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Amazing Almond Flour Pancakes (Gluten-Free and Paleo-Friendly)

Rated as 4.34 out of 5 Stars
24

"While trying many of the grain free pancake ideas out there, I discovered that many pancake recipes are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a recipe that was like the Aunt Jemima® pancakes I grew up with: delicious and fluffy. After much experimentation with recipes and reading forum comments, I finally put together something reminiscent of childhood quality pancakes. Top with maple syrup and fresh fruit."
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Ingredients

20 m servings 57
Original recipe yields 4 servings

Directions

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  1. Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
  2. Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
  3. Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Footnotes

  • Cook's Note:
  • For a fun twist, add the pancake batter to a frosting bag and use to create shapes, letters, or designs for pancakes.

Nutrition Facts


Per Serving: 57 calories; 2 6.6 2.6 46 229 Full nutrition

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Reviews

Read all reviews 49
  1. 61 Ratings

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

Very good gluten free pancakes, better than any mix I've tried. I used agave syrup instead of honey and milk instead of water. Since there is sugar in the batter I recommend cooking then at a ...

Most helpful critical review

I subbed the honey with pure maple syrup and used egg replacer for the eggs. First of all they burned because the heat was too high. Secondly, the taste was not very good. If you are gluten-free...

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Very good gluten free pancakes, better than any mix I've tried. I used agave syrup instead of honey and milk instead of water. Since there is sugar in the batter I recommend cooking then at a ...

One of the best gluten free pancake recipes I've made. I used 2 whole eggs and 1/4 cup of almond milk instead of water. Also cooked them on lower heat and made smaller pancakes for easy flipping...

With a few changes, these are wonderful, grain free pancakes. My changes: 2 whole eggs, 1/4 cup yogurt. 1 TB Butter, and 1TB coconut oil melted. Cook at 350 F - 375 too high. I served with bana...

These pancakes are delicate in flavour and bite but have a sturdy enough texture to hold up to syrup. I think the temperature recommended here is too high because my first batch almost burned ou...

This is the easiest Paleo pancake recipe and it is delicious! I added a little more water than 1/4 c. to get the right consistency. I also added fresh blueberries to the batter! This recipe make...

Quick, easy and delicious! I took other's advice and substituted 2 eggs, agave and almond milk. Definitely keep the burners on low. If you make regular size-pancakes, this yielded 6 perfectly.

Best paleo pancakes I have ever made!! They feel and taste like real pancakes. Thank you!!

A few tweaks.....2 whole eggs, one egg white fluffed, and almond milk just for constitancey ...... heat at 325 degrees.

Delicious! Only change was subbing milk for liquid. Next time may use almond extract for the vanilla.