These fluffy little almond flour pancakes are the top viewed and most commented on post on my site, which is why they made it to the Number One spot on the “Top 10 Reader Favorites of 2012!”! Why? My guess is because finding a light and fluffy grain-free pancake recipe can be quite the challenge! But let me assure you – this recipe’s a winner!
Since my oldest son isn’t a huge fan of coconut flour (how can that be?), I decided to take some time to convert my coconut flour pancakes recipe into a fluffy, delicious almond flour version. And after a bit of tinkering, this little gem of a recipe was born!
We think these are quite tasty, especially when topped with a generous pat of cultured butter and drizzle of pure maple syrup! Just be sure to follow the recipe exactly as instructed, and I also recommend adding a nice heaping spoonful of fresh seasonal berries too for good measure!
Looking for more scrumptious blanched almond flour recipes?
Here are a few more Reader Favorites…
• Cinnamon Streusel Muffins(GF)
• Strawberry Shortcakes(GF)
• Our Favorite Chocolate Chip Cookies(GF)
• Great Grain-Free Crackers(GF)
• Decadent Fudgy Brownies(GF)
Whipping the egg whites is key to fluffy almond flour pancakes!
Keeping the pancakes small (about 3″ in diameter) makes it easier to flip them and also helps them cook-up nice and fluffy!
Ingredients
- 1 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large pastured eggs, room temperature
- 1/4 cup organic cultured buttermilk (or *pure coconut milk)
- 1 tbsp pastured butter (or coconut oil), melted
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat griddle over medium heat.
- In a small bowl combine the blanched almond flour, baking soda and salt.
- Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
- Place the egg yolks in a large bowl and whisk in the melted butter (or coconut oil). (Be sure the melted butter/oil has cooled to touch before adding, otherwise you may end up with some cooked egg-yolk bits.) Next, whisk in the milk, maple syrup and vanilla.
- Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
- Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
- Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined.
- Grease preheated griddle with butter (or coconut oil).
- Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
- Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
- Carefully flip and cook another few minutes until done, but not over-browned.
- Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.
Notes
Fabulous Fruity Pancakes: To make fabulous fruity pancakes, do not add fruit directly into the pancake batter. Instead, once you ladle out the batter onto the hot griddle, add a small amount of fresh whole blueberries (or other diced fruit of your choice) to the top of each pancake prior to flipping. This ensures that the pancakes cook through evenly. It's also best to use fresh fruit, since frozen fruit tends to be excessively moist and may result in a soggy pancake.
*If using coconut milk, for best results, be sure to use full fat coconut milk, not "lite" coconut milk, or coconut milk beverages. (Natural Value brand canned unsweetened coconut milk is BPA-free and does not contain guar guar gum or other fillers.
Time Saving Tip: Make a double batch and allow extra pancakes to cool on wire rack. Then place cooled pancakes on baking sheets and place baking sheets in freezer. Once pancakes are frozen, remove from baking sheet and place frozen pancakes in freezer-safe container. Store in freezer for up to one month. No need to thaw, simply reheat frozen pancakes in toaster oven (at 275 degrees) for a quick, healthy breakfast.
Where do u find almond flour? Can I use all purpose or self rising instead?
Hi, Tracy! You can find blanched almond flour at most whole food type stores. It is made from finely ground blanched almonds and therefore contains no gluten, so it cooks very differently than gluten-based flours. So you cannot substitute cup for cup with a gluten based flour such as a wheat-based flour. I do not use all purpose or self-rising flours, but stick to whole grains instead when I do use gluten-based flours. My favorites are whole spelt and kamut. They are wonderful and are full of highly beneficial nutrients. I have a soaked pancake recipe using these two flours, if you’d like to check it out: http://thenourishinghome.com/2012/03/power-pancakes/ Thanks for leaving a note! So nice to meet you! Blessings, Kelly
Very good recipe, defiantly a keeper!
Thanks so much! So glad you enjoyed it! Appreciate you taking the time to leave a kind note! Blessings, Kelly
Another recipe I have to try. Quinn absolutely loves pancakes. I have a family recipe that I make for dinner once in awhile but it is not healthy like this one. During the week I’m ashamed to say I use the mini frozen ones for Quinn :/ sometimes. Do you think these would reheat well if I made a big batch and froze them between parchment paper? This way he could get pancakes on school days sometimes too.
Thanks for asking this question, Tina! I just updated the recipes NOTES to reflect that you can freeze and reheat these pancakes. See the recipe Notes for details! Appreciate you reminding me to include this tip! Blessings, Kelly
Love that you include the dairy-free option…AND the brand! Lovely recipe. Do you typically make or buy your almond flour?
Hi, Michelle! I purchase it because the grind you get is so much finer that way, which leads to a lighter baked good. You can make your own using blanched almonds, but there is a fine line between almond flour and almond butter.
I make almond flour at the same time that I make my almond milk. It’s a bit of a process and takes a while to make enough for baking, but the grind is very fine. First, I blanch one cup of almonds and take the skins off. then place them in the blender with two cups water and blend very well. Add one to two more cups of water and blend and pour the whole through a cloth lined colander over a bowl to catch the milk. Use a spoon to stir along the cloth to move the almond flour around to allow the milk to go through, and then twist and squeeze the cloth to force the milk through as much as possible. Add a tsp. of vanilla and about a tsp. of honey to the milk and store in the refrigerator to use on cereal or in smoothies, etc. Take the flour from the cloth and spread out on cookie sheet to dry in oven on coolest setting (170 or 150 degrees). After it is dry and hard blend it into a fine flour. I keep mine in the freezer until I have enough for baking. It makes about 1/3 to 1/2 cup at a time. The milk is tasty and rich and is really good in chai tea. It will separate in the refrigerator, but I just shake it up before using it.
