almond flour pancakes
Prep time
Cook time
Total time
These are power pancakes as they're packed with fuel! They're also low in carbs, dairy-free, gluten-free and kid approved! Makes 6-8 pancakes
Recipe type: breakfast
Cuisine: pancakes
  • 1 cup almond flour
  • 2 large eggs
  • ¼ cup almond milk, favorite nut milk or regular milk - I used my homemade vanilla almond milk
  • 2 tablespoons extra virgin unrefined coconut oil, melted - This is the coconut oil that smells like coconut oil.
  • 1 tablespoon raw honey
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon sea salt
pancake toppings:
  • toasted almonds or pecans
  • plain Greek or regular yogurt
  • fruit preserves, jelly or jam
  • fresh fruit such as strawberries, raspberries, blueberries, peaches, kiwi
  1. You can melt coconut oil by putting it in a small glass bowl and microwave it for 20 seconds.
  2. In a small bowl add the 1 cup almond flour, 2 eggs, ¼ cup almond milk, 2 tablespoons coconut oil, 1 tablespoon honey, ¼ teaspoon cinnamon and the ⅛ teaspoon salt.
  3. Whisk to combine the ingredients.
  4. Lightly oil a saute pan or griddle and turn the heat up to medium-low or to medium. My boyfriend Steve is a pancake master, and he gave me a great tip for testing your griddle. Sprinkle some water on the griddle, if it's hot enough the water will crackle, if it's too hot the droplets will immediately evaporate and smoke. Easy right?
  5. When the pan or griddle is hot, take a ¼ measuring cup (or ⅛ cup for smaller pancakes) and pour your pancake batter onto the griddle. Make sure to leave ample space between the pancakes to allow the batter to spread.
  6. Note: These are not like traditional pancakes and will not bubble, so watch for the edges to brown, firm up and get darker, and then gently flip over the pancakes and brown the other side.
  7. That's all there is to it! When they're browned the way you like them, just take them off the griddle and top them with your favorite toppings.
  8. I love topping mine with some plain Greek yogurt, fresh strawberries or raspberries, toasted almonds and some fresh fruit preserves. YUM!
Nutrition Information
Serving size: serves 2
Recipe by Marin Mama Cooks at