These fluffy almond flour pancakes are perfect for an easy healthy breakfast! This quick one bowl recipe is ready in 15 minutes and tastes just like classic pancakes with the perfect texture! Gluten free and paleo friendly.
If you’ve been searching for the perfect healthy pancakes, this is the recipe you’ll come back to again and again. These pancakes are soft, fluffy, and made with simple ingredients like almond flour and tapioca for the best texture! no coconut flour required like some of my previous pancakes.
Unlike many paleo pancake recipes that turn out dense, crumbly, or misshapen, these cook up light and tender with just the right amount of structure to flip easily. Even better, the batter comes together in just one bowl and takes only minutes to prepare!
Made with simple ingredients, they’re naturally gluten free, dairy free, and paleo, but taste just like classic pancakes. Perfect for weekend brunch or meal prep!
Whether you’re making a quick weekday breakfast or a cozy weekend brunch, these gluten free pancakes are just as satisfying as traditional pancakes. Naturally gluten free, paleo and wildly delicious!
Why These Almond Flour Pancakes Turn Out So Fluffy
The perfect ratio of almond flour to starch and liquid to dry ingredients along with the proper leavening makes these pancakes as fluffy as traditional!
Cooking them no hotter than medium heat allows them to cook up fluffy with the perfect thickness while staying beautifully golden on the outside.
Ingredients for Fluffy Almond Flour Pancakes
To make these pancakes, you’ll need just a handful of simple ingredients:
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Almond flour – creates a soft, cake-like texture
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Tapioca flour – adds elasticity and helps the pancakes hold together
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Eggs – provide structure and lift
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Almond milk – keeps the batter smooth and pourable
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Maple syrup – adds subtle sweetness and helps with browning
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Vanilla extract – enhances flavor
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Baking soda – helps the pancakes rise
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Refined coconut oil – adds moisture (and no coconut flavor!)
How to Make Almond Flour Pancakes
Making these pancakes is quick and easy in just one bowl!
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Whisk the eggs in a large bowl
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Add the almond milk, maple syrup, vanilla and oil and whisk to combine.
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Stir in the almond flour, tapioca flour, baking soda and salt until a thick batter forms.
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Let the batter rest for 3 minutes to thicken.
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Heat a lightly greased skillet over medium-low heat.
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Scoop small portions of batter onto the pan.
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Cook until bubbles form and edges set, then flip and cook until golden.
Serve warm with all your favorite toppings!
Tips for Perfect Pancakes
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Keep pancakes small for easier flipping. Two tablespoons of batter (no more than 3!) is perfect.
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Cook over medium heat, adjusting to medium low if necessary, to prevent burning.
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Let the batter rest before cooking for thicker, fluffier pancakes.
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Grease the pan between batches for the best texture.
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Don’t flip too early, wait until the edges are set.
Pancake Variations
These almond flour pancakes are easy to customize:
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Add blueberries for blueberry paleo pancakes
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Mix in mashed banana for natural sweetness
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Add chocolate chips for a dessert-style breakfast
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Stir in collagen for a protein boost
🍌 How to Make Almond Flour Banana Pancakes (Variation!)
If you want naturally sweeter pancakes with a soft, tender texture, you can easily turn this recipe into banana pancakes!
To make banana almond flour pancakes:
- Mash 1/2 cup ripe banana (about 1 medium banana) until smooth
- Add it to the batter with the wet ingredients
- Reduce to 1/4 cup (down from 1/3 cup) to keep the batter thick
The banana adds natural sweetness and moisture, making the pancakes even softer with a slightly denser, cake-like texture.
Tips for best results:
- Use very ripe bananas for the best flavor
- Cook on medium-low heat since banana batter browns faster
- Flip carefully—these will be a bit more delicate
Why Your Almond Flour Pancakes Might Be Flat or Dense
Your pancakes can turn out dense if your recipe uses too much liquid, or too little. Other factors for dense pancakes include cooking the pancakes at too hot of a temperature, incorrect leavening measurements, or overmixing the batter.
Best Toppings for Almond Flour Pancakes
Serve your pancakes with:
- Maple syrup
- Fresh berries
- Almond butter
- Coconut yogurt
- Ghee or grass-fed butter
How to Store and Freeze Pancakes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To freeze, place pancakes in a single layer, then transfer to a freezer-safe bag. Reheat gently in a toaster or skillet until warmed through.
FAQ for Almond Flour Pancakes
Can you make these pancakes without tapioca flour?
Yes, but the texture will be more delicate and slightly crumbly. Tapioca flour helps create the structure of traditional pancakes and makes the pancakes easier to flip. You can also use arrowroot in place of tapioca flour.
Why are my almond flour pancakes falling apart?
This usually happens if the pancakes are too large or flipped too early. Keeping them small and letting the edges fully set before flipping helps prevent breaking.
Are almond flour pancakes healthy?
Paleo pancakes are made with whole food ingredients like almond flour and eggs, making them naturally gluten free and lower in refined ingredients than traditional pancakes.
Can I make the batter ahead of time?
It’s best to cook the batter right after mixing. However, you can refrigerate it for a few hours and stir before using if needed.
Can I freeze these pancakes?
Yes! These pancakes freeze very well and can be reheated in a toaster or skillet for a quick breakfast.
Can I add banana to almond flour pancakes?
Yes! See the variation above – banana adds natural sweetness and a softer texture, but you may need to slightly reduce the liquid.
These fluffy almond flour pancakes are everything you want in a healthy breakfast! Deliciously soft, satisfying, and easy enough for any day of the week!
Whether you keep them simple with maple syrup or load them up with your favorite toppings, they’re guaranteed to become a go-to recipe!
If you want more gluten free pancake and waffle recipes, try one of these!
Coconut Flour Buttermilk Pancakes
Fluffy Almond Flour Pancakes (Healthy, Gluten Free, Paleo)
These pancakes are soft, fluffy, and made with simple ingredients like almond flour and tapioca for the best texture! This easy one bowl recipe is ready in 15 minutes and tastes just like classic pancakes.
Ingredients
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons refined coconut oil melted
- 1 teaspoon apple cider vinegar or lemon juice, optional, but helps fluff the pancakes
- 1 1/2 cups blanched almond flour
- 3 tablespoons tapioca flour or arrowroot
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
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In a large mixing bowl, whisk the eggs until smooth and slightly frothy.
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Then whisk in the almond milk, maple syrup, vanilla, melted oil and apple cider vinegar until smooth.
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In the same bowl, sprinkle the almond flour, tapioca flour, baking soda and salt directly over the wet mixture. Whisk until a smooth thick batter forms.
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Let the batter rest for 2 minutes. This helps the batter thicken for better pancake texture.
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Heat a nonstick skillet or griddle over medium-low heat and lightly grease with refined coconut oil or ghee. Depending on your stovetop you might need to adjust the heat between medium and medium low as you cook the pancakes.
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Scoop about 2 tablespoons batter per pancake. Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook another 1–2 minutes until golden brown.
Nutrition
These pancakes look amazing! I’m curious—have you considered using coconut flour instead of almond? I wonder how the texture would change. Also, any tips on pairing them with toppings for a balanced meal?
Geometry Dash