Thanks for sharing! I’ve made homemade almond milk a few times too and it is very delicious – much different than store bought brands. To add sweetness, I’ve used soaked dates (soaked in warm water for a few minutes to soften them) and added them to the almonds and blended the two together in my VitaMix. I also recommend using nut-milk cloth as I’ve found it’s really great in keeping out the finest particles of nut so the milk isn’t gritty. I love how you do both of these at the same time to maximize your time in the kitchen! Great job! Appreciate you sharing, Juanita! Lots of blessings, Kelly
thanks for sharing. also, love your header picture!
Thanks, Kenya! A good friend of mine who’s an illustrator for Scholastic Books did the header – she is such a blessing! I appreciate you taking time to leave a kind note!
Thank you for posting all of your wonderful recipes! I have a question about spelt vs. kamut flours. I have used spelt in the past, but not kamut. In your opinion, which tastes less “wheaty” and closer to white flour? Thanks!
Hi, Beth! Both spelt and kamut are “relatives” of wheat, but are purer lines and contain a lot of extra health benefits, as well as tend to be less reactive for people with “wheat sensitivities.” However, they both contain gluten, so if gluten is an issue, these two should be avoided.
With that said, I like them both and you’ll notice in several of my recipes, I use these two in tandem (like this one for my soaked pancakes: http://thenourishinghome.com/2012/03/power-pancakes/). The reason I use them together in many recipes is because I think they create a wonderful flavor and texture when combined.
As far as your question as to which is more like white flour, neither one really are. BUT, they are both definitely less heavy and dense in taste and texture than whole wheat flour (in my humble opinion). Spelt has a very mild whole grain taste and Kamut has a little bit of a distinct nutty undertone to it.
If you’re looking for a health option without the heavy “whole grain” taste and texture, than I would highly recommend using finely ground blanched almond flour (as this recipe utilizes). I personally think that blanched almond flour is absolutely delicious – it’s so light and fluffy – but it’s packed with protein and fiber unlike white flour.
Hope this helps! Blessings, Kelly
Kelly – have you experimented with adding pumpkin to your pancake recipes? I haven’t found one yet that yields fluffy pancakes. I end up with denser, wetter ones, but I add it anyways for a little vitamin increase. The kids eat them, but I always wonder if they could be better. Any thoughts?
I think the reason that you haven’t found a super light healthy pumpkin pancake recipe is because in order to get a good amount of natural pumpkin flavor, it requires a good amount of pureed pumpkin. However, I have often wondered if my adapted pumpkin muffin recipe (inspired by Elana’s Pantry) could be converted into a pancake version. I haven’t transferred this recipe over to this site yet. But it’s still on my FB page, if you want to check it out. If you get adventurous and tinker with this to make pancakes, let me know. Some of the very best ideas I get are from friends like you … Blessings, Kelly
https://www.facebook.com/note.php?note_id=287253531289180
Update – Did you notice my almond flour pumpkin pancake recipe, Erin? You might want to give it a try. It is a little denser that without pumpkin, but still pretty light and delicious. Here’s the link: http://thenourishinghome.com/2012/12/pumpkin-y-pancakes-gf/
Blessings, Kelly
Hi Kelly,
Made these this morning with blueberries and doubled the batch for a “stash” in the freezer for school mornings. They did freeze beautifully! The most exciting part of this recipe is that the children didn’t realize they weren’t eating grain at all. I have to confess that after the first test pancake they asked for a little more maple syrup in the batter, but we’re working on our sugar loving tastebuds and improving. It’s a journey! I just wanted to mention that they were very fluffy and certainly worth making again. Thanks for the great ideas!
So excited to hear you enjoyed these, Gwen! Appreciate your sweet notes! You’re such an encourager!
Blessings, Kelly
What a great recipe. I’ve been looking for a light and fluffy gluten free pancake recipe for my banana PB pancake topping that posted last week. Can’t wait to try this. I just pinned it too. Thanks for the recipe. I’m now subcribing..
Thanks, Judee! So great to have you as a new friend! Hope you enjoy these with your banana PB topping – sounds delicious! Blessings, Kelly
These look so yummy! We will definitely be trying these soon. Thanks for sharing!
Hi, Heather! Thanks for your note! Hope you enjoy them, when you give them a try! Blessings to you, Kelly
These pancakes look delicious! I’ve never used almond flour before, but I will definitely be trying these!
Thanks for sharing this recipe! Your blog is adorable,btw! 
Thanks, Danielle! Appreciate your kind words! I hope you enjoy these as much as we do. Blanched almond flour is so delicious and easy to use. I just wish it were more affordable. So be sure to shop around! Blessings, Kelly
I am loving your almond flour based recipes! Your pancakes look so light and fluffy. I can’t wait to give this recipe a try.
Thanks for taking time to leave a kind note, Alea! I hope you and your family enjoy these too! Blessings, Kelly
I love this going to try it tomorrow. Our family is following a Paleo diet and pancakes are a simple breakfast, snack, lunch, or dinner for my toddlers. Can’t wait to try this! Found you on Time-Warp-Wife.
Hi, Jessica! So glad you found me – it’s great to meet you! Hope you enjoy these too! Blessings, Kelly
How divine! cannot wait to make these!
Blessings
I hope you enjoy them!
