These almond flour pancakes are thick, fluffy, and come together in under 5 minutes! Made with just 5 ingredients, they make a fabulous gluten free and grain free breakfast!
The best almond flour pancakes
There are so many almond flour pancake recipes out there, but none of them come close to achieving the texture of a classic wheat based pancake.
These ones, however, are the real deal. They take less than 5 minutes to fry up and have the best flavor.
Not to mention, they nail it in the texture department- thick, fluffy, and perfectly soft in the middle.
By the way, these pancakes are naturally gluten free and grain free, and you can easily make them keto friendly.
If you’ve made any of my almond flour recipes before, you’ve probably got everything on hand! If not, you can easily find them at your local supermarket. Here is what you’ll need:
- Almond flour. Blanched almond flour is preferred, as it yields a lighter and fluffier pancake, but almond meal will work too.
- Salt. Just a pinch to balance out the sweet ingredients.
- Maple syrup. Adds sweetness and keeps the pancakes soft in the middle.
- Vanilla extract. A must for any good pancake.
- Eggs. Room temperature.
- Milk. I used unsweetened almond milk but any milk works.
How to make pancakes with almond flour
These pancakes are easily one of the easiest to make and take less than a minute to prep. They follow a simple 3-step process and all up, you’ll have pancakes ready in under 5 minutes.
Step 1- Make the batter
Start by mixing the almond flour and salt together in a mixing bowl. Add the maple syrup, followed by the vanilla extract, eggs, and milk. Mix until a thick batter remains.
Step 2- Let the batter rest
Now, let the batter sit for 5 minutes. This allows the ingredients to meld together while also thickening it up. It also provides the opportunity to add more milk if needed, as sometimes the almond flour can be a little absorbant.
Step 3- Cook the pancakes
Now, add oil to a non-stick pan and place it over medium heat. Once hot, drop scant 1/4 cup portions of the pancake batter onto it and cover immediately. Cook the pancakes for 2-3 minutes, before carefully flipping and cooking for a further two minutes. Repeat the process until all the batter is used up and serve immediately.
Tips to make the best recipe
- Covering the pancakes traps the heat in the pan, which helps the pancakes rise and become extra fluffy.
- If your almond flour has clumps throughout, sift it thoroughly before adding it to the batter.
- Avoid over-mixing the batter as that can cause it to become a little too thick that not even extra milk will compensate for it.
Dietary swaps and substitutions
The beauty of these pancakes is just how easy they are to customize to various diet options available, along with flavor ideas to try:
- Make it keto friendly. Swap out the maple syrup for a keto maple syrup (in the batter).
- Replace the eggs. Instead of whole eggs, try using one of these egg substitutes.
- Try a vegan version. Give this recipe a miss and instead, make vegan almond flour pancakes.
- Add mix-ins. Chocolate chips, chopped nuts, fresh berries, or anything your heart desires.
- Make pancake bread. Transfer the batter into a loaf pan and bake it at 180C/350F for 20-25 minutes.
Storing and freezing instructions
- To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
- To freeze: Place the cooked and cooled pancakes in a ziplock bag and store it in the freezer for up to 6 months.
- Reheating: The quickest way to heat these pancakes up is in the microwave for 20-30 seconds, or until warm.
More pancake recipes to try
Frequently Asked Questions
If you don’t add extra milk to an overly thick batter, you risk the pancakes falling apart when you try to flip them. To ensure this doesn’t happen, always allow 1-2 tablespoons of extra milk for the batter.
Nutritionally, almond flour has more protein and fiber than all purpose flour. However, the higher fat content makes them a little higher in calories.
There are around 3 1/2 carbs in each pancake when made with traditional maple syrup. If you swap it out for sugar free syrup, the carbs are 2 grams per pancake.
Almond Flour Pancakes in 5 Minutes | Just 5 Ingredients
- In a large mixing bowl, whisk together the almond flour and salt. Add the maple syrup, followed by the vanilla extract, then the eggs and milk and mix until combined.
- Let the batter sit for 5 minutes to thicken. If the batter is too thick, add a little extra milk.
- Add oil to a non-stick pan and place it over medium heat. Once hot, add 1/4 cup portions of the pancake batter to the pan and cover it immediately. Cook the pancakes for 2-3 minutes, remove the lid, flip and cook for a further 2 minutes.
- Repeat the process until all the pancake batter is used up then serve immediately.