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)
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2 cups almond flour
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1 cup oatmeal flour
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1 cup whole wheat flour
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½ cup buttermilk powder
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2 tbsp baking powder
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1 tsp baking soda
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1 tsp salt
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4 tbsp sugar (optional)
To Make the Mix
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In a large bowl, whisk all ingredients until well combined.
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Store in an airtight container in a cool, dry place for up to 6 months.
Consumer Directions (Per 1 Cup Dry Mix)
With Egg:
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In a bowl, mix 1 cup pancake mix + 1 cup water (or milk) + 1 egg + 2 tbsp melted butter/oil.
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Rest batter 5 minutes.
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Pour ¼ cup batter per pancake onto a medium-heat, lightly greased skillet.
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Cook until bubbles form, flip, and cook until golden.
Egg-Free:
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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).
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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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