Fluffy Almond Flour Pancakes


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These gluten free, grain free, Fluffy Almond Flour Pancakes, have the same texture as the flour laden pancakes that most of us grew up with. They taste great, are easy to make, and every bite is a mouthful of happiness!

Yield: 15 pancakes

Serving size: 3 pancakes

Fiber: 4.9 grams
Protein:13.4 grams

Fat: 24.4 grams
Carbs: 9.9


2 cups almond meal/flour
1 tsp baking soda
1 pinch of sea salt
1 dash of ground cinnamon
2 large eggs
2 large egg whites
3/4 tsp pure vanilla extract
approx. 1/2 cup water
1-2 tsp of extra virgin coconut oil, or grass fed butter



  • In a medium bowl, use a whisk to combine the dry ingredients.
  • In a separate bowl, use a whisk to combine the eggs and the vanilla.
  • Stir the dry ingredients into the egg mixture, and stir in enough water to make the batter the same consistency as regular pancake batter.IMG_2051
  • Melt your oil in a non-stick pan or griddle that is heated to about 350 F.
  • Pour large spoonfuls of pancake batter onto the griddle.IMG_2053
  • Cook until edges are dry and bubbles appear on the tops. Flip the pancakes over, and cook until cooked through and golden on both sides.
  • Serve with eggs, uncured bacon, or ham, and fresh fruit, nut butter, or Raw Raspberry Sauce.

I had mine with fresh raspberries and full fat Greek yogurt, delicious!Inm 2063


Happy breakfast!

You might also like to try my recipe for Grain Free Pumpkin Pancakes.


3 thoughts on “Fluffy Almond Flour Pancakes

  1. AvatarMarcie Palmer

    Can you make the dry ingredients up in advance and use it whenever you are ready. I know you can make pancake flour up and just use if whenever but I really don’t know much about almond meal flour.

    1. Lee BomzerLee Bomzer Post author

      Hi Marcie! It should be fine, as long as all of the dry ingredients are fresh. If your going to keep it as a mix, just make sure it’s in an air tight container.
      I’d also suggest keeping it in the refrigerator or freezer if you plan on keeping it for an extended amount of time.

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