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!
This 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!
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 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
Instructions
- Preheat griddle over medium heat.
- 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.
- 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.
- 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.
- 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, vanilla and apple cider vinegar.
- 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. If batter is too thick, see step 3 above. To cook, follow steps 4-8 above.
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.
*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
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*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!
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 🙂
It’s at Walmart or Nuts.com
Hi, Richard! Thanks for so much for your helpful reply to Tracy! 🙂
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,
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!
-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/
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!
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
Thank you! I’m a newbie to low carb and a newbie to cooking in general. I appreciate what you do here! God bless!
My pleasure to help, Pam! Welcome again! We’re glad you’re here! 🙂
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. 🙂
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!
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
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!
So glad you enjoyed this recipe! I truly appreciate you taking the time to leave a kind note. And if you ever want to try a good homemade nutella recipe, this one is pretty yummy: http://eatnourishing.com/recipe/better-than-nutella-creamy-chocolate-hazelnut-spread/
Blessings to you, Kelly 🙂
Awesome! I’ll definitely check that out! 🙂
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.
so glad you enjoyed these too! appreciate you taking the time to leave a kind note! the apple pie spices sound YUMMY! 🙂
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?
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 🙂
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?
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 🙂
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!
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
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.
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 🙂
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.
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 🙂
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!
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
I found mine tasted like custard. What did I do wrong? Or is that to be expected? First attempt at almond flour pancakes. Thanks
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
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!!
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 🙂
We made these for first time this morning. Delicious!! Thank you. And Happy New Year!
Natalie
Thanks for taking the time to leave a kind note! Happy New Year to you and your family as well! Blessings, Kelly 🙂
hello =) i do not have coconut or butter milk on hand…can i use almond milk?
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 🙂
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
Hi, Joanne. Here is my coconut flour recipe. We do not find these to be overly coconutty, although it is important to note that coconut flour recipes always have a slightly sweet coconut undertone. In addition, if you use coconut oil instead of butter, that will greatly increase the coconut flavor, so I recommend sticking with butter, if you’re not DF. Hope you all enjoy this one! Blessings, Kelly 🙂
http://thenourishinghome.com/2012/03/fruity-coconut-flour-pancakes-gf/
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.
That’s great to hear, Becca! It’s always a treat when you can please the non-GF people in the house too. I totally get that! 🙂
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!” 🙂
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 🙂
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!
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 🙂
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?
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 🙂
http://www.naturalnews.com/042054_organic_canola_oil_oxymoron_rapeseed.html
Kelly
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.
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 🙂
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.
So glad you enjoyed it, Laura. I appreciate you stopping by to leave a kind note. Blessings to you, Kelly 🙂
Can I use almond milk instead of coconut milk or buttermilk? Will this make it too thin?
They will be thinner, but should still taste delicious! 🙂
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. 🙂
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 🙂
These were absolutely delicious! I couldn’t believe how fluffy they were. The whole family loved them. Thank you for sharing this:)
So glad you all enjoyed these, Denise! Thanks for taking the time to leave a kind note! Blessings, Kelly 🙂
These are great pancakes! I’ve tried other recipes and none are as good as this. Thank you.
Thanks so much, Doug! So glad you enjoyed them! I appreciate you taking the time to leave a kind note! Blessings, Kelly 🙂
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 🙂
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 🙂
Do you think I could use 35% whipping cream instead of the coconut milk?
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. 🙂
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!
You are so welcome, Cherese! So glad you enjoyed them. Appreciate you taking the time to leave a kind note. Blessings, Kelly 🙂
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.
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! 🙂
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?
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 🙂
http://www.tessadomesticdiva.com/2012/06/wholegrain-pancakes-gluten-free-vegan.html
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!
Thanks for sharing your insight with us, Denise. Much appreciated. 🙂
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.
Thanks for your kind words, Amber. I’m so glad you enjoyed these. Appreciate you taking the time to leave a kind note. Blessings, Kelly 🙂
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?
Yes, Ania, that will work just fine. You can also use coconut milk with vinegar added if your DF. Enjoy! 🙂
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?
