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Easy Almond Flour Pancakes

Overview of a stack of pancakes, with butter and syrup on top, surrounded with blueberries and strawberries. A fork sits on the round white plate with a bite ready to eat. Text overlay Paleo Almond Flour Pancakes.

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Super easy almond flour pancakes are packed with nutrition and can be made keto, vegan, and boosted with protein. I use my blender for a fast breakfast!


  • 3 eggs
  • 1/4 cup coconut milk (or your choice of milk)
  • 1 Tbsp honey (or maple syrup)
  • 1 tsp vanilla (optional)
  • 1/4 tsp apple cider vinegar
  • 1 1/2 cups almond flour
  • 2 Tbsp tapioca flour OR oat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • coconut oil or butter, for cooking


  1. Preheat your griddle or cast iron skillet to medium low.
  2. In a blender, combine eggs, milk, honey, vanilla and vinegar. Process on low until everything is well combined.
  3. Add the remaining dry ingredients – flours, baking soda and salt – and process on high until you have a thick batter, about 30 seconds.
  4. When your skillet is hot, add 1 tsp of fat and swirl to coat the pan. Add 2 tablespoons of batter to the skillet and using either a cookie scoop or the back of a spoon, gently spread the batter into a 3″ circle.
  5. Let the pancake cook for about 1-2 minutes, or until it’s golden brown. Carefully flip over and let the second side cook until it’s also golden brown, 1-3 minutes.
  6. Repeat with the remaining batter.
  7. These easy almond flour pancakes are best hot off the griddle, but they store well covered in the fridge and they freeze well too.


inspired by The Nourishing Home