Gluten Free Almond Flour Pancakes
These Gluten Free Almond Flour Pancakes are fluffy, nutritious, and perfect for busy mornings. Simple ingredients, beginner-friendly recipe!
You know what? Saturday mornings in my house used to mean store-bought frozen pancakes that tasted like cardboard. But once I discovered how easy it is to make Gluten Free Almond Flour Pancakes from scratch, everything changed.
These homemade beauties are honestly one of the simplest breakfasts you’ll ever make. They come together in about 15 minutes, use ingredients you probably already have, and they’re so fluffy that my kids ask for them on repeat.
Whether you’re new to the gluten-free lifestyle or you’ve been doing this for years, these Almond Flour Pancakes (Gluten-Free) are going to become your weekend staple. They’re protein-packed thanks to the eggs and almond flour, which means they’ll actually keep you satisfied until lunch—no mid-morning snack attack required!
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Almond flour | 1 cup |
| 1-to-1 gluten-free flour blend | 1/2 cup |
| Baking powder | 3/4 teaspoon |
| Salt | 1 pinch |
| Large eggs | 3 |
| Almond milk | 1/2 cup |
| Coconut oil | 2 teaspoons |
| Vanilla extract | 2 teaspoons |
| Oil for pan | As needed |
Topping Ideas
- Fresh berries
- Yogurt
- Nuts and seeds
- Honey or maple syrup
- Nut butter
Instructions
Step 1: Crack your eggs into a large mixing bowl and whisk them together with the almond milk, coconut oil, and vanilla extract until everything’s nicely combined. You want the mixture to look smooth and slightly frothy—this helps create that light, airy texture we’re after.
Step 2: Add the almond flour, gluten-free flour blend, baking powder, and salt directly to your wet ingredients. Gently whisk everything together until you have a smooth batter with no lumps. Don’t overmix though—a few small lumps are totally fine and won’t affect your Gluten-Free Pancakes with Almond Flour at all.
Step 3: Place your large skillet over medium heat and add just a touch of oil—I usually use coconut oil or butter for extra flavor. Let the pan heat up for about a minute until the oil starts to shimmer slightly.
Step 4: Pour about 1/4 cup of batter into the pan for each pancake (a ladle works perfectly here). Watch for those magical little bubbles to form on the surface—this usually takes 2 to 3 minutes and means your pancake is ready to flip. The edges should also look set and slightly dry.
Step 5: Flip your pancake carefully and let it cook for another 2 minutes on the second side. You’ll know it’s done when it springs back lightly when you press the center, and both sides have that beautiful golden-brown color that makes your mouth water.
Step 6: Transfer your finished Homemade Almond Flour Pancakes to a plate and repeat with the remaining batter. Stack ’em high and top with your favorite toppings—berries, yogurt, a drizzle of honey, or whatever makes your heart happy!
Substitutions
If you don’t have almond milk on hand, any dairy-free milk works beautifully here. Try oat milk, coconut milk, or even regular cow’s milk if dairy isn’t an issue for you. The pancakes will still turn out wonderfully fluffy.
Not a fan of coconut oil? No problem! You can swap it with melted butter (if you eat dairy), avocado oil, or even just leave it out entirely and add an extra tablespoon of milk. The coconut oil adds moisture and richness, but it’s definitely not a dealbreaker.
For a nut-free version, replace the almond flour with sunflower seed flour or additional gluten-free flour blend. Keep in mind that sunflower seed flour can sometimes turn your pancakes slightly green due to a natural chemical reaction with baking powder—it’s totally safe and doesn’t affect the taste, but good to know ahead of time!
Want to make these dairy-free? They already are if you use almond milk! Just make sure your toppings are dairy-free too, or opt for coconut yogurt instead of regular yogurt.
Troubleshooting
If your pancakes are turning out too dense, check your baking powder—it might be expired. Fresh baking powder is key to getting that light, fluffy rise we’re looking for in Gluten Free Almond Flour Pancakes.
Are your pancakes burning on the outside but raw in the middle? Your heat is probably too high. Medium heat is really the sweet spot here—it gives the inside time to cook through while the outside develops that perfect golden crust.
Pancakes sticking to your pan? Make sure you’re using enough oil and that your pan is fully preheated before adding the batter. A well-seasoned cast iron skillet or a good non-stick pan makes all the difference.
If your batter seems too thick, thin it out with a tablespoon of almond milk at a time until it reaches a pourable consistency. According to research on gluten-free baking techniques, the right batter consistency is crucial for achieving optimal texture in gluten-free recipes.
Storage and Meal Prep
These pancakes store like a dream, which makes them perfect for busy weekday mornings. Just let them cool completely, then stack them with small pieces of parchment paper between each one and store in an airtight container in the fridge for up to 5 days.
You can also freeze them for up to 3 months—just pop them in a freezer bag and reheat them straight from frozen in the toaster or microwave. Man, oh man, having a stash of homemade Gluten-Free Pancakes with Almond Flour in your freezer is such a game-changer on hectic school mornings!
Serving Suggestions
I love serving these pancakes with fresh seasonal berries and a generous dollop of Greek yogurt on top. The tanginess of the yogurt balances perfectly with the natural sweetness of the almond flour, creating a breakfast that tastes as indulgent as it is nutritious.
