Almond Flour Pancakes Recipe

If you’re looking for a delicious gluten-free breakfast option that’s both healthy and satisfying, almond flour pancakes are a must-try. Made with simple, wholesome ingredients, these pancakes are soft, slightly nutty, and naturally rich in protein. Whether you’re following a low-carb, paleo, or gluten-free diet, this almond flour pancake recipe is sure to become a favorite in your kitchen.

1. Almond Flour Pancakes Recipe (Yield: 2 Servings)

Ingredients

• 1⅓ cups blanched almond flour*, spooned and leveled
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup almond milk, plus more if needed
• 2 large eggs
• 1 tablespoon pure maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• Extra-virgin olive oil, for the pan

Instructions

Prepare the Batter

In a medium-sized mixing bowl, whisk together the almond flour, baking powder, and sea salt. This ensures the dry ingredients are evenly distributed and helps prevent clumping.

Add the Wet Ingredients

In another bowl, beat the eggs lightly, then whisk in the almond milk, maple syrup, and vanilla extract. Mix until smooth. The maple syrup adds a touch of natural sweetness, while the vanilla enhances the flavor.

Combine the Mixtures

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Avoid overmixing — a few small lumps are fine. If the batter feels too thick, add a splash more almond milk until it reaches a pourable consistency.

Heat the Pan

Place a nonstick skillet or griddle over medium-low heat. Add a light drizzle of extra-virgin olive oil and allow it to heat for about 30 seconds. You can test if the pan is ready by dropping a small bit of batter on it — if it sizzles gently, it’s good to go.

Cook the Pancakes

Pour about ¼ cup of batter for each pancake onto the pan. Spread the batter slightly with the back of a spoon to create even rounds. Cook for 2 to 3 minutes on the first side, or until small bubbles form on top and the edges look set.

Flip carefully using a spatula and cook for another 1 to 2 minutes on the other side until golden brown. Almond flour pancakes cook slower than traditional pancakes, so patience is key.

Serve Warm

Stack the pancakes on a plate and drizzle with warm maple syrup. For an extra treat, add toppings like fresh berries, sliced bananas, or a dollop of Greek yogurt.

2. Tips for Perfect Homemade Almond Flour Pancakes

Making almond flour pancakes requires a slightly different approach compared to regular pancakes. Follow these helpful tips for the best results:

Use blanched almond flour, not almond meal. The blanched version creates fluffier, smoother pancakes with a tender crumb. Almond meal can make the batter too dense and gritty.

Don’t overmix the batter. Almond flour doesn’t contain gluten, but overmixing can still make your pancakes heavy. Stir until just combined.

Cook on medium-low heat. Almond flour browns quickly, so keeping the temperature moderate prevents burning while allowing the inside to cook through.

If the batter thickens as it sits, add a splash of almond milk to loosen it up before cooking the next batch.

Use a nonstick pan or griddle to ensure easy flipping and an even golden crust.

For a more fluffy texture, separate the eggs and beat the egg whites until soft peaks form. Gently fold them into the batter before cooking.

Experiment with flavor add-ins. Cinnamon, nutmeg, lemon zest, or chocolate chips can add a fun twist to your pancakes.

3. Frequently Asked Questions

What is the difference between almond flour and almond meal?

Almond flour is made from blanched almonds with the skins removed and has a fine, light texture. Almond meal is ground from whole almonds with skins and is coarser, giving a heavier, grainier result.

Can I substitute almond flour with coconut flour?

No, coconut flour is much more absorbent than almond flour. You would need to significantly adjust the liquid ratio, so it’s best to stick with almond flour for this recipe.

Are almond flour pancakes keto-friendly?

Yes. These pancakes are naturally low in carbohydrates and high in healthy fats and protein, making them ideal for keto or low-carb diets, especially if you skip the maple syrup or use a sugar-free alternative.

Can I make almond flour pancakes ahead of time?

Absolutely. You can refrigerate cooked pancakes for up to three days or freeze them for up to two months. Reheat in a toaster, oven, or skillet until warm.

Why are my almond flour pancakes falling apart?

If your pancakes break easily, it might be because the batter is too thin or you flipped them too early. Let them cook longer on the first side to form a stable base before flipping.

What can I use instead of almond milk?

You can use any milk of choice — oat, soy, dairy, or coconut milk all work fine. Adjust the consistency with a bit more or less liquid as needed.

4. Nutrition Information

These almond flour pancakes are a nutritious and delicious way to start your day. With their light, nutty flavor and soft texture, they’re perfect for anyone looking to enjoy a gluten-free or low-carb breakfast. Whether you serve them plain with maple syrup or loaded with fruit, this easy almond flour pancake recipe guarantees a fluffy, satisfying stack every time.