Fluffy Little Almond Flour Pancakes (GF, DF Option)

Almond Flour Pancakes

These fluffy little almond flour pancakes are the top viewed and most commented on post on the blog. 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!

EverydayGrainFreeBakingThis delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Fluffy Little Almond Flour Pancakes (GF, DF Option)

Yield: 20 silver dollar size pancakes

Fluffy Little Almond Flour Pancakes (GF, DF Option)


  • 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 pure coconut milk
  • 1 tbsp unsalted butter (or coconut oil), melted
  • 1 tbsp honey (or maple syrup)
  • 1 tsp pure vanilla extract
  • 1/4 tsp apple cider vinegar


    UPDATE: I am excited to share a faster and easier way to make these delicious fluffy pancakes by using your blender. This method is what I recommend in my cookbook, Everyday Grain-Free Baking. It not only saves a lot of time (and dishes), but we've also discovered that the pancakes are just as fluffy, yet with a much lighter flavor and texture. Here are the updated instructions:
  1. Preheat griddle over medium heat.
  2. Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. Cover and blend on low to start, then increase to high and blend at least 1 full minute.
  3. Please note: The batter will be very thick like a thick cake batter. If it is too thick for your liking, a simple option to correct the consistency is to simply add an additional tablespoon of coconut milk to the batter one tablespoon at a time, blending thoroughly before adding another tablespoon, until the desired consistency of batter is reached. Adding extra milk may make the pancakes a bit thinner (depending upon how much extra milk is added), but it should not dramatically impact the flavor.
  4. Grease preheated griddle with butter (or coconut oil).
  5. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
  6. 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.)
  7. Carefully flip and cook another few minutes until done, but not over-browned.
  8. Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.
  9. Original Instructions for Preparing: For those who would like to follow the original instructions, I've left them intact below.
  10. In a small bowl combine the blanched almond flour, baking soda and salt.
  11. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
  12. 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, vanilla and apple cider vinegar.
  13. Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
  14. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
  15. 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. If batter is too thick, see step 3 above. To cook, follow steps 4-8 above.


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.

*For best results, be sure to use full fat coconut milk, not "lite" coconut milk, or coconut milk beverages. (Natural Value 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.


Looking for more scrumptious blanched almond flour recipes? 

Here are a few more Top Reader Favorites…
Southern-Style Biscuits
Cinnamon Streusel Muffins
Strawberry Shortcakes
Our Favorite Chocolate Chip Cookies
Great Grain-Free Crackers
Decadent Fudgy Brownies

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

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    • Kelly says

      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

      • Kelly says

        Thanks so much! So glad you enjoyed it! Appreciate you taking the time to leave a kind note! Blessings, Kelly :)

  1. Tina Middleton says

    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.

    • Kelly says

      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 :)

  2. Michelle Mills says

    Love that you include the dairy-free option…AND the brand! Lovely recipe. Do you typically make or buy your almond flour?

    • Kelly says

      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. :)

      • Juanita says

        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.

        • Kelly says

          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 :)

    • Kelly says

      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! :)

  3. Beth says

    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!

    • Kelly says

      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 :)

  4. Erin says

    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?

    • Kelly says

      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

  5. Gwen B. says

    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!

    • Kelly says

      So excited to hear you enjoyed these, Gwen! Appreciate your sweet notes! You’re such an encourager! :) Blessings, Kelly

  6. says

    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..

    • Kelly says

      Thanks, Judee! So great to have you as a new friend! Hope you enjoy these with your banana PB topping – sounds delicious! Blessings, Kelly :)

    • Kelly says

      Hi, Heather! Thanks for your note! Hope you enjoy them, when you give them a try! Blessings to you, Kelly :)

  7. says

    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! :)

    • Kelly says

      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

    • Kelly says

      Thanks for taking time to leave a kind note, Alea! I hope you and your family enjoy these too! Blessings, Kelly

  8. says

    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.

    • Kelly says

      Hi, Jessica! So glad you found me – it’s great to meet you! Hope you enjoy these too! Blessings, Kelly :)

  9. says

    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!

  10. says

    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

    • Kelly says

      You are so welcome, Amber! Thanks for your kind note. I always enjoy linking-up with AFW. THanks for hosting! Blessings, Kelly

    • Kelly says

      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

    • Kelly says

      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

    • Kelly says

      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 :)

  11. Hannah says

    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?

    • Kelly says

      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! :)

  12. Sylvia says

    Hi Kelly,

    Do you find that almond flour taste similar to wheat flour in baking? How about coconut flour?

    • Kelly says

      Hi, Sylvia. Thanks for your question and email – I just emailed you back with some recommendations. Blessings, Kelly :)

  13. Dawn says

    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!!


    • Kelly says

      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 :)

    • Kelly says

      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

  14. Melanie says

    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.

    • Kelly says

      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 :)

  15. Emily says

    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!

