These Almond Flour Pancakes are incredibly fluffy, delicious and made with simple ingredients. Easy low carb pancake recipe and alternative to whole wheat pancakes.
Table of contents
Almond Flour Pancake Recipe
Almond flour pancakes are delicious but an acquired taste. Just being honest. However, everyone absolutely loves this almond flour waffle recipe.
My almond flour muffins and almond flour banana bread are literally the most visited pages on the blog. And there is a good reason for that – minimum ingredients, naturally sweetened and melt in your mouth.
I have the same feeling about this almond flour pancake recipe. The texture is fluffy, soft and delicate. I am not a morning cook so I appreciate 6 simple ingredients. We usually double and triple the recipe for quick breakfast as kids have warmed up to almond flour pancakes. With lots of maple syrup and raspberries. 🙂
Ingredients You Will Need
- Almond flour: Make sure your package says “blanched almond flour” and not “almond meal”. The difference between the two is that almond flour is finely ground blanched almonds and almond meal is ground almonds.
- Eggs: 2 large eggs are a must in almond flour baking because they hold everything together in place of gluten. I would not recommend using flax “eggs”.
- Milk or water: You can use any milk. I tried unsweetened almond milk and also water a few times.
- Oil: 2 tbsp of oil like avocado oil or any mild tasting oil prevents almond flour pancakes from tasting dry. Especