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You are here: Home / Breakfast / Fluffy Almond Flour Pancakes

Fluffy Almond Flour Pancakes

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The best almond flour pancakes you’ll make that are vegan & gluten-free. With only 7 ingredients, these pancakes are fluffy, easy to prepare, and healthy. 

stack of vegan almond flour pancakes with coconut whip cream, fresh berries, oat milk on white plates

5 Reasons you’ll love this healthy breakfast recipe

  1. Easy to make
  2. Gluten-free
  3. Dairy-free
  4. Egg-free
  5. Healthy

Why do my almond flour pancakes fall apart?

Almond flour is gluten-free and needs a binder to keep them from falling apart. Since there are no eggs in this recipe, I use oat flour as a binder. For best results follow the recipe as indicated below.

Can you substitute almond flour for wheat flour in pancakes?

Yes, you can substitute almond flour for wheat flour for most recipes. Keep in mind, that almond flour is gluten-free and will fall apart without a binder.

almond flour, sea salt, oat milk, baking powder, cinnamon, oat flour, apple sauce

Almond Flour Pancake Recipe Ingredients

  1. Almond flour: This recipe wouldn’t be complete without this ingredient. Right now, I’m loving Bob’s Red Mill Almond flour which is also what I used for this recipe. Note: I’d stay away from almond meal as it’s not the right texture for these pancakes. 
  2. Oat flour/All-Purpose Flour: I’d definitely consider this ingredient to be essential. Oat flour acts as the binder for this recipe.  Alternatively, you can use all-purpose flour or gluten-free flour blend like this one by Bob’s Red Mill. 
  3. Baking powder: Another key ingredient. Helps the pancakes puff up.
  4. Cinnamon (optional): Adds flavor! Although, you do not necessarily need this ingredient. 
  5. Apple sauce (unsweetened) or Maple syrup: Adds sweetness to the pancakes.
  6. Non-dairy milk: Adds moisture to the recipe. Right now, I’m loving oat milk. 
  7. Sea salt: This adds to the overall flavor of the pancakes. 

How to Make Almond Flour Pancakes

One of my favorite things about this recipe is how simple it is to whip together on the weekends for brunch or meal prep and eat later for a quick weekend breakfast.

  • In separate bowls, mix your wet and dry ingredients. Then pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
almond flour, baking powder, all purpose flour in pink bowl
almond flour, all purpose flour, oat milk, maple syrup, vanilla extract, salt, in pink bowl
  • Add grapeseed oil (or any neutral cooking oil with a high smoke point) to your nonstick pan over medium heat. Wait about 2-3 minutes or until your oil is hot. Next, pour a scoop of the pancake mix into the pan or use a 1/4 measuring cup to scoop the batter into the pan.
Vegan Pancake Batter in Always Pan
Cooking Vegan Pancakes in Always Pan
Cooking Vegan Almond flour pancakes in always pan
  • Cook the pancake for 2-4 minutes on each side. Almond flour pancakes darken more quickly than traditional pancakes so be sure to watch them closely.
  • Your pan is different from mine so reduce heat as needed. Continue until all the pancakes are complete. Serve with your favorite toppings and enjoy! 

How to make these pancakes low-carb or keto-friendly

Alternatively, you can swap out the oat flour for another gluten-free flour blend to keep these vegan almond flour pancakes low-carb. Click here to check out this one. 

Serving Suggestions & More Sweet Breakfast Recipes

I love to keep it simple and add maple syrup and fresh fruit. Also, you can add some almond butter, berry-flavored jam, coconut milk whip cream, or almond milk whip cream as well. 


How to store and freeze these leftover pancakes

Fridge: Store leftover pancakes in an airtight container for up to 3 days. Reheat the pancakes in the microwave, toaster, or stovetop until warmed through. 

Freezer: Place pancakes spread out on a baking sheet for 1 hour (this will prevent them from sticking together). Then transfer the pancakes to an airtight container or freezer bag and freeze for up to 3 months. Defrost in the microwave or countertop. Reheat as indicated above. 

Tips for making these Almond Flour Pancakes perfectly

  • I highly recommend using a non-stick pan to prevent the pancakes from sticking to the pan. 
  • It’s important to allow the batter to rest for about 5 minutes so all the ingredients can bind together and thicken. 
  • Use a variety of sweeteners for more complex flavors. In this recipe, I use cinnamon for a nice earthy flavor but feel free to swap it out with vanilla extract. These vegan pancakes are delicious as is but can be made with additional add-ins like chocolate chips or berries (raspberries, blueberries, etc.).
  •  Use almond flour vs almond meal for this recipe. Almond flour is more finely ground and this helps to achieve light and fluffy pancakes. 
vegan almond flour pancakes with coconut whip cream, almonds, tea, oat milk, frozen berries

For more great breakfast recipes: 

  • Avocado Toast with Roasted Heirloom tomatoes
  • Berry Smoothie
  • Raspberry Banana Smoothie
  • Golden Milk Breakfast Muffins
  • Raw Apple Walnut Porridge with Coconut Milk & Strawberries
  • Pumpkin Spice Pancakes

LEAVE A COMMENT BELOW AND TAG ME ON INSTAGRAM AND LET ME KNOW IF YOU MAKE THIS VEGAN PANCAKE RECIPE. I’D LOVE TO HEAR FROM YOU;-)

stack of vegan almond flour pancakes with coconut whip cream, fresh berries, oat milk on white plates

Vegan Almond Flour Pancakes (Fluffy & Gluten-free)

