These Paleo Almond Flour Pancakes are soft, fluffy, tender, and can be made in the blender for easy prep and cleanup.
I love these pancakes because they’re like the kind you would get at a small town diner. They’re big, fluffy, tender, and totally delicious!!! They can also be made in a blender for easy prep and cleanup – my kind of breakfast!
Steps For Easy Almond Flour Pancakes
Add all of the ingredients in the jar of a blender. Add the non-dairy milk, vinegar, eggs, honey, oil, and vanilla closest to the blade. Then, add the almond flour, arrowroot flour, salt, baking soda, and baking powder on top.
Blend the ingredients on high until smooth. Cook over LOW heat (250 degrees) on a lightly greased griddle. Once bubbles start to form, flip and cook until the other side in golden brown. Serve with butter (can use non-dairy) and pure maple syrup.
Tips For Perfect Pancakes
- If you don’t have a blender: Whisk the dry ingredients in large mixing bowl and whisk the wet ingredients in a medium-sized mixing bowl. Pour the wet ingredients into the dry and mix really well.
- Almond flour burns easily so these need to cook over very low heat, about 250 degrees, or they will burn! Even on low heat, though, they cook fairly fast to watch them carefully!
- Be sure to use finely ground blanched almond flour or the pancakes will not turn out right.
Paleo Almond Flour Pancakes
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- 1 1/2 Cup Blanched Almond Flour finely ground
- 1/4 Cup Arrowroot or Tapioca Flour
- 1/2 Teaspoon Grain Free Baking Powder*
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/4 Cup Non-Dairy Milk
- 1/2 Tsp. Distilled White Vinegar
- 3 Large Eggs
- 1 Tablespoon Avocado Oil Or Refined Coconut Oil, melted and cooled
- 1 Teaspoon Pure Vanilla
- 3 Tablespoons Honey
- Place all liquid ingredients into a blender then top with the dry ingredients and bend until well combined. If you don't have blender, whisk together the dry and wet ingredients in separate bowls, then stir the wet into dry. Mix well.
- Then, heat a pan or griddle over LOW heat, 250 degrees.
- Lightly grease skillet and pour around 1/3 cup of batter into skillet and cook until it just starts to bubble and the bottom is golden brown. Flip and cook until the other side is golden brown as well. Repeat with remaining batter. Serve immediately.
Nutritional information is approximate and may vary.
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