Quick Almond Flour Pancakes Recipe - Allrecipes.com
Quick Almond Flour Pancakes Recipe
  • READY IN 20 mins

Quick Almond Flour Pancakes

Recipe by  

"These pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe can be tweaked. Any sweetener can be substituted for the maple syrup. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
  2. Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2014

I used honey instead of syrup but it was not sweet enough with 1 tablespoon so I added an tablespoon of honey and entire banana to make it sweet enough I also added 2 teaspoons of vanilla. It was delicious this way.

Most Helpful Critical Review
May 01, 2014

This is a quick recipe, however the pancakes turned out a little dry. I think since most other reviewers added more syrup or honey, that probably helped with it. I would definitely add a teaspoon of vanilla next time and maybe even half a tsp baking soda.

Nov 16, 2013

This was an easy, quick recipe for making almond flour pancakes. I halved it, exactly, because I made them just for myself. I did sub honey for the maple syrup (I don't use syrup on mine, I had them with a pear/apple butter). The one big change I would make is to omit, or switch to just a pinch, of salt. Following the recipe, I found them to be too salty. I would probably add almond or vanilla extract in the future as well. Good consistency, though, and a good base for someone who has little experience cooking with alternative flours!

Aug 30, 2014

I substituted whole milk for water, although can use almond and/or coconut milk; and substituted oil with coconut oil. I also substituted coconut/agave sugar in place of the maple syrup. I will add a banana next time to make it a bit sweeter (didn't have any in the house). I added baking soda and baking powder to make the pancakes fluffy, cinnamon, nutmeg, ginger, and cloves. I also added walnut pieces, but you may want to add a smidgen more milk or oil to make the batter a bit less hearty. The walnuts thicken the batter a bit. Definitely a lot quicker than other recipes, although, my substitutions may have lengthened the cook time a bit; it's still quicker! Yummy!

May 16, 2014

We made these yesterday and they were delicious! My husband thought it was "too eggy" So we used one egg, one whisked egg white, and greek yogurt this time, and man oh man was it a game changer! AMAZING!! We also added vanilla extract, nutmeg, and cinnamon both times we made these!

Jan 12, 2014

These were quick and easy and great starter recipe for those looking for a gluten free/paleo pancake alternative. I halved the recipe and only used a pinch of salt. I think more would have been too much. Vanilla extract would be a nice addition and I will try that the next time I make them.

Jul 19, 2014

Simple and quick. I was able to make 1/2 the recipe quickly to enjoy eating pancakes along with my family (who cook up the non gluten free kind). I adjusted with a pinch of salt and used a little raw honey with blueberries when having bites here and there. Very tasty and filing. The 1/2 recipe made 3 small pancakes and I had 2 (saving one as a mid day snack vs nuts today). They are high in calories/fat to eat all 3 in one sitting if you are watching intake there.

May 21, 2014

I used honey and a banana instead of maple syrup. Doubled the batch to feed 4. I think next time I'll use almond milk instead of water. Delish!!


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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