Almond Meal Pancakes

Almond Meal Pancakes

We really enjoy pancakes, but even when I serve them with a protein such as sausage, we can end up feeling like we had too many carbohydrates.  That’s why recently I decided to try making almond meal/flour pancakes.

This recipes only makes five pretty large pancakes, but that was enough for us.  As you can see, the pancakes were pretty thick, and we found out they are also very filling.  Next time I will make them smaller.

The picture doesn’t show it, but we did put syrup on them.  They were good pancakes, and the kids liked them.  They just found them to be very filling, which is not a bad thing when it comes to feeding boys.  I’ll definitely be making them again.

If you mix this together in a four cup glass measuring cup, you can then easily pour the batter onto the skillet.

5.0 from 2 reviews
Almond Meal Pancakes
Recipe type: Breakfast
  • 1½ cup almond meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1½ Tablespoon sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ⅓ cup water
  1. Mix together the almond meal, baking soda, cinnamon, salt, and sugar.
  2. Lightly beat the eggs, then add to the dry ingredients along with the vanilla extract and water.
  3. Allow to sit 10 minutes.
  4. Spoon or pour onto a hot greased skillet.
  5. Cook for a couple of minutes on each side or until brown. Do not wait for the batter to bubble on top.
  6. Makes five 5 inch pancakes.


This post is part of Tasty Tuesday hosted by Jen at Balancing Beauty and Bedlam.

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  1. JillW says

    We feel the same way about pancakes here! The family loves them, but I want more protein, less carbs. Thanks for this recipe! It looks great, and I can’t wait to try it.

  2. says

    I’ve made several variations of these for the exact same reason as you. Too many carbs at breakfast usually means everyone wants to lay around after eating instead of doing their chores lol Excited to try your version over the weekend :)

  3. Emily says

    I noticed you used a whole teaspoon of baking soda (not powder) but nothing acidic to activate it. They didn’t have a soapy or bitter taste to them? I normally use honey, molasses, maple syrup, and/or almond or coconut milk with cider vinegar (non-dairy “buttermilk”) when I use baking soda and only 1/4 tsp per cup of dry ingredients for pancakes. Just wondering…

  4. Melanie says

    Just made these and they were great! I added a pinch of nutmeg and a splash of white vinegar to activate the baking soda. Ate with strawberries and maple syrup. Thanks! I’m stuffed.

  5. Lane says

    Seems to me that almond meal is coarser than almond flour, which I have and love. Suppliers?

    • says

      I have almond meal also……I run it through my ninja blender (for large amounts. small amounts in my coffee grinder that is for spices)…instant almond flour! If make almond milk……dry your pulp on a cookie sheet in the oven. cool. then run through the blender. You have almond flour for a fraction of the cost!

  6. Annette says

    Made these this morning, very easy. Put shagbark hickory syrup on them and yum! Thanks for the great recipes!

  7. says

    I just made these and they were fantastic..I did make a few changes. Instead of all almond flour, I put 1/2 cup oatmeal in blender till fine and added that plus 1 cup almond meal since I didnt have enough of the meal. I also added 1/4 cup applesause to batter. yum!

  8. Lori says

    I’m new to gluten free cooking and all I have right now (I’m on a very limited budget since I’m disabled) is homemade coconut flour would that work, or I have rolled oats and just got some steel cut could I make either of those into a flour also, and use them or a combo of the 2, or maybe 3 as I have some almonds and could make that into flour I’m sure I might have to dry it some, any suggestions, I’d love them as I’m also caring for 3 grandkids who love pancakes. I really do welcome any ideas or suggestions for gluten cooking on a frugal budget, I guess is a way to say it, I already make my own coconut milk, butter and, flour, and am slowly adding items when I can, so any ideas on inexpensive maybe like priority items you can suggest are welcome. You can also e-mail me directly at [email protected] if you’d like.

  9. Helen Woods says

    Im think the almond pancakes will be delish..I use a lot of rice and corn as substitue for wheat…this will be a refreshing change!

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