Hi, Aimee. I don’t have an exact answer for you, since the egg is used in this recipe as both a binder and a leavening agent. Since we don’t omit eggs from our diet, I haven’t attempted egg-free baking. Perhaps this article may help along with some experimenting. Blessings, Kelly
http://chefinyou.com/egg-substitutes-cooking/
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!!
Thanks, Rachel. I am so glad you enjoyed these! I totally agree. 🙂
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!
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
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.
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 🙂
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.
From one Kelly to another. Thank you! I appreciate your kind words, friend! 🙂
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?
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
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. 🙂
So glad you enjoyed them – thanks for taking time to leave a kind note! 🙂 Blessings, Kelly
Fantastic recipe. Thank you so much! I’ll use this for years.
Thanks for your kind words and for the time you took to share them. So glad this is a keeper for you too! 🙂 Blessings, Kelly
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!!!!
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
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.
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 🙂
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.
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 🙂
These were very good! Thanks for the recipe and I loved the ease of throwing it all in the blender!
So glad you enjoyed this recipe. Thank you for taking the time to leave a kind note! Blessings to you, Kelly 🙂
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 🙂
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! 🙂
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.
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 🙂
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!
So glad you enjoyed these Juliet! Thank you so much for taking the time to share with us! Blessings, Kelly 🙂
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.
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. 🙂
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.
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 🙂
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
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
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.
Excellent! So glad you enjoyed these and your substitution worked. Thank you so much for taking the time to share it and your kind words! 🙂
Thanks for this lovely recipe. I’m just wondering if I can use coconut flour instead of almond flour?
Hi, Wendy. Coconut flour and almond flour cannot be interchanged as they are quite different from one another. Coconut flour is very absorbent and requires more liquid and eggs. However, the good news is, I have a fluffy coconut flour pancake recipe, you can find it here: http://thenourishinghome.com/2012/03/fruity-coconut-flour-pancakes-gf/ 🙂
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)!!! 🙂 🙂 🙂
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! 🙂
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 ?
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
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!
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 🙂
Hi, do you happen to know the weight of the almond flour? I have the worst luck measuring alternative flours…thanks!
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 🙂
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.
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 🙂
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!
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
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.
So glad you enjoyed them! Thanks for taking the time to leave a kind note! Hope to connect with you again! Blessings, Kelly
By far the best grain free pancake recipe I’ve tried. The consistency is perfect. Thank you!
Thank you so much, Jamie. I appreciate you taking the time to leave a kind note. So glad you enjoy this recipe! 🙂
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!
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!
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.
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!
When do I add the apple cider vinegar?
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!
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!
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
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.
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
http://www.myfitnesspal.com/recipe/calculator
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!!!
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
I’m excited to try this recipe however I was wondering can I sub almond milk for coconut milk?
Hi, Sarah. Yes, you certainly can 🙂 Enjoy!
Hello. Do you have a suggestion for a sub for the almond flour? Do you think another nut flour might work? Would love to hear your suggestions. Thanks so much!
Hi, Arianna. You can use cashew flour interchangeably with almond flour with good results. 🙂 Enjoy!
Why are the recipe ingredients on this page different from the ones at http://www.yummly.com/recipe/Fluffy-Little-Almond-Flour-Pancakes-_GF_-DF-Option_-757459?columns=4&position=3%2F72. They say to “read the full instructions on Nourishing Home” Clicking on the link brings you here.
