Short description

These Almond Flour Pancakes are light, fluffy, and naturally gluten-free, made with simple ingredients like almond flour, eggs, and almond milk. Perfect for a wholesome breakfast, they’re packed with protein, lightly sweetened, and ideal for any dietary preference.

Why You’ll Love This Recipe

Gluten- and grain-free: Great for low-carb or gluten-sensitive eaters.
Quick & easy: One bowl, one pan, ready in under 15 minutes.
Customizable: Add fruit, chocolate chips, or spices to make them your own.
Fluffy & satisfying: Despite being flourless, the pancakes are moist, tender, and not crumbly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Almond flour
Large eggs
Unsweetened almond milk
Maple syrup or honey (optional)
Baking powder
Vanilla extract
Ground cinnamon (optional)
Salt
Butter or coconut oil (for cooking)

Directions

Mix dry ingredients – In a bowl, whisk almond flour, baking powder, cinnamon, and salt.
Mix wet ingredients – In another bowl, beat eggs, then add almond milk, vanilla, and maple syrup (if using).
Combine & rest – Stir dry ingredients into wet until just combined. Let the batter rest for 5 minutes to thicken.
Cook pancakes – Heat a nonstick skillet over medium-low. Grease lightly with butter or coconut oil.
Scoop & cook – Pour about ¼ cup of batter for each pancake. Cook 2–3 minutes until bubbles form, flip, and cook another 1–2 minutes.
Serve – Enjoy warm with your favorite toppings like maple syrup, berries, nut butter, or yogurt.

Servings and timing

Serves: 2–3 people (~6 small pancakes)
Prep time: ~5 minutes
Cook time: ~6 minutes
Total time: ~11 minutes

Variations

Blueberry almond pancakes: Stir in fresh or frozen blueberries.
Chocolate chip pancakes: Add a few dark chocolate chips to each pancake before flipping.
Pumpkin spice: Mix in 1 tbsp pumpkin puree and a pinch of nutmeg with the batter.
Savory twist: Skip the syrup and add herbs and cheese for a brunch side.

storage/reheating

Store: Cool pancakes, then refrigerate in an airtight container for up to 3 days.
Reheat: Microwave for 20–30 seconds or warm in a skillet over low heat.
Freeze: Layer between parchment and freeze for up to 2 months. Reheat from frozen in toaster or oven.

FAQs

1. Can I substitute almond meal for almond flour?

Yes, but almond meal has a coarser texture. Blanched almond flour gives a smoother, fluffier result.

2. Are these pancakes keto-friendly?

Yes, if you skip the maple syrup or honey and use keto-safe sweeteners.

3. Can I make these dairy-free?

Yes—they’re naturally dairy-free when cooked with coconut oil instead of butter.

4. Why are my pancakes falling apart?

Let the batter rest and cook on medium-low heat; almond flour is delicate and needs gentle handling.

5. Can I use regular milk instead of almond milk?

Yes—any milk, dairy or plant-based, works in this recipe.

6. Can I double the recipe?

Absolutely—just scale all ingredients and cook in batches.

7. Are these freezer-friendly?

Yes—freeze in a single layer, then store in bags. Reheat in toaster or skillet.

8. How thick should the batter be?

It should be pourable but not runny. If too thick, add a splash of almond milk.

9. What’s the best way to flip them without breaking?

Wait until bubbles form and the edges are set, then flip gently with a thin spatula.

10. What toppings go best with these?

Fresh fruit, maple syrup, nut butter, yogurt, or even a sprinkle of granola for crunch.

Conclusion

Almond Flour Pancakes are a deliciously simple and healthy way to start your day. With just a few ingredients and endless topping options, they’re perfect for anyone craving a cozy breakfast that’s also gluten-free and wholesome. Keep a batch on hand for busy mornings or lazy weekend brunches.

Ezabella

Almond Flour Pancakes