Almond Flour Pancakes

Ingredients

• 2eggs
• 2 tbspdate paste (or 1 tbsp maple syrup or honey)
• 96 g (1 cup)blanched almond flour
• 2 tbsp, meltedcoconut oil
• 2 tbspmilk
• 1 tspbaking powder

Instructions

1. 1

   Mix the wet ingredients

   Whisk the eggs. Stir in the date paste or honey, milk and 1 tbsp of the coconut oil; keep the remaining 1 tbsp to grease the pan.

2. 2

   Add the dry ingredients

   Add the almond flour and baking powder, then mix until combined.

3. 3

   Heat the pan

   Warm a pan over medium-low heat with a little coconut oil.

4. 4

   Pour the batter

   Pour rounds of batter into the pan, using about 2 tbsp for each pancake.

5. 5

   Cook the pancakes

   Cook for 1–2 minutes, until golden underneath. Flip and cook the other side in the same way.

What are almond flour pancakes?

Almond flour pancakes are a gluten-free-style alternative to familiar American breakfast pancakes, made with finely ground almonds instead of wheat flour. This version uses eggs and baking powder for structure and lift, with date paste or a little syrup or honey for sweetness.

Blanched almond flour gives the batter a mild flavour and avoids the bitterness that almond flour with skins can bring to baking. The small pancakes are easy to portion and cook quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1094 calories, 36g protein, 49g carbs, 93g fat.

The almond flour and coconut oil contribute most of the fat, while the eggs add protein and some fat; the flour and sweetener provide carbohydrates. Pair a portion with fruit and yoghurt for a more varied plate.

Choosing the ingredients

Blanched flour: Use finely ground blanched almond flour for a soft texture and a more delicate flavour. Almond meal with skins may make the pancakes darker and more assertive.

Sweetener: Date paste is the listed option; maple syrup or honey can be used instead. The batter is lightly sweetened, so add toppings to suit your taste.

Mixing the batter

Eggs first: Whisk them before adding the date paste or alternative, milk and 1 tbsp melted coconut oil. This helps distribute the wet ingredients before the almond flour goes in.

Gentle mixing: Stir in the flour and baking powder just until combined. Almond flour batter is different from wheat batter, so aim for an even mixture rather than trying to develop gluten.

Cooking over gentle heat

Pan temperature: Medium-low heat gives the centres time to cook before the almond flour browns too much. Add a little coconut oil to the pan and let it warm before adding batter.

Small rounds: Use about 2 tbsp of batter per pancake, as directed. Smaller pancakes are easier to turn and less likely to break.

Knowing when to flip

First side: Cook for 1–2 minutes, checking that the underside is golden before turning. The exact timing can vary with the pan and the heat.

Second side: Flip carefully and cook until the other side is golden too. If a pancake is still very soft when you try to turn it, give it a little longer.

Serving ideas

Fresh fruit: Serve with berries or sliced banana for a fresh contrast to the nutty pancakes. A spoonful of yoghurt is another easy accompaniment.

For a fuller plate: Add fruit and yoghurt, or serve alongside eggs. Keep any extra syrup or honey on the side so everyone can adjust the sweetness.

Recipe notes & tips

• Measure each pancake with about 2 tbsp of batter so the rounds cook at a similar pace.
• Keep the heat at medium-low to avoid browning the outside before the centre cooks.
• Use a thin, flexible spatula to turn the pancakes gently.
• Grease the pan lightly between batches if the surface begins to stick.
• Use blanched almond flour for the milder flavour suggested in the recipe.

Variations

• Maple or honey: Replace the date paste with 1 tbsp maple syrup or honey.
• Berry topping: Serve with fresh berries for a tart contrast to the lightly sweet batter.
• Banana topping: Add sliced banana at the table for extra sweetness.
• Coconut finish: Serve with a little extra coconut oil if you enjoy its flavour.
• Yoghurt side: Add plain yoghurt alongside the pancakes for a cool, creamy accompaniment.

Common mistakes to avoid

• Heat too high: The outside can brown before the middle is cooked; keep the pan at medium-low.
• Oversized pancakes: Large rounds are harder to flip; use about 2 tbsp of batter each.
• Flipping too soon: A soft underside may tear; wait until it is golden before turning.
• Too much pan oil: Excess oil can make the surface greasy; use just a little to grease the pan.
• Using almond meal: Flour with skins can taste bitter in baking; choose blanched almond flour for a milder result.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through.

Frequently asked questions