Fluffy almond flour pancakes with 5 easy ingredients. Low carb and gluten free but still so tasty!
Almond Flour Pancake Recipe
I found recipe on Allrecipes and gave it a go. Pretty good! Good thing about almond flour pancakes is that they are low carb, so naturally we can eat more of them than whole wheat pancakes.
Our family and entire web is obsessed with my almond flour muffins and almond flour banana bread. And there is a good reason for that – minimum ingredients, naturally sweetened and melt in your mouth. So, almond flour pancake recipe comes next. Naturally again because we are all natural. Am I right?
- Almond flour
- Almond or any milk
- Maple syrup or liquid honey
- Baking powder
What Pancakes Taste Like?
These gluten free pancakes’ texture is fluffy, soft and delicate.
As for the taste, I have to say almond flour pancakes are an acquired taste. I wasn’t sure at first, so weren’t my kids. After a few pancakes we started to like them.
I could see how some may call them eggy but it doesn’t bother me. Also pancakes have roasted almonds flavor. Because essentially almond flour is ground up almonds cooked (roasted) on a skillet.
I really like these pancakes. My kids are OK with them. And that’s fine by me. More for me.
How to Make Pancakes with Almond Flour
- Whisk eggs first.
- Add almond milk, maple syrup, flour and baking soda.
- Whisk more until smooth consistency.
Tip: Batter will be more runny than traditional pancake batter. And it might seem like 1 cup almond flour is too much but it’s not.
Can I Blend the Batter?
In fact, I tried just that. Because that is exactly what I was curious to test in my almond flour muffins video. You can just dump all ingredients in a blender or food processor and process until easy almond flour pancake batter is smooth. Even tiny Kitchen Aid can do it. I love that thing, by the way!
Tips for Cooking Best Almond Flour Pancakes
Low and slow. That’s the most important part! Almond flour pancakes burn fast.
- Use ceramic non-stick skillet. I don’t think you can get away with cast iron.
- Preheat skillet and keep it on low heat between 2 and 4.
- Skillet gets hotter as you cook, reduce heat a bit.
- Small pancakes are easier to flip. And small spatula is better than large.
- Flip pancakes before they are dry on top otherwise they will burn.
- Don’t wait for bubbles. Just peak underneath for nice color.
What Not to Do!
All right, friends. To satisfy everyone’s curiosity including mine, I ran a few tests and here is what failed miserably.
Don’t use almond meal. You have to use almond flour. Make sure your package says that. The difference between the two is that almond flour is finely ground blanched almonds and almond meal is ground almonds.
Don’t make waffles. This almond flour pancake batter is too delicate for a waffle maker. I have almond flour waffle recipe if that’s what you are craving.
How to Store These Low Carb Pancakes
These low carb almond flour pancakes keep well refrigerated for a few days. Make sure they are tightly wrapped or in an airtight container as pancakes dry out fast.
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.
More Recipes with Almond Flour
- Almond flour muffins – no sugar added whatsoever.
- Almond flour waffles – crispy and exceeding any of your expectations.
- Almond flour cookies – your kids will love these.
- Almond flour banana bread – melt in your mouth and moist.
- Blueberry breakfast cake – you can use any fresh or frozen berries.
Almond Flour Pancakes
Fluffy low carb almond flour pancakes recipe with 5 simple ingredients.
- Prep Time: 4 minutes
- Cook Time: 10 minutes
- Total Time: 14 minutes
- Yield: 9 pancakes 1x
- Category: Breakfast
- Method: Stove
- Cuisine: North American
- 2 large eggs
- 1/4 cup almond or any milk
- 2 tbsp maple syrup or liquid honey
- 1 cup almond flour
- 1 tsp baking powder
- Avocado or coconut oil, for frying
- In a medium mixing bowl, whisk eggs.
- Add milk, maple syrup, almond flour and baking powder. Whisk until batter is smooth consistency – it will be more runny than traditional pancake batter.
- Preheat ceramic non-stick skillet on low heat and swirl oil to coat. Add amount of batter for desired size of a pancake. Smaller are easier to flip.
- Cook for a minute or until you peak under and see nice brown colour. Flip pancakes before they are dry on top and before bubbles appear. Otherwise they will burn. Skillet gets hotter as you cook, so it’s important to reduce heat a bit and keep it low. These pancakes burn fast.
- Serve with maple syrup, plain yogurt and berries. Melt in your mouth Yum!
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.
Recipe from Allrecipes.
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