How many of us really think about making homemade pancakes? Especially almond flour pancakes? As a college student, it's a big enough accomplishment to eat breakfast before class (sorry, mom). However, since it's the most important meal of the day, I have recently tried to make my breakfast experience new and exciting everyday.

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Madison Pessel

While oatmeal and other nutritious breakfasts keep me fuller longer, the thought of a bowl of bland mushy oats rarely is something I jump for joy over. Pancakes, however, seem to be the solution to my previously lackluster breakfast of an apple and a granola bar (again, I'm really sorry mom). You can make it savory, sweet, or, hell, make it a dessert for breakfast kind of day!  

But the question is, how can I make my exciting breakfast of pancakes healthier than the box mix or those (nasty) toaster pancakes? Simple, homemade almond flour pancakes.

Now, before you click away thinking that almond flour pancakes are going to be too complex, messy, or just gross, just wait. I actually found this recipe to be just as easy to make and clean up as the box mix in your cabinet.

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Madison Pessel

These almond flour pancakes also have more nutrients  because of the added benefits almond flour has. Almond flour's nutrient content overpowers that of the normal bleached all-purpose flour that's typically used in pancakes. It contains a higher amount of protein (which keeps you fuller longer), fiber, and gives you the added bonus of omega-3s (important for brain, heart, and joint health). Almond flour is gluten-free too, so all my gluten-free pals out there can enjoy this nutritious breakfast. 

And surprisingly, these almond flour pancakes also tasted better than the traditional pancake; they weren't dense like most almond flour pancakes I have had in the past. So, enjoy this dope recipe.

Easy Almond Flour Pancakes

  • Prep Time:5 mins
  • Cook Time:10 mins
  • Total Time:15 mins
  • Servings:4
  • Easy


  • 3 eggs
  • 1 tablespoon water
  • 1 tablespoon vanilla extract
  • 2 tablespoons honey
  • 1 1/2 cups blanched almond flour—not almond meal
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
Madison Pessel
  • Step 1

    Mix together all the wet ingredients (eggs, vanilla, honey, and water) in a large bowl.

    water, sweet, egg, juice
    Madison Pessel
  • Step 2

    Add in the dry ingredients into the wet and whisk together until well combined.

    #SpoonTip: If you think your batter is a bit thick, add a tiny splash of water into the batter to thin it out

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    Madison Pessel
  • Step 3

    Heat a large pan to medium-low to medium heat. Pour desired amount of batter to form each pancake.

    #SpoonTip: Make sure the pan isn't too hot because these pancakes cook a little faster than regular pancakes.

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    Madison Pessel
  • Step 4

    Once you see the first sign of bubbles and the pancake maintains its shape, flip the pancake. Remove from heat after each side is golden brown.

    Madison Pessel
  • Step 5

    Serve with your favorite toppings and enjoy!

    pumpkin, syrup, pancake, butter
    Madison Pessel

See? This recipe is so easy. It will take you longer to get the ingredients measured than it will to actually assemble. These pancakes taste just as good (if not better) than your Sunday morning brunch. They can be made ahead of time and reheated throughout the week too, so there is no excuse to skip the most important meal of the day.

And like I said before, these almond flour pancakes kept me fuller longer without any sort of I-ate-way-too-much feeling. I also did not experience any of the mid-morning slump or cravings. So, enjoy this super quick, flavorful breakfast and may you never skip breakfast again!