Gluten-Free Almond Flour Pancakes with Mixed Berries

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy almond flour pancakes topped with fresh mixed berries and a drizzle of honey, perfect for a gluten-free breakfast treat. This American-inspired gluten-free recipe, ready in about 25 minutes, layers almond flour, baking powder, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 1/2 cups almond flour
1 tsp baking powder
3 large eggs
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1/4 tsp salt
2 tbsp, for cooking coconut oil
1 cup (blueberries, raspberries, strawberries) mixed berries
2 tbsp, for drizzling honey

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Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups almond flour, 1 tsp baking powder, and 1/4 tsp salt until well combined.
Step 2: In a separate bowl, beat 3 large eggs with 1/4 cup unsweetened almond milk and 1 tsp vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until a smooth batter forms.
Step 4: Heat a non-stick skillet over medium heat and add 1 tbsp coconut oil. Pour 1/4 cup batter per pancake onto the skillet and cook for 3 minutes until bubbles form on the surface and edges look set.
Step 5: Flip pancakes carefully and cook for an additional 2 minutes until golden and cooked through. Repeat with remaining batter, adding more coconut oil as needed.
Step 6: Serve pancakes warm topped with 1 cup fresh mixed berries and drizzle with 2 tbsp honey.