Skip to main content New<> this month
Get the Allrecipes magazine

Almond Flour Pancakes

Rated as 4.39 out of 5 Stars
1

"Fluffy and easy to make, these pancakes have a light texture and a great, slightly nutty taste. I make these pancakes with organic ingredients, but conventional ingredients can be used as well."
Added to shopping list. Go to shopping list.

Ingredients

15 m servings 380
Original recipe yields 4 servings (8 4-inch pancakes)

Directions

{{model.addEditText}} Print
  1. Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
  2. Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
  3. Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.

Nutrition Facts


Per Serving: 380 calories; 12.7 44.4 24 108 1203 Full nutrition

Explore more

Reviews

Read all reviews 20
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

These were very good, however I did add some vanilla extract and some agave nectar. Otherwise I left everything the same. Very filling and yummy!

Most helpful critical review

I had high hopes for these. But the dough was too stiff and the flavor was too salty. I had to add 1/3c of almond milk to be able to spread the dough on the pan. Maybe it's because I used greek ...

Most helpful
Most positive
Least positive
Newest

I had high hopes for these. But the dough was too stiff and the flavor was too salty. I had to add 1/3c of almond milk to be able to spread the dough on the pan. Maybe it's because I used greek ...

These were very good, however I did add some vanilla extract and some agave nectar. Otherwise I left everything the same. Very filling and yummy!

Very good! I didn't have any almond flour at home, so I used 2c of all-purpose flour - will try with whole wheat next time. I also added chopped strawberries. The consistency was strange, so I w...

My husband and I really enjoyed these! Used all-purpose white flour instead of the almond flour (didn't have any.) Fluffy and yummy!

Awesome Just what I need. I have been laying off the wheat for a bit so this is the best way for me to enjoy things I love

I personally like to make my pancakes with raw/turdinado sugar. It adds a better flavor and a little bit of crunch!

Love these pancakes! Made a few changes successfully. Substituted fresh milled whole wheat for all purpose flour, sucanat for sugar,coconut oil for butter and just because I didn't have any yogu...

These tasted good, but I had to add some milk to the batter.

These had great flavor and texture, but I had to add more liquid to get them to be more pancake like. The batter was very thick and wouldn't spread out on the griddle. I used almond milk to t...