Almond Flour Pancakes


Serving size: 12 servings


  • 2 cups almond flour
  • 1/4 cup gluten-free flour blend
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. sugar
  • 2 large eggs or egg substitutes
  • 2 tbsp. olive oil, or coconut oil or butter melted
  • 1 cup milk of choice
  • 1 tsp. vanilla extract


  1. In a medium bowl, whisk all dry ingredients-almond flour, gluten-free flour blend, baking powder, salt and sugar.
  2. In a separate bowl, whisk eggs or egg substitutes, oil, milk and vanilla.
  3. Pour the dry ingredients in the wet ingredients and whisk until blended. Let batter sit for 10 minutes.
  4. On a greased preheated skillet, pour 3 tablespoons of batter per pancake onto the pan. Cook until pancakes begins to bubble, about 2-3 minutes, flip pancake and cook on the other side for an additional 2-3 minutes or until golden brown.
  5. Serve hot with nut or seed butters and fruit.

Nutrition per serving: 150 calories, 9 g carbohydrates, 28 mg cholesterol, 11 g fat, 2 g fiber, 5 g protein, 198 mg sodium, 4 g sugar.

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