Almond Flour Pancakes (Paleo, Gluten Free, Dairy Free)

These pancakes are perfect for a slow, Saturday morning. My husband and I love to sleep in on Saturday morning (without setting the alarm) and have a slow, easy start to the day. We love our fried eggs and bacon with these to really feel like we’re at a restaurant. If you don’t have a nut allergy, give these a try – you won’t be disappointed!


Servings: 16-18 pancakes


  • Dry:
    • 3 cups almond meal/flour
    • 2 T baking powder
    • 1 tsp salt
    • Sweetener (your choice of): 1-2 T stevia, 1-2 T honey
  • Wet:
    • 4 eggs
    • 1 cup almond milk (or coconut milk)
    • 1 banana (mashed)
    • 2/3 cup coconut oil  (melted)
    • 1 T vanilla extract


  1. Mix dry ingredients until combined. If using honey for sweetener, incorporate this ingredient into the wet.
  2. Mix in the wet ingredients and ensure the batter is the proper thickness. It should not be too runny and should still be able to form fairly easy.
  3. Butter/coconut oil the skillet. Cook over medium heat until both sides are golden brown. Continue to add butter to the pan when you cook more pancakes for added flavor.
  4. Add almond butter (my favorite), fresh fruit or butter to the top of the pancakes and enjoy!


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