26+ Nutritious Gluten-Free Almond Flour Pancake Recipes for Every Morning

Are you on the lookout for a delicious, gluten-free alternative to your regular pancake recipe?

Almond flour pancakes might just be the solution you need!

Whether you’re avoiding gluten due to dietary restrictions, or you just want to try something new, almond flour offers a light, fluffy texture and a slightly nutty flavor that can make your breakfast even more exciting.

In this post, we’ve gathered over 26 fantastic almond flour pancake recipes that are not only gluten-free but also easy to make and packed with flavor.

From classic styles to creative variations, there’s something for everyone in this collection!

26+ Nutritious Gluten-Free Almond Flour Pancake Recipes for Every Morning

No matter your dietary preferences or needs, these 26+ gluten-free almond flour pancake recipes are sure to brighten your mornings.

From simple and classic to gourmet versions with exciting toppings, these pancakes are as versatile as they are delicious.

So, next time you’re craving a stack of pancakes, give almond flour a try – you might just find your new favorite breakfast!

And don’t forget to experiment with your favorite mix-ins and toppings to make each pancake stack your own. Happy cooking, and enjoy your gluten-free breakfast adventures!

Classic Almond Flour Pancakes

These simple yet delicious almond flour pancakes are a perfect start to your day, with a light and fluffy texture and a nutty flavor. They are naturally gluten-free, making them a great option for those with dietary restrictions or anyone looking to enjoy a healthier breakfast.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon honey or maple syrup (optional)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, honey (if using), and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until fully combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter, adding more butter or oil as needed.
7. Serve warm with your favorite toppings like fresh berries, maple syrup, or yogurt.

These almond flour pancakes are wonderfully tender with a slightly nutty taste, making them a fantastic gluten-free alternative to traditional pancakes. You can customize the flavor by adding in fruit, nuts, or even a sprinkle of cinnamon for extra warmth. Whether you enjoy them on a lazy weekend morning or as a weekday treat, they’re sure to satisfy your breakfast cravings.

Cinnamon Almond Flour Pancakes

A perfect mix of warm spices and the richness of almond flour, these cinnamon almond flour pancakes will add a comforting twist to your breakfast routine. They are fluffy, naturally gluten-free, and perfect for those who want a satisfying breakfast without sacrificing flavor.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a medium bowl, whisk together the almond flour, cinnamon, baking soda, and salt.
2. In a separate bowl, whisk the eggs, almond milk, and maple syrup until smooth.
3. Add the wet ingredients to the dry ingredients and mix until combined.
4. Heat a non-stick skillet or griddle over medium heat, and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until the edges start to look set and small bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
6. Serve with extra maple syrup, chopped nuts, or a dusting of cinnamon.

The aromatic cinnamon in these pancakes offers a warm, inviting flavor that makes them a favorite during the colder months. The almond flour gives them a rich, slightly sweet flavor, while the eggs create a fluffy, satisfying texture. These pancakes are perfect for a cozy breakfast or brunch, and they can be topped with all your favorite additions.

Banana Almond Flour Pancakes

For a naturally sweet and healthy breakfast, these banana almond flour pancakes are the perfect choice. With the natural sweetness of ripe bananas and the nutty richness of almond flour, these pancakes offer a delightful combination of flavors and textures.

Ingredients:

• 1 ripe banana, mashed
• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, mash the banana until smooth.
2. Add the almond flour, eggs, almond milk, baking soda, and salt to the mashed banana and stir until the batter is smooth.
3. Heat a skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
4. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. Repeat with the remaining batter, adding more butter or oil as needed.
6. Serve with additional sliced bananas, nut butter, or a drizzle of honey.

These banana almond flour pancakes are incredibly moist and flavorful thanks to the natural sweetness of the banana. They provide a filling breakfast that is full of healthy fats and protein from the almond flour and eggs, making them a nourishing choice to start your day. You can also experiment by adding a handful of chocolate chips, berries, or nuts for extra texture and flavor.

