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.
Looking for more Paleo breakfast recipes? Check out my Almond Flour Biscuits, Waffles, and these Almond Flour Keto Donuts from Wholesome Yum!
Paleo Almond Flour Pancakes
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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 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.
Notes
Nutritional information is approximate and may vary.
Pin Pancakes For Later
Lesley D
August 9, 2018 at 4:20 amHi!! My son recently needed to go gluten free and I’ve been looking for a good pancake recipe!! Question, can you freeze these? Thx:)
Cassidy
August 15, 2018 at 3:13 amHi Lesley! I haven’t tried freezing them, but most of the baked goods I make freeze well so I’d imagine that you could 🙂 I hope you like them!!!
-Cassidy
Rachel
April 17, 2017 at 9:05 pmI 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!!
Cassidy
April 18, 2017 at 1:59 pmRachel,
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 🙂
Libbie
July 5, 2014 at 10:34 pmWow, 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!
Cassidy
July 6, 2014 at 1:51 pmThanks Libbie!!! I’m so happy you liked them 🙂
-Cassidy
Nancy @http://glutenfreetravels.blogspot.com/
March 16, 2014 at 1:56 pmJust 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.
Cassidy
March 16, 2014 at 3:01 pmThank you so much for the good review, I’m happy you liked them 🙂 I’ll have to try your measurements next time!
Chris
March 5, 2014 at 2:17 amHow many does this recipe make? The look delish!
Cassidy
March 5, 2014 at 2:00 pmHi Chris!
This makes about 8 pancakes – I will add it to the recipe 🙂 Let me know how you like them!
-Cassidy
Regena
March 5, 2014 at 2:45 pmThese look amazing!