These Almond Flour Paleo Pancakes are soft, fluffy, tender, and can be made in the blender for easy prep and cleanup.
I love these paleo 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!
How to store paleo pancakes
These can be stored, covered, in the fridge for 3 to 5 days. They can be reheated in the microwave or in the oven at 350 degrees for about 10 minutes.
They can also be frozen! Simply place a piece of parchment paper between each pancake so they don't stick together. Then, place in a freezer-safe baggie and freeze up to 3 months.
? Easy instructions
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 is golden brown. Serve with butter (can use non-dairy) and pure maple syrup.
? Top tips
- If you don't have a blender: Whisk the dry ingredients in a 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.
Looking for more Paleo breakfast recipes? Check out my Almond Flour Biscuits, Waffles, and these Almond Flour Keto Donuts from Wholesome Yum! Or if you're nut-free check out my Nut-Free Paleo Pancakes!
If you’ve tried these Almond Flour Paleo Pancakes or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Almond Flour Paleo Pancakes {Gluten Free}
Ingredients
- 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
Instructions
- Place all liquid ingredients into a blender then top with the dry ingredients and blend until well combined. If you don't have a 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 the remaining batter. Serve immediately.
Notes
- For grain free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato starch
- If you don't have a blender: Whisk the dry ingredients in a 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.
- For leftovers, store covered in the refrigerator for 3 to 5 days. To reheat, heat in the microwave or in a 350 degree oven for around 10 minutes. They can also be frozen! To freeze, place a piece of parchment paper between each pancake to keep them from sticking. Then, place in a freezer-safe baggie and freeze up to 3 months.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
I never leave reviews on recipes but I had to for this one. Hands down this is the BEST Paleo pancake recipe ever!!! I used grass-fed butter instead of coconut oil, and my 5 year old who always takes a bite and says to me I know these are trick pancakes and I don't like them, couldn't tell the difference and LOVED them!!! I have made Paleo pancakes from every other popular and best selling Paleo author on the market and sincerely these are amazing!! Thank you thank you thank you so much for sharing! I try to feed my family as many Paleo recipes as I can (or they are willing to eat) and your recipes have really turned them around. I have made several of your recipes and they have really helped me out during this Passover holiday and I am truly impressed with the taste! I can't wait to share them with everyone!!
Rachel,
Thank you so much, I'm so excited that you and your family liked them so much!!!! And thanks also for taking the time to leave such a nice review 🙂
Wow, these pancakes were fantastic!! I followed the recipe exactly except for I used half blanched almond flour and half homemade almond meal. They were unbelievably thick and fluffy. Perfect flavor and texture. This will definitely be my go-to pancake recipe now. Thanks!
Thanks Libbie!!! I'm so happy you liked them 🙂
-Cassidy
Just wanted to let you know, we enjoyed these pancakes for breakfast this morning. I set the griddle at 250 degrees and flipped them once the bubbles formed, so they turned out great. The only thing I changed was using 1 1/4 c almond flour and 1/2 cup tapioca flour, just to make them a little lighter. We will definitely be having these again. Thanks for the great recipe.
Thank you so much for the good review, I'm happy you liked them 🙂 I'll have to try your measurements next time!
How many does this recipe make? The look delish!
Hi Chris!
This makes about 8 pancakes - I will add it to the recipe 🙂 Let me know how you like them!
-Cassidy
These look amazing!