These Almond Flour Pancakes are a healthy, flavorful twist on the classic breakfast staple — perfect for anyone following a paleo lifestyle or simply craving a nourishing start to the day. Quick to whip up in just minutes, they’re made with wholesome ingredients like almond flour, eggs, and a splash of vanilla for natural sweetness. Whether you’re short on time or focused on clean eating, these pancakes deliver satisfying flavor without the guilt. Light, fluffy, and subtly nutty, they’re proof that healthy can still taste indulgent.
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tbsp maple syrup (optional for sweetness)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 2 tsp coconut oil (for cooking)
Instructions
- In a medium mixing bowl, whisk together the eggs, almond milk, maple syrup (if using), and vanilla extract until well combined.
- Add in the almond flour, baking soda, and sea salt. Stir until a smooth, thick batter forms. Let the batter rest for 2–3 minutes to thicken slightly.
- Heat 1 teaspoon of coconut oil in a nonstick skillet or griddle over medium-low heat.
- Once the skillet is hot, pour about 2–3 tablespoons of batter onto the skillet for each pancake. Gently spread the batter into a small circle shape using the back of a spoon or spatula.
- Cook the pancakes for 2–3 minutes, or until the edges begin to look set and bubbles start to form on the surface.
- Carefully flip each pancake and cook for another 1–2 minutes on the other side, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and repeat the process with the remaining batter, adding more coconut oil to the skillet as needed.
- Serve warm with your favorite toppings such as fresh berries, extra maple syrup, or a dollop of almond butter.
Nutritional Information
Calories: 325
Protein (g): 11
Fat (g): 27
Carbohydrates (g): 9
Fiber (g): 3
Sugar (g): 3
Sodium (mg): 310
Storage Instructions
Store leftover almond flour pancakes in an airtight container in the refrigerator for up to 4 days. For longer storage, place them between layers of parchment paper in a freezer-safe bag or container and freeze for up to 2 months.
Reheating Instructions
To reheat, warm pancakes in a nonstick skillet over medium-low heat for 1–2 minutes per side until heated through. Alternatively, reheat in a toaster oven or conventional oven at 300°F (150°C) for 5–8 minutes. Avoid microwaving if you want to maintain their slightly crisp edges and fluffy texture.
Modifications and Add-Ins
To boost the protein content while keeping this recipe paleo-friendly, you can add a tablespoon of collagen peptides or paleo-approved protein powder to the batter. For extra fiber and micronutrients, consider mixing in a tablespoon of ground flaxseed or chia seeds. Fresh or frozen blueberries, diced bananas, or shredded zucchini are great additions that enhance flavor and nutritional value without compromising the paleo approach. Just be sure to adjust the almond milk slightly to maintain batter consistency.
