Fluffy Grain-Free Almond Flour Pancakes
Grain-free almond flour pancakes are a delicious gluten-free alternative, made with almond flour, tapioca flour, eggs, and maple syrup. Whether you cook them fresh or freeze the batter as pancake cubes for later, this versatile recipe offers light, fluffy pancakes that fit perfectly into busy mornings.
Grain-free almond flour pancakes are the perfect solution if you’re looking for a light and fluffy alternative to traditional pancakes. These pancakes come together easily with simple ingredients like almond flour, tapioca flour, eggs, and a touch of maple syrup. You’ll love how these pancakes are packed with flavor while being naturally gluten-free and grain-free, offering a satisfying breakfast without the heaviness of typical pancake recipes.
What sets this recipe apart is the versatility in how you can prepare them. Whether you whip up a batch for immediate cooking or use the viral frozen batter method for quick breakfasts throughout the week, these pancakes fit seamlessly into busy mornings. The combination of almond flour and tapioca flour ensures a tender, fluffy texture, and the addition of apple cider vinegar helps the batter rise just right. With these grain-free pancakes, you’re not just making breakfast—you’re crafting a dish that’s both simple and delicious, with ingredients you can feel good about.
Why You’ll Love This Fluffy Almond Flour Pancake Recipe
- Fluffy and Light Texture: These almond flour pancakes cook up beautifully light and fluffy, making every bite a pleasure.
- Easy to Make: With simple ingredients and quick steps, you’ll have these pancakes ready in no time.
- Naturally Gluten-Free: Made with almond and tapioca flours, they’re perfect for anyone following a gluten-free lifestyle.
- Versatile for Freezing: You can make a big batch and freeze pancake batter cubes for easy breakfasts anytime!
Ingredients & Substitutions
Here is everything you need to make the best almond flour pancake recipe:
Almond Flour: Swap with finely ground hazelnut flour or sunflower seed flour for a similar texture and flavor.
Tapioca Flour: Arrowroot flour or cornstarch are great alternatives. Both will keep the pancakes light and fluffy.
Eggs: If you’re vegan or need to avoid eggs, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg) as a substitute.
Milk: Use any plant-based milk such as almond milk, coconut milk, or oat milk. Regular dairy milk works too, depending on your preference.
Maple Syrup: You can substitute with honey, agave syrup, or date syrup for a natural sweetness. If you prefer a sugar-free option, try monk fruit syrup.
Apple Cider Vinegar: White vinegar or lemon juice work well in its place. They’ll still help the pancakes rise and get fluffy.
Vanilla Extract: If you’re out of vanilla, almond extract or maple extract can bring a different but delicious flavor.
Oil: Any neutral oil works, like avocado oil, melted coconut oil, or even light olive oil for a mild flavor.
How to Make My Light & Fluffy Almond Flour Pancakes
Step 1: Add the Wet Ingredients
Add the wet ingredients to a medium-sized mixing bowl, including eggs, milk, maple syrup, oil, vanilla, and apple cider vinegar. Blend with a whisk until the eggs are all incorporated.
Step 2: Add the Dry Ingredients
Add the dry ingredients, including almond flour, tapioca flour, cinnamon, baking powder, and salt, to the wet ingredients in the mixing bowl. Stir with a whisk until blended
Step 3: Pour the Batter
Bring your fry pan to medium heat and spray with non-stick spray if your pan calls for it. Scoop 2-3 tablespoons of batter and pour into a frypan for a 4-5″ pancake. As soon as tiny bubbles begin to form across the pancake, gently lift the side of the pancake to check for doneness. Flip the pancake over in the pan using a spatula when lightly browned.
How to Make and Cook Frozen Ice Cube Batter
Make the batter according to the recipe. Then pour the batter into your desired mold. Silicone molds work best because removing the frozen pancake batter is easy.
Allow the batter to freeze for at least 3-4 hours until solid. Then you can remove them from the mold and store in an airtight container in your freezer for several months.
Silicone Muffin Tray
Spray your fry pan with non-stick spray and turn to medium heat. Place your frozen puck of pancake batter in your pan. Place a lid on the pan to help speed up the defrosting of the frozen batter.
Gently press down on the batter to help spread the defrosted batter.
As tiny bubbles begin forming on the sides of the pancake, flip the pancake over in the pan using a spatula. You may need to flip the pancake several times as it slowly thaws and cooks.
Expert Recipe Tips
Mix Batter Well: Be sure to whisk the wet ingredients until fully combined before adding the dry ingredients for the best texture.
