Almond Flour Pancakes

           Breakfast, Easy, Recipes
Almond Flour Pancakes
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banana nut pancake



1 egg

2 Tablespoons agave nectar or pure maple syrup

½ Tablespoon vanilla extract

¾ cups almond flour

¼ teaspoon sea salt

¼ teaspoon baking soda

Safflower oil for sautéing


In a blender, combine eggs, agave or syrup and vanilla and blend on high until smooth.

Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.

Let the batter sit for 15-20 to thicken (this allows the baking soda to activate which makes the pancakes fluffy).

Warm safflower oil in a large skillet over medium heat.

Ladle pancake batter onto the skillet.

Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.

Remove from heat to a plate and repeat process with remaining batter, adding more oil to skillet as needed.

Top with fruit, chopped nuts, and pure maple syrup for drizzling or your favorite pancake topping.

Makes 2 servings (3 pancakes each)

This recipe was inspired in whole or in part by Elana’s Pantry

  • Cheryl

    This is a wonderful receipt except …… The mixture is way to dry and will not work. I add 1 cup of rice milk and it works beautifully. In addition Do to my thyroid condition I do stay away from almounds. So I use 1/4 cup of cocoanut flour and a half a cup of rice flour. Everyone enjoy :)