Grain-free, gluten-free refined sugar-free almond flour pancakes. This easy and delicious paleo pancake recipe is sure to please the whole family!
These almond flour pancakes have been a staple in my household since circa 2011. They’re light, fluffy, moist, and (do I daresay) indistinguishable from pancakes made with all-purpose flour. You’ll just have to taste them to believe it!
I have included a recipe video here to show you the process of making these grain-free almond flour pancakes from start to finish. Check out the video and get the full recipe at the end of this post!
  • 1-3/4 cups finely ground almond flour
  • 1 teaspoon baking powder
  • 2 tablespoons tapioca flour optional (see note)*
  • 1/4 teaspoon salt
  • 2 eggs lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup almond milk
  • blueberries
  • sliced banana
  • almond butter
  • pure maple syrup
  • roasted almonds
  • hemp seeds

  1. Add all ingredients to a blender and blend just until smooth (note: you can prepare these pancakes in a mixing bowl using a whisk or hand mixer if you don't own a blender).
  2. Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
  3. Measure out ¼ cup of batter and pour into the skillet.
  4. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 2 to 3 minutes.
  5. Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.
*While you don't have to use tapioca flour to make this recipe work, it does help bind the pancakes and also makes them a bit lighter and fluffier. It isn't a necessary ingredient but does step up the pancake game just a bit 🙂
If your batter is very watery, add more almond flour until it thickens. You can also use a small about (1 teaspoon to 1 tablespoon) of coconut flour to help thicken the batter as well.



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