Hi, Jan. First, thanks for bringing this to my attention that Yummly is using one of my recipes, I was not aware of this and will contact them. Based on the photo they used, they posted ingredients from the original version of my recipe from several years ago. However, if you look closely at the two recipe ingredient listings, the ingredients are not dramatically different between the two recipes, other than the addition of apple cider vinegar in the recipe here on my site, as ACV helps with the rise, but it is not a critical component of the recipe. So there is no problem with using the instructions here on my site with the ingredient listing posted on Yummly. Thank you again for taking the time to let me know. I hope you enjoy this recipe, it’s certainly one of the most popular on my site and in my new cookbook. Blessings, Kelly
I tried this using honey, coconut oil, whole milk, and cinnamon. On heat setting 4.5 they came out very dry, the batter was very thick. I lowered the heat to about 3 and added about 3 more tablespoons of milk and they were much moister. This was my first time trying almond flour, a strong flavor and very filling, I think I Ate too many and am feeling and the little sick. I read almond flour is great nutritionally but to be careful because it uses a LOT of almonds, I’ve read coconut flour is the best every day option but I encourage you to do your own research! There was some batter left over so I’ll see how that holds up overnight and try with cacao chips with it. If I’ll male a new batter id try maple syrup instead or honey. Thank you for sharing this recipe, I love trying new things (:
Hi, Nina. Almond flour is definitely filling and if you prefer coconut flour, I do have a wonderful coconut flour pancake recipe on the blog that you can find here: http://thenourishinghome.com/2012/03/fruity-coconut-flour-pancakes-gf/ As you noticed, in both recipes, I do note that you may need to add additional liquid if the batter is too thick, since the brand of flour used does result in different thicknesses of the batter. I’m glad you enjoyed this recipe and appreciate you taking the time to leave a kind note! Have a blessed weekend! 🙂 Kelly
Hi and Thank you.
Just made these this AM and to my surprise they were delicious. Reason is I have not ever made almond pancakes that I liked, until now. I did use almond flour/meal from Trader Joe’s and did need a little more than 1 1/2 cups and they turned out exceptional. I also used “lite” coconut milk since that was what I had. I did the blender method and it worked out as you suggested. So glad I found your blog. Will be following you from now on.
Thanks again.
PS As for any negative comments, some people are just crass and insensitive. If they don’t like a recipe it’s not necessary to be obnoxious about it.
Hi, Susan. Welcome to The Nourishing Home! Thank you so much for taking the time to leave a kind note. I’m happy to hear you enjoyed this recipe and invite you to join my private facebook group if you’d like. You can find it here: https://www.facebook.com/groups/TheNourishingHomeCommunity/ It’s a wonderful group of healthy living friends who support and encourage each other in our healthy living goals. Appreciate your kindness! Blessings, Kelly
Hi Kelly! This recipe looks amazing and I can’t wait to try it. A question for you – I’m currently doing Whole30 and would like to still have these tasty nuggets. What would you suggest for swapping out the honey? I think it would have to be some sort of fruit juice or maybe applesauce? Also, I don’t have apple cider vinegar – would plain vinegar work for the acid or should I run out and buy some cider vinegar? Thanks so much!
Hi, Gina. Thanks for your kind note. I have some bad news for you … if you’re doing Whole30, baked goods are not permitted even if the ingredients are compliant. You can read more here: http://whole30.com/2013/06/the-official-can-i-have-guide-to-the-whole30/ The good news is, it’s totally worth it to follow the program as outlined, it’s just 30 days, but it can really make a huge impact on your health! Incase you missed it, I have free whole30-compliant meal plans, recipes and more to help. You can find the meal plans here: http://thenourishinghome.com/2014/11/free-whole30-meal-plans-2/ Lots of blessings to you! 🙂 Kelly
What a waste of ingredients! Total fail, now I am out if almond flour and no dinner.
Bummer to hear this! It really makes me sad when a recipe doesn’t work for a reader. Of course, I know not everyone is going to enjoy every single recipe I share, but this particular recipe is one of the most popular on the site and has even been printed in several GF magazines. I’m curious about which almond flour you used. I sent you an email to offer to help. A poor result is most often due to the issue of substituted ingredients or using almond meal rather than blanched almond flour. I’m happy to help troubleshoot! Please check your email for my note. Blessings to you, Kelly
I love these pancakes. I’m trying to get my family to eat them too, but because of the coconut milk they are not fans yet. Is there anything that I can use instead of coconut milk?