    • Kelly says

      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

  16. Mary says

    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 :-)

    • Kelly says

      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 :)

  17. Bharath says

    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

    • Kelly says

      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 :)

  18. Marin says

    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! :)

    • Kelly says

      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 :)

  19. Monique says

    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 :)

    • Kelly says

      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 :)

  20. Marin says

    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! :)

    • Kelly says

      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 :)

  21. Lauren says

    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!

    • Kelly says

      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 :)

  22. says

    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!

    • Kelly says

      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

  23. Danielle says

    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!!

    • Kelly says

      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 :)

  24. says

    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! :)

    • Kelly says

      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

  25. says

    Hi Kelly,
    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 :) 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!

    • Kelly says

      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 :)

      • says

        I made the mistake of using three jumbo eggs and they were indeed too “eggy.” Wish I had taken the time to read this review before I added that third egg! That said, the whole family loved them and I will definitely make them again with smaller eggs or with one less. I was wondering about the net carb count on these. I’m on a low carb diet and this recipe was posted on a low carb webpage I am a member of but I didn’t see any nutritional breakdown to know how to count them. Could you help me out with that? Thanks so much!

        • says

          Hi, Pam. I’m glad your family enjoyed these and yes, jumbo eggs are way too much egg. :) As far as the carb count, you can easily calculate any recipe’s nutritional profile by using an online system such as this one: http://www.myfitnesspal.com/. Thanks for stopping over. I hope you’ll check out more of my recipes – living grain-free is definitely a low carb lifestyle. Blessings, Kelly

  26. says

    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!

    • Kelly says

      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 :)

  27. Janna says

    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!

    • Kelly says

      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 :)

  28. Lexie says

    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 !!!!

    • Kelly says

      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 :)

  29. Lucia says

    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 :-)

    • Kelly says

      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 :)

  30. Michelle k. says

    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.

    • Kelly says

      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 :)

  31. holly says

    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.

    • Kelly says

      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 :)

  32. Wendy says

    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!

    • Kelly says

      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 :)

    • Kelly says

      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!

  33. Amy says

    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.

    • Kelly says

      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 :)

  34. izzy says

    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

    • Kelly says

      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

  35. Phoebe says

    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

    • Kelly says

      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 :)

  36. Kelly says

    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

  37. Marie says

    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.

    • Kelly says

      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 :)

  38. izzy says

    That was probably the problem – it wasn’t blanched. But I am in Germany and it was the only kind I could find.

    • Kelly says

      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 :)

    • Kelly says

      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 :)

  39. Sarah walker says

    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.

    • Kelly says

      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 :)

  40. golden8 says

    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.

    • Kelly says

      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 :)

      • golden8 says

        yes i did use Honeyville finely ground blanched almond flour and also did whip the egg whites as indicated. must be me. oh well.

        • Kelly says

          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 :)

  41. Eva says

    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.

    • Kelly says

      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

  42. Angel says

    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!

    • Kelly says

      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 :)

  43. Christina says

    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 :)

    • says

      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 :)

  44. Christina says

    Okay, that does seem to be a problem. Haven’t tried cookies yet but will try it sometime soon and see. Thank you.

  45. nancy says

    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.”

    • says

      Thanks for sharing, Nancy! What a great option. So glad you enjoyed them. Appreciate you taking time to leave a kind note! Blessings, Kelly :)

  46. Alison says

    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… :)

    • says

      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 :)

  47. Alison says

    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

    • says

      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 :)

  48. says

    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!

    • says

      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

  49. Andrea D'Angelo-Risner says

    These pancakes were chock full of de-light! Made them this am after my daughter left for school, had a portion all to myself and they poofed away! Thanks for the recipe, Kelly!

    • says

      You are so welcome, Andrea! So glad you enjoyed them! Thanks for taking the time to leave a kind note! Lots of blessings to you, Kelly

  50. Carolyn says

    OMGosh! I had to indulge just a bit by spreading NUTELLA on the last one and shared it with the hubby with our evening tea! Wow! That was a treat!
    These turned out great. I used the coconut oil and coconut milk (didn’t have buttermilk or butter). Will definitely be using this one again. Thanks so much!

  51. Mary says

    These pancakes are amazing! Thanks for your recipe. I made these this morning for the second time and doubled the recipe to freeze some. I also added 1 tbsp apple pie spice which was great and topped it off with some homemade almond & coconut butter.

  52. says

    I was so excited to try these, but they turned out eggy as some other comments have said. I used FULL FAT coconut milk with a 1/8tsp vinegar to sour it. All of the rest went the same. I cannot seem to find a recipe for pancakes that are not eggy. Any suggestions?

