Almond Pancake Recipe

The all-time best – and simplest - recipe for great Almond Pancakes:

Almond Pancakes

  • 3/4 Cup of Milk (cow’s milk, soy milk, or almond milk)
  • 2 Tbsp White Vinegar
  • 1 Egg
  • 2 Tbsp Butter
  • 1 Cup of Almond Flour
  • 1 Pinch Baking Soda
  • 2 Pinches Baking Powder
  • 1 Pinch Salt
  • 1 Tbsp Sugar


  1. Mix the milk and vinegar in a small bowl. Let sit for a few minutes to curdle
  2. Mix the Almond Flour, Baking Soda, Baking Powder, Salt and Sugar in a large bowl
  3. Melt the Butter (in a small bowl in the microwave)
  4. Dump the Butter and Egg into the Milk/Vinegar mixture. Whisk until thoroughly mixed
  5. Pour the liquid mixture into the large bowl with the dry mixture


  1. Heat the frying pan on medium heat
  2. Melt 2 Tbsp butter until just sizzling
  3. Pour the Almond Pancake mix into the pan. Pour one large pancake or several smaller ones.
  4. Let sit for 5-12 minutes. Almond Flour doesn’t bind as well as wheat flour, so Almond Pancakes take longer to firm up than wheat pancakes.
  5. When the pancake seems firm enough to flip, gently do so with a large spatula. Holding the pan and gently tossing the pancake in the air a bit – for momentum – helps flip the pancake without it crumbling.
  6. Leave for another 4-8 minutes.


  • Almond Butter - Melt a large dollop of Almond Butter on the backside of the pancake, right after you flip it. Spread this around for a nutty, healthy Almond Pancake treat with little/no sugar
  • Honey – On its own or on top of Almond Butter – honey is a great topping
  • Syrup – the old standby
  • Fruit - Thawed frozen berries are the best because they ooze with juices
  • Chocolate – chocolate sauce or melted hunks of chocolate are all yummy. Stick with dark chocolate if you want the antioxidant and low-sugar benefits