Almond Flour Pancakes

Presented by: Paula Nemzek

Enjoy a gluten-free, lower-carb selection from the cookbook. Our recipe for Almond Flour Pancakes is a new version of a classic breakfast.

serves 4


  • 2 cups almond meal
  • 4 eggs
  • 1/2 cup water
  • 1/4 cup (4 tablespoons) canola or other light oil
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup or honey
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla or almond extract
  • 1 small carton blueberries (optional)


Mix pancake ingredients together (except for berries) and cook in a nonstick skillet over medium heat. Scatter berries over the uncooked tops of the pancakes before you turn them. These pancakes don’t form bubbles on top to let you know when it’s time to flip them, so keep an eye out and flip when the bottom edge looks brown. Serve with maple syrup or your favorite pancake topping. Makes about 14 medium pancakes.

Order your copy of the KCTS 9 Cooks: Kitchen Classics cookbook!


i wil try this for sure as ia m moved by thsi really 200 calorie meals

Delicious...we spooned wild blueberries over the top! So great to find such a light, flourless recipe...really easy to make.


Too heavy and chunky/chewy. They smelled delicious, but no one at the table could really stomach more than one or two.


Pancakes will get heavy and tough if you flip them more than once. If you wish to test a pancake for doneness, use a toothpick or the tines of a fork or just gently press on the pancake and if it is done it will spring back where you have touched it. Use only a medium to medium low heat as well. High heat will burn them too fast. Always use a cast iron pan to cook pancakes or stainless steel, using half oil and half butter to grease the pan, let the oil mix start to barely shimmer before you add your batter. Practice with one small pancake to start.... remember not too hot of a burner, whether it is gas or electric. You also want a burner to fit the pan's bottom. A large skillet should go on the larger burner. I often heat my skillet as I am mixing the batter so that it is capable of frying 3 smaller pancakes rather than one large one and the browning will be more even. You could also try a combo of coconut flour, sorghum flour, tapioca flour, potato flour and quinoa or even amaranth flour. Bob's Red Mill makes some nice flour mixes. Rice flour is nice, but brown rice flour is often too gritty and it is like having seeds in your breakfast.


Yummy recipe! I'm definitely going to have to try it out this weekend. =)


Holy cow! These are easy and amazingly good... I am eating them by had straight from the pan! Be sure to cook them in a little butter.mmmmmmm

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