Recipe By Chef John
Published Jan 4th
Almond Meal Pancakes
Prep 10m Cook 10m Additional 10m Ready In 30m
Servings 2 servings Calories 497.4

It’s always nice when the best version of a recipe is also the easiest. After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and *tastily* superior one of them all. Oh, and they are gluten-free, in case you’re wondering. Serve with fresh fruit coated in maple syrup!

Recipe Ingredients

  • 2 large eggs
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • ¾ teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup finely ground almond meal
  • 1 teaspoon baking powder
  • 1 teaspoon butter, or as needed

Cooking Directions

  1. 1 Combine eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder.
  2. 2 Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown, 2 or 3 minutes. Flip and cook until slightly springy to the touch, another 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

  • Calories 497.4
  • Carbohydrate 31 g
  • Cholesterol 191.4 mg
  • Fat 30.9 g
  • Protein 28.6 g
  • Saturated Fat 5.7 g
  • Sodium 411.9 mg
  • Sugar 12.5 g

Chef's Notes

Vegetable oil or melted butter can substitute for the olive oil; I used Bob's Red Mill(R) almond meal.


  1. I've tried this recipe a couple of times and they are totally amazing. Love the fact that they are delicious and healthy at the same time.
  2. I did not care for this recipe.
  3. Outstanding; now my go to pancake recipe. I did replace maple syrup with coconut sugar. Have made this several times and never a failure. Kudos!
  4. Very delicious! Loved them!
  5. These are perfect for us who monitar our carbs and give us more tasty options for staying gluten free! Since my Lakanto Monkfruit syrup is like using liquid gold, I replaced the maple syrup with 1/2 teaspoon of organic maple extract,and 1 1/2 Tablespoon of Swerve brown sugar substitute. I used the maple Monkfruit syrup - Read more ...
  6. Delicious! I used almond flour vs almond meal, since that is what I had on hand. The end result was thinner, less fluffy pancakes. However, they were still very flavorful and delicious! I'm going to grab some almond meal and try these again. Once again, another amazing recipe from the king himself, Chef John.
  7. This is awesome So good I can have pancakes again Since I have taken Enriched wheat and all refined sugars out of my diet joint pain has all put gone away blood sugar have been on track and I have eliminated one of my medications It is exciting to have pancakes back
  8. Delicious tasty and easy. They do not bubble up like regular on the uncooked side so I cooked them on low as to not burn them (the saying is true with the first pancake). Will be using this recipe over and over!
  9. I ground my own almonds and used sugar free syrup. This recipe was delicious. Nice work Chef John!
  10. I couldn't wait to give these a try, so we had them for tonight's dessert. I could taste they are made with almond flour, and they were pretty good. My 12 yo is a pancake snob, she mentioned they were a bit too thick, so I may thin them out with a bit of almond - Read more ...