I am so excited about having found your site! I have been trying to experiment more with different kinds of “flour” and this is one that I have hit a stump with. I have only made one recipe and I had to grind the almonds because I could not find flour, so the cake was pretty dense. And I was going to ask about substituting the buttermilk but saw your notes. Look forward to reading more!
Hi, Maria! So good to meet you. Glad you found my site and find it helpful. Yes, grinding your own almond does make for a denser almond flour, especially if you leave the skins on. You may find this taste-test to be interesting: http://thenourishinghome.com/2012/05/test-kitchen-showdown-battle-of-the-blanched-almond-flours/. Welcome again! Blessings, Kelly
Kelly that is so interesting and I was so surprised b how different they did look right off the bat. The good thing? I found a health store in town I didn’t know about and I think I saw them carry both these brand. Thanks for referring me to your showdown link!
Maria, that’s great that you actually have a local source. It’s pretty hard to find Honeyville brand other than via the internet! You are so welcome – I’m glad you found this post helpful! Blessings to you, Kelly
Oh my – these are just gorgeous!
Thank you for sharing your recipe with us this week on AFW! Be sure to check back next week for reader favorites and hostess picks.
Be Well,
–AFW Hostesses
You are so welcome, Amber! Thanks for your kind note. I always enjoy linking-up with AFW. THanks for hosting! Blessings, Kelly
Thank you for sharing the almond flour recipe and linking to Tempt My Tummy Tuesday. I have highlighted your recipe on Tempt My Tummy Spotlight this weekend.
http://www.blessedwithgrace.net/2012/05/tempt-my-tummy-spotlight-3/
Aww, thank you, Lisa! You are so kind! I’m so glad you liked this recipe. Blessings to you for a Happy Mother’s Day!!
Kelly
have you made them with homemade almond flour or you do not recommend doing it?
You could certainly try this using your own homemade almond flour. They may be a bit mealy in texture, as I believe it’s hard to get the flour as fine ground as the flour vendors do. In fact, I found out that there is a big difference even among those who are pros at grinding – check out this post: http://thenourishinghome.com/2012/05/test-kitchen-showdown-battle-of-the-blanched-almond-flours/
Blessings, Kelly
thank you so much!
Although my family can eat gluten, I love using almond flour in recipes for the flavour and texture it gives. Your Little Almond Flour Pancakes look so appetising and delicious!
I totally agree, April! We’re not 100% GF either, but I adore blanched almond flour and appreciate the taste, nutrition and versatility it provides. I hope you enjoy these! Blessings, Kelly
I wanted to let you know that I’ve featured your delicious recipe on my blog, for Hearth and Soul today!
Thanks so much, Elsa! I appreciate you giving it a shout out on your blog. Blessings, Kelly
P.S. I posted my link-ups today to direct back to your site
How can I make these lactose-free?
Hi, Marianna. I haven’t tried this myself yet, but I would venture to say that you could easily replace the buttermilk with coconut milk and get a good result. I would recommend whole coconut milk though, not lite. Personally, I prefer Native Forest brand canned coconut milk, because it is organic, delicious and in a BPA-free can. If you decide to try this recipe using coconut milk instead, please let me know how it turns out. Thanks and blessings, Kelly
Hi Kelly! I want to make these for breakfast soon, however I don’t have any blanched almond flour. Do you think using almond meal would work?
Hi, Hannah! I haven’t tried this recipe with almond meal. But I’m sure you could use it. You may need to adjust the liquid a bit since almond meal is much more dense due to the almond skins and not as fine of a grind. If the batter seems to thick, add a bit more milk. Let me know how this recipe works with the substitution? Thank you!
Hi Kelly,
Do you find that almond flour taste similar to wheat flour in baking? How about coconut flour?
Hi, Sylvia. Thanks for your question and email – I just emailed you back with some recommendations. Blessings, Kelly
Good Morning!! I just made these pancakes with coconut milk as we are following a Paleo diet. They were AMAZING!! Thank you so much for posting this recipe, and blessings on your day!!
Dawn
Thanks so much, Dawn! I’m so glad you enjoyed these too! Appreciate you taking the time to leave a kind note! Blessings to you and your family, Kelly
SOOOOO DELICIOUS!!! needs more maple syrup though
Glad you enjoyed them! The maple syrup is added to give them just a touch of sweetness – I definitely recommend adding a drizzle to the finished pancakes!
Blessings, Kelly
I made these tonight. They satisfied my need for carbs… I didnt have buttermilk so I used half and half, and I didnt have maple syrup so I didnt use it. I spread sugar free blueberry jelly on top. They were good. Grainy, but with butter they were great! Definitely I will make these again.
So glad you enjoyed them. If you’re not using super-fine ground blanched almond flour they can definitely be grainy. That’s why I really enjoy Honeyvillle’s blanched almond flour. Appreciate you stopping by and sharing! Lots of blessings, Kelly
These were delicious. Thank you for the recipe! When making I realized I had no milk in the fridge (definitely not any buttermilk and no almond milk – our milk of choice), but I did have some coconut milk (lite) in the can and used that. I was trying to scrape something together because I’m yet to go grocery shopping after getting back from a trip and just used what was in the cabinets/fridge so this recipe was perfect. Thank yoU!
So glad you enjoyed these! Yes, coconut milk works wonderful and is a great option for those who are DF (or for those who are out of milk – LOL!). Thanks for taking time to leave a kind note! Have a blessed week!
