Why You’ll Love This Almond Flour Pancakes with Berries

• Incredibly satisfying and nourishing. Thanks to the almond flour, these pancakes are packed with protein and healthy fats, which means they’ll keep you full and happy for hours, steering you clear of that mid-morning slump.
• A texture you’ll dream about. Forget dense or gritty gluten-free pancakes—these are surprisingly light and fluffy with a delicate, tender crumb that just melts in your mouth. The secret is in the gentle mixing.
• Naturally sweet and bursting with flavor. We’re using ripe, mashed banana and a touch of maple syrup in the batter, which adds a lovely, nuanced sweetness. Then, the fresh berries cook down into little jammy pockets, making every single bite exciting.
• It’s a one-bowl wonder. Seriously, the cleanup is minimal. You just whisk everything together in a single bowl, which means you can spend less time washing up and more time enjoying that second cup of coffee.

Ingredients & Tools

• 2 cups (190 g) blanched almond flour
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 2 large eggs
• 1/3 cup (80 ml) milk of choice (almond, oat, or dairy all work)
• 2 tbsp pure maple syrup, plus more for serving
• 1 tsp pure vanilla extract
• 1 medium ripe banana, mashed (about 1/2 cup)
• 2 tbsp melted coconut oil or butter, plus more for the pan
• 1 cup (140 g) mixed fresh berries (blueberries, raspberries, chopped strawberries)

Tools: A large mixing bowl, a whisk, a non-stick skillet or griddle, and a spatula.

The quality of your almond flour really matters here—opt for a finely ground, blanched variety for the smoothest texture. And that ripe banana? It’s not just for sweetness; it adds crucial moisture and helps bind everything together beautifully.

Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Get your pan to the right temperature. This is the single most important step for perfect pancakes. The pan should be hot enough that a drop of water sizzles and evaporates quickly, but not so hot that the pancakes burn before cooking through. Medium-low heat is usually the sweet spot.
• Don’t overmix the batter. Almond flour pancakes are a bit more delicate than their wheat-flour cousins. A few lumps in the batter are totally fine—overmixing can lead to dense pancakes. Just stir until the ingredients are combined.
• Why a mashed banana? Besides adding natural sweetness, the banana provides structure and moisture, which is especially helpful in gluten-free baking. The riper the banana, the sweeter and more flavorful your pancakes will be.
• Fresh vs. frozen berries? You can use either! Fresh berries are fantastic, but frozen berries work just as well—no need to thaw them. Just be aware that frozen berries might release a bit more liquid into the batter, which can sometimes tint it a lovely purple hue.

How to Make Almond Flour Pancakes with Berries

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The savory, salty crunch is the perfect counterpoint to the sweet, fluffy pancakes, creating a truly balanced breakfast plate.
• Scrambled Eggs with Herbs — A classic for a reason. Soft, creamy scrambled eggs add a protein boost and make the meal feel even more substantial and complete.
• Sautéed Kale or Spinach — For a true power breakfast, a side of garlicky greens adds nutrients and a lovely earthy flavor that complements the berries beautifully.

Drinks

• A Strong Cup of Coffee — The rich, bitter notes of coffee are a match made in heaven with the sweet maple syrup and berries, cutting through the richness perfectly.
• Cold Glass of Milk or Almond Milk — Simple, creamy, and refreshing—it’s the ultimate childhood comfort pairing that never fails to satisfy.
• Sparkling Water with Lemon — The effervescence and citrus zing are incredibly refreshing and help cleanse the palate between each delicious, syrupy bite.

Something Sweet

• A Dollop of Whipped Coconut Cream — It adds a luxurious, cloud-like texture and a subtle sweetness that feels indulgent without being overly heavy.
• A Sprinkle of Toasted Sliced Almonds — This introduces a wonderful nutty flavor and a satisfying crunch that echoes the almond flour in the pancakes themselves.
• Dark Chocolate Shavings — Because why not? A little bit of high-quality dark chocolate grated over the top adds a sophisticated, bittersweet note that pairs amazingly with the berries.

Top Mistakes to Avoid

• Mistake: Using a pan that’s too hot. Almond flour contains natural sugars that can burn easily. If your pan is smoking, it’s way too hot. The goal is a steady, medium-low heat for a golden-brown exterior and a fully cooked interior.
• Mistake: Flipping too early. I’ve messed this up before too, out of impatience! Because the batter doesn’t form as many bubbles, you need to rely on visual cues. Wait until the edges are fully set and look dry before you attempt the flip.
• Mistake: Pressing down on the pancakes with the spatula. This is a common habit, but it squishes all the lovely air out of them, resulting in denser pancakes. Just let them be—they’ll cook up perfectly on their own.
• Mistake: Using almond meal instead of blanched almond flour. Almond meal is more coarsely ground and includes the skins, which will give your pancakes a grainier, denser texture. For the best results, stick with finely ground, blanched almond flour.

Expert Tips

• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away for a few minutes. This allows the almond flour to fully hydrate and the baking powder to start working, which leads to a slightly taller, fluffier pancake.
• Tip: Use a cookie scoop for perfectly uniform pancakes. A spring-loaded ice cream scoop or large cookie scoop ensures each pancake is the same size, which means they’ll all cook at the same rate. It also makes pouring the thick batter so much easier and neater.
• Tip: Keep them warm in the oven. To serve everyone at once, place a baking sheet in your oven and preheat it to the lowest setting (around 200°F/95°C). As the pancakes come off the griddle, transfer them to the baking sheet in a single layer. They’ll stay perfectly warm and crisp.
• Tip: Make a double batch for easy weekday breakfasts. These pancakes freeze exceptionally well. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in the toaster for a quick, healthy breakfast on busy mornings.

FAQs

Can I make this recipe without eggs?
You can try, but it’s a bit tricky as the eggs provide crucial structure. For an egg-free version, a “flax egg” is your best bet. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg, let it sit for 5 minutes to gel, and then use it in the recipe. The texture will be a little denser and more crumbly, but still delicious. I haven’t had great success with chia eggs or commercial egg replacers in this particular recipe, as they can make it too gummy.

Why are my pancakes falling apart?
This usually happens for one of two reasons. First, the pan might not have been hot enough, causing the pancakes to stick and tear when flipping. Second, you might be flipping them too early—wait for those edges to look fully set! Also, ensure you’re using enough binding agents; the eggs and banana are essential. If you substituted either, that could be the culprit. A well-heated pan and a little patience are your best friends here.

Can I use a different flour?
Almond flour is the star of this recipe, and it’s quite unique. You can’t directly substitute it cup-for-cup with coconut flour, as coconut flour is incredibly absorbent and would require a complete recipe overhaul. A gluten-free 1:1 baking blend might work, but the result will be more like a traditional pancake and you’ll lose the nutty flavor and protein-rich quality that makes these special. I’d recommend finding a recipe specifically designed for the flour you want to use.

How should I store leftovers?
Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, I highly recommend using a toaster or toaster oven to bring back their crisp edges. You can also microwave them for 20-30 seconds if you’re in a pinch, but they will be softer. For longer storage, freeze them as described in the expert tips.

My batter is really thick—is that normal?
Yes, absolutely! Almond flour batter is much thicker than traditional pancake batter. It should be scoopable, not pourable. This thickness is what helps give them their substantial, satisfying texture. If it feels *too* thick to work with (like cookie dough), you can add another tablespoon or two of milk to thin it out slightly, but be careful—a little goes a long way.