Almond Butter Pancakes (Grain-Free)

I’ve got just the thing for your next weekend brunch.

Grain-free, almond butter pancakes!

These pancakes are similar to my original Paleo Pancakes, but this variation results in a more authentic stack of pancakes, both in texture and flavor. They are the perfect transition food for anyone looking to upgrade their traditional pancake breakfasts, and will fool even the pickiest of eaters.

No one will believe they’re flourless!

Almond Butter Pancakes (Grain-free)
serves 2

Inspired by this recipe


1/2 cup almond butter
1/2 cup unsweetened applesauce
2 whole eggs
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract


Preheat your oven to 350F and line a baking sheet with parchment paper, if you plan on baking these. (My preferred method!)

In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.

Scoop the batter using a 1/4 cup onto the lined baking sheet, to form 7-8 pancakes. You will probably need two lined baking sheets, if you’d like to bake these all at once.

Bake for 10-12 minutes, until the pancakes are fluffy and golden. This is my preferred method, since you don’t need to use any extra oil for frying, and you can cook all the pancakes at once without even flipping them!

Note: Parchment paper is key for baking these. Even a Silpat doesn’t yield the same results as using parchment paper.

Alternatively, you can pan-fry these pancakes in a skillet, greased with grass-fed butter or coconut oil, over medium-high heat.

Flip when the edges are firm and golden, about 4-5 minutes on each side. Ideally, with a larger griddle, you could cook more than one at a time!

Pan-frying does give these pancakes nice and crispy edges, like the traditional version!

Either way, you can’t go wrong.

Serve piping hot, with fresh fruit and/or pure maple syrup, if you like.

4.9 from 40 reviews
Almond Butter Pancakes (Grain-Free)
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½ cup almond butter
  • ½ cup unsweetened applesauce
  • 2 whole eggs
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  1. Preheat your oven to 350F and line a baking sheet with parchment paper, if you plan on baking these. (My preferred method.)
  2. In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.
  3. Scoop the batter using a ¼ cup onto the lined baking sheet, to form 7-8 pancakes. You will probably need two lined baking sheets, if you'd like to bake these all at once.
  4. Bake for 10-12 minutes, until the pancakes are fluffy and golden. This is my preferred method, since you don't need to use any extra oil for frying, and you can cook all the pancakes at once without even flipping them!
  5. Alternatively, you can pan-fry these pancakes in a greased skillet over medium-high heat. Flip when the edges are firm and golden, about 4-5 minutes on each side.
  6. Serve piping hot, with fresh fruit and/or pure maple syrup, if you like.
Parchment paper is key for baking these. Even a Silpat doesn't yield the same results as using parchment paper.


Reader Feedback: Are you a pancake fan? Have you tried any grain-free versions? Austin and I used to go out for pancakes nearly every weekend, but now we’re hooked on preparing this grain-free variation at home! Thanks to my friend, Diane, for sharing this variation with me!

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

181 thoughts on “Almond Butter Pancakes (Grain-Free)

  1. janet

    Well, that was a nice surprise! I didn’t have high hopes for this recipe — where’s the flour?? We had an early dinner & I was a bit hungry, so decided to try this. These guys were really good! I baked them on parchment paper in the toaster oven. Quick to make & easy cleanup! I made half the recipe in case it was a disaster and still have a couple left for breakfast. I used agave instead of syrup & they were wonderful.

    Thanks for the yum-o quick snack idea!

  2. Amber

    I can’t have eggs or flax seeds, so I was researching online for different egg replacements. 1/4 C of apple sauce = 1 egg. Would you think this recipe would turn out okay if I omitted the 1/2 C of apple sauce and if I just added the 1/4 C + 1/4 C of apple sauce as the egg replacement or would I still need to add the 1/2 C, too???

  3. Lela

    OMG, am I happy I found your website. Exactly the recipes I needed. Trying to eat a low carb diet and viewing your interesting recipes is awesome.

    Thank you so much

  4. Jody

    Do these have a strong egg taste? Many of the recipes I have tried do even though it is said they don’t. I may be over sensitive but I don’t like the taste of egg.

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  7. R

    I am vegan so I made these with flaxseed meal eggs and tried to fry them on a skillet in coconut oil. They were too runny on the skillet and very sticky. I don’t think this is a good recipie for vegans to try to tweek. They taste alright, but like weird fried things and I probably won’t use this recipie again.

    1. Kaila

      I disagree! I am vegan and I baked them using almond milk and flax meal instead of eggs and it worked out beautifully. I make them all the time with different nut butters too!

  8. Maggie

    These really are amazing! They come out fluffy like traditional pancakes! I used peanut butter because my son doesn’t care for almond butter and they still came out wonderful! Even my husband who is quite picky devoured a whole plate of them. I’m loving your website. Thanks for all the great recipes!

  9. Sara

    Hi Megan, I just discovered your website yesterday and I’m amused with all these great recipes. I just want to know if i could replace applesauce for something else because here in Colombia I can’t find it. Thank you so much for your time. For now I’m gonna make your peanut blondies because here we have organic peanuts so I can make butter myself. 🙂

    1. Megan Post author

      Any other puree should work similarly, such as mashed banana or pumpkin. Hope you enjoy them!

  10. caterina

    Ive read through all the comments and still am baffled on what to use for an egg substitute? what are flax egg ingredients?

    I also need a substitute for eggs on the other recipes?

    any other options?


  11. Sally

    My batter comes out pretty runny, I use sunflower butter instead of Almond, they also stick to the paper even when i grease the paper with coconut oil.
    Any ideas?

  12. Natasha

    These are super tasty and have become a regular request at my house. I added some fresh blue berries in one batch and chocolate chips in another and they are all super delish!

  13. Stephanie

    These were amazing. I made them to get myself started on day 1, week 1 of going paleo! My boyfriend can’t have egg, so they were all for me. SO AWESOME BAKED! I ate them over the course of three days. I couldn’t pull them right out of the frige and eat them, i heated them and they were still delicious- days later. I topped them with a dab of almond butter and a sprinkle of cinnamon! yum! Thanks so much for an indulgent but not guilty breakfast option!

  14. Jasmine

    I am assuming peanut butter would well too? I can’t wait to try these! My little guys gets bad tummy aches and other not fun symptoms if he eats much wheat but he looooves bready stuff. Can’t wait to try these!

  15. ERIN

    I just came across your website and I LOVE it. I am trying to eat healthy again and try new foods. I am so excited to try some of your recipes. They all sounds so good. I have such a sweet tooth so thank you for making sweets into something healthy and nutritious. Is there anyway you could calculate the calories and fat in you recipes?

  16. GirlWithAPurposeAndAWhisk

    I’ve tried SO many pancakes that either are vegan or grain free, and they’ve never worked very well. These, however, are INCREDIBLE. Thanks so much for sharing this! I’ll be making this many times more. 🙂 Keep it up!

  17. Celia

    This are a godsend! I’ve been GF for almost a year and wanting to transition to sugar free/grain free. Thank you for the easy recipe, if nothing else I ALWAYS have these ingredients on hand.

  18. Liesbeth

    Hello Megan,

    what is unsweetened applesauce? In Belgium we don’t use this word. Is it like a kind of thick apple juice you can use to sweeten marmelades or so? Or is it cooked and mashed apples?
    thanks a lot!

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  20. Zita Flores

    Thank you, thank you!! I have been trying to loose weight for quite some time, but I always fail during breakfast time. My problem is that I always want some type of pastry; unfortunately I inherited my fathers love of pastries. My doctor has taken me off of gluten and I have had a really hard time. I just made these pancakes and they are amazing! What I love about these pancakes is that they are not sweet and super easy to make. I am so incredibly happy I found your website! I have been trying many of your recipes and I can’t believe how easy and they are.

    1. Megan Post author

      Perhaps using roasted almond butter, instead of raw, would make the difference? Otherwise, I have no idea why that would happen!

  21. Snowydrops

    I found this recipe through a blog when I was googling gestational diabetes. This was awesome! I had 1.5 portions of these for breakfast, felt full for the first time in months on this diet and it was perfect for my blood glucose level. Thanks!

  22. Andrea

    Made these today and they are incredible! Do you have a newsletter for when you post new recipes? Would love to be added.

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  24. Maneesha

    Thank you from India! I was put on a vegan diet and my ‘cheat’ is a little egg now and then. I tried them in a pan – not so great and then baked the rest! Awesome. Did not use any syrup (diabetic) but they were perfect as they were.

    Itching to try some more of your recipes now … so you’ll probably hear more from me by dinner time!
    Thank you – this was a great, simple idea 🙂

  25. Maureen

    I made these as recipe indicates. Delicious!! I then made them with half Apple butter 1/2 nut butter and threw in a half puréed sweet potato and baked .. Yummmmmm! I then used them to sandwich some whipped coconut cream .. Whhhooopppie pies healthy thank you!

  26. Erik

    Can you make these without the cinnamon or replace the cinnamon with other spices? I want to see if I can try and make pumpkin pancakes.

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  28. Criss

    Omeeegeeee! I just made these with cashew butter & they were so delish! I am, like one of the other posters above, not a very good cook and have been known to fail at traditional pancakes. These were perfect. I may even experiment with pumpkin and butternut squash.

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  30. Tammy

    HI. Your recipes are great. But I do need the nutritional analysis of recipes so I can make sure it is appropriate for everyone’s dietary needs. Thanks!

  31. Katie G

    I just love these pancakes! They taste like the real deal and even my husband, whose favorite food is pancakes, loves these as well. i especially love that there is no added sugar/sweeteners too. I put peanut butter on top instead of maple syrup for extra protein!

  32. Mark

    Our household is not purely Paleo, nor vegan, nor gluten-free, but we are very mindful eaters. Our gluten and sugar intake, especially, is very low, so your recipes appeal however, to this one, we added a generous sprinkle of wheat germ to beef it up a bit. And we also made them on the stovetop with grass fed Irish butter as the fat, the only type of butter we use. Delicious.

  33. Bridy

    These Pancakes are so good!
    My son however wasn’t too keen. I might try them without the cinnamon to see if he prefers them that way.

  34. Jane

    So I made these today, and I have to say, I am thrilled. I am not following any kind of diet of any sort, just try to by organic wholesome ingredients and, so i got stuck with some almond butter, nobody in my family likes it. So i figured I’ll google a recipe that uses it. And guess what? Both of my picky 1 and 3 yo eaters devoured these pancakes for breakfast this morning! I did not expect the fluffy texture at all, they truly are like pancakes, which btw we do not eat in our family. I make my own with ricotta and whole grain brown flour.

  35. Linda Holley

    I am diabetic and would love a carb count on these pancakes. They look divine and I cannot wait to make them. I will use pumpkin puree in mine! Thanks for the recipe!!

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  38. val

    I made more these today but instead of using eggs I added more applesauce and they came out just fine for an egg free version.

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  40. Nicole

    I tried these for Valentine’s Day – stuck to the original recipe and cooked on the stovetop in coconut oil. I agree that they do burn easily, so I had to be extra vigilant. Next time I will try the baking method. Topped with sliced banana and one big spoonful of Grade B maple syrup (and some grass fed butter). Delicious! I did not miss “real” pancakes at all. The texture and flavor, and even the smell, is very similar to a thinner-style pancake. Thanks for sharing this recipe and making it easy for me to stay on track but still enjoy myself.

  41. Stephen Kowalewski

    I also used these pancakes as sandwich bread. Being on a low carb diet, I missed sandwiches and this allows me to satisfy my craving.

  42. Sue

    These are amazing! Thank you so much for sharing this recipe! I had mine with maple syrup with I heated up with blueberries I picked and froze this past summer. Delicious!

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  44. Kate

    I’m a little late to the party here but had to leave a comment. These were amazing! I’m so grateful to have found, the recipes here have been my saving grace for starting a grain free diet. There are a lot of other sites out there but this site never fails. I’m thinking of making these as muffins so I can take them with me on the go in the morning and possibly add some blueberries. Thanks!

  45. April

    We tried these this morning. I made them in a skillet greased with coconut oil. They were very good. Not too eggy like many grain free pancakes we have tried. And they actually flipped well in the pan which has been problematic with grain free pancakes before. Best part–my son ate 5 of them and didn’t mention the texture or taste being different from traditional pancakes. I am wondering about protein content? Thanks so much.

    1. Megan Gilmore Post author

      I’m glad to hear your family enjoyed them! I’m not sure about the protein content, but you can find any nutrition info you need using a free calculator on

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  47. bekah

    Hi Megan, love these pancakes so much and am recommending them to a client who is tracking her calories. Im sure I can do the math but do you have any idea how many calories per regular sized baked pancake? Thank you!

  48. Becky

    I have been making these pancakes for a while and love them. Today I made them in my waffle maker and I love them even more because I felt like they cooked all the way through. Some times I feel the pancakes are undercooked in the middle whether I do them in the oven or in a pan.

  49. Stephanie

    Just made these with sunflower butter and they were so yummy! I am wondering though why they slowly started to turn green as they cooled…? Any thoughts?

    1. Megan Gilmore Post author

      Baking soda reacts with sunflower seed butter and turns baked goods green. They are safe to eat, but look funny!

  50. Vicki

    Quick and easy and most of all incredibly delicious. Used the leftover pancake as “bread” to make my son a peanut butter and banana sandwich , amazing! Thank you for your website Megan


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