Kelly
These pancakes were wonderful! I did not use super fine blanched almond flour but the unblanched flour that I get from Natural Grocers (which costs about 1/3 as much as blanched almond flour). I also used plain organic kefir instead of buttermilk. Other than that, I followed your instructions to a T and produced the best almond flour pancakes I have had to date. They were fluffy, tasty and actually (I thought anyway) tasted very much like buckwheat pancakes! Thank you so much for the recipe. I had given up on finding an almond flour recipe that actually tasted like pancakes instead of bricks
So glad you enjoyed these, Mary! That’s great that you have a frugal source for almond flour. And I know what you mean about brick-cakes – LOL! Thanks for taking the time to leave a kind note! Lots of blessings, Kelly
These worked amazingly well! I’ve been experimented for so long with almond flour pancakes, but this egg separation technique is yielding the most authentic results! thanks very much for the useful tip
You are so welcome! So glad you enjoyed it! Whipping the egg whites really helps to lighten up the pancake so it’s nice and fluffy. Blessings to you, Kelly
Hi Kelly
I was just wondering, what type of butter do you use in your pancake recipe? Is it possible to use any type of butter or do you have a specific type for your recipe?
On another note I have seen many other almond flour recipes use cottage cheese as well. I notice you don’t include that in your recipe, is it simply for different texture?
One last question; What is the purpose of vanilla extract in the recipe? Is it simply for added taste?
Thanks a lot Kelly, you are an inspiration for newly converted chefs like me!
Hi, Marin. Good question. I always use unsalted pastured/grassfed butter in all of my recipes. When we’re eating butter on a biscuit, I have some cultured butter I use for that purpose. Here’s a link that has some info about pastured butter: http://organicvalley.custhelp.com/cgi-bin/organicvalley.cfg/php/enduser/std_adp.php?p_faqid=99
I prefer to use whole milk yogurt or cultured buttermilk when baking with blanched almond flour. It provides a nice acidity that helps with the rise in baked goods and it doesn’t result in a heavy end product. But obviously, “to each his own” and you’re welcome to experiment with my recipes or anyone else’s for that matter
that’s what makes cooking an adventure!
Vanilla extract does provide excellent flavor in a recipe and another plus is that because it amps up the sweetness of a baked good, you can use less sweeteners when a nice dose of vanilla is added. However, I know some do not care for vanilla or are not able to have it due to diet restrictions. Since it’s not a necessary component of the “science” of the recipe performing well, it can easily be omitted.
Hope this helps! Glad to be an inspiration to you – appreciate your kind words! Blessings, Kelly
Hi Kelly – these look amazing! I am wondering if there is any difference between almond flour and almond meal? I have only been able to find almond meal in my supermarket. It has a slightly denser texture than a typical “flour”.
Thanks
Hi, Monique! Thanks for your kind words! The difference between the two is … blanched almond flour is made from blanched almonds (almonds that have had their skins removed). Whereas, almond meal is made from almonds with the skins intact. Blanched almond flour produces lighter, fluffier baked goods. Almond meal has a heavier taste and texture. It’s not always a good idea to sub almond meal in recipes that have been specifically developed for use with blanched almond flour. The results can be disappointing, although it depends on the recipe. The most economical way to purchase blanched almond flour is via online, as retail markets charge anywhere from $8-$10 per pound. I use Honeyville Grains brand, because of the quality, finer grind and because they are the most economical especially when they have a sale going on. If you click on the word blanched almond flour in the recipe, it will take you to the Honeyville online store. Blessings, Kelly
Thanks for the advice Kelly,
I tried making the pancakes this morning, but they didn’t turn out so good.
The pancakes were not nearly as fluffy as yours and I felt like I tasted too much egg in there.
I did a couple things differently, instead of cultured buttermilk I used regular 2% milk, was that a mistake?
Also, I didn’t have access to a griddle so I opted for an ordinary frying pan with coconut oil as the grease should I have done that?
Thanks for all your help Kelly. Hopefully I will get back to you with a success story!
Often times when substitutions are made the results are a bit disappointing. These should be nice and fluffy using the ingredients called for – making sure you’re using blanched almond flour (not almond meal); that the egg whites are thoroughly whipped and gently folded into the batter; and that the size of the pancake is kept small (3″ in diameter) as all of this is what makes them so light and fluffy. Wishing you better success next time! Blessings, Kelly
This was my first recipe using almond flour and they are DELICIOUS. I used homemade almond flour and skim milk because that’s what I had. Even my picky 3 year old liked them. Thank you!
Wonderful, Lauren! So glad you and your little one liked them. I have lots of blanched almond four recipes on this site. So now that you’ve discovered how delicious it is, I hope you’ll give them a try too! Thanks so much for taking the time to leave a kind note! Blessings, Kelly
These are fantastic! I’ve been new to the Paleo thing and these are just what I needed. I bought blanched slivered almonds and ground them myself. Very tasty! Thanks!
Hi, Diana. I’m so glad you enjoyed these pancakes. They’re definitely one of our favorites too! You probably noticed that I don’t call anything “paleo” on my site. I know this is a huge diet craze right now, but my mission is to focus on eating a variety of whole foods based on the fact that God created us and the foods that He knows are best for our nourishment. As a follower of Christ, I strive to focus on the Lord as the creator of all and so even in sharing healthy recipes, it’s always with the intent of giving Him the glory for what He’s created to help us maintain health and wellness. I truly appreciate your kind words and the fact you took time to leave a thoughtful note! Just wanted to share my mission with you and wish you God’s blessings! Thanks again,
Kelly
Thanks Kelly! That’s a good point in focusing on the Lord for all things. I too am a follower of Christ and am trying to eat healthier for our family. Check out my blog to see more. I was wondering if I could post and link this recipe back to you.
http://www.reclaiming-your-life.blogspot.com
Diana
That’s great, Diana! It’s always awesome meeting another follower of Christ. You are welcome to include a link to my recipe, but please do not copy and paste the ingredients and instructions into a post on your site. Here’s an example of how Laura at Heavenly Homemakers shared a recipe of mine with her readers:
http://heavenlyhomemakers.com/raw-cookie-dough-bites-somebody-stop-me-from-eating-them-all
As you can see, she took pictures of how the cookies turned out for her and commented about them in her post, but had her readers come to me to get my recipe. Thanks so much! Lots of blessings, Kelly
I like how she set it up. I’ll definitely do it that way when I get to that post. Thanks and God’s Peace to you! Diana
You too, Diana!
