pancakes stacked on white plate with syrup being poured on them
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5 from 1 vote

Paleo Almond Flour Pancakes

These Paleo Almond Flour Pancakes are soft, fluffy, tender, and can be made in the blender for easy prep and cleanup
Course Breakfast, gluten free, Grain Free, paleo
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pancakes
Calories 165kcal
Author Cassidy Stauffer


  • 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. 


*For grain free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato starch.


Calories: 165kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 137mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg