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EASY Almond Flour Pancakes with fresh huckleberries (or sub your favorite summer berry) - a delicious, low-carb, gluten-free, paleo recipe for our favorite breakfast! #pancakes #almondflour #paleopanckes #huckleberries

Almond Flour Pancakes

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Category: Breakfast,Paleo, gluten free
  • Method: stove top
  • Cuisine: pacific northwest


Easy delicious Almond Flour Pancakes with fresh huckleberries (or sub your favorite fresh berry) and Maple Syrup. Paleo, grain-free, Gluten-Free.


Units Scale


  1. In a medium bowl, whisk eggs, oil, maple syrup, and vanilla.
  2. Whisk in baking soda, salt then the blanched almond flour.
  3. Fold in 1/2 cup of the berries and zest ( optional).
  4. Heat a large cast iron skillet or griddle, with 1 T butter or coconut oil on medium heat. Spoon in 1/4 cupfuls of batter onto the skillet, and cook until edges become golden brown, or bubbles form.
  5. Flip with a spatula, and turn heat down to med-low– cook until browned on the other side. If insides are still soft, either continue cooking on very low heat, or place in a 350F oven until cooked through.
  6. Stack pancakes, top with fresh berries and pour a little maple syrup over top.


Feel free to sub other berries. If using strawberries, slice before adding to the batter.


  • Serving Size:
  • Calories: 462
  • Sugar: 12.7 g
  • Sodium: 260.1 mg
  • Fat: 36 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 25 g
  • Fiber: 7 g
  • Protein: 16.5 g
  • Cholesterol: 124 mg

Keywords: almond flour pancakes, paleo pancakes, gluten-free pancakes, almond flour flapjacks,