Almond Flour Pancakes

by Lyndall Kriedemann July 31, 2024

These almond flour pancakes are simple to make, fluffy, and full of flavor– a perfect healthy pancake recipe for busy mornings!

In a large bowl, combine all of the dry ingredients and whisk until well combined. Weighing dry ingredients will give you the best results.
Next, melt the butter. While your butter is melting, add the eggs, milk, lemon juice, and vanilla to the dry ingredients.
Add the melted butter to the dry ingredients, away from the eggs so you don’t cook them.
Whisk all of the ingredients together until well combined.
Set your bowl aside to let the flour soften for 10 minutes. The batter will be thick which gives a nice fluffy pancake.

For blender pancakes, place all of the liquid ingredients into the blender except the melted butter.
Then add all of the dry ingredients and the melted butter on top.
Blend on high for 10-20 seconds or until all of the ingredients are well combined and smooth. Using a blender will give you a perfectly smooth texture for your pancakes.

Prepare a large skillet on low to medium heat with oil drizzled in the bottom.
Use a large scoop or ⅓ cup and place batter into the skillet and gently smooth the tops down. These pancakes turn out best if you fry them on medium to low temperature.
Low and slow is best so you get a nice golden outside and the inside is perfectly cooked, approximately 3 minutes per side or up to 5 minutes for high altitude.
Flip when the bottom is nice and golden brown and cook for another 3-5 minutes until golden brown.
Repeat until all of the batter is used. Enjoy with your favorite toppings.

I recommend using super fine blanched almond flour and not almond meal. Almond meal is ground almonds that still have skins. Using almond meal will change the texture and flavor of the pancakes.
For Dairy-Free: Use Plant butter and unsweetened almond milk.
For Vegan Option: Substitute eggs and your favorite brand of vegan milk and butter.
For Sugar-Free/Keto Option: Use your favorite sugar-free sweetener like xylitol, or erythritol.
For Paleo/No-Refined Sugar Option: Use dairy-free butter and milk, pure maple syrup or coconut sugar as the sweetener.
Almond Flour Pancakes are easy to store and freeze. These pancakes will store in the refrigerator in an air-tight container for a week or in the freezer for up to three months.
To Freeze: Once completely cooled, layer the pancakes with a piece of parchment paper between each pancake. Then place them in an airtight freezer-safe container or freezer storage bag.
To Reheat: You can either microwave them in 15-second intervals until warm, or you can heat them in the oven at 180°C for about 10 minutes.