Fluffy Almond Flour Pancakes made with 6 simple ingredients and ready in 15 minutes. You will love this gluten free, low carb breakfast recipe!
Other gluten-free breakfast treats we love are these almond flour waffles, oat flour pancakes and almond flour Greek yogurt bagels.
Reader’s Review
The only recipe that’s easy and so delicious 😋. Tried so many different ones and I’m so happy I found yours! Added vanilla and just one tablespoon of honey.
Yara
Why You’ll Love These Pancakes
Along with my popular almond flour banana muffins and almond flour banana bread, these low carb almond flour pancakes are one of our favorite almond flour recipes!
This almond flour pancake recipe requires just 6 simple ingredients, is naturally sweetened, and has a wonderfully fluffy, delicate texture. Breakfast is ready in under 15 minutes.
Just note, if serving more than 2 people I recommend to make a double batch.
Ingredients for Almond Flour Pancakes
- Almond flour: Almond flour is basically just ground almonds. Superfine blanched almond flour is the best choice for fluffy pancakes. You can use store-bought almond flour or make homemade almond flour.
- Eggs: You need 2 large eggs to bind the pancakes as there’s a lack of gluten. I haven’t had good results when using egg alternatives like flax eggs or chia eggs. They won’t bind the batter as well as eggs, so pancakes will turn out very crumbly.
- Milk: Use the dairy or dairy free milk of your choice. I use unsweetened almond milk. Alternatively, use water.
- Oil: Use any neutral cooking oil. Avocado oil or coconut oil are my favorites! Alternatively, you can use melted butter but only if the remaining ingredients are all room temperature. Otherwise, it will solidify.
- Sweetener: I like to use maple syrup, agave, or honey.
- Baking powder: This will help to leaven the pancakes to provide lift and texture.
Other Flours
Please don’t use any other flour. Only almond flour will work in this recipe. Also don’t use almond meal. Pancakes will be more dense, darker and they won’t hold their shape as well.
How to Make Almond Flour Pancakes
- Add ingredients to one bowl: In a medium bowl, combine eggs, oil, milk, sweetener, baking powder, and almond flour.
- Mix the batter: Whisk well until batter is smooth. It should be slightly thinner than regular pancake batter.
- Cook low and slow: First, preheat large non-stick skillet over low heat with a bit of oil. Pour 1/4 cup of batter into the skillet and cook for a few minutes or until the underneath is golden brown.
- Flip carefully: Then flip the pancakes carefully and quickly and cook for a further 1-2 minutes. Repeat this step with remaining batter.
Blender Tip
Feel free to mix pancake batter in a food processor or high speed blender instead of manually whisking. It will make it even fluffier, and you don’t have to worry about overworking gluten as there is none.
Tips for Best Results
- Keep pancakes small: Pancakes with almond flour are more fragile than traditional pancakes. By making them small, they’ll be easier to flip and transfer from a pan to plate.
- Cook low and slow: These pancakes burn fairly quickly, much quicker than regular pancakes. To avoid that, keep the temperature fairly low and monitor them while cooking. Also, you may need to reduce the heat as the skillet becomes hotter.
- To prevent pancakes from falling apart: Don’t skip eggs! Also be careful when flipping them. You want to make sure pancakes are golden brown on the bottom, and then flip quickly with good spatula.
- Use non-stick skillet: Almond flour sticks, so I recommend to use non-stick skillet that still works well. You will need to use a lot of oil with cast iron pan unless it is very well seasoned. As for the griddle, make sure it has true non-stick surface.
Variations
As with most pancakes, there are several possible add-ins you can experiment with. However, don’t add too much, or it will be hard to flip them.
- Dry sweetener: You can use dry sweetener of choice and add extra 2 tablespoons of milk or water
- Omit sweetener: You can skip sweetener all together but add extra 2 tablespoons of milk or water.
- More flavor: A pinch of cinnamon, pumpkin pie spice, nutmeg or pure vanilla extract can help to enhance the flavors of this almond flour pancake recipe.
- Chocolate chips: Add up to 1/4 cup.
- Fresh fruit: Finely chopped apple, pear, banana, or whole blueberries and raspberries can be added to the pancake batter. However, be careful with very watery fruits that can affect the batter’s consistency. You could also press the fruit into the uncooked top of pancakes in the skillet before flipping.
- Nuts and seeds: Chia seeds, poppy seeds, walnuts or pecans will all add extra nutrients and crunch.
Serving Ideas
These are the world’s best almond flour pancakes as they are! However, there are several ways that you can enjoy them. Some of my favorite options include:
- A dollop of yogurt or cottage cheese for a protein boost; whipped cream or whipped coconut cream.
- Maple syrup or honey: Drizzled on top.
- Seed or nut butter to drizzle on top. Warm up in the microwave until drizzly peanut butter, almond butter, cashew butter or hazelnut spread.
- Fresh chopped fruit: Apples, pears, banana, peach and berries.
- Chocolate: Either with Nutella, a few chocolate chips, or some cacao nibs.
- Chopped nuts or seeds for texture, best when lightly toasted.
How to Store and Reheat
Store: Once leftover pancakes have cooled down, transfer them to an airtight container and store in the fridge for up to 3 days.
Freeze: Transfer cooled pancakes to an airtight container. I recommend to line with parchment paper between them or first flash-freeze on a baking sheet in a single layer, then stack to avoid sticking.
Freeze in the freezer for up to 3 months. To thaw, you can leave them on the counter or reheat from frozen in the toaster.
Reheat: Reheat pancakes either on the stovetop, in the microwave, or in a toaster oven. You could also keep the pancakes warm in the oven at 200 F until serving or reheat a large batch in the oven at 350 F until warm, around 10 minutes.
More Pancake Recipes to Try
- Whole wheat buttermilk pancakes
- Healthy banana pancakes
- Healthy blueberry pancakes
- Greek yogurt pancakes
- Cottage cheese pancakes
- Healthy peanut butter protein pancakes
- Banana egg pancakes
Almond Flour Pancakes
Video
Ingredients
- 2 large eggs
- 2 tablespoons neutral oil like avocado, light olive or grapeseed oil, more for frying
- 2 tablespoons any milk or water
- 2 tablespoons maple syrup or honey
- 1 teaspoon baking powder
- 1 cup almond flour
Instructions
- In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour. Whisk well until smooth.
- Preheat ceramic non-stick skillet on low heat and swirl oil to coat. Add 1/4 cup of batter and cook for a few minutes, until golden brown on the bottom.
- Flip pancakes carefully before bubbles appear. Cook for another 1-2 minutes. Proceed with remaining batter and reduce heat as the skillet gets hotter.
- Serve with maple syrup, plain yogurt and berries.
Notes
- Store: Refrigerate covered or in a container for up to 3 days.
- Freeze: Freeze cooled down pancakes in an airtight container for up to 3 months. To thaw, pop frozen in the toaster and voila. Or thaw on a counter for a few hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello,
Thank you for the delicious recipe. I blended all ingredients in my blender which made this recipe easy to make. My batch made only four pancakes but that was plenty for me. Your recipe is a keeper.
Regards,
Carol
Hi Carol. Thank you so much! I’m glad the blender made it even easier and four pancakes sounds like the perfect amount for you. Happy you enjoyed it!