Lemon Poppy Seed Almond Flour Pancakes

These light and zesty lemon poppy seed pancakes offer a refreshing twist on the classic almond flour pancake. With a delicate lemon flavor and the crunch of poppy seeds, they’re a perfect choice for a spring or summer breakfast.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons honey or maple syrup
• Zest of 1 lemon
• 1 tablespoon poppy seeds
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, combine the almond flour, baking soda, salt, and poppy seeds.
2. In a separate bowl, whisk together the eggs, almond milk, honey, and lemon zest.
3. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and well combined.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with a dusting of powdered sugar, a squeeze of fresh lemon juice, or a dollop of Greek yogurt.

The bright lemon flavor and poppy seeds in these pancakes add a lovely depth to the almond flour base, making them feel both refreshing and indulgent. These pancakes are light but filling, perfect for a brunch gathering or a morning pick-me-up. You can easily add some fresh fruit on top to complete the experience, like berries or sliced citrus.

Chocolate Chip Almond Flour Pancakes

For anyone with a sweet tooth, these chocolate chip almond flour pancakes are an irresistible treat. The combination of rich chocolate chips and the nutty flavor of almond flour makes for a decadent breakfast that feels like dessert.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons maple syrup or honey
• 1/2 teaspoon baking soda
• 1/2 cup mini chocolate chips
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, and maple syrup until smooth.
3. Combine the wet ingredients with the dry ingredients and stir to form a batter.
4. Gently fold in the mini chocolate chips.
5. Heat a skillet over medium heat, greasing it lightly with butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear, then flip and cook for an additional 1-2 minutes until golden brown.
7. Serve with extra chocolate chips, whipped cream, or a drizzle of syrup.

These chocolate chip pancakes are a fun and indulgent breakfast option. The almond flour gives them a hearty, satisfying texture while the chocolate chips provide the perfect sweet touch. These pancakes work wonderfully for a special breakfast or dessert and are sure to be a hit with kids and adults alike.

Strawberry Almond Flour Pancakes

These strawberry almond flour pancakes bring the sweet, juicy flavor of fresh strawberries to your morning meal. They’re light, fluffy, and bursting with fruity goodness, making them a perfect way to celebrate strawberry season.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup fresh strawberries, chopped
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, baking soda, and salt.
2. In a separate bowl, whisk the eggs, almond milk, and maple syrup until smooth.
3. Add the wet ingredients to the dry ingredients and stir to combine.
4. Gently fold in the chopped strawberries.
5. Heat a skillet over medium heat and lightly grease with butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
7. Serve with additional fresh strawberries and a drizzle of honey or maple syrup.

The sweetness of the fresh strawberries adds a burst of flavor that perfectly complements the nutty richness of the almond flour. These pancakes are not only gluten-free but also packed with antioxidants from the strawberries, making them a healthy and indulgent choice. Enjoy them with a side of yogurt or a sprinkle of granola for extra texture.

Apple Cinnamon Almond Flour Pancakes

These apple cinnamon almond flour pancakes are a perfect comfort food for the colder months. The combination of warm cinnamon and sweet apples creates a flavorful, cozy breakfast that will keep you satisfied all morning long.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup grated apple (about 1 medium apple)
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, cinnamon, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, and maple syrup until smooth.
3. Stir the wet ingredients into the dry ingredients until fully combined.
4. Gently fold in the grated apple.
5. Heat a skillet over medium heat and lightly grease with butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Serve with a sprinkle of cinnamon, a drizzle of maple syrup, or a dollop of whipped cream.

The warm, comforting flavors of cinnamon and apple make these pancakes a fall favorite, but they’re delicious any time of year. The almond flour gives them a rich texture while the apples add natural sweetness and moisture. These pancakes are great for breakfast or brunch and are perfect when paired with a hot cup of tea or coffee.