Hi, Jennifer. I’m so glad you’re enjoying these yummy pancakes. Good news for your family … you can use any milk you’d like – whole milk, buttermilk, almond milk, etc. I hope this helps you to entice your family to give these almond flour pancakes a try. 🙂 Blessings, Kelly
Vegan option for the eggs? Would flaxseed meal work?
Hi, Milly. Since I developed this recipe using eggs, which serve as the primary binder since this recipe is gluten and grain free, I can’t guarantee results using an egg replacement, since I haven’t tried it myself. However if you give it a whirl with an egg replacer, please do let us know, as I’d love to be able to provide that option for those who are living egg free. Thank you! Blessings, Kelly
I don’t believe that picture is from this recipe… Mine looked nothing like them. Flat and brown (I’ll admit I did not use blanched almonds to make my almond flour)…
Hi, Gemma. I am not a dishonest person. Please know that this photo is exactly what these pancakes look like every time I prepare them and others here who have left reviews as to their success with this recipe. Dear friend, if you did not use blanched almond flour as noted in the recipe, then you didn’t make this recipe. It’s really important to use the exact ingredients specified in a recipe and follow the instructions precisely in order to get a good outcome, especially when it comes to grain-free baking/cooking. I only recommend using blanched almond flour, and highly recommend that it be from a quality company like Honeyville since their ultra-fine grind makes all the difference in producing light and fluffy results. I hope this helps clarify and do I hope you’ll try this recipe again using the exact ingredients and instructions. With many blessings to you, Kelly 🙂
P.S. Gemma, in addition, I also am recommending that you check out this post I wrote on why I switched to Honeyville: http://thenourishinghome.com/2012/05/test-kitchen-showdown-battle-of-the-blanched-almond-flours/ If you’re making your own almond flour using unblanched almonds, it’s not going to give you good results for any of the recipes I post here because my recipes are all created using ultra-fine ground blanched almond flour. It’s really hard to get an ultra-fine grind when creating almond flour in a food processor or blender, especially if the almonds are not blanched. I’m only sharing this to help you, because using a high quality ultra-fine almond flour will result in your pancakes looking exactly like mine (as long as you follow the recipe precisely), and even more important, they will taste so much lighter and fluffier as well. I hope this helps! Many blessings to you! 🙂 Kelly
I just made these. My coconut oil clumped in little an medium size pieces. Also the batter is very “grainy” an not smooth. Im currently cooking the first one. I hope they turn out. Almond flour is not cheap!!
Hi, Audrea. To keep your coconut oil from clumping use room temp eggs as noted in the recipe and follow instructions for the blender method. Cold ingredients will make coconut oil solidify. As far as grainy, are you using “blanched” almond flour? It’s different than almond flour which contains the skins of the almonds and results in a gritty texture. Also, the blender method makes the batter extremely smooth. Hope these tips help! Lots of blessings, Kelly
This recipe is absolute garbage. It was so dry it didn’t even look like wet ingredients had been added. Tried cooking as is and batter burned up in the pan. Added more liquid, and it was a squishy, unturnable mess. Will *not* be making these again.
It’s never fun to hear that a recipe has failed for someone. I would be happy to help you troubleshoot what went wrong. If you’d like to write back, I’m happy to help, but I would simply ask for a little kindness on your end. 🙂 God bless!
Kelly, thank you for your recipe, I am going to try it for breakfast this morning. I was just wondering if there is a particular reason that you make the pancakes so small or if they can be made larger. I did not take time to read all of the posts, but did read first 10 or so and the last few. I am sorry that there are people who feel they must attack someone who is trying to help those of us who are trying to go grain-free and low carb. Some people were just not brought up to be respectful, something sadly lacking in our culture. Have a blessed Labor Day.
Kelly, I just wanted to let you know that I did make the pancakes for brunch and they were AWESOME!! They were light, they were fluffy, they cooked all the way through and they tasted delicious. The only change I made was that I used Stevia (Pyure brand, the best tasting) instead of the honey and did have to thin the batter a little. I got 10 nice sized pancakes and figured out the calories and carbs, 132 cal & 1.9 carbs per cake. Again, anyone who does not have success with this recipe did something wrong. I did use the blender recipe. Thank you from my husband too, he said “wow, I can have pancakes again and they taste good!” God bless you.
