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Moist and Cakey Almond Flour Pancakes (grain-free)

We are always trying out different “kinds” of pancakes. You know, there are the dense, starchy ones, the light and fluffy ones, and the almost cake-like moist ones. These fall under the latter category.

Using almond flour instead of a grain makes these guys high in protein and lower in carbs, helping your blood stay even throughout the day. I like them served with plenty of butter alongside bacon and coffee or tea. A perfect way to start the day.

Cakey Almond Flour Pancakes

Recipe Notes: I based this recipe on Elana’s almond flour pancakes with enough tweaks to make it our own. This recipe makes enough for our hungry family of (almost) five with leftovers for snacks or the next day’s breakfast.


  • 4 eggs
  • 1/4 cup honey
  • 1/4 cup melted butter
  • 1/2 cup plain yogurt
  • 1 tablespoon vanilla extract
  • 3 cups almond meal
  • 3/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • Butter or coconut oil for frying


  1. In medium bowl mix dry ingredients. In a separate, small bowl mix wet ingredients. Pour wet ingredients into dry until just combined. Set batter aside to set up.
  2. Meanwhile, heat a skillet over medium-low heat until hot. Once heated up add 2 tablespoons or so of batter to the pan to make each pancake. The pancakes should be no wider than 2 inches or they will not hold together well. The batter is fairly thick so you can spread it out a bit to thin out the pancakes.
  3. Cook until bubbles start to form in the pancakes and underside has browned. Flip and repeat. Serve with butter, syrup, jam, or other favorite topping.

And, by the way, that photo at the top has not been edited. If you use really good eggs your pancakes can be yellow too :).

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