    • says

      Hi, Melissa. I think this must be an issue with using coconut milk, as with the buttermilk we don’t get an overly eggy taste. Or it could be that we just aren’t as sensitive to it. :) You could try using egg whites only and increasing the milk a bit. This may result in a slightly thinner pancake, but most likely will help to reduce the eggy flavor. Blessings, Kelly :)

  53. noralee says

    i’ve been looking for a fluffy non-eggy almond flour pancake and going to try these. just tasted the ones i made (a different recipe) and they are both eggy and flat :(

    could you use almond milk for this recipe instead of coconut milk?

    • says

      You can use almond milk, but since almond milk is thinner and has less fat content, it will make the pancakes flatter. Personally, we don’t find these pancakes eggy. And the majority of commenters agree. However I have had a few people say they are still eggy, but it seems to be when non-milk substitutions are made. So I do think that the fat content and flavor of the milk used really does make a big difference with almond flour based pancake recipes. Blessings, Kelly :)

  54. Martha says

    Hi! I am DYING to try this recipe! But I was curious…do you know if they freeze well? Or if the batter might? We are always on a time crunch on school ,or into but I would love to be able to squeeze these out for my kiddo! Thanks!

    • says

      Hi, Martha. I haven’t tried freezing the batter, but you’re the second person to ask that of one of my recipes today, so it looks like I have a project to try. I have frozen the cooked pancakes, and they are best if you reheat on how heat (200-225 degrees). They are not as good as the day you make them, but they are still tasty. I usually use the frozen pancakes to make pancake sandwiches, like this one: http://thenourishinghome.com/2013/04/nut-butter-jam-pancakes/ If you end up freezing the batter, will you please let me know how that works out? It sounds like a great option. Thanks so much, Kelly

  55. Colleen says

    Wow!! I made these this morning for my boys and they ate them right up. I threw in a bit of mini chocolate chips too. My 5 year old has type 1 diabetes and I am always looking for yummy breakfast ideas that don’t spike his blood sugars in the morning. No spike today at all with these pancakes. I can’t feed him other pancakes anymore because they cause him to spike too much. Thanks for this great recipe. I am going to try to freeze the next batch so we can have them on school days too.

    • says

      Thank you so much for taking the time to leave a kind note, Colleen. So happy that your boys enjoyed these. Almond flour (and coconut flour as well) are excellent grain-free flours that are low carb and high in nutrients – perfect for those with diabetes and other chronic health issues, as well as for those that simply want a nutrient-dense option. Blessings, Kelly :)

  56. John says

    I didn’t have almond flour. I substituted with almond meal and needed to increase the buttermilk to 3/4 c. I also did not add the maple syrup to the batter as I served these with syrup on the side. The texture was a little course due to the grind of the meal; but, they were still very yummy.

    • says

      Glad you enjoyed these, John. You’re right about almond meal having a coarser, denser texture. Thanks for taking the time to leave a kind note. Blessings to you, Kelly :)

  57. Rachael says

    This is now my most favorite pancake recipe!! I pan roasted 1/2 c fresh pineapple, 1/4 c raw coconut in butter and then glazed with 1 tsp maple syrup until golden…topped them off on my pancakes and OMG!! Do over!! I loved the whipped egg whites as well….thanks again!

    • says

      Thanks, Rachael! Your variation sounds amazing! Like a pineapple upside down hot cake. YUM! I appreciate you taking the time to leave a kind note! You are a blessing! :) Kelly

  58. Pam fischer says

    I found mine tasted like custard. What did I do wrong? Or is that to be expected? First attempt at almond flour pancakes. Thanks

    • says

      Hi, Pam. I am not sure what you mean – do you mean the pancakes were eggy tasting or didn’t cook through and were custard-like in texture? If you used blanched almond flour (not almond meal – skins are included in almond meal, but not in almond flour), and followed all the measurements and instructions exactly, I am not sure what happened. Blessings, Kelly

  59. Pam fischer says

    Hi. Thanks for responding :-) They were cooked through but tasted eggy (if that’s a word). I used almond flour and followed the directions except I had to use regular milk. Maybe that was it? My son liked them and he’s the one I’m trying to get off grains so bonus!!

    • says

      Got it. Okay, eggy can be a common issue since grain-free flours require more eggs than gluten-based flours. Low fat milks can amplify this eggy taste. I would recommend using full fat coconut milk in place of milk next time, if you cannot do buttermilk. I think you will see a difference in the flavor not seeming as eggy. Blessings, Kelly :)

    • says

      Yes, you can pretty much use any milk, but the lower fat content milks tend to make these a little more eggy in taste than the full fat milks according to some of the reader feedback. Happy New Year! Blessings, Kelly :)

  60. Joanne Yonamine says

    I’ve been looking for the perfect pancake that does not taste “coco-nutty” and your recipe looks good however, my son is allergic to nuts, what should I substitute to the almond flour? Thank you

  61. Becca says

    Made them this morning and they were so good, felt like such a treat to eat them. Hubby is not GF and he was very happy with them.