Thanks, Naomi. I appreciate your kind words in both the comments you’ve left. I’m so glad you enjoyed the recipe and you are so right, that the success comes in following the recipe, although in your case, your adjustments worked like a charm. I really appreciate you taking the time to leave a kind note and share with us how you modified the recipe to use stevia. What a blessing you are! God bless you! 🙂
These are really good! I’m doing Atkins and am finally down to my last ten pounds! So, I’m looking for more diversity in my diet as my carb intake increases. I’m NOT an earthy, crunchy health nut and it has been a struggle to actually like anything that is good for me!
But, I made these and ate them and, shockingly, enjoyed them! I cut recipe in 1/2 and substituted 1 Splenda pack for the honey and apple cider for the apple cider vinegar(I know all the health benefits but I need to be near death to drink that stuff…yuck. And, I’m in New England during apple season so I didn’t think1/8 tsp of cider would kill me.) I ended up with 5 silver dollar pancakes instead of the assumed 10 but they kept me full and satisfied.
I did have the luxury of getting 1/2 of the egg recipe which might be hard for most people. We have bantam chickens and 2 bantam eggs equal a standard egg so I used 3 of my bantam eggs.
I finished off with sugar free syrup and a side of bacon (of course…It’s Atkins…haha). I did the blender version and it worked great. I’m so impressed that I had to write a review- my first ever! So, thanks to the original poster for helping me to continue to learn how to make healthy choices in my diet. I understand it is a lifestyle so having recipes that people share helps me to learn how to change my eating habits permanently. Happy noshing!!!
Thank you for taking the time to leave a kind note. So happy to hear that you’re enjoying this recipe and your substitutions worked out well. Keep up the great job with your healthy living goals! Sounds like you are making great progress! With blessings, Kelly 🙂
Oh my goodness. I just made these this morning and my entire family was very pleased with the end result. I almost chose a different recipe because this one hadn’t been reviewed but I decided to make it anyway since it used all the ingredients I wanted to use. So glad I did. This recipe is definitely a keeper. I give it 5 stars! Thank you so much for this recipe. It only made four small pancakes but they were so filling it was enough for my family of three.
Thanks so much, Julie! I need to get that little star rating system. I’m so glad you all enjoyed these too! Thanks for taking the time to leave a kind note! With blessings, Kelly 🙂
when i make almond milk for my father, i dry the pulp in a warm oven. this morning i used it as the flour in your recipe and the pancakes were wonderful! every attempt at gluten free pancakes is always a disaster but these were perfect! thank you. i’ll make them once a week from now on
I’m so happy to hear that your homemade almond flour worked well! Thank you so much for taking the time to leave a kind note! Blessings, Kelly 🙂
Absolutely amazing! Made some and loved them!
Do you know the calorie/kilojoules content of 1 dollar sized pancake?
Would appreciate it!
Hi, Jody. Thanks so much for your kind words! I’m so happy that you enjoyed this recipe too. It’s definitely one of our favorites! As far as finding out the calories, you can use this handy free online nutritional calculator for any recipe: http://www.myfitnesspal.com/recipe/calculator Appreciate you taking the time to leave a sweet note! With blessings, Kelly
These sure are tasty little pancakes. The process involves a little more work but it’s totally worth it. I have to turn the heat down on my current stove to medium-low, otherwise they overcook on the outside. I guess that’s just the way it is with stoves!
So glad you enjoyed the recipe! Yes, you’re right that every stove heats differently! Thanks so much for taking the time to leave a kind note! Blessings, Kelly 🙂
Absolutely yumm! This is better than any pancake I’ve tried. Fluffy, easy to make and not heavy, yet filling. One pancake and you’re good to go. Thank you!
Awesome! So glad you enjoyed the recipe too, Jamie! Appreciate you taking the time to leave a kind note! Thank you! With blessings, Kelly 🙂
Fantastic recipe and so easy and mess free in the blender
So happy to hear you enjoyed it too, Merran. Appreciate you taking the time to leave a kind note! Blessings, Kelly 🙂
Could you use almond milk in place of coconut milk?