I just went paleo and was craving pancakes! These were great! I couldn’t do buttermilk so I subbed coconut milk. I also added a fuzz of shredded coconut and ground flax seed for my own health benefit. These are on my official ‘keeper’ list for recipes! Thanks!!
Hi, Danielle! So glad you enjoyed this recipe and followed the suggestion to use coconut milk as a DF option. This is certainly one of my most popular recipes and I always joke it’s because people truly want a good grain-free pancake that tastes like a pancake not a mealy brick! LOL!
Since you mentioned, paleo, I want to take a minute to share with you, why you won’t find this term on my site. I want to share this because I’ve found that many are unaware of what this diet is based upon. As a follower/lover of Christ, I simply cannot support or promote any diet that is based on the false premise that man evolved, therefore we should eat the same diet as these theorized “paleo/caveman” relatives.
Instead, the focus of my life and this website is to bring glory to God and acknowledge Him as the Creator. So my approach to healthy eating is to focus on moving away from processed, man-made junk and instead embrace and enjoy the full bounty of whole foods that God has created for us because He is our Creator and knows what is best for us to achieve whatever level of wellness He sees fit to give us.
There are always going to be new diets that come and go and are based on this theory or that. So rather than focus on the latest in-vogue diet, I simply suggest we return to eating what our Creator created for us, as close to the way He created it as possible. And of course, this will also vary based on people’s unique health issues, such as allergies, food intolerances, and/or medical conditions. (For example, since I have gluten sensitivity, that’s why you see so many great GF options.)
I’m certainly not saying (or implying) that you can’t be a Christian and opt to follow the dietary guidelines of the paleo diet. But, for me personally, I never want any aspect of my life to shed any doubt as to my belief that God is Creator of the universe and that He created man in His image.
Additionally, as someone who has been given the opportunity to reach out to thousands, I take this responsibility that the Lord has generously provided seriously. So I only want to use this website to promote a lifestyle that brings glory to God and does not in any way lead anyone to think anything less than “this woman fully has her faith and trust in God as the Creator and Sovereign Lord of her life.”
I don’t mean to lecture. I’ve just made a commitment to God that this website is first and foremost about encouraging people to follow hard after Him in all areas of their life – health and wellness included.
With lots of love and blessings, Kelly
Oh, yum. I made these this morning… delicious! My two-year-old kept wanting more “cakes”! I’ll definitely double the batch next time so we have a frozen stash on hand to pop into the toaster oven when she gets up at six!
Thanks so much for your kind note, Jackie! So glad you and your sweet daughter enjoyed these. Stay tuned … I’ll be posting an Almond Flour Pumpkin Pancake recipe soon!
Blessings, Kelly
Hi Kelly,
I just bought almond flour this week and this recipe was my first ever experimentation! ha. I must say, they were pretty good, especially since it was our tastebud’s first time eating anything other than regular flour. I had to tweak the recipe a tad bit since I made it on the fly with that I had in my kitchen (used a different buttermilk- powder one that I’m sure isn’t healthy but was in my pantry- oops). I don’t know if it was that or if it was the type of egg I used, but the egg taste was strong in my pancakes. Just was wondering if it was in yours, or if maybe it was because I used 3 jumbo eggs. Your recipe gives me hope that this lifestyle can be maintained. Although it is a bit discouraging at how expensive almond flour is 
Thanks again sister!
Thanks so much for posting this recipe. I’m brand new to a wheat-free diet thanks to my husband reading the “Wheat Belly” book. There are still traces of it in our diets, I’m sure, but we are trying
-Susan
Hi, Susan! Glad to be of inspiration as you make the transition from wheat to enjoying healthy GF flours. I’m sure the next time you make these pancakes with the correct ingredients, you’ll find them to not be so eggy in flavor. Yes, use large (not jumbo) eggs (making sure to thoroughly whip the whites) and use real buttermilk for best results. As far as the expense, healthy GF flours like almond and coconut are more expensive than whole wheat, but you can save a great deal of money if you purchase them in larger quantities (5 lb bags or larger) via a co-op (like Azure Standard) or via online stores, like Honeyville Grains. Here is an article that discusses strategies for reducing the costs for quality real food. Hope this helps inspire you. Blessings, Kelly
http://thenourishinghome.com/2012/03/real-food-on-a-budget-part-2/
Thank you for posting this! We are 100% wheat free in our home. I made these this morning for Sunday breakfast and they are spectacular. I grind my own almond flour and the buckwheat taste is wonderful! I didn’t have any buttermilk on hand so I substituted Whipping Cream and they were awesome! Now I have to get some Buttermilk to try it properly. Thanks again. We can’t have any wheat or glutens in our home. No potato, corn, or tapioca starches either. Recipes like yours help!