  62. Dorothy says

    Thanks for this delicious recipe, Kelly! I served these to my 4 year old and he said, “These are the best ‘panpakes’ in the whole world!” :)

    • says

      Aww, you just blessed my heart! I am so happy your precious little guy enjoyed these. Thank you for taking the time to leave a kind note, Dorothy! Many blessings, Kelly :)

  63. Amy G. says

    Thank you! Thank you! Thank you! I have been struggling to find a pancake recipe that works for our family. I have eliminated most grains from my diet due to inflamation and fatigue when eating them. One of my sons and I are also sensitive to dairy. My other son is allergic to walnuts, cashews, pecans, macadamia nuts and hazelnuts. I have tried other recipes that fit into these constraints without much success. Everyone enjoyed these. I have always subscribed to a whole food lifestyle, but have really struggled with the recent realization that my body doesn’t handle grains well after eating whole grain for years. I am so happy to have found your website for your recipes, but also your philosophy on life and shared love of God! Thanks again!

    • says

      You are SO welcome! Thank YOU for taking the time to leave some sweet encouraging words, Amy! What a blessing you are. I can completely understand how difficult it can be to juggle multiple food issues within a family. Many prayers and blessings, Kelly :)

  64. Chet says

    I don’t have maple syrup or coconut oil on hand and I can’t make it to the store. I have all the other ingredients. Can I substitute molasses for the maple syrup and canola oil for the coconut oil?

    • says

      Hi, Chet. The maple syrup called for in this recipe is to add a little sweetness, so I’d recommend just replacing it with an additional tablespoon of buttermilk or coconut milk instead of molasses, as molasses will overpower the delicate flavor of the pancakes. As far as a replacement for the butter or coconut oil, in theory you can use any cooking oil. However, I would encourage you (because I care) to do a little research on canola oil in the future to determine if you feel comfortable continuing to use it. Many blessings, Kelly :)

      • Chet says


        Thanks for the response. I will research canola oil.

        I bought the coconut oil and made these for the first time. I have to admit, they didn’t turn out right. The problem was the batter consistency. Mine was not at all like pancake batter I am use to. It was way too dry. I followed the recipe to a T. I used coconut milk instead of butter milk. The only coconut milk I could find in any of the grocery stores around me was the Goya Leche de Coco. The 1/4 cup of coconut milk was not nearly enough liquid to give the mix a pancake batter consistency. I separated the egg whites and beat them with a beater and added it last. I know this fluffs the pancake. Is it possible for you to show a picture of your finished batter. I did not read all of the reviews, so I do not know if this comment was mentioned previously. I know I must have done something else wrong if you make these consistently with only a quarter cup of liquid. I really want to learn how to replace gains and white flour in my meals. The almond flour is expensive so I do not want to waste allot experimenting. I am using Honeyville Blanched Almond Flour.

        • says

          Hi, Chet. Sorry to hear you’re having trouble. Let’s see what we can do to help … To answer your question about the batter – it is very thick like a thick cake batter. Are you using large eggs or medium? That is the only thing I can think of that may differ, as medium eggs would result in less liquid in the batter. Otherwise, all things equal, I have two suggestions that should help you and the first will actually make the recipe easier to put together.

          1) One thing I do when I’m in a hurry is put all the ingredients in my blender and blend on high. Again, the batter is very thick, but moist. This saves a lot of time (and dishes) and the pancakes still turn out quite fluffy as shown in the photo. I am updating the recipe to let readers know about this option, because again, it’s a real time saver and perhaps this will help you with the batter being easier to incorporate and less dry.

          2) A simple option to correct batter that is too thick or too dry is to simply add an additional tbsp of coconut milk to the batter one tbsp at a time, until the desired consistency of batter is reached. Adding extra coconut milk will perhaps make the pancakes a bit thinner, but it should not dramatically impact the flavor. Just do one tbsp at a time, thoroughly mixing the batter.

          Hope this helps! Blessings, Kelly :)

  65. Laura says

    Hi! I tried out this recipe and cut it in half for a single sized serving. It came out great! I ended up just using one egg and a tiny bit more coconut milk for extra moisture. Came out to about 5 little pancakes, though I think I could have made them a bit thinner and I would have gotten more. Thanks for the recipe.

  66. Julie says

    Hi Kelly. Loved making these using the blender! Much easier and very quick. And thank goodness my blender had the good sense to die AFTER blending these little cuties. :)

    • says

      Oh no!! Julie! Well, that means it’s time for an upgrade. Maybe Lord willing you can get a VitaMix or Blendtec? They are incredible. So glad you enjoyed these! Blessings, Kelly :)

  67. Denise says

    These were absolutely delicious! I couldn’t believe how fluffy they were. The whole family loved them. Thank you for sharing this:)

