Makes: 12 pancakes

Prep time: 10 min

Cooking time: 20 min


Dry ingredients:

  • 1½ cups blanched almond flour
  • 1½ tbsp baking powder
  • 1½ tbsp tapioca starch
  • ½ tsp salt

Wet ingredients:

  • 3 eggs
  • ⅓ cup almond milk (or regular milk)
  • 3 tbsp light olive oil
  • 3 tbsp almond butter
  • 1½ tbsp vanilla extract
  • 2 tsp maple syrup
  • 1½ tsp apple cider vinegar


  1. Combine all the dry ingredients and mix with a whisk, breaking up any lumps. Set aside.

  2. In a separate mixing bowl, combine all the wet ingredients and beat well with a whisk.

  3. Add the dry ingredients to the wet ingredients and whisk together until well combined. Let sit 5 minutes.

  4. Heat a skillet over medium heat. Grease lightly.

  5. Use a ¼ cup measure to scoop the pancake batter into the pan.

  6. Cook each pancake for 1½ to 2 minutes, until the bottom is browned.

  7. Flip and cook for another minute.

  8. Transfer pancakes to a cooling rack or plate and repeat.

Recipe notes:

  • This recipe uses blanched almond flour. You could substitute with regular almond flour or almond meal, but the texture may be more gritty or coarse.
  • The almond milk can be substituted with regular dairy milk or other nut milks.
  • Add ⅓ cup fresh blueberries or chocolate chips to the batter for some flavour variation.
  • For detailed instructions – with images – on how to make this recipe, check out the recipe on my website.
Fluffy gluten-free triple-almond pancakes

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My recipes are big on healthy eating, real food, and international flavors. I also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be! It's a great day to cook.

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