Hi, Stacey. Yes, you sure can. 🙂 Enjoy!
For all you carb-counters out there, I calculated the total carbs for the recipe as posted to be about 104 using the MyFitnessPal.com site. So your carb count per serving will depend on how many pancakes you got out of the batch. If you made 20 silver dollar pancakes, that’s about 5.2 carbs per pancake.
I also tried a couple of substitutions: Instead of honey, I used 1-1/2 tbsp of sugar free Almond-Vanilla syrup. I also used half a ripe banana in place of one of the eggs which I think added a bit more sweetness and they turned out fine. The total carb count with my substitutions added up to ~87. I ended up with about 12 larger pancakes at 7.2 carbs per apiece.
Thanks so much for the recipe. It’s a keeper!
Oops, good news and bad news: The bad news is, the calculations in my previous post are incorrect. I accidentally referenced the fat grams instead of carb grams for the almond flour. I’m hoping the moderator will delete this post since I have no way of editing the mistake. 🙂
The good news is, the total carb count for the recipe is even lower now. So, one more time! For those of you counting carbs, the total carbs for the entire recipe is about 51.2 g. So if you got 20 pancakes out of the batch, that’s only about 2.6 carbs per pancake.
I also made a couple of substitutions and it still turned out very tasty. In place of one of the eggs, I added half a ripe banana, which added a little bit more sweetness. In place of the honey, I used 1 -1/2 tbsp of sugar-free almond-vanilla syrup (similar to Torani). I’m guessing any number of the different flavors of sugar free syrups out there would be just as good. This added 15 carbs for the 1/2 banana and .5 carb for the syrup, but subtracted 17 carbs for the honey. The total for the entire batch is 49.7.
Since my pancakes ended up being a little larger (I only got 12 out of the batch), the carb count per pancake was 4.2 apiece.
Thanks again for the fantastic recipe!
Thanks so much for sharing this info and your success with the substitutions. I’ve shared both of your comments to readers can reference. So glad you enjoyed the recipe. Really appreciate you taking the time to send this kind note! Blessings, Kelly 🙂
I have a family member allergic to coconut. Could I use almond milk instead?
Of course! I hope you enjoy this recipe! 🙂
Hi Kelly,
I’m new to gluten free everything and testing out some recipes! These look so good! I have all the ingredients except for Apple Cider Vinegar. Is it worth a trip to the store or can I go without it for my first go?
Thanks!
Hi, Kate. You can definitely go with out the ACV. It helps activate the baking soda to help with the rise. It’s not mandatory since with the eggs, these will be nice and fluffy. Enjoy! I hope you’ll join my community, if you haven’t already. Each week, I send an email with new recipes and free whole food GF meal plans. You can join here, if you’d like: http://eepurl.com/LFIpf With blessings, Kelly
My wife and I love these pancakes particularly with blueberries. Thank you for sharing the recipe.
Question: Can we use the batter for blackberry cobbler? I would put the batter on the bottom and load the top with fresh blackberries. Cook at 350 until the “pancake” is done.
Michael, that sounds like an AMAZING idea! I’ve used the batter to make pancake muffins (you’ll find the recipe here: http://thenourishinghome.com/2014/09/healthy-breakfast-go/), so I’m sure that would be a brilliant idea! Please let us know how it turns out! Thank you so much for your kind words! I’m so happy you and your wife enjoy this recipe! With blessings, Kelly
Kelly,
The blackberry cobbler made from this pancake recipe was DELICIOUS!
I made a double batch of batter and poured it into a well-greased 9×13″ glass dish. I added 8 cups of blackberries to the dough, pushing the berries into the batter.
I cooked the cobbler at 350 degrees for 40-45 or until the batter was cooked. I drizzled maple syrup over the cobbler and then served with Blue Bell Homemade Vanilla Ice Cream.
