Almond Pancakes

I found a place in our kitchen, a little nook where I can put all the cookbooks that I often use. One of those cookbooks is the Almond Flour cookbook. When I saw it,  I was reminded that I haven’t used almond flour in a long time.

The cookbook was written by Elana Armsterdam, who also blogs at Elana’s Pantry. I checked out her website in search for a recipe that I was in the mood for using almond flour.


I made almond pancakes. I’ve never had them and I was up for something new. I reduced the sugar in the recipe and added more liquid.


Almond Pancakes

(recipe adapted from Elana’s Pantry)

3 large eggs
2 tablespoons almond milk
1 tablespoon vanilla extract
1 tablespoon agave nectar
1 ½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda

The original recipe yields 18 silver dollar sized pancakes, but I made 9 small pancakes.

  1. In a large bowl whisk together eggs, almond milk, vanilla and agave
  2. Add almond flour, salt and baking soda and mix until thoroughly combined
  3. Heat skillet over medium low to medium heat and spray cooking oil.
  4. Scoop 1 heaping tablespoon of batter at a time onto the skillet
  5. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
  6. Remove from heat to a plate
  7. Repeat process with remaining batter, spray more oil to skillet as needed


These pancakes were good, but different. It took a few bites to get used to the texture. They are thick and dense but also soft at the same time.


I ate these pancakes for afternoon snacks. I ate them cold and topped with nut butter and they were surprisingly good too.

The next day, I popped them in the microwave to heat them up and they tasted even better. Either that or I got used to the texture and appreciated them much more.

I will definitely be making these again. I loved that I can make a batch ahead of time and just heat them up for quick breakfast.

Have you ever used almond flour? Do you make big batch of pancakes?


  1. Haven’t used almond flour and a big batch of pancakes would be DANGEROUS for me. I’d eat the all!

    Love the fresh fruit addtion

  2. I just bought this cookbook and it arrived in the mail yesterday! I’m looking forward to exploring.

    • Oh yeah, I read that too 🙂 I made the eggplant parmesan recipe, it was delicious. P. S. I normally cut down the agave from the recipe, they are too sweet for my taste. But you should try making it as is, and see if you find the recipes too sweet.

      I want to make the breads from the cookbook soon. I excited to read what you are going to make first.

  3. Totally trying this recipe! Book marked. I’m a huge pancake fan. Its my favorite breakfast for dinner item. I like having friends over and just making a ginormous stack!

  4. These look so good!

    I never tried almond flour, and I was going to buy it the other day but it was almost 10 bux! So I decided, maybe another day : )

    I need to try it, once my coconut flour is gone!

    xoxo ❤

  5. I love making pancakes! Especially LOTS of them!

    I’ve used almond flour in cookies and such. Never pancakes. I LOVE THIS!

  6. I have never used almond flour but it sounds awesome. Especially for pancakes! Will have to try to find some at the store and start baking!

  7. Those pancakes look delicious! I haven’t made pancakes in such a long time. I’ve never used almond flour before. I’d be interested to try using it.

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