  68. says

    I’m not sure why you included directions on how to freeze leftovers… Because WE NEVER HAVE LEFTOVERS! Even my mom and grandma who are here visiting and have no idea about gluten or gluten free products LOVED THEM and we ate the entire batch (and they are usually just coffee and biscotti breakfast people!) delicious and quick to make. I don’t usually have buttermilk but I use apple cider vinegar to sour the milk for 5 min and that works just fine! And sometimes I add cinnamon. My kids adore these, thank you for posting :)

    • says

      LOL, Kristen! I am so happy to hear you and your family are enjoying this recipe. Love your idea of adding cinnamon – I’ve been thinking about doing a cinnamon apple version. Appreciate you taking the time to leave a kind note! Blessings to you and yours, Kelly :)

    • says

      Hi, Cathy. Yes, you could use any milk, really, but a higher fat content milk will definitely make these nice and rich, so the whipping cream should work beautifully. :)

  69. cherese says

    I made these fluffy little almond flour pancakes this morning and they turned out great! I even added some bluberries once I had poured the batter on the griddle. Sooo yummy! The best almond flour pancakes I have made. Thank you Kelly!

  70. Nicci says

    Oh, wow. Wow. Just . . . wow. We loved these. I messed up and used almond meal, and we still loved these. A lot. Thanks so much for the recipe.

    • says

      So glad you all enjoyed them. I’ve heard from several that almond meal works well, just makes them a bit heavier. Thanks for your kind words! :)

  71. Kim says

    My son is allergic to eggs, wheat and dairy so this is a new adventure for me. Especially since he is 8 and I just found out. How can I substitute for the eggs?

    • says

      Hi, Kim. It certainly is a challenge when food allergies are present, so I can empathize. Because the eggs in this recipe are used as binding and leavening, they play a staring role. However, my friend Tessa has a wheat, dairy and egg-free recipe that may be helpful. In fact her entire site is geared toward allergy friendly recipes for those with egg allergies. Hope this helps. Blessings, Kelly :)

    • Denise says

      Try using flax instead. 1 tablespoon of flax meal + 3 tablespoons of room temp water = substitute for 1 large egg in baking. Google it – tons of info on this. I use this for biscuits, brownies, etc with almond flour regularly and everything comes out delicious. My kids and husband have no clue when I use the flax! Good luck!

  72. Amber says

    These were by far the best almond flour pancakes I have tried (and I’ve tried them all). Had to make a couple of changes because I can’t have any sugars so I used erythritol and maple extract instead of the maple syrup. I use a homemade sugar free syrup found here http://blog.stuffimakemyhusband.com/2011/02/sugar-free-maple-syrup.html. They were absolutely perfect together. Light, fluffy and not grainy at all. I used the blender method and it was super easy.

  73. Ania Wysinski says

    What can you substitute buttermilk for? Can you use 2% milk with a tablespoon of vinegar or lemon juice? That’s what I found on the internet as a replacement for buttermilk. Do you think that’ll work? I just don’t have any on hand and I’m dying to try these?

  74. Aimee says

    I may have overlooked it but I’m currently on a 25 day vegan challenge and would LOVE to make these, what I can I use as a replacement for the egg in the recipe?

  75. Rachel says

    Just made these pancakes using the blender method. I was surprised by how light and fluffy they were when you bite into them! I think I like these better than wheat based ones. Great recipe, thank you!!

  76. Ania Wysinski says

    Have you ever made this batter and put it in the fridge overnight to use in the morning? Do you think that would work? Anything to save time in the morning!

    • says

      Hi, Ania. I haven’t tried that, but I would recommend not putting the leavening agent in and allowing the batter to come to room temp a bit before adding it and cooking. Let us know how it turns out if you do. Blessings, Kelly

  77. Monica McCurdy says

    Even though I was never a big pancake fan, I found these to be absolutely delicious and so simple to make. I make a double batch and freeze, then I can take to work with me and microwave on low to reheat, top with bananas and real maple syrup and ready to go for the day.

    • says

      So glad you enjoy the recipe, Monica. I appreciate you taking the time to leave a kind note. So happy to hear you have such a great plan for enduring a healthy breakfast at work! That’s awesome! :) Blessings, Kelly :)

  78. Kelly says

    This is my go-to almond flour pancakes recipe. I even tried it this morning with my homemade almond flour and it is just great.

      • Ania Wysinski says

        I made these and loved the taste but was slightly disappointed that they didn’t fluff up as much as the pictures show. The only thing I did differently was that I added a touch more buttermilk after blending because the mixture looked SO thick. Could that be it? Or do different baking sodas work differently. I use Bob’s Red Mill natural baking soda brand. Maybe I need more than 1/2 a tsp?