Just wow! The maple syrup brought out the flavor of the blackberries and provided a little sweetness to the cobbler.
Next time, I will put the blackberries in the dish first and then pour the batter over the berries. And yes will drizzle maple syrup over it!
Looking forward to trying more of your recipes.
(What I really need is a good roux recipe for crawfish etouffee!)
Thank you again for your encouragement!
Michael
Wow, Michael. This sounds absolutely wonderful. I’m going to have to try this! It sounds amazing! I really appreciate you coming back to share your success and kind words. I hope to chat with you more! If you’re not already a subscriber, I invite you to join my community here: http://eepurl.com/LFIpf Each week, I send an email with new recipes and also my free whole food meal plan kits. Have a blessed weekend! 🙂 Kelly
Do you have nutrition information for these pancakes? I don’t see it on the recipe.
Hi, Kimberle. Here’s a link to a free online program you can use to calculate the nutritional info for any recipe: http://www.myfitnesspal.com/recipe/calculator Just put in the recipe ingredients and it will calculate the nutritional info for you. With blessings, Kelly
Thank you for posting this! I was coming to the blog for a different recipe
and saw this post just as I was getting out ingredients for a paleo pancake
recipe experiment. Since your recipes are always so well tested and come out
perfect I quickly switched to make this instead. And they were not only
perfect (even with a double batch), they were delicious! Only my daughter is
GF and dairy free, but my husband and I both enjoyed them very much as well!
Thank you so much, Effie! I appreciate your kind words. I’m so happy to hear that your whole family enjoyed this recipe. We’re in the same boat here, with me being gluten sensitive while the rest of my family is not. I know it can be a real challenge trying to find recipes that work for everyone, so I have a personal stake in this too. LOL! Because who wants to be a short-order cook! Thanks again for taking the time to leave a sweet note. Sending many blessings your way! You’re a great Mom to take care of your daughter by ensuring she stays on target with her dietary restrictions, but also in making sure she’s doing so by eating healthy whole foods! 🙂
I absolutely love this recipie, definitely has a lot more taste to it than regular pancakes and I have been using it ever since! I make it for myself and my little sister. I was just wondering if you have any idea how many calories are in the batter or per pancake?
Hi, Tala. Thanks for your kind note. I’m so glad you and your little sister are enjoying this recipe. There’s a great online nutritional calculator that will allow you to find the nutritional breakdown (including calories) for any recipe. You can find it here: http://www.myfitnesspal.com/recipe/calculator Hope this helps! Thanks again! With blessings, Kelly 🙂
Awesome recipe. Love this dairy free version. I like the idea that these can be frozen. However, I do not have a toaster oven. Ofcourse I do have a microwave, OVEN and a Cuisinart 4 slice bread toaster. Which one these appliances can I use to reheat the frozen pancakes?
Also, can you please tell me how to make the dry ingredients bulk mix so that it is handy to make them fresh everytime?
Thanks much,
Megha
Hi, Megha. Glad you’re enjoying the recipe. You can microwave the pancakes on a short time to rewarm, but they will be a lot more moist than if reheated in the oven. You wouldn’t want to put them into a standard toaster because it may be difficult to remove them and they may crumble, making a mess of your toaster. If you’d like to combine the dry ingredients, I’d just recommend placing all of the dry ingredients into a plastic baggie or airtight container and store in the freezer. I wouldn’t double or triple the recipe, because it will get confusing. If you want to make multiple batches, just create a little assembly line and do one bag at a time of the dry ingredients with the measurements specified in the recipe. Then you can just pull a bag out of the freezer and add the wet ingredients, which will save you time. Enjoy!
Thanks a ton Kelly. This is a life saver. God bless you.
Megha
My pleasure! God bless you and your family as well! 🙂
Hello,
I have tried this recipe a number of times (using the blender method) and each time I make it, it always turns out runny. I have followed your recipe to the dot, and it never comes out in a cake like batter. It’s always runny & makes flat pancakes that barely rise. I have to double the almond flour & baking soda to even get anything like fluffy pancakes with substance. Can you please share your thoughts on why you think this is happening? I’m baffled by it and can’t work it out. Thankyou.