Shana Thomas
These almond flour pancakes are sweet, fluffy and easy to make. They're vegan, gluten-free and can easily be made keto-friendly. Serve with fresh fruit or maple syrup.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast, Brunch, Main Course
Cuisine American
Servings 2
Calories 139 kcal

Ingredients
  

  • 1/2 cup almond flour
  • 1 cup *oat flour or use all-purpose flour
  • 1/2-1 cup non-dairy milk plus more, if needed
  • 2 tsp baking powder
  • 1/2 tsp cinnamon (optional) can sub for vanilla extract
  • pinch of salt
  • 1 tbsp unsweetened apple sauce or maple syrup optional
  • 1 tsp grapeseed oil for cooking. Add more, if needed. Can sub for coconut or avocado oil

Instructions
 

  • In separate bowls: mix the wet & dry ingredients.
  • Add the wet ingredients to the dry ingredients and stir until combined. Start with 1/2 cup milk and add more until the batter is slightly lumpy & creamy. (It should not be runny. If runny, add more oat/all-purpose flour. If too thick, add more non-dairy milk.)
  • Let the pancake batter rest for 5 minutes to thicken while you heat the pan according to the next steps below.
  • Add the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy clean up).
  • Cook on each side for about 2-5 minutes (depends on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.
  • Serve with your favorite toppings. Some suggestions include maple syrup, coconut whip cream, fresh berries, or vegan butter.

Video

Notes

How to store: Add the (cooled down) pancakes to an airtight container and leave them in the fridge for up to a week. Or, store it in the freezer for up to a couple of months. 
Reheat: Cover and put in the microwave until warmed through. Or, add to the warm pan over medium heat and cook until warmed. 
*Oat flour/All-Purpose Flour: acts as a binder in this recipe so do not skip this ingredient. Alternatively, you can use a gluten-free flour blend. See the recommendations above. To make oat flour: add oats to a blender & blend until it forms into flour*.
Non-Dairy Milk: Start with 1/2 cup milk and add more until the batter is slightly lumpy & creamy. (It should not be runny. If runny, add more oat/all-purpose flour. If too thick, add more non-dairy milk.)
 
Keyword almond flour pancakes, almond flour recipes, healthy breakfast pancakes, healthy Breakfast Recipe, pancakes using almond flour, pancakes with almond flour, Vegan Almond Flour Pancakes

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Filed Under: Breakfast, Recipes Tagged With: almond flour pancakes, vegan almond flour pancakes, vegan breakfast

About

Hey there, I’m Shana Thomas, food photographer, home cook, and writer behind, Im-Worthy.com. Since 2019, my goal has been to inspire you to live energetic and healthy lives with my easy vegan recipes & wellness tips.

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Reader Interactions

Comments

  1. Shervia Thomas

    December 5, 2021 at 10:20 am

    5 stars
    Who knew almond flour pancakes were so yummy!

    Reply
    • Shana Thomas

      December 5, 2021 at 7:37 pm

      I know right. They’re amazing;-)

      Reply
  2. Shervia

    December 5, 2021 at 10:25 am

    5 stars
    Yummy pancake recipe!

    Reply
    • Shana Thomas

      December 5, 2021 at 7:37 pm

      Thanks, Shervia!!

      Reply
  3. Selenna

    December 5, 2021 at 10:39 am

    5 stars
    I just love coming to your site and getting new recipes for food and desserts that I have never tried.

    Reply
    • Shana Thomas

      December 5, 2021 at 7:38 pm

      Thank you for being part of my community. I appreciate you!!

      Reply
  4. Deana

    December 5, 2021 at 11:04 am

    5 stars
    Looks good.

    Reply
    • Shana Thomas

      December 5, 2021 at 7:38 pm

      Thank you, Deana!

      Reply
  5. Selenna

    December 5, 2021 at 3:14 pm

    5 stars
    I love anything that has cinnamon great recipe.

    Reply
    • Shana Thomas

      December 5, 2021 at 7:38 pm

      Thank you, Selenna. Enjoy!!

      Reply
  6. Maurice

    December 5, 2021 at 4:04 pm

    5 stars
    This will go great with some almond milk. lol

    Reply
    • Shana Thomas

      December 5, 2021 at 7:25 pm

      Absolutely;-)

      Reply
  7. Kim

    May 22, 2022 at 7:31 am

    I wish there were pictures of the process so we know what it should look like. And an explanation of why you say 1/2 – 1 cup of milk

    Reply
    • Shana Thomas

      June 22, 2022 at 8:10 pm

      Hi Kim, I really appreciate your feedback. I have updated the recipe photos to include pictures of the process, tips for making the almond flour pancakes, and an explanation for why I say 1/2 -1 cup of milk. Please let me know if you have any additional questions. Thank you!!

      Reply
  8. Sydney

    June 9, 2022 at 8:12 am

    5 stars
    The almond flour adds a nice flavor to these pancakes. This recipe works perfectly!

    Reply
    • Shana Thomas

      June 9, 2022 at 8:17 am

      That’s awesome! I love making this recipe on the weekends;-) Thank you for sharing.

      Reply
  9. Diana

    July 31, 2022 at 11:06 am

    5 stars
    I make these almond flour pancakes all the time. They’re so good 😊

    Reply
    • Shana Thomas

      July 31, 2022 at 11:14 am

      Hi Diane, that’s awesome. Thanks for sharing.

      Reply

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Hey there, I’m Shana Thomas, food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic healthy lives with my easy plant-based & vegan recipes, and wellness tips.

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