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fluffy almond flour pancakes

Almond Flour Pancakes

Fluffy almond flour pancakes made with simple ingredients. Lightly sweet, nutty, and naturally gluten-free, these pancakes are perfect for a cozy breakfast. Serve them with syrup, berries, or your favorite toppings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 medium pancakes
Course: Breakfast, Brunch
Cuisine: American, gluten-free
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups almond flour finely ground, not almond meal
  • 2 large eggs
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ⅓ cup milk of choice almond, oat, or dairy
  • Butter or oil for cooking
Optional add-ins: a pinch of cinnamon, blueberries, or chocolate chips.

Method
 

  1. In a medium bowl, whisk almond flour, baking powder, and salt.
  2. In another bowl, beat the eggs with maple syrup, vanilla, and milk until smooth.
  3. Combine the wet and dry ingredients. Stir gently until just blended. Batter should be thick but pourable. Add a splash of milk if it feels too thick.
  4. Heat a nonstick skillet over medium-low. Lightly grease with butter or oil.
  5. Pour about ¼ cup batter for each pancake. Cook 2–3 minutes, until small bubbles appear and edges look set.
  6. Flip carefully and cook another 1–2 minutes until golden brown and cooked through.
  7. Serve warm with your favorite toppings.

Notes

  • Keep the heat low—almond flour browns fast.
  • Smaller pancakes flip easier.
  • You can freeze leftovers: stack with parchment paper in between, store in a freezer bag, and reheat in a toaster.