Paleo Almond Flour Pancakes
Fluffy, golden, and deeply satisfying, these almond flour pancakes prove that a grain-free weekend breakfast doesn't have to feel like a compromise. The batter comes together with just two bowls — almond flour, eggs, full-fat coconut milk, and a splash of apple cider vinegar that helps everything lift and bind without any conventional leavening tricks. A touch of maple syrup and vanilla extract in the batter means each stack already has a warm, subtly sweet flavor before you even reach for the syrup. The key move here is patience: almond flour pancakes are more delicate than their wheat-based cousins, so letting the edges fully set before flipping is what keeps them intact and beautifully browned. Cook them low and slow in coconut oil and you'll get that deep golden crust with a tender, almost custardy center. This recipe makes four servings, so it's just right for a relaxed family breakfast or a meal-prep batch you can reheat through the week. Top with fresh berries and a drizzle of maple syrup and you've got a plate that looks and tastes completely indulgent.
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Learn more →Ingredients
4 servings
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¼ cup full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil, plus more for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly combined with no lumps.
- 2
In a separate bowl or large measuring cup, whisk together the eggs, coconut milk, maple syrup, vanilla extract, apple cider vinegar, and 1 tbsp melted coconut oil until smooth.
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