These triple almond pancakes are grain-free, gluten-free, and dairy-free! They are light, fluffy, and delicious! Using almond flour, almond butter, and almond milk, they are more nutritious than regular pancakes and just as easy to make! They are perfect for whipping up any morning of the week!
You wouldn't necessarily think that gluten-free, grain-free pancakes would be any good, but these almond pancakes are going to surprise you! Not only are they light and fluffy, they are also loaded with fibre and protein and are more nutrient-rich than your usual pancakes! And the triple almond comes from almond flour, almond butter, and almond milk!
- Blanched almond flour
- Tapioca starch
- Baking powder
- Almond milk (regular milk or other nut milks okay)
- Neutral flavored oil (I used extra light olive oil)
- Almond butter
- Vanilla extract
- Maple syrup
- Apple cider vinegar
How To Make the Almond Pancakes
In a mixing bowl, whisk together the eggs, almond milk, oil, almond butter, vanilla extract, maple syrup, and apple cider vinegar.
Combine the almond flour, tapioca starch, baking powder, and salt in a bowl and whisk together.
Add the almond flour mixture to the egg mixture and whisk together until well combined. Set aside for 5 minutes. Heat a skillet over medium heat and lightly grease with neutral-flavored oil.
Using a ¼ cup measure, scoop the pancake batter onto the pan.
Cook the pancakes for about 2 minutes until bubbles start forming on top and the bottom is browned. Flip the pancakes and cook for 1-2 minutes more.
Transfer the pancakes to a plate and repeat with the remaining batter.
How To Serve the Almond Pancakes
Obviously, you can go traditional with a pat of butter and maple syrup. You can't beat that!
If you like blueberries or chocolate chips in your pancakes, simply add about ⅓ cup to the batter before frying.
These triple almond pancakes are perfect for a quick breakfast any day of the week, but they would also be a welcome addition to a brunch or breakfast buffet! They would go great with with:
- Perfectly Crispy Bacon For A Crowd
- Crustless Roasted Vegetable Quiche
- Spinach Sausage Quinoa Crust Quiche
- Easy Oh-So-Good Gluten-Free Bagels
- Simple Nutty Granola
- Hard Boiled Eggs (try cooking them in your rice cooker!)
- Fresh Fruit (learn how to cut a mango or how to cut a pineapple!)
Commonly Asked Questions
You can use regular milk in place of the almond milk. If you want to keep it dairy-free, use any nut milk, soy milk, or coconut milk.
Yes, peanut butter or any other nut butter will work!
The tapioca starch acts as a binder to help the pancakes stay together as they cook. They also help give that bread-like texture you would associate with regular wheat pancakes.
No. Coconut flour has different properties cannot be substituted for the almond flour in this recipe.
Store leftover pancakes in a resealable bag at room temperature for a day, or up to 3 days in the refrigerator. Reheat in the microwave or for a minute on each side in a dry skillet.
Yes! Freeze them individually before placing them in a resealable freezer bag.
Other Grain-Free Recipes You Might Like
If you're looking for more grain-free recipes, be sure to check these out
- Decadent Flourless Chocolate Cake
- Rustic Apple Galette
- Flourless Chocolate Lava Cakes
- Grain-Free Nutty Granola
Light, fluffy, gluten-free, grain-free, and loaded with nutrients...how could a simple pancake check all these boxes AND be delicious? If you love almonds, you're going to love them. They're a nice alternative to regular pancakes and may become a favorite for your breakfast table!
Grain-Free Triple Almond Pancakes
- Combine all dry ingredients and mix with a whisk, breaking up any almond flour lumps. Set aside.
- In a separate mixing bowl, combine all wet ingredients and beat well with a whisk.
- Add dry ingredients to wet ingredients and whisk together well until well combined. Let sit 5 minutes.
- Heat skillet over medium heat. Lightly grease.
- Use a ¼ cup measure to scoop the pancake batter onto the pan.
- Cook for 1 ½ - 2 minutes until the bottom is browned.
- Flip and cook for 1 more minute.
- Transfer pancakes to a cooling rack or plate and repeat.
- This recipe uses blanched almond flour. You could substitute with regular almond flour or almond meal, but the texture may be more gritty or coarse.
- The almond milk can be substituted with regular dairy milk or other nut milks.
- Add ⅓ cup of fresh blueberries or chocolate chips to the batter for some flavor variation!
**This recipe was originally published March 31st, 2019 and republished October 30th, 2023 with new photos, an updated recipe, and new writing.