Gluten-Free Almond Flour Pancakes

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Soft, golden pancakes with a slight nutty flavor—sounds like a great way to start the day. But making a good gluten-free pancake isn’t always easy.

Some turn out dry, others fall apart, and a few just don’t taste right. This recipe fixes all that. These gluten-free almond flour pancakes are light, fluffy, and hold together beautifully.

With just a few basic ingredients, they mix up quickly and cook to perfection in minutes.

The texture is soft, the flavor is rich, and they pair well with anything from fresh fruit to a drizzle of honey or syrup.

You can even tweak the recipe to make it vegan or nut-free without losing what makes them so good.

If you’ve been disappointed by gluten-free pancakes before, these might finally be the ones that work.

Table of Contents

Gluten-Free Almond Flour Pancakes Recipe

Makes: 8 medium pancakes

Ingredients

2 large eggs, lightly beaten
1 ½ teaspoons vanilla extract
⅔ cup (160ml) unsweetened almond milk
1 tablespoon (20g) honey or maple syrup
1 teaspoon (4g) baking powder
¼ teaspoon (1.5g) sea salt
1 cup (100g) almond flour
⅔ cup (90g) white rice flour or extra almond flour

Instructions

In a bowl, whisk eggs, almond milk, and vanilla extract. Stir in honey or maple syrup, then add baking powder and salt. Slowly fold in almond and rice flour, mixing gently until just combined. Avoid overmixing.
Heat a non-stick pan over medium heat. Lightly grease if needed. Pour ¼ cup (60ml) of batter per pancake. When bubbles appear on the surface, flip and cook until golden brown.
Serve warm with your favorite toppings like fresh fruit, nut butter, or extra maple syrup.

Tips For The Best Almond Flour Pancakes

For almond flour pancakes that turn out fluffy, golden, and hold together perfectly, use these expert tips:

Use finely ground almond flour: Coarse almond meal makes pancakes grainy and heavy. A fine texture gives them a smooth, soft bite.
Separate the eggs for extra fluffiness: Whisk the egg yolks into the batter, then beat the egg whites separately until soft peaks form. Gently fold them in for lighter pancakes.
Add a little tapioca or coconut flour: Almond flour alone can be too dense. A tablespoon of tapioca or coconut flour helps improve the structure without making them dry.
Let the batter sit for 5–10 minutes: Almond flour takes time to absorb liquid. Resting the batter makes it thicker and easier to cook.
Use sparkling water or club soda: A splash of carbonation adds airiness to the pancakes, making them fluffier.
Don’t overcrowd the pan: Cooking too many at once can lower the pan’s temperature, making pancakes cook unevenly and become soggy.
Cook low and slow: Almond flour burns quickly. Use medium-low heat and be patient to get an evenly golden surface.
Grease the pan lightly but evenly: Too much oil makes the pancakes greasy, while too little can cause sticking. A thin, even layer works best.
Flip only once and carefully: These pancakes are delicate. Wait until the edges set and bubbles form before flipping with a wide spatula.
Keep pancakes warm in the oven: If making a big batch, place cooked pancakes in a 200°F (90°C) oven on a baking sheet lined with parchment paper. This keeps them soft and warm without drying them out.

What To Serve With Almond Flour Pancakes?

These pancakes go well with both sweet and savory toppings. Try them with:

Fresh berries
Sliced bananas
Maple syrup or honey
Whipped cream
Nut butter (almond, peanut, or cashew)
Greek yogurt
Chopped nuts
Scrambled eggs
Turkey or chicken sausage

How To Store Almond Flour Pancakes?

If you have leftovers, storing them properly keeps them fresh:

Refrigeration: Place pancakes in an airtight container and store them in the fridge for up to 4 days.
Freezing: Arrange pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They stay good for up to 2 months.
Reheating: Warm them in a dry pan over low heat, in a toaster, or in the microwave for a few seconds until heated through.

Why Are My Almond Flour Pancakes Falling Apart?

Almond flour doesn’t have gluten, which helps hold traditional pancakes together. If yours are falling apart, these could be the reasons:

The batter is too thin: Almond flour absorbs liquid slowly. Let it sit for a few minutes to thicken, or add a little more flour.
Not enough binding ingredients: Eggs help hold the pancakes together. If using an egg substitute, ensure it provides enough structure.
Flipping too early: If the pancakes break while flipping, they may need more time to set. Wait until the edges firm up and bubbles form before flipping.
Pan isn’t greased properly: Use enough oil or butter to prevent sticking, making flipping easier.