Almond Flour Pancakes
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These almond flour pancakes are thick, fluffy, and come together in under 5 minutes! Made with just six ingredients, they make a satisfying breakfast.
You might remember that I’ve shown a few pancake recipes that use different flours- like oat flour pancakes or coconut flour pancakes. My favorite, though, is almond flour pancakes.
I created this recipe for my niece, who has a gluten intolerance, but wanted pancakes the whole family could enjoy, celiac or not. They’re thick, fluffy, and subtly nutty, so good you’ll need a dash of syrup and a pat of butter. Thanks to the higher protein and healthy fats in the almond flour, they’ll keep you full for hours- unlike standard pancakes that leave you reaching for a snack soon after!
Why I love this almond flour pancake recipe
- Cooks in 5 minutes. Once they hit the pan, these take barely any time.
- Diet-friendly. These are naturally gluten-free, low-carb, and dairy-free.
- Perfect taste and texture. Thick, fluffy, and perfectly soft in the middle. They have a subtle almond flavor without being overpowering.
Key Ingredients
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 almond flour pancakes
Find the printable recipe with measurements below.
Step 1- Mix the dry ingredients.
Step 2- Make batter. Add the wet ingredients and mix until a thick batter remains. Let it rest for 5 minutes.
Step 3- 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 on each side.
Step 4- Repeat the process until all the pancakes are cooked.
Recipe tips and variations
- Cover when cooking. My #1 pancake tip. Covering the pan traps in the heat puffs up the pancakes perfectly.
- 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, resulting 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.
- 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.
- 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 from breaking.
- Add mix-ins. Chocolate chips, walnuts, pecans, fresh berries, almond butter, granola butter, or anything your heart desires.
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.
My pancakes have around 3 1/2 carbs in each one when made with traditional maple syrup. If you swap it out for sugar-free syrup, the carbs are 2 grams per pancake. For low-carb pancakes, try my keto pancakes.
How to store leftovers
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 them 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 toaster oven.
More recipes using almond flour
More healthy pancakes
Fluffy Almond Flour Pancakes
Video
Ingredients
- 2 cups almond flour
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup unsweetened almond milk or any milk
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 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
- Baking powder: I tested this recipe with and without baking powder and found it made no difference.
These turned out perfect! I’ve tried other recipes and they don’t turn out with the flavor of this one. My wife and I enjoyed them so much that we made a few more batches to freeze