syrup. I hand mashed the blueberries with a fork, but would probably puree them next time just to get a finer texture. It came out perfectly and went well on top of the pancakes.
Thanks so much for the wonderful recipe. Next weekend, I'm going to stick with the almond meal and use roughly chopped tart cherries. Mmmmmm!
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What is the nutritional value of these?
These did come out perfectly!!! First paleo pancakes I tried that actually cook fast!! Love them. Now have to figure out how to make them pumpkin?
Awesome, so glad you enjoyed them. Replacing the oil with pumpkin may work well.
Can I make these ahead of time and then freeze them so I have an easy quick good grain free breakfast just in need of warming up for the week?
Absolutely! Lots of people have reported doing that!
I maKe these weekly. My husband just loves these! Ive used chocolate chips, blueberries, and strawberries inside! Thank you for this
Thank you! So glad you enjoyed the recipe!