From-Scratch Almond Flour Griddle Pancakes-Gluten & Dairy Free
These from-scratch almond flour griddle pancakes are gluten-free, grain-free, dairy-free, and guilt free! They are paleo friendly and naturally high in protein. They are a delicious way to start your day!
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These almond flour griddle pancakes are the perfect thing to make when you're craving a sweet breakfast. To me, pancakes are one of those kinds of foods that say slow down a little—enjoy the moment.
Breakfast time can be a little bit of a rushed meal typically due to full schedules and life's demands. But a pancake day, at least at our house, means a little bit of a slower start to the day. It's a time when everyone gathers in the kitchen and works together and enjoys a delicious breakfast together at the table.
Pancakes are the perfect start to a Saturday morning or at our house we eat them most often in the wintertime when the snow flies. Pancake days can be a simple way to make special memories with those you love.
These From-Scratch Almond Flour Pancakes are perfect to be shared with everyone because they can accommodate a wide variety of dietary needs. Since they are gluten-free, grain-free, dairy-free, and paleo friendly they can be enjoyed by almost everyone—No need to make two different recipes anymore!
I love that these almond flour pancakes contain more protein than most pancake recipes. This extra protein helps offset all the sugar in the maple syrup topping that we all love. I still try to pair pancakes with another protein most of the time, like bacon or sausage to keep our blood sugar levels balanced. My family loves topping them with peanut butter for extra protein as well. *Note- peanut butter isn't considered paleo, but you could use almond butter instead.
One more way to enjoy these pancakes and consume less sugar is to replace the maple syrup topping with my homemade berry sauce topping which can be found here. It's made with berries and cooked down into a warm, gooey berry sauce that is perfect for topping pancakes.
Why You'll Love These Almond Flour Griddle Pancakes
- Allergen friendly- No gluten, no grains, no dairy. A recipe to enjoy with everyone.
- High protein- These are naturally higher in protein than most pancake recipes, mostly due to the protein found in the almond flour and eggs.
- Paleo friendly- As long as you use a paleo friendly baking powder (no corn starch) this can work for paleo diets.
What You'll Need for These From Scratch Almond Flour Pancakes
Kitchen Supplies
A griddle- Use any griddle that you like, I use an electric ceramic griddle.
Ingredients:
Almond Flour- I've noticed that different brands and types of almond flour do yield slightly different results. The most important thing to look for is an almond flour that is blanched.
Arrowroot Flour- Any brand that you like. It's sometimes called arrowroot starch or arrowroot powder as well. You can easily find arrowroot online or in the gluten-free baking section of your grocery store.
Coconut Flour- You can find this in the gluten-free baking section as well.
Baking Powder- I always look for one that doesn't contain aluminum. Look for one that's labeled gluten-free and grain-free. For paleo friendly make sure it doesn't contain corn starch as well. One that meets all of this criteria is Otto's Naturals Brand.
Baking Soda
Salt- I use Redmond's Real Mineral Salt.
Eggs- Standard large eggs work great, or whatever you collect from your own chickens would work just fine too.
Maple Syrup- I chose to sweeten the batter with maple syrup but you can use coconut sugar or honey instead.
Avocado Oil- This works really well because it has a neutral taste and doesn't solidify when mixed with the cold ingredients.
Almond Milk- Choose an unsweetened plain almond milk. We will make it into a buttermilk using vinegar or lemon juice
Vinegar or Lemon Juice- Either will work to make a buttermilk substitute.
Vanilla Extract- Buy a pure vanilla extract or make your own.
How To Make These Fluffy Almond Flour Pancakes:
First make the buttermilk substitute by adding the vinegar or lemon juice and the almond milk into a small bowl or measuring cup. Stir gently with a spoon and let it sit for about 5 minutes. While you wait, mix the other ingredients. In a large mixing bowl combine the almond flour, arrowroot flour, coconut flour, baking powder, baking soda, and salt. Whisk together.
In a separate smaller bowl combine the eggs, maple syrup, avocado oil, buttermilk, and vanilla. Whisk together. Pour the liquid ingredients into the dry ingredients and whisk until a smooth batter forms. Let the batter rest for 10 minutes before cooking.
Pre-heat the griddle to about 350 degrees. Lightly grease your griddle, if necessary. I use avocado oil. Pour a ¼ cup of batter onto the griddle per pancake. Mine took about 3 minutes to cook on the first side.
Once the bottom is golden brown gently flip. Cook for another 2-3 minutes until the centers are no longer gooey. *Note: If you find the outsides browning or darkening to quickly, reduce the temperature and cook slower. Place finished pancakes in the oven on warm and finish cooking the remaining batter. Enjoy!
Topping Ideas to Enjoy These From-Scratch Almond Flour Pancakes
Of course, there's always the tried-and-true favorite of butter (dairy-free butter if needed) and maple syrup, but here are a few other yummy ideas:
Paleo Friendly:
- Berries—strawberries, blueberries, blackberries, raspberries
- Sliced banana
- Peaches
- Warmed apples—sauté apple slices in coconut oil and top with cinnamon
- Almond butter
- Chopped pecans, walnuts, or almonds
- 85% dark chocolate
- A small amount of raw honey, maple syrup, or date syrup
- My homemade berry sauce
If You're Not Strictly Paleo You Can Also Use:
- Peanut butter
- Whipped cream (If you do dairy)
- Yogurt (If you do dairy)
From-Scratch Almond Flour Griddle Pancakes-Gluten & Dairy Free
Equipment
- Griddle
Ingredients
- 2 Cups Almond Flour Blanched
- ⅓ Cup Arrowroot Flour
- 2 Tablespoons Coconut Flour
- 1½ teaspoons Baking Powder (gluten & grain free) If paleo- use cornstarch free
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 4 Eggs
- 2 Tablespoons Maple Syrup
- 3 Tablespoons Avocado Oil
- ¾ Cup Almond Milk Unsweetened, plain
- ½ Tablespoon Vinegar or Lemon Juice
- 1½ teaspoons Vanilla Extract
Instructions
Prepare the buttermilk substitute
- In a small bowl add the almond milk and vinegar or lemon juice and gently stir. Let sit for five minutes.
Mix the dry ingredients
- In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking powder, baking soda, and salt.
Mix the wet ingredients
- In a separate bowl, whisk the eggs, maple syrup, avocado oil, almond "buttermilk," and the vanilla extract.
Combine wet and dry ingredients
- Add the wet ingredients to the dry ingredients and mix until the batter is smooth.
Let the batter rest
- Let the batter rest for 10 minutes to allow the flours to absorb moisture and thicken.
Cook the pancakes
- Preheat the griddle to 350℉ and lightly grease if needed. Scoop ¼ cup batter onto the griddle for each pancake. Cook for 3 minutes on the first side until the edges are set and the bottom is golden. Carefully flip and cook for another 2-3 minutes until cooked through. Remove from griddle and repeat with the remaining batter.
Notes
Can you freeze the pancakes?
Yes! Allow pancakes to cool completely and store them in an airtight container or freezer bag. Freeze for up to 2 months. Reheat in a toaster or microwave.
Why are my almond flour pancakes soft or fragile?
They lack gluten which acts as a binder to hold them together. For best results cook them fully on the first side and flip gently to prevent breaking.
Are almond flour pancakes paleo?
Yes! These pancakes are paleo friendly as they are made with almond flour, eggs, natural sweeteners like maple syrup, and dairy- free milk. Just be sure to use a corn-starch free baking powder.