        • says

          Hi, Ania. Yes, I would check your baking soda to see if it’s still active and also, adding more milk will result in flatter, less fluffy pancakes even if your baking soda is good. The batter should be very thick. Blessings to you, Kelly

  79. Maria says

    Thank you so much for sharing! I tried the updated simpler version this morning and it was very good. I don’t think it was quite as fluffy as with the older method, but well worth it for the time and effort saved. They were still very delicious. Nice treat on a wheat- dairy- sugar-free way of eating. :)

  80. Amber says

    I love these, and bonus, so do my picky kids! I was wondering if the batter would hold up if made and then kept cold or if I should just make the pancakes and reheat in a skillet? We are going camping and I’d love to take the batter already made. If it won’t work, I’ll make the pancakes and then reheat them in my skillet. Thank you for sharing!!!!

    • says

      Hi, Amber. I haven’t tried it but other readers have made batter in advance, I just recommend waiting to whisk in the leavening agent right before cooking. You could bring the baking soda with you in a baggie and mix it in before you cook them. Or, I do know these reheat well over low heat, because that’s how I do it. I make a big batch and keep in fridge, then just reheat on low. Have a great time camping! :) Blessings, Kelly

  81. Jessica says

    Hi, Kelly. I just wanted to say thanks. I am having some friends over for brinner (breakfast for dinner) tomorrow night and one of them eats gluten-free and I’ve never made a successful gluten-free pancake before. That in addition to never having cooked for so many friends at once (I’m 24 and still new to hosting–I even bought a double burner griddle today so I could make more pancakes at once) has made me really anxious. At first, I tried a random sorghum, almond, coconut, flax flour mix that I made up in my head–why do I think I will find success this way?! Haha. Anyway, feeling hopeless, I just tried your recipe exactly as directed and they turned out beautifully. I feel so much more relaxed about making another batch tomorrow. I can’t wait to try them with a blueberry/raspberry chia seed compote! I don’t have kids yet, but someday…they will love these pancakes, I’m sure. :) Thanks again.

    • says

      Yay! I am so happy that this recipe has made you feel relaxed and confident. That is so wonderful. I hope you have an absolutely lovely brannier with your friends. How kind of you to make GF pancakes for your friend and to go to so much effort to be a thoughtful host. It’s a blessing to get to know you and I can see what a sweet gracious heart you have. Many blessings to you, Kelly :)

  82. Erika says

    Did you mean to suggest that there is a “milk free” version? “Dairy free” typically implies no eggs as well as no milk. I’m in a hurry trying to find a true dairy free almond meal pancake version. I apologize if you’ve already covered this in your numerous comments and replies- there were too many to read. You may want to alter your title to reflect more accurate info.

    • says

      Hi, Erika. Eggs are not dairy:
      • http://dairyfreecooking.about.com/od/dairyfreebasics/f/eggsdairy.htm
      • http://www.healthnowmedical.com/blog/2012/04/12/clinical-nutrition-report-are-eggs-dairy/

      So that is why you will find them in dairy-free recipes since the term “dairy” refers to cow products. However, if you’re looking for egg-free and dairy-free recipes, I would highly recommend my friend Adrienne at Whole New Mom. She has a wonderful site.

      Hope this helps. Blessings, Kelly :)

  83. Shari says

    Oh My goodness Kelly. These are so good. I have made other versions of almond flour pancakes and did not like them :-( I enhanced them a bit by adding some cinnamon to the batter and I used Almond Milk (allergic to Coconut) with a powder buttermilk additive. Next time I will get some liquid buttermilk. I also did the blender method. AWESOME and easy. Thank you so much :-)

    • says

      You are so welcome! Love your idea of a punch of cinnamon! YUM! Thanks for taking the time to leave an encouraging note. You are a blessing! :)

  84. Tony Esposito says

    I tried this recipe this morning it was absolutely magnificent . The flavor was incredible . I made them on a cast iron pan and added fresh blueberries. To put it over the top I crisped up some thin slices of San Danelli prosciutto . As well as grade A pure maple syrup. Thank you for sharing this wonderful recipe . Now I need to stock up on almond flour! Have a wonderful day.

    • says

      You are so welcome, Tony. Thank YOU for taking the time to leave a kind review of this recipe. Your addition of prosciutto sounds wonderful! Blessings to you, Kelly :)

  85. Juliet says

    I’ve been looking for an almond flour pancake recipe for a while now. Most have ended up burnt, dry, and crumbly. These tasted like real pancakes!! I only had baking powder, so I just did some converting for that. I also used almond milk instead of buttermilk or coconut milk, and I used agave instead of maple syrup (for those I just used the original amounts). Amazing! Loved by all. Thank you!

  86. Jodie says

    I have been on the Gaps diet for over 8 weeks now and am finally able to have cooked fruit. I was in heaven today savoring those pancakes. You are right, they do cook quickly. I cooked strawberries in butter, added a touch of maple syrup and poured the sauce all over my pancakes. I can’t wait to try these on my kids. This is the second recipe I have tried off your website and really appreciate all the hard work you have done to fine tune all these recipes so all we have to do is enjoy. Thank you.

