Quick Almond Flour Pancakes

Serves 1 with leftovers or a scant 2. This recipe doubles/triples well.  Almond flour pancakes are quite dense and filling, I tend to eat fewer of these than I would of standard pancakes.  These pancakes also freeze exceptionally well, simply freeze pancakes in a single layer on a cookie sheet for 4 hours, then remove from cookie sheet and store in a freezer safe bag.  Reheat from frozen in the microwave in 60-90 seconds for a quick and easy breakfast.


  • ½ cup almond flour

  • 1 Tbsp water

  • 1 egg

  • 1/2 tablespoon maple syrup, or use a full tablespoon for a sweeter treat

  • scant ¼ tsp baking powder

  • 1/8 teaspoon salt


  1. Whisk all ingredients until batter is smooth.  

  2. Heat a pan or griddle on LOW heat.  Grease with butter, oil, or coconut oil
  3. Keep pancakes small so they will cook more evenly and flip more easily, use a scant ¼ cup of batter each at most.

  4. Cover pan with a lid, and cook 3-5 minutes on LOW heat. The lid is important, as the steam is needed to help the pancakes bind and set well.

  5. Flip pancakes and cook an additional 2-4 minutes on second side.
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