Hi, Mel. I’m happy to help! My first thought is the blanched almond flour. Are you using super fine grind blanched almond flour? This makes a huge difference in the outcome. If you want to email me back at my personal email: [email protected] I am happy to chat with you so we can troubleshoot, as this recipe definitely works with the right ingredients and has been featured in several magazines. I definitely want you to experience how wonderful they are! With blessings, Kelly 🙂
I’ve literally been trying to find a good gluten-free pancake recipe for years and this is the first one that has ever worked! Thank you thank you!
Hi, Mel! Thanks so much for taking the time to leave a kind note! So happy to hear you are enjoying this recipe as much as we do! With blessings, Kelly
These are simply great! Of course I had to experiment. I used heavy cream instead of coconut milk, used lemon juice and tripled the amount instead of the cider vinegar, and omitted honey, substituting 1/2 cup Splenda for baking. I also added 1 tsp finely shaved lemon peel. And I let the blender go at home speed for 4 minutes. The original recipe was great. I really appreciated the incredibly light fluffy result and added flavor from the midifications. Thanks
Thanks for your note, Emily. I’m glad to hear the recipe still works with all of your modifications. That’s awesome! Thank you for taking the time to leave a kind note. Many blessings to you, Kelly 🙂
Made these just as described (the blender version) and they came out great! A little different texture that becomes addictive after a few bites. I wish I’d found it 5 years ago…
Thanks, CJ! I’m so glad you enjoyed this recipe too! It’s definitely a popular one! I appreciate you taking the time to leave a kind note! With blessings, Kelly
KIDS LOVED THEM! Made these this morning after recently discovering that my husband may have Celiac Disease, and the kiddos wanted pancakes. I’ve tried a ton of recipes that turned out ‘gummy’ or ‘chewy’ – these were definitely fluffy and scarfed up right away!
Thanks for taking the time to leave a kind note, Diane. I’m so happy to hear your whole family enjoyed them! This is definitely one of the most popular recipes on the blog and in my cookbook! 🙂 Blessings to you, Kelly
i just made these and they were delicious! made a mistake in reading the recipe as i put in coconut oil instead of coconut milk, don’t know how i misread that but they were really good anyway!!
It’s always a blessing when a mistake turns out to be delicious! I’m so glad that you enjoyed these and hope you’ll try them again soon with coconut milk instead of oil, I’m betting you’ll find them even lighter and fluffier as a result! Thanks for taking the time to leave a kind note! 🙂
Is there any reason I can’t make them big?
Hi, Ruth. You can opt to make them larger, but just note that almond flour pancakes are very tender and can more difficult to flip as a result. Keeping them smaller than your spatula size will ensure they flip without tearing. Enjoy! 🙂 Kelly
Hello Kelly! I just wanted to say that I’ve followed your blog for a couple years, now, and have mostly tried your slow cooker and entree recipes, until now… We’re beginning to eliminate grains from our diet, due to health concerns, and so I’m just starting out using almond flour. This was my first recipe to try, since my kids LOVE pancakes. I was a little worried the new flavor and texture wouldn’t go over well, but the whole batch disappeared! I would love to pre-make a batch, so the mornings are not so crazy (mom-life…haha) but I was wondering if its possible to just blend the mix and refrigerate overnight? Otherwise, I’ll just follow the freezer batch guidelines 🙂 Thanks!
Yay! Thanks, Rebecca! I’m so happy to hear your kiddos enjoyed their first taste of the joys of baking and cooking with blanched almond flour. Thanks for your kind words and I’m so honored that you’ve been enjoying the recipes here. As far as your question, if you’d like to freeze the batter, I’d recommend freezing it without the baking soda in it. Whisk that in right before you plan to make them since the rising power of the baking soda will break down over time and temperature. Please know, I haven’t personally tried this (freezing the batter), so I’m not sure how it might change the texture. But if you try it. I’d love to hear how it compares. Thanks again! With blessings, Kelly 🙂