These Almond Flour pancakes are a fluffy, guilt-free delight, perfect for a paleo and gluten-free breakfast. When you enjoy these pancakes, you aren’t sacrificing anything…except the things you want to.
Made with finely ground almond flour, they offer a nutty, tender base that’s naturally grain-free and packed with protein.
Eggs and a splash of coconut milk keep them light and moist, while banana and a hint of vanilla add warm, subtle sweetness.
Cooked to golden perfection, these pancakes have a satisfyingly hearty texture without the heaviness of traditional flour.
Serve them with fresh berries or a drizzle of maple syrup for a wholesome, healthy stack that doesn’t skimp on flavor.
When I started a low-carb way of eating, I was determined to find a healthy version for all our favorite recipes. Particularly because I was the only one in the family that was really doing “the paleo thing.”
I needed a recipe that the whole family could enjoy. These pancakes are my favorite version of traditional pancakes because they are light and airy and have a flavor that the entire family loves.
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To Make These Almond Flour Pancakes, you will need:
- banana
- eggs
- vanilla
- coconut milk
- almond flour
- baking soda
- cream of tartar
- salt
- coconut oil or ghee
- food processor
- nonstick skillet (or griddle)
- spatula
- baking sheet
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To begin, you’ll turn your oven on “warm” and place a baking sheet in there to hold the pancakes as you make them to keep them all warm.
Break or cut your banana into pieces and put it in the food processor. Add in your eggs.
You’ll also add in some coconut milk. I often have a jar of coconut milk in the refrigerator since I use it so often for recipes, but rarely use a whole can. Be sure and shake the jar (or can) to mix it up well before you use it.
Add your coconut milk and vanilla extract to the food processor and pulse it until everything is smooth.
Next you’ll add in your dry ingredients – almond flour and baking soda.
As well as some cream of tartar and a pinch of salt. Pulse the mixture until it is smooth, but make sure you give the sides a scrape with a spatula to make sure everything is mixed in.
Cook the batter in a non-stick skillet, or on a griddle, with coconut oil or ghee over medium low heat. You want to cook these low and slow until they are golden on both sides – about 5 minutes total.
I measure out the batter with a 1/8 c measuring cup. As you make the pancakes, place them in your oven to stay warm as you cook them all.
Serve your pancakes anyway you like. Try topping them with apple butter, jam, or classic maple syrup.
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