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+ servings

Almond Flour Pancakes

Ashley Boyd
These almond flour pancakes are fluffy and delicious and only require five ingredients!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 6 pancakes
Calories 347 kcal


  • 2 large eggs
  • cup almond milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cup blanched almond flour
  • ¼ teaspoon baking soda
  • Pinch of salt
  • Butter olive oil or coconut oil, for greasing
  • Optional add-ins:
  • 1 cup blueberries fresh or frozen


  • In large bowl, mix together the eggs, almond milk, and vanilla together until well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until combined.
  • If using blueberries, fold them with wooden spoonin until incorporated.
  • Lightly coat a large nonstick griddle or skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about six ¼ cup dollops of batter onto the griddle. It's important to cook until bubbles appear on top and the edges are well cooked.
  • If using a skillet, you will need to work in batches of two pancake at a time.
  • Flip pancakes and cook until golden brown on underside, about 3-4 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit.


Serving: 2pancakesCalories: 347kcal
Keyword almond flour pancakes, pancakes
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