Wonderful, Teriann! So glad you all enjoyed them. Whipping cream is a perfect substitution because of it’s high fat content. Appreciate you taking the time to leave a kind note. Blessings, Kelly
These look fantastic – so fluffy and light!
Thanks so much, Vicky! Hope you enjoy them too!
Thanks so much for sharing this recipe! I am gluten-intolerant and my husband and I really enjoyed these this morning! So hearty and full of flavor!
Thanks, Janna! So happy to hear you enjoyed these. We really love them too and I am constantly adding different topping to mix it up. If you like banana, we recently made these with some finely diced banana and walnuts added right before flipping them over. So yummy!
Thanks for taking the time to leave a kind note! Blessings, Kelly 
Hello again ! Sorry for so many questions but I haven’t ever use pure maple syrup. What kind do you use and where do you get it?
Thank you !!!!
Hi, Lexie. Pure maple syrup can be found in any grocery store or market. It is pure, meaning no other ingredients, just maple syrup. I use organic maple syrup either grade B (darker and more flavorful on pancakes or for creating richer flavored desserts, such as pumpkin desserts or spice cake) and I also use light grade A maple syrup for baking foods I don’t want a strong maple syrup flavor in, such as cookies and muffins. Here’s an example of one brand that I use often, but there are many out there. Hope this helps. Blessings, Kelly
http://www.coombsfamilyfarms.com/
Hi Kelly,
Just want to say I love what you have done! I was looking for recipes with almond flour and came across your blog and feel so inspired!
I made these pancakes today and tweaked the recipe a little because of other dietary requirements I have – using almond meal, almond milk & Nuttlex dairy/lactose free butter, also I didn’t add the maple syrup but sprinkled some cinnamon powder and chopped a banana through the mixture. They were amazing!!! Thanks so much for sharing
Hi, Lucia! I’m so glad you found my site and are enjoying it! What a blessing! Thanks for taking the time to leave a kind note! Wishing you and your family a very Merry Christmas! Blessings, Kelly
I was looking up recipes for almond power uses (because a friend of mine gave me a container) and found yours. I haven’t made them yet because I don’t have buttermilk or whipping cream lying around the house. What would be the next best thing to use? Your recipe sounds delicious and I can’t wait to try it.
Hi, Michelle, you could also use whole milk or coconut milk (real coconut milk, not coconut beverage). Hope you enjoy these as much as we do! And so glad you found my site. Welcome! Blessings, Kelly
Do you think these could be baked?
I prefer gte ease of baked pancakes but I’d hate to try send mess them up. I might anyway but thought I’d ask first.
Hi, Holly. I’ve never tried it. My concern would be getting the right temp to successfully cook them through without burning, also the thing that makes these so great is that they’re a bit crisp on the outside due to frying in butter/coconut oil, yet are super moist and tender inside. Don’t know that this could be achieved in oven, but if you experiment and find a method that works, please do let me know. Blessings, Kelly
Clearly THE best GF pancakes I’ve ever had, at home or dining out. Light, fluffy, tasty and easy to make. i loved that they turned a lovely golden color too. Its been years since I’ve enjoyed enjoyed one of my favorite comfort foods; thank you for this wonderful recipe!
Aww, thanks, Wendy! So sweet of you to take the time to leave a kind note! Such a blessing to know this recipe allowed you to enjoy a favorite comfort food! Blessings, Kelly
Made these again this morning, added a little coconut extract and unsweetened coconut flakes, SO GOOD!
So glad you’re enjoying this recipe, Wendy! Love the idea of adding coconut. I’m planning to try these with coconut flakes and diced pineapple this week. YUM!
Merry CHRISTmas!
Just wanted to let you know these are awesome! I was making a double batch to put in the freezer for breakfast. It was around the time the kids got home from school so they had some as a snack. Well, my notoriously picky son said “These taste just like Mer’s (his grandmother)!”. Win one for mommy! Then as a double pointer, he later told me they were the best pancakes I ever made…YEA! So nice when he likes my healthier foods…so thank you!! BTW…I added Enjoy Life mini chocolate chips to mine.
Hi, Amy! Well, no wonder they were “the best pancakes ever!” chocolate makes everything better! LOL! In all seriousness, I am so thrilled you and your kiddos are enjoying this recipe. It’s an honor to be able to share recipes that enable families to enjoy eating healthy. Thanks for taking the time to leave a kind note! Blessings to you and your precious family, Kelly
Just tried this and it did not work AT ALL
i added a whole extra cup of buttermilk because the mixture was so dry and dense, but the pancakes still didn’t turn out well. Very disappointed
That’s a shame Izzy because I’ve never had anyone experience this before in following this recipe. Are you sure you were using BLANCHED almond flour and followed the instructional steps as directed? These are a staple we make each week and they always turn out exactly as shown in the photos – perfectly light, fluffy and delicious. I am perplexed as to why these did not work as directed. Blessings, Kelly
I found your site doing an almond flour pancake search on google and I’m SO HAPPY I did! We made these pancakes this morning and they were so delicious! We just bought a big bag of blanched almond flour through our co-op and have been having fun trying out a bunch of recipes. This one is definitely a keeper! We look forward to trying some more of your almond flour recipes! In fact, I’m thinking about making those herb biscuits tonight since we’re having soup. God bless you! Phoebe and Jon
Hi, Phoebe! I’m so glad you found and are enjoying my site. The herb biscuits you mentioned are super tasty and perfect with soup, so I hope you enjoy those too! I appreciate you taking the time to leave a kind note! Blessings, Kelly
Thank you for your kind note! Love your name! It’s a blessing to know you’re enjoying this recipe, especially your precious son! Many blessings, Kelly
Wow! These are amazing pancakes – we’ve made them several times already! I just got my new 5lb bag of almond flour delivered, so these will be on the menu tomorrow.