    • says

      Hi, Jodie. You are SO sweet. Thanks for taking the time to leave a kind note! I’m so happy to hear you enjoyed these. Congrats on your commitment to the GAPS diet. I hope it’s helping you to feel better. It’s my absolute joy to be able to share my love for real food cooking with precious individuals and families like you/yours. :)

  87. Michelle says

    Hello. I really enjoyed this recipe. No tweaking required either. Shared on my FB with Macros added and of course gave credit to your blog page. Thank you.

    • says

      Glad you enjoyed! Thank you for linking to the recipe rather than copying it and pasting it. Appreciate you respecting copyrights. Many blessings to you, Kelly :)

  88. Charlotte Knight says

    OMG!!! These are wonderful!! Not only are they delicious, but, as you said, they didn’t raise my blood sugar AT ALL! I will tell every diabetic, and dieter, I know about these. I took your tip and did all the mixing in my blender. PERFECT! This way of mixing made it twice as easy to prepare, and the pancakes were SO light and airy. Definitely the way to go. Thanks a million!!! no words can describe how pleased I am with this recipe. And, please add e to your mailing address. I’d love to get this blog regularly. Thanks a million, char

    • says

      So glad you enjoyed the recipe. And thanks for sharing my site with your friends. As far as becoming a subscriber, here’s the link to subscribe. Just input your info and be sure to look for an email to confirm your subscription. Blessings, Kelly
      Sign Up here: http://eepurl.com/LFIpf

  89. Robin says

    I made these this morning. They were fabulous!!! I made one substitution: sour cream instead of buttermilk. I didn’t have any. It worked great. I didn’t even add water to water it down.

  90. Michelle says

    THANK YOU!!! We gave up pancakes years ago after not enjoying almond flour ones…and my son cannot tolerate coconut flour, so the “mixed” flour ones are out, too. My daughter asked for pancakes again, so I searched Google and found this recipe…cake batter consistency AND flavor!! This is seriously THE BEST grain-free pancake I’ve tried (and I’ve tried soooo many)!!! :) :) :)

    • says

      Hooray, Michelle. I’m so glad Google brought you here! Welcome to The Nourishing Home. I hope you’ll consider becoming a subscriber (http://eepurl.com/LFIpf) so you’ll always be the first to know when I post a new delicious grain-free recipe. I also provide free weekly GF meal plans to subscribers. Happy a Happy Thanksgiving! Thanks again for taking time to leave a kind note! :)

  91. Christina says

    Thanks for posting this recipe , unfortunately I didn’t have a lot of success with it. I used the blender method , and ended up with pancakes with an overpowering egg taste & texture. ( I used 3 eggs ) Did anyone else run into this or have any tips ?

    • says

      Hi, Christina. It could be the brand of almond flour – I only use honeyville brand because I don’t have luck with other brands. With that said, you may want to use just egg whites next time and increase the coconut milk, as you may be more sensitive to egg flavor and these two adjustments will help decrease the egg flavor and texture. :) Blessings, Kelly

  92. Mary Ann says

    Hello, Kelly,
    This is the first time I have read about grain-free baking…but I’m SO excited! I look forward to reading your book and learning more about incorporating this into my family’s meal preparation.

    My question is: does your book include the nutritional value of each recipe?
    Thank you!

    • says

      Hi, Mary Ann! I started out with grain-free baking because I’m gluten-free and wanted to find a way to bake without all of the empty-calorie starches that make up most GF Flour Blends. This later led to me becoming grain-free, which has really helped with my autoimmune issues. Anyway, I wanted to let you know that although grain-free baking is a healthier alternative (because I only use blanched almond flour and coconut flour which are higher in protein and fiber, as well as nutrients compared to starch-based gluten-free flour blends), I do not provide nutritional values. However, this can easily be calculated using a free online nutritional calculator such as this one: http://www.myfitnesspal.com/recipe/calculator Hope this helps! Thank you so much for purchasing my book! I wish you the best with your GF Baking Adventures! Blessings, Kelly :)

  93. katie says

    Hi, do you happen to know the weight of the almond flour? I have the worst luck measuring alternative flours…thanks!

    • says

      In general, a cup of almond flour is said to be 90 grams. However, it really depends on the finest of the grind and also on how you measure it. I don’t use a scale, but instead use the fluff, scoop and sweep method for my recipes. This basically means that I fluff the almond flour using a fork first before measuring. Then I use the appropriate sized measuring cup and scoop up the flour and then use a knife to level the top of the measuring cup. The type of almond flour I use is Honeyville because of its ultra fine grind. I hope this helps. Blessings to you, Kelly :)

  94. Gretchen says

    Omg! Wow! These are fabulous! I have celiac and reactive hypoglycemia (when I eat carbs my blood sugar drops). So I am always looking for new recipes to try. Being diagnosed with these things has actually been good because I have made a lot of healthy changes to my eating…doing mostly natural/organic foods with a high focus on veggies. Thanks for sharing your recipes.

