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Almond Flour Paleo Pancakes

Rated as 3.5 out of 5 Stars

"These are by far the best paleo pancakes that I have tried. Super easy and quick too! Top with organic honey."
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15 m servings 247 cals
Original recipe yields 4 servings (8 pancakes)


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  1. Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.
  2. Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

Per Serving: 247 calories; 19.5 g fat; 8.3 g carbohydrates; 11.5 g protein; 140 mg cholesterol; 330 mg sodium. Full nutrition

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These were ok, but a bit dry. I think there was too much tapioca for our tastes. I will decrease the amount next time and use extra almond flour. The taste is delicious. Thank you for the recipe.

I made a few changes and this is now my favorite almond flour pancakes. I halfed the tapioca flour and sift all of the almond and tapioca flour together. This lightens the final pancakes. Gr...