Almond Flour Pancakes

5 from 107 votes

These almond flour pancakes are thick, fluffy, and come together in under 5 minutes! Made with just 5 ingredients, they make a satisfying breakfast.

almond flour pancakes.

You might remember that I’ve shown a few pancake recipes that use different flours- like these oat flour ones and these coconut flour ones, but neither of them tastes as good as these almond flour pancakes.

Why this recipe works

  • Ready in 5 minutes. 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 and grain-free, you can easily make them keto friendly. 

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.

almond pancakes.

Ingredients needed

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. 

almond flour pancake mix.

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 absorbent. 

pancake batter.

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. 

pancakes with almond flour.

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. 
pancakes with almond flour.

More pancake recipes to try

Frequently Asked Questions

Why are my pancakes falling apart?

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.

Is almond flour healthier than all purpose flour?

Nutritionally, almond flour has more protein and fiber than all purpose flour. However, the higher fat content makes them a little higher in calories.

How many carbs are in almond flour pancakes?

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 pancake recipe.

Almond Flour Pancakes in 5 Minutes | Just 5 Ingredients

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! 
5 from 107 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 8 pancakes
Calories: 105kcal
Author: Arman

Ingredients

Instructions

  • 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.

Notes

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. 
TO REHEAT: The quickest way to heat these pancakes up is in the microwave for 20-30 seconds, or until warm. 
 

Nutrition

Serving: 1pancake | Calories: 105kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Sodium: 60mg | Potassium: 23mg | Fiber: 1.5g | Vitamin A: 135IU | Calcium: 97mg | Iron: 2mg | NET CARBS: 4g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

4 thoughts on “Almond Flour Pancakes

  1. 5 stars
    My new favorite recipe site! I love how you break things down even the option to make the most basic ingredient. Even then, the recipes aren’t overly complicated. I’m so happy I found you!

  2. 5 stars
    I made these for my son this morning and they were great. The only things I did differently was added cinnamon and chia seeds to the batter. They were great. So many almond flour/egg recipes taste very eggy and are a bit mushy. Not these. I think putting the lid on the pan makes a big difference. Thank you for such a healthy high protein breakfast recipe!!

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