For a heartier breakfast, try pairing these with some scrambled eggs and crispy bacon on the side. The protein combination will keep you energized for hours, and it’s especially great for weekend brunches or holiday mornings like Easter or Mother’s Day.
My kids go absolutely crazy for these topped with almond butter and sliced bananas, then drizzled with just a touch of maple syrup. It’s like having dessert for breakfast, but you can feel good about it! For more delicious gluten-free breakfast inspiration, check out our collection of easy morning recipes perfect for busy families.
Variations
Blueberry Pancakes: Gently fold 1/2 cup of fresh or frozen blueberries into your batter just before cooking. The berries burst while cooking and create these beautiful purple swirls throughout your Homemade Almond Flour Pancakes—absolutely stunning and delicious.
Chocolate Chip Delight: Stir in 1/3 cup of dairy-free chocolate chips for a special treat that kids (and let’s be honest, adults too) absolutely adore. This version is perfect for birthday mornings or when you just need a little extra sweetness in your day.
Cinnamon Spice: Add 1 teaspoon of ground cinnamon and a pinch of nutmeg to your dry ingredients for a cozy, fall-inspired twist. These are incredible topped with sautéed apples and a sprinkle of pecans—like having apple pie for breakfast! You might also love our seasonal gluten-free pumpkin scones for more autumn flavors.
Banana Nut: Mash one ripe banana and fold it into your batter along with 1/4 cup of chopped walnuts. The banana adds natural sweetness and extra moisture, making these pancakes as soft as clouds and naturally a bit sweeter without any added sugar.
Lemon Poppy Seed: Mix in 1 tablespoon of lemon zest and 1 teaspoon of poppy seeds for a bright, refreshing breakfast that feels fancy but takes zero extra effort. If you love citrus flavors, don’t miss our light and zesty gluten-free lemon cupcakes too!
Gluten Free Almond Flour Pancakes FAQs
Can I make these pancakes ahead of time?
Absolutely! Whip up a double batch on Sunday and store them in the fridge or freezer. They reheat beautifully in the toaster or microwave, making busy weekday mornings so much easier when you have homemade Gluten Free Almond Flour Pancakes ready to go.
How do I know when to flip the pancakes?
Well… look for those telltale little bubbles forming on the surface and the edges looking set and slightly matte rather than shiny. This usually happens around the 2-3 minute mark and is your green light to flip!
What’s the best gluten-free flour blend to use?
Any quality 1-to-1 gluten-free flour blend works great here—I’ve had success with Bob’s Red Mill, King Arthur, and even store brands. Just make sure it contains xanthan gum or another binder to help hold everything together in your Almond Flour Pancakes (Gluten-Free).
Why are my pancakes not fluffy?
The most common culprit is overmixing the batter, which can make your pancakes dense instead of light. Also, check that your baking powder is fresh—expired leavening agents won’t give you that beautiful rise.
Can I use only almond flour without the gluten-free blend?
You can, but the texture will be different—denser and more delicate. The combination of almond flour and gluten-free flour blend gives you the best of both worlds: protein and nutrition from the almonds, plus the structure and lightness from the flour blend.
There you have it—your new go-to recipe for Homemade Almond Flour Pancakes that’ll make every morning feel a little more special. Trust me, once you taste how much better these are than anything from a box, you’ll wonder why you ever bothered with store-bought. Happy flipping! 🥞
Gluten Free Almond Flour Pancakes
Equipment
- Large mixing bowl
- Whisk
- Large skillet
- Ladle
- Spatula
Ingredients
Main Ingredients
- 1 cup almond flour
- ½ cup 1-to-1 gluten-free flour blend
- ¾ teaspoon baking powder
- 1 pinch salt
- 3 large eggs
- ½ cup almond milk
- 2 teaspoons coconut oil
- 2 teaspoons vanilla extract
- oil for pan as needed
Topping Ideas
- fresh berries optional
- yogurt optional
- nuts and seeds optional
- honey or maple syrup optional
- nut butter optional
Instructions
- Crack your eggs into a large mixing bowl and whisk them together with the almond milk, coconut oil, and vanilla extract until everything’s nicely combined. You want the mixture to look smooth and slightly frothy—this helps create that light, airy texture we’re after.
- Add the almond flour, gluten-free flour blend, baking powder, and salt directly to your wet ingredients. Gently whisk everything together until you have a smooth batter with no lumps. Don’t overmix though—a few small lumps are totally fine and won’t affect your pancakes at all.
- Place your large skillet over medium heat and add just a touch of oil—I usually use coconut oil or butter for extra flavor. Let the pan heat up for about a minute until the oil starts to shimmer slightly.
- Pour about 1/4 cup of batter into the pan for each pancake (a ladle works perfectly here). Watch for those magical little bubbles to form on the surface—this usually takes 2 to 3 minutes and means your pancake is ready to flip. The edges should also look set and slightly dry.
- Flip your pancake carefully and let it cook for another 2 minutes on the second side. You’ll know it’s done when it springs back lightly when you press the center, and both sides have that beautiful golden-brown color that makes your mouth water.
- Transfer your finished pancakes to a plate and repeat with the remaining batter. Stack ’em high and top with your favorite toppings—berries, yogurt, a drizzle of honey, or whatever makes your heart happy!