Peanut Butter Almond Flour Pancakes

Peanut butter lovers will adore these rich and creamy peanut butter almond flour pancakes. With the nutty flavor of almond flour and the smooth richness of peanut butter, these pancakes are filling and delicious.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons peanut butter (creamy or chunky)
• 1 tablespoon maple syrup
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, maple syrup, and peanut butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir to form a thick batter.
4. Heat a skillet over medium heat and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with extra peanut butter, banana slices, or a drizzle of honey.

These pancakes are rich and satisfying, with the peanut butter providing a creamy texture and nutty flavor. They make for a hearty breakfast that will keep you feeling full for hours. The sweetness of maple syrup balances the savory peanut butter, making this a delicious and indulgent option for any morning.

Pumpkin Spice Almond Flour Pancakes

Pumpkin spice lovers will enjoy these flavorful and festive pumpkin spice almond flour pancakes. Perfect for fall, these pancakes are spiced with cinnamon, nutmeg, and cloves, creating a warm, cozy breakfast that’s both gluten-free and delicious.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup canned pumpkin puree
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, cinnamon, nutmeg, cloves, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, maple syrup, and pumpkin puree until smooth.
3. Pour the wet ingredients into the dry ingredients and stir to combine.
4. Heat a skillet over medium heat and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.Serve with whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup.

The pumpkin puree and spice blend give these pancakes a lovely fall flavor, making them a perfect seasonal treat. These pancakes are filling and comforting, and the almond flour provides a light, nutty texture that pairs beautifully with the spices. Perfect for breakfast, brunch, or even as a special holiday treat, these pancakes are a great way to enjoy the flavors of fall.

Blueberry Almond Flour Pancakes

Packed with juicy blueberries, these almond flour pancakes are a perfect combination of fresh fruit and nutty flavor. They are fluffy, slightly sweet, and a fantastic gluten-free option that everyone will love.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup fresh or frozen blueberries
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, baking soda, and salt.
2. In a separate bowl, whisk the eggs, almond milk, and honey until smooth.
3. Add the wet ingredients to the dry ingredients and mix until combined.
4. Gently fold in the blueberries.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on top, then flip and cook for an additional 1-2 minutes until golden brown.
7. Serve with additional blueberries, a drizzle of honey, or a dollop of yogurt.

These blueberry almond flour pancakes are light and bursting with fresh blueberry flavor. The almond flour provides a nutty base, while the blueberries add natural sweetness and antioxidants. Perfect for breakfast or brunch, these pancakes pair wonderfully with fresh fruit and a splash of maple syrup for added sweetness.

Matcha Almond Flour Pancakes

For a unique twist on classic pancakes, try these matcha almond flour pancakes. With the earthy taste of matcha and the richness of almond flour, they offer a deliciously different breakfast experience, full of antioxidants.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1 teaspoon matcha powder
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, matcha powder, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, and maple syrup until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until fully combined.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with whipped cream, a drizzle of honey, or a few extra sprinkles of matcha powder.

These matcha almond flour pancakes are vibrant and packed with flavor. The matcha powder adds a slightly bitter and earthy flavor that pairs beautifully with the sweetness of the maple syrup. These pancakes are not only a great way to enjoy a healthy breakfast but also a good source of antioxidants, perfect for a morning energy boost.

Coconut Almond Flour Pancakes

These coconut almond flour pancakes are light, fluffy, and full of tropical flavor. The coconut adds a natural sweetness and extra texture, while the almond flour gives them a hearty base, making them perfect for a filling and satisfying breakfast.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons shredded unsweetened coconut
• 1 tablespoon maple syrup
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, shredded coconut, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, and maple syrup until smooth.
3. Pour the wet ingredients into the dry ingredients and stir to combine.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with extra coconut flakes, fruit, or a drizzle of honey.

These coconut almond flour pancakes have a lovely tropical flavor that’s perfect for a beach-inspired breakfast. The shredded coconut gives them a bit of crunch, while the almond flour keeps them soft and filling. These pancakes are great when paired with tropical fruit like pineapple, mango, or a sprinkle of extra coconut.