Check Heat: Medium heat is key—too high and the pancakes may brown too quickly before cooking through.
Customize Flavors: Add a dash of nutmeg or a few chocolate chips for a fun twist on the classic recipe.
Serving Suggestions
- Topped with Fresh Berries: Add a handful of fresh strawberries or blueberries for a burst of sweetness.
- Drizzle of Maple Syrup: A classic choice, this adds a perfect touch of sweetness to complement the nutty flavor.
- Nut Butter Spread: Spread almond or peanut butter on top for extra protein and a creamy texture.
- With Coconut Whipped Cream: For a dairy-free topping, coconut whipped cream adds a light, fluffy texture.
- Cinnamon and Honey: Drizzle some honey and sprinkle a bit of cinnamon for an extra layer of flavor.
- Yogurt and Granola: For a balanced breakfast, top your pancakes with a dollop of Greek yogurt and a sprinkle of granola.
- Sliced Bananas: Layer banana slices over your pancakes for added natural sweetness and texture.
Do you love pancakes? Check out more of my easy and nutritious pancake recipes:
Fluffy Grain-Free Almond Flour Pancakes
Ingredients
- 4 eggs
- 1/4 cup oil
- 1/4 cup milk
- 2 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla
- 1-1/2 cups almond flour
- 1/2 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
Almond Flour Pancake Batter:
- Add the wet ingredients to a medium-sized mixing bowl, including eggs, milk, maple syrup, oil, vanilla, and apple cider vinegar. Blend with a whisk until the eggs are all incorporated.
- Add the dry ingredients, including almond flour, tapioca flour, cinnamon, baking powder, and salt, to the wet ingredients in the mixing bowl. Stir with a whisk until blended.
- Bring your fry pan to medium heat and spray with non-stick spray if your pan calls for it. Scoop 2-3 tablespoons of batter and pour into a frypan for a 4-5" pancake. As soon as tiny bubbles begin to form across the pancake, gently lift the side of the pancake to check for doneness. Flip the pancake over in the pan using a spatula when lightly browned.
Frozen Pancake Batter Cubes:
- Make the batter according to the recipe. Then pour the batter into your desired mold. Silicone molds work best because removing the frozen pancake batter is easy.Allow the batter to freeze for at least 3-4 hours until solid. Then you can remove them from the mold and store in an airtight container in your freezer for several months.
Silicone Square Ice Cube Tray:
- Spray your fry pan with non-stick spray and turn to medium heat. Place your frozen cube of pancake batter in your pan. Place a lid on the pan to help speed up the defrosting of the frozen batter. Gently press down on the batter to help spread the defrosted batter. As tiny bubbles begin forming on the sides of the pancake, flip the pancake over in the pan using a spatula. Because of the thickness of the cube of batter, you'll need to flip the pancake several times as it slowly thaws and cooks.
Silicone Muffin Tray:
- Spray your fry pan with non-stick spray and turn to medium heat. Place your frozen puck of pancake batter in your pan. Place a lid on the pan to help speed up the defrosting of the frozen batter. Gently press down on the batter to help spread the defrosted batter. As tiny bubbles begin forming on the sides of the pancake, flip the pancake over in the pan using a spatula. You may need to flip the pancake several times as it slowly thaws and cooks.
Video
Amazing amazing flavor combination with the maple syrup, the vanilla and the almond and tapioca flour!! my husband, who is a total country boy and likes traditional everything… Raved and raved about these pancakes… They were so easy to make and we added blueberries because that’s his favorite flavor. We will make these on Sundays frequently. Thank you for the gift of this recipe and so excited to look at other recipes that we can make healthier. I am 71 and my husband is 67 We are having so much fun trying new recipes that are healthier for us… We appreciate you thanks.
Hi Holly! Thank you so much for sharing this review with me 🙂 I’m so glad you and your husband can enjoy these! My family loves them, too 🙂
Hi, this recipe looks delicious. However, I do not eat dairy products and limit my consumption of oil. Therefore, can I use unsweetened apple sauce instead of oil, soy milk in place of milk and flax eggs instead of eggs in this recipe. Thank you.
These pancakes taste so good! They were also easy to make, and they tasted healthy. Thank you for all of your wonderful recipes!
Thank you so much for the review, Carolyn! I’m so glad you like these pancakes 🙂
Love this recipe 😋 😍
Could you add protein powder to the recipe to higher the protein level in each pancake?
Hi Tina, I’m so glad you like this recipe! I haven’t tried it, but I’m sure you could add protein powder. That’s a great idea! If it thickens the batter, you could add a little more milk to thin it to your desired consistency 🙂