Almond flour pancakes are easy to make and very light. With a tasty almond flavor, they're gluten free and dairy free. Enjoy with fruit, syrup and more.
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Happy pancake day! I know, for many of you today is more commonly known as Mardi Gras or Fat Tuesday, but where I come from the same day is known as Shrove Tuesday, and these days more commonly, pancake day. Why? Well because we eat pancakes, of course!
Shrove Tuesday and Mardi Gras are two names for the same tradition of using up all the rich foods you wouldn't eat in Lent - butter, eggs etc. In the UK and some other places, pancakes have typically been made to use up these ingredients and it's something I remember enjoying as a child.
The most traditional for the occasion is British pancakes, topped with lemon juice and sugar, rolled up and gobbled down. Sometimes Scotch pancakes are eaten then, too, though I tend to think of them as more everyday pancakes. I think I usually ate them right in the kitchen rather than even sitting down. This year, extending the Valentine's Day theme of the last week, I thought a slightly more sophisticated pancake might be in order.
I love using almond flour in baking so it seemed about time to make some almond flour pancakes, and to make for a fancier, and really delicious, brunch. If you're looking for other gluten free pancake ideas, you might also like these banana oat pancakes.
How to make almond flour pancakes
Almond flour pancakes are really easy to make, you simply mix the dry ingredients, whisk together the wet ingredients then combine. They don't particularly bubble as you cook them but you will see them rise a little and start to look a bit cooked around the edges which is your hint to flip them. Plus, you can put a palette knife/spatula under without it getting stuck in the mixture (yes, I had a couple test ones).
Don't go for any pancake-flipping contest with these - they're pretty floppy and a little tricky to turn. Keeping it low as you flip seemed to work best for me, and not making them too big as well obviously helps. Cook for just a minute more on the other side then serve.
How do almond flour pancakes taste?
Don't expect almond flour pancakes to taste like regular flour pancakes, because they don't. Almond flour is, after all, made from almonds and tastes like it is. It's also that bit grainier than many other flours and you can taste that a little as well.
All that said, I really liked the slightly nutty flavor and the pancakes come out very light. They are relatively dry, so it's worth pairing them with something more liquidy.
While I liked the flavor of the apples and dulce de leche with them here, I think I'll also try them with a fruit compote as I think that might also work well with them and the moisture could save me feeling like I needed just that bit more dulce de leche (which is nice now and then, but not always).
Maple syrup, as I mention above, would also work well along with both the pancakes and the apples and is obviously more liquid. But again it just depends how much you like having more than a couple drops, as you may well need. I know many people use a bit of syrup with their pancakes anyway; I have just become that bit more used to more moist, fruit-filled ones (like these) so was just conscious of the difference.
These almond flour pancakes are a great option for something that little bit different. The pancakes themselves are gluten and dairy free, and have no refined sugar, so work for many different diets as well. But most of all they are tasty, with a lovely nuttiness, and wonderfully light. And they're a good excuse to have pancakes which, if there's any day you want an excuse, today is it.
Try these other tasty pancakes:
- Individual Dutch baby pancakes with berries
- Buckwheat crepes (gluten free but typically served with a savory filling)
- Chestnut pancakes with honey-rose mascarpone (also gluten free)
- Kaiserschmarrn (Austrian torn pancakes)
- Plus get more breakfast and brunch recipes in the archives.
Almond flour pancakes with apple
Ingredients
- 2 eggs
- 1 tablespoon coconut oil melted and cooled
- ½ tablespoon honey
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
- 1 cup almond flour 105g almond meal
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon optional
- 1 apple
- dulce de leche or maple syrup for serving
Instructions
- In a medium bowl, whisk together the eggs and coconut oil (note you can melt the coconut oil in the microwave in a small bowl, 20sec intervals and stir after each until melted). Add the honey, almond milk and vanilla and whisk until combined.
- In a slightly larger bowl mix the almond flour, baking powder, salt and cinnamon (if using). Add the egg mixture and mix until well combined but try not to overmix.
- Core the apple and cut into relatively thin circles cross-wise ie so you have rings. If you prefer, peel before you slice.
- Warm a skillet/frying pan and add a little butter or dairy-free equivalent. Fry the apple slices on both sides until lightly browed, a couple minutes each side. Set aside once ready.
- Meanwhile warm another skillet/frying pan or griddle and brush with a little oil. Once warm add spoonfuls (around 1 slightly heaped tablespoon per pancake) of the pancake mixture and if need be spread out a little. Let them cook a couple minutes until they start to cook around the edges and rise slightly. Carefully flip with a palette knife/spatula and cook another minute on the other side. They will need much less time on the second side. Transfer to a plate once ready, ideally covered with a cloth to keep them warm. Repeat with the remaining mixture.
- Make stacks with the pancakes and apple slices, adding a little dulce de leche or maple syrup between each layer. Dig in and enjoy.
Nutrition
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Gretta says
This is an incredible recipe that I have been using for a while now. I appreciate you posting it! I made it for Mother’s Day and my family agreed that they were the best pancakes ever.
Caroline's Cooking says
So glad to hear you enjoyed!
Jess says
These did not work out for me. It was crumbly. I still tried to cook them and my family did not like the taste either. Usually almond flour recipes use more eggs to help bind it...wondering if that was the reason?
Caroline's Cooking says
Sorry to hear they didn't work out for you. I'm surprised that they were crumbly as it should still be a batter, even if a bit thick. Did you measure the almond flour with cup measures and maybe pack them a bit full, as that could be the problem. Weight is always more accurate as how you fill a cup measure can vary so much but the generally considered 'proper' way is to spoon or pour it in to the measure, so it wouldn't be that packed. There are more eggs in this compared to the amount of everything else, so that is already covered. If you are still finding them thick, you can add a bit more milk. As for taste, well I'm afraid that's down to aste more than anything. As I mention in the post, they're not quite like 'regular' pancakes and you do have to like an almond flavor.
margaret henry says
well i tried these and found them to be really runny added more almond flour and they were fab. I think it varies, teh size of the eggs etx. I am diabestic so left out the honey, still fab, added Stevia intead of sugar.
Caroline's Cooking says
So glad you enjoyed them. And yes, with anything involving flour, eggs etc they can always vary so you can need to adjust but great to hear it worked out!
Frugal Hausfrau says
These sound so good, and really, dulce de leche over the top! Great idea!
Caroline's Cooking says
Thanks, yes you can hardly go wrong with some dulce de leche!
Quinn Caudill says
What a great GF option for breakfast. Thanks for sharing with us at Throwback Thursday. Can't wait to see what you bring to the party this Thursday at 7:00.
Caroline's Cooking says
Thanks Quinn, they are tasty too.
CakePants says
I've never thought to use almond flour for pancakes, but these look wonderful! I bet the almond flour gives the pancakes a nice, subtle nuttiness. I'll have to give these a try sometime!
Caroline's Cooking says
Thanks, yes there is indeed a slight nuttiness which is really tasty. I hope you give them a try!
Hilda says
These are a very good reason to serve pancakes. The presentation with the browned apple is lovely.
Caroline's Cooking says
Thanks Hilda - in fairness I hardly need an excuse for pancakes!
Kristen @ A Mind Full Mom says
I would much rather celebrate pancakes than king cake! These look tasty!
Caroline's Cooking says
I have yet to try king cake actually, so can't say for sure but I suspect I'm with you - love pancakes!
Denise Wright says
These look delicious! I love pancakes but after I eat a few regular ones, i want to take a nap. I think I have an issue with wheat so I'll have to try these.
Caroline's Cooking says
These are definitely a great alternative, Denise, very tasty!