My husband loves them because he can’t eat gluten, and my son loves them just because they’re awesome (and I stick a few chocolate chips in them after they’re cooked). Thanks so much for posting this.
You are so welcome, Marie! So glad your family is enjoying the recipe! Thanks for taking the time to leave a kind note. Blessings, Kelly
That was probably the problem – it wasn’t blanched. But I am in Germany and it was the only kind I could find.
Sorry to hear you had to experience this, Izzy. It really makes a huge difference (as you witnessed firsthand) if you don’t use blanched almond flour in recipes specifying it. That’s because it is so much different in how it cooks or bakes up compared to almond meal (almond with their skins left intact). The good news is you can make your own blanched almond flour by fine grinding blanched almonds in a blender or food processor. Here’s a link that shows you how to both blanch almonds and then use them to make blanched almond flour, if you ever want to give this recipe a try sometime. Blessings, Kelly
http://indiankhanna.blogspot.com/2011/09/how-to-make-almond-flour-homemade.html
Your recipe looks wonderful. Am glad to see the coconut milk substitute. Also can you substitute tapioca flour?
Hi, Cecile. If only substituting GF flours was as simple as a cup-for-cup substitution, but unfortunately it is not. Each GF flour behaves very different from one another and so it’s not possible to sub one for another without also tweaking the rest of the ingredients, as well as adding additional ingredients for more starch based flours. So if you’re looking for a tapioca based pancake recipe, I would recommend doing a google search rather than trying to convert this one since it was specifically developed for blanched almond flour. Lots of blessings, Kelly
Thanks for this recipe. I have made a lot of almond flour pancakes and this is a nice one. I like the whipping of the egg whites as a pretty simple extra step that adds a lot to the finished product. Making the silver dollar size is. A great idea too to help them cook through well. One comment is that I had to make another batch on top of the first because it only made 10-12 pancakes each time. I’m not sure how I could have made 20.
Hi, Sarah. Thank you for your note, that was a typo. It should read 10, not 20. Appreciate you catching that. So glad you enjoyed this recipe. It really does help to whip egg whites to increase the fluff-factor. Blessings, Kelly
Well, the people that actually tried this recipe, glad you liked it! Seems like 90% of the replies are people saying “sounds good!”. I felt the same way until i tried it. I’ve been looking for a almond flour pancake recipe that tastes halfway decent. Most are the basic. When I saw this with the buttermilk I was intrigued. Lots of little picky steps too. So I gave it a try. First off, the batter was like a ball of dough after mixing. Had to add a good cup o water to get it down to pancake batter consistency.
And that super egg-y taste (and I’m an egg fan!) coupled with the typical texture of almond flour — yucky ducky. I will continue on my hunt, but something tells me it probably does not exist.
Appreciate your honest feedback. I have to wonder though if you used blanched almond flour for this recipe and followed the instructions for whipping the egg whites and folding them into the batter? We make these every week and they’re always quite delightful – light and fluffy, and not overly eggy. In addition, I highly recommend using a finely ground blanched almond flour, such as Honeyville or Benefit Your Life, as these finer grind help to overcome the texture issue you mentioned. Lots of blessings to you, Kelly
yes i did use Honeyville finely ground blanched almond flour and also did whip the egg whites as indicated. must be me. oh well.
no worries, the Lord made each of us differently and that’s what makes the world such a wonderfully diverse and fun place. so no offense taken – I know not everyone is going to like every single thing that we like and share, and that’s okay and normal since we all have different tastes
lots of blessings to you, Kelly 
Thanks for this recipe.. I did everything except for buttermilk, I used Almond milk and a drizzle of lemon juice. I forgot to add maple syrup but my boys are dipping the pancakes in maple syrup anyways.
Awesome, Eva. So glad you enjoyed the recipe – especially your precious boys! Appreciate you taking the time to leave a note. Lots of blessings, Kelly
These are super yummy! I used coconut milk instead of buttermilk. Not canned coconut milk, the kind in the carton. Canned would probably be really good too. This recipe is a keeper, I want to add fruit next time!
Glad you enjoyed these, Angel. I would definitely recommend canned coconut milk in the future, because it’s pure coconut milk, rather than the coconut milk “beverages” that includes lots of added filler ingredients. Thanks so much for taking the time to leave a kind note! Lots of blessings, Kelly
Hi there,
So I bought 25 pounds of almond flour not long ago. I went a little crazy and the Bob’s Red mill brand was cheaper this way. I’m in a mess because I wanted to bake with it and my recipes did not turn out right. I wanted to bake choc. chip cookies as well and Elana’s pantry said not to use Bob’s. How would you tweak your recipes or any recipe using Honeyville to Bob’s?
Going antsy here. Please help
Hi, Christina. I don’t know if you saw my comparison article between Bobs and Honeyville (http://thenourishinghome.com/2012/05/test-kitchen-showdown-battle-of-the-blanched-almond-flours/), but I do encourage you to keep working with the Bob’s as that’s what I used for a couple of years before giving Honeyville’s a try and I did make several of Elana’s recipes with some minor adjustments to the liquids. Now, I haven’t used Bob’s in a long time, so perhaps they’ve changed it? But when I was using it, the difference is that it’s a slightly courser grind (not as super fine as Honeyville’s) so it tends to require a little less liquids if you want to achieve better results with recipes that call for a super-ground almond flour like Honeyville’s.
