Grain-Free Blender Almond Pancakes

4.75 from 4 votes

Soft, fluffy, and sweet, these Grain-Free Blender Almond Pancakes will fool even the most staunch gluten-lover.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast Recipes

Cuisine: American

Servings: 3” pancakes

Calories: 125kcal

Combine 1 ⅓ cup blanched almonds and ½ cup boiling water in the carafe of a high-powered blender. Let the almonds soak in the boiling water for 5 minutes.
Add in ⅓ cup melted coconut oil, 3 tablespoons honey or maple syrup, and 1 tablespoon vanilla extract. Turn the blender on high, and let blend for 2-3 minutes, or until the mixture is very smooth and creamy—no lumps or pieces of almond should be seen.
Add in ¼ teaspoon baking soda and ¼ teaspoon sea salt, and turn the blender on low to mix. While the blender is mixing, break in 3 large eggs, one at a time. Blend until just combined, about 30 seconds. If your blender doesn’t allow you to open the lid while blending, break all the eggs into a bowl, pour all the eggs into the blender and immediately turn it on low (this is to prevent the heat from the almond mixture from cooking/scrambling the eggs).
Preheat a skillet or griddle to medium-low heat (see notes), and pour about ¼ cup of batter onto the skillet. Cook until bubbles begin to show and the top of the pancake begins to look matte, about 4 minutes. Then flip and cook an additional minute.
Keep warm in a low oven, or serve immediately with your favorite pancake toppings.

The volume measurement (1 ⅓ cups) for the blanched almonds was done with slivered blanched almonds. If you’re using whole blanched almonds, please refer to the weight measurement (155 grams).
Yes, this recipe can be done with unblanched almonds—AKA: “normal” almonds. However, the end result is drier, crumblier, and has a stronger nut flavor. You might need to add more water and/or coconut oil to the batter to get the correct texture. I highly recommend blanched almonds!
These pancakes will tend to burn if cooked at the temperature you use for normal wheat pancakes. Set your stove or griddle to a lower setting—low and slow is the key with these guys.
The batter will thicken up as it sits—this works in our family because my husband likes thinner pancakes (weirdo) and I like big, fluffy pancakes. He eats the early pancakes, and I eat the later ones! If you prefer all fluffies, just let the batter rest for 5-10 minutes before cooking. Or, if you like all thinner pancakes (weirdo), just thin out the batter with a teaspoon or so of warm water when it seems too thick.