Nutty, Wholesome & Fluffy: The Best Almond Flour Pancake Mix Recipe

If you’ve been craving pancakes but want something nutty, wholesome, and naturally gluten-free, these Almond Flour Pancakes are a must-try! They’re light, fluffy, and full of flavor — perfect for a lazy weekend breakfast or a quick weekday treat.

Using almond flour not only adds a rich, nutty taste but also boosts the protein content, keeping you fuller for longer. Plus, with just a handful of ingredients, they come together in minutes!



Almond Flour Pancake Mix

Dry Mix Ingredients (makes about 4 cups mix — enough for 4 batches)

  • 2 cups almond flour

  • 1 cup oatmeal flour

  • 1 cup whole wheat flour

  • ½ cup buttermilk powder

  • 2 tbsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 4 tbsp sugar (optional)

To Make the Mix

  1. In a large bowl, whisk all ingredients until well combined.

  2. Store in an airtight container in a cool, dry place for up to 6 months.

Consumer Directions (Per 1 Cup Dry Mix)

With Egg:

  1. In a bowl, mix 1 cup pancake mix + 1 cup water (or milk) + 1 egg + 2 tbsp melted butter/oil.

  2. Rest batter 5 minutes.

  3. Pour ¼ cup batter per pancake onto a medium-heat, lightly greased skillet.

  4. Cook until bubbles form, flip, and cook until golden.

Egg-Free:

  1. Mix 1 cup pancake mix + 1 cup water (or milk) + 2 tbsp oil + 2 tbsp applesauce or 1 tbsp flaxseed meal + 3 tbsp water (let sit 5 min).

  2. Follow cooking steps above.

Tip: For thicker pancakes, use less liquid; for thinner, add more liquid.

Yield: 6–8 small pancakes per cup of mix.

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