Amazing Almond Flour Pancakes (Gluten-Free and Paleo-Friendly)
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 57.3

While trying many of the grain free pancake ideas out there, I discovered that many pancake recipes are just too ‘eggy’ or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a recipe that was like the Aunt Jemima® pancakes I grew up with: delicious and fluffy. After much experimentation with recipes and reading forum comments, I finally put together something reminiscent of childhood quality pancakes. Top with maple syrup and fresh fruit.

Recipe Ingredients

  • 1 cup almond flour
  • 1 tablespoon chocolate chips (such as Enjoy Life®), or more to taste
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 1 pinch ground cinnamon, or to taste
  • 1 egg
  • 1 egg white
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract
  • ¼ cup water, or as needed

Cooking Directions

  1. 1 Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
  2. 2 Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
  3. 3 Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

  • Calories 57.3
  • Carbohydrate 6.6 g
  • Cholesterol 46.5 mg
  • Fat 2 g
  • Fiber 0.3 g
  • Protein 2.6 g
  • Saturated Fat 0.9 g
  • Sodium 228.6 mg
  • Sugar 6.2 g

Chef's Notes

For a fun twist, add the pancake batter to a frosting bag and use to create shapes, letters, or designs for pancakes.


  1. Quick easy and delicious! I took other's advice and substituted 2 eggs agave and almond milk. Definitely keep the burners on low. If you make regular size-pancakes this yielded 6 perfectly.
  2. These are the worst gloppy mess I've ever seen. Don't waste your time
  3. This is the easiest Paleo pancake recipe and it is delicious! I added a little more water than 1/4 c. to get the right consistency. I also added fresh blueberries to the batter! This recipe makes four smaller sized pancakes. Double the recipe for bigger sized pancakes.
  4. Delicious! Only change was subbing milk for liquid. Next time may use almond extract for the vanilla.
  5. One of the best gluten free pancake recipes I've made. I used 2 whole eggs and 1/4 cup of almond milk instead of water. Also cooked them on lower heat and made smaller pancakes for easy flipping. Next time I'll double the recipe!
  6. With a few changes, these are wonderful, grain free pancakes. My changes: 2 whole eggs, 1/4 cup yogurt. 1 TB Butter, and 1TB coconut oil melted. Cook at 350 F - 375 too high. I served with bananas & whip cream. So yummy, does not need syrup. Makes 4 pancakes enough for 2 persons with - Read more ...
  7. I subbed the honey with pure maple syrup and used egg replacer for the eggs. First of all they burned because the heat was too high. Secondly the taste was not very good. If you are gluten-free and vegan like me you should try the recipe for "Gluten-free waffles" here on Allrecipes. I have made - Read more ...
  8. These pancakes are delicate in flavour and bite but have a sturdy enough texture to hold up to syrup. I think the temperature recommended here is too high because my first batch almost burned outside yet undone on the inside. Turning down the heat helped get a crisp outside and a soft inside. I used - Read more ...
  9. Very good gluten free pancakes, better than any mix I've tried. I used agave syrup instead of honey and milk instead of water. Since there is sugar in the batter I recommend cooking then at a lower temperature, medium low setting, to avoid burning them.