    • says

      So glad you enjoyed this recipe, Gretchen. And thank you for taking the time to leave a kind note. I’m sorry to hear about your conditions, but can very much relate to what you’re saying about making healthy changes, which not only help with the medical conditions, but also serve to improve overall health as well! I hope you’ll stay in touch! Please know, you’re welcome to subscribe to my site and receive free weekly meal plans. You can do so here, if you’d like: http://eepurl.com/LFIpf No pressure of course! Blessings, Kelly :)

  95. Karina says

    I have been using this recipe for quite a while and just thought I would take a second to say “THANK YOU!!!” My daughter loves them and it is so great to have such a yummy & healthy wheat-free pancake that I can really feel GOOD about making for her :-) I love that it is a good fiber and protein boost too … instead of the typical biding and nutritionally questionable foods us Americans usually eat in the morning!

    • says

      You are so welcome, Karina. I’m so happy that your daughter is enjoying them so much! You’re a good mom to be taking the time to prepare health foods for your family! :) Blessings to you, Kelly

  96. says

    Thanks for the recipe; it is really good. After three months of very strict “Whole 30/Paleo” eating – no grains, beans, sweeteners, almost no fruit, no starchy veggies (though we have allowed ourselves pasture-raised butter, heavy cream and aged raw milk cheeses – so not so strict actually), these were quite a treat. We’ll definitely be including them in our breakfast roster.

  97. Andrew says

    Hi Kelly,

    Thanks for the recipe, it looks great!

    Just wondering, if I wanted to make a savoury version of these, would I just leave out the vanilla extract, or would I also need to reduce the honey as well and use salted butter instead?

    Thanks for your help!

    • says

      Hi, Andrew. Yes, you can omit the vanilla and honey and add a little butter and whatever savory add-ins you’d like. What a great idea! :) Enjoy!

  98. Martha says

    I’m sorry but I thought these pancakes were terrible. I’m a good cook, have been gluten-free for multiple years, and Paleo for a year. So I’m not new to the idea of alternative flour products. I made these pancakes exactly according to the recipe and serve them to my daughter and two granddaughters who are also gluten-free and Paleo. We actually threw them away. Nobody like them.

    • says

      Although these pancakes are one of the most shared, and most popular recipes on the site, that doesn’t mean that everyone is going to enjoy them. Case in point – your very thorough explanation of your dislike of the recipe. Ouch!

    • says

      Hi, Rose. Thanks for your note. If you’re making the blender version, all the liquids go in first. I noticed on the old version of the recipe intsructions that the ACV was left out so I added it in step 11, it should be mixed in with the wet ingredients before the whipped egg whites are added. Thanks so much for catching that oversight. :) Enjoy!

  99. Amy Arvin says

    I really enjoyed these pancakes! Sure, they’re not like a traditional wheat-based pancake, but the texture and fluffiness are amazing! I added some melted butter/maple syrup on the top and they hit the spot for me! Thank you for a great recipe!

    • says

      Thanks, Amy! Appreciate you taking the time to leave a kind note. :) I’m glad you’re enjoying them too! Have a blessed holiday weekend! :) Kelly

  100. Janice Lindegard says

    I made these for the first time this morning and they were great. The first batches over-browned quickly, but were still edible. By the last batch I had firgured out the right temp for my pan and stove–medium low. I did find them pretty eggy, so will likely make them with whites or just two eggs next time. I am wondering what the nutritional breakdown is. I’m assuming they are fairly high fat, even though it’s a healthier fat. Thanks for a great Sunday morning breakfast.

    • says

      Hi, Janice. Glad you got the temp figured out for your pan. I would recommend using egg white rather than taking eggs out of the recipe as that will impact them holding together. As far as a nutritional breakdown, here’s a free online nutritional calculator that lets you determine the nutritional breakdown for any recipe. Hope this helps. Thanks for taking the time to leave a kind note! :) Blessings, Kelly

  101. says

    Thank you, thank you, THANK YOU!!! I have been trying pancake recipes for the last 2 years and have not found anything that would satisfy the tastebuds of my hubs, and the food requirements of mama and the kids (GF, dairy free). Most paleo pancakes look more like eggcakes then anything else. When I made these this AM the kids and I were doing cartwheels. We think daddy might actually like these!! You may have revived our Saturday morning tradition of chocolate chip pancakes! Thank you!!!

    • says

      aww, you are SO sweet, Colleen! Thank you so much for the kind note. I’m so happy you and your kiddos enjoyed the recipe. When I developed the recipes for my cookbook (and all of the recipes here at the blog too of course) my heart is to try to get them as close to the real deal as possible. It’s hard enough having to be gluten-free and/or grain-free, and so I want to help by recreating old favorites that actually taste great. Fingers crossed that your hubby enjoys them too! I hope you’ll stick around and become a subscriber. :) If you’d like to join my community, here’s the link: http://eepurl.com/LFIpf Thanks again! :) Kelly


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