So if the issue you’re having is that the baked goods are too moist, which is what I am assuming the issue is since a courser grind generally results in that issue, then you’ll need to experiment with reducing the liquids/fat used in the recipe. For instance with my cinnamon streusel muffins or mixed berry muffins, you may want to try using one tablespoon less of yogurt for example and see if that helps. With regard to cookies, you might want to try using a tablespoon or two less fat (butter/coconut oil). Another issue with almond flour is proper storage, as almond flour can absorb moisture which confounds the problem. So it’s important to divide up your large bag of almond flour into smaller portions and place in an airtight container. Almond flour must be kept tightly sealed in an airtight container and can be kept in the pantry for up to a month, or in the freezer for several months. Hope this helps! Blessings, Kelly
Okay, that does seem to be a problem. Haven’t tried cookies yet but will try it sometime soon and see. Thank you.
turtle4christ
Instead of frying the pancakes, I baked the whole thing in a greased, large, cast iron skillet at 350 for 35 minutes. It was awesome. Fluffy, yet not to “airy.”
Thanks for sharing, Nancy! What a great option. So glad you enjoyed them. Appreciate you taking time to leave a kind note! Blessings, Kelly
I couldn’t find almond flour so bought coconut flour and almond meal – (added 1 cup coco flour and 1/2 cup almond meal instead of the 1.5 cup almond flour). I ended up with a big ball of dough. I had to add a ton of milk to get it to a gloppier consistency – still too thick for pancakes but it wouldn’t stick together and was crumbling instead. My bad – perhaps my dog will enjoy… reading all the success stories I will try again. I had thought that perhaps the liquid measurement was a typo – but I guess coco flour & almond meal are not an adequate substitute…
Hi, Alison. So sorry you had to learn the hard way that substituting is a tricky business. That’s because each flour (especially gluten-free flours) behaves very DIFFERENT from one another. So the measurements dramatically change depending on which flour you’re using.
In the case of coconut flour, it’s literally like a sponge and requires far more liquid and eggs than blanched almond flour. In addition, almond meal is a much coarser texture than blanched almond flour because the skins are left intact and the grind is not as fine. So baked goods made with almond meal tend to be very dense and heavy tasting.
However, rather than not make use of these two wonderful GF options … you can certainly use the coconut flour to make any of the coconut flour recipes on my site, including my light and fluffy coconut flour pancakes: http://thenourishinghome.com/2012/03/fruity-coconut-flour-pancakes-gf/
And you can substitute almond meal with good success in my almond flour chocolate chip cookie recipe: http://thenourishinghome.com/2012/04/our-favorite-almond-flour-chocolate-chip-cookies-gf/
Hope this helps! Lots of blessings to you, Kelly
Hi Kelly
I tried again (managed to find almond flour) and they worked out great – light and fluffy. My husband & I loved them but my daughter with the gluten issue, found them too eggy (she doesn’t like eggs unfortunately). Is there a way to make them with just whites or any other substitutions? Are the coconut pancakes – less eggy? I’m on to your chocolate chip cookies now – they’re baking in the oven at the moment. And I’m also going to try your pumpkin spice iced cookies as well. Just curious – can you recommend a good coating/crumb for chicken fingers? I bought a pre-made rice flour brand and made a whole whack of them ($). My daughter said they were awful (and to be honest when I tried them, she was right!) Do you have any suggestions? I was thinking of grounding up some gluten free crackers but thought you might have a better option. I know if I can get a few recipes that my daughter likes, I will be able to steer her away from gluten. I managed to find some frozen cinnamon sugar doughnuts (by Kinnikinnik) that both my daughters love – even the one that doesn’t have gluten issues! I appreciate all of your advice and so thankful that you responded to my post! Alison
Hi, Alison! Glad you’re enjoying the recipes. With regard to the pancakes, you could try using all egg whites and see if that helps, I’d try 4 egg whites to start and you may need to increase the liquid a bit. It’s hard to say without experimenting. The coconut flour pancakes have a unique texture – typical of coconut flour, has your daughter tried coconut flour? I love it, but one of my kids does not. So you’ll have to see, if you haven’t used it before. Regarding bread crumbs, those commercial GF ones taste like cardboard. What I use is GF bread that I make into my own bread crumbs, these are far more tasty. There is a local bakery here where I live that makes some scrumptious GF breads. But if you have a favorite one you use, just follow the steps here to make your own breadcrumbs, you’re daughter will love chicken nuggets made with the GF bread she likes.
• Making your own breadcrumbs: http://thenourishinghome.com/2012/03/how-to-make-your-own-breadcrumbs-croutons-gf-option/
• Chicken Nuggets: http://thenourishinghome.com/2012/03/healthy-chicken-nuggets-gf-option/
Lots of blessings, Kelly
We are trying Gf/df for two weeks with my middle child (and the rest of us so he doesn’t have to eat differently). He loves pancakes and we all really liked these! I wish they were as easy to whip up as my old recipe but I am very thankful for the Gf option. Thanks!
Hi, Megan! I’ll tell you a secret that I haven’t published yet. I just discovered an easier way. On a hunch when in a hurry, I decided to give it a try to see if these would work in the blender and I was thrilled to find out this method was nearly identical in being really delicious. So just put all of the ingredients into the blender – no need to separate the eggs – and blend until the batter is nice and smooth. Then pour batter onto a preheated, buttered (coconut-oiled) griddle in small 3-inch rounds (silver dollar size). YUM! I’ll update this soon to let everyone else know.
Blessings, Kelly
Awesome! Thanks for sharing the new tip.