These almond flour pancakes are thick, fluffy, and come together in under 5 minutes! Made with just 5 ingredients, they make a satisfying breakfast.
Why you’ll love this almond flour pancake recipe
- Ready in 5 minutes. Like protein pancakes, from prep to plate, these take barely any time.
- Perfect texture. These pancakes are thick, fluffy, and perfectly soft in the middle.
- Diet-friendly. Naturally gluten-free, low carb, and dairy-free, they can also be adapted to various diets (similar to our healthy oatmeal pancakes).
- Perfect taste. These pancakes taste like any good pancake out there!
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. This recipe, however, ticks all the boxes.
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.
- Coconut oil or butter. To grease the pan.
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 2-step process and all up, you’ll have pancakes ready in under 5 minutes.
Step 1- Make the batter
Mix the dry ingredients together. Add the wet ingredients and mix until a thick batter remains. Let it rest for 5 minutes.
Step 2- Cook the pancakes
Add oil to a non-stick pan and place it over medium-low heat. Once hot, pour scant 1/4 cup portions of the pancake batter onto it and cover immediately. Cook the pancakes for 2-3 minutes before flipping and cooking for another minute or two. Repeat the process until all the pancakes are cooked up.
Tips to make the best recipe
- Use blanched almond flour: Blanched or superfine almond flour, which is made from almonds with the skins removed, works best for pancakes. It provides a finer texture and smoother batter.
- Let the batter rest: Allow the batter to rest for 5 minutes before cooking. This resting time allows the almond flour to absorb the liquids and thicken, and results in a better texture and fluffiness.
- Adjust consistency: If the batter is too thick, you can add a little more milk to thin it out. This won’t affect the overall texture.
- Grease the skillet or griddle: Always grease with butter or cooking oil to prevent the pancakes sticking.
- Cook on low-medium heat: Almond flour pancakes tend to cook faster than traditional pancakes, so it’s best to use low to medium heat. This allows the pancakes to cook through without burning the exterior.
- Cover when cooking. Covering the pan while the pancakes cook promotes them to rise, thanks to the trapped air. This results in even fluffier pancakes.
- Flip carefully: When the edges of the pancakes start to look set and bubbles form on the surface, carefully flip them with a rubber spatula to prevent them breaking.
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 flax eggs or 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, almond butter, granola butter, 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.
To store: Leftovers can be stored in the fridge in an airtight container 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. You can also warm them up in the oven.
Recommended tools to make this recipe
- Non-stick skillet. For perfectly cooked pancakes!
- Griddle. Make the pancakes anywhere and anytime with this portable griddle.
- Spatula. To seamlessly flip the pancakes.
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 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.
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