Carrot Cake Almond Flour Pancakes

With the flavors of warm spices and sweet grated carrots, these carrot cake almond flour pancakes are a perfect way to enjoy the taste of carrot cake for breakfast. They’re light, satisfying, and packed with nutrients.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup grated carrot (about 1 medium carrot)
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, cinnamon, nutmeg, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, and maple syrup until smooth.
3. Add the wet ingredients to the dry ingredients and stir to combine. Gently fold in the grated carrot.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with a dollop of cream cheese frosting, extra grated carrots, or a sprinkle of cinnamon.

These carrot cake almond flour pancakes bring all the delicious flavors of carrot cake into a breakfast treat. The cinnamon and nutmeg give them a warm, spiced flavor, while the grated carrots provide natural sweetness and moisture. These pancakes make a great alternative to traditional carrot cake and are perfect for a healthy, festive breakfast.

Mango Almond Flour Pancakes

These mango almond flour pancakes are a tropical breakfast dream. The sweetness of fresh mango combined with the richness of almond flour creates a perfect balance of flavors, making for a light and refreshing meal.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup diced mango (fresh or frozen)
• 1 tablespoon maple syrup
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, and maple syrup until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until combined.
4. Gently fold in the diced mango.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Serve with extra mango, a drizzle of honey, or a sprinkle of toasted coconut flakes.

These mango almond flour pancakes are vibrant and full of tropical flavor. The mango adds a burst of natural sweetness and pairs perfectly with the nuttiness of almond flour. These pancakes make an excellent choice for a summer breakfast or brunch, and they can be easily customized with other tropical fruits or toppings.

Chai Spice Almond Flour Pancakes

These chai spice almond flour pancakes offer a cozy and aromatic breakfast option with the bold flavors of chai spices. They’re perfect for anyone who enjoys the warmth of cinnamon, cardamom, and cloves in their morning meal.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, cinnamon, cardamom, ginger, cloves, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, and maple syrup until smooth.
3. Pour the wet ingredients into the dry ingredients and stir to combine.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of honey.

These chai spice almond flour pancakes are full of warm, comforting flavors, making them perfect for a chilly morning. The combination of spices gives them a unique twist that pairs beautifully with the almond flour base. Serve these pancakes as a special treat during the holidays or whenever you’re craving a spicy, cozy breakfast.

Banana Nut Almond Flour Pancakes

Banana and almond flour combine to make a fluffy, sweet pancake that’s perfect for breakfast or brunch. Packed with natural sweetness from the bananas and crunch from the nuts, this recipe offers a hearty and satisfying way to start your day.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 ripe banana, mashed
• 1/4 cup chopped walnuts or pecans
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, baking soda, and salt.
2. In another bowl, mash the banana and whisk in the eggs, almond milk, and honey.
3. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Gently fold in the chopped nuts.
5. Heat a skillet over medium heat and lightly grease with butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for an additional 1-2 minutes until golden brown.
7. Serve with extra banana slices, chopped nuts, or a drizzle of maple syrup.

These banana nut almond flour pancakes are full of flavor and texture, offering natural sweetness from the banana and a satisfying crunch from the nuts. They’re a great way to enjoy a healthy breakfast that’s both filling and delicious. For extra richness, top them with a dollop of nut butter or a sprinkle of cinnamon.

Raspberry Almond Flour Pancakes

These raspberry almond flour pancakes are bursting with fresh raspberry flavor. Light and fluffy, they make for a refreshing and healthy breakfast or brunch option, with a delightful tartness from the berries and the nutty base of almond flour.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup fresh raspberries (or frozen)
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, baking soda, and salt.
2. In another bowl, whisk together the eggs, almond milk, and honey until smooth.
3. Add the wet ingredients to the dry ingredients and stir until fully combined.
4. Gently fold in the raspberries.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Serve with extra raspberries, a drizzle of honey, or a dollop of whipped cream.

These raspberry almond flour pancakes offer a tangy sweetness from the fresh raspberries and a rich, nutty flavor from the almond flour. The pancakes are soft and fluffy, with the raspberries adding a refreshing burst of flavor. Perfect for any berry lover, these pancakes pair wonderfully with a light drizzle of honey or yogurt.

Peach Almond Flour Pancakes

Sweet and juicy peaches complement the nuttiness of almond flour in these delicious pancakes. With the added richness of honey and cinnamon, this recipe provides a summer-inspired breakfast that’s both healthy and indulgent.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1 tablespoon maple syrup or honey
• 1/2 cup fresh peaches, diced
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, cinnamon, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, maple syrup, and vanilla extract until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring until fully incorporated.
4. Gently fold in the diced peaches.
5. Heat a skillet over medium heat and lightly grease with butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Serve with extra peaches, a drizzle of syrup, or whipped cream.

These peach almond flour pancakes are a great way to enjoy summer fruits in your breakfast. The juicy peaches bring natural sweetness, while the almond flour provides a satisfying texture. The hint of cinnamon and vanilla make these pancakes warm and comforting, perfect for an indulgent but healthy start to your day.

Zucchini Almond Flour Pancakes

If you’re looking for a savory option, these zucchini almond flour pancakes are light, nutritious, and incredibly delicious. Packed with the mild flavor of zucchini and a touch of herbs, they make for a great savory breakfast or even a light lunch.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup grated zucchini (squeezed to remove excess moisture)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, garlic powder, oregano, baking soda, and salt.
2. In another bowl, whisk the eggs and almond milk until smooth.
3. Add the wet ingredients to the dry ingredients, stirring until fully combined.
4. Gently fold in the grated zucchini.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until golden brown, then flip and cook for another 1-2 minutes.
7. Serve with sour cream, yogurt, or a sprinkle of fresh herbs.

These zucchini almond flour pancakes are savory and satisfying, with the zucchini adding moisture and a subtle flavor that pairs well with the light almond flour base. Perfect for those looking for a savory breakfast or brunch option, these pancakes can also be served as a side dish or appetizer at dinner.

Maple Bacon Almond Flour Pancakes

These maple bacon almond flour pancakes combine the sweet richness of maple syrup with the savory crunch of bacon, creating an indulgent yet balanced breakfast. The almond flour adds a nutty depth, making each bite a perfect combination of salty and sweet.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup cooked bacon, crumbled
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, and maple syrup until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring until fully combined.
4. Gently fold in the crumbled bacon.
5. Heat a skillet over medium heat and lightly grease with butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until golden brown, then flip and cook for another 1-2 minutes.
7. Serve with extra maple syrup or a sprinkle of bacon bits on top.

These maple bacon almond flour pancakes are a deliciously indulgent breakfast that combines two beloved flavors: sweet maple syrup and savory bacon. The pancakes are light and fluffy, with the added richness of the bacon providing an unexpected but delightful twist. For a truly decadent experience, serve them with extra crispy bacon and a generous drizzle of syrup.

Cinnamon Roll Almond Flour Pancakes

These cinnamon roll almond flour pancakes bring the comforting, spiced flavors of a cinnamon roll to your breakfast table, without the gluten. They’re sweet, soft, and full of warm cinnamon goodness, with a deliciously rich glaze on top.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 tablespoon butter, melted
• 1/4 cup powdered erythritol or powdered sugar for the glaze

Instructions:

1. In a bowl, whisk together the almond flour, cinnamon, baking soda, and salt.
2. In another bowl, whisk the eggs, almond milk, maple syrup, and melted butter until smooth.
3. Combine the wet ingredients with the dry ingredients and stir until fully combined.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
6. For the glaze, mix the powdered erythritol or powdered sugar with a tiny bit of almond milk to create a smooth glaze.Drizzle the glaze over the pancakes and serve.

These cinnamon roll almond flour pancakes capture the essence of a cinnamon roll in pancake form. The rich cinnamon flavor, combined with the light almond flour pancakes and a sweet glaze, makes these a perfect breakfast or brunch treat. The glaze ties it all together for a truly indulgent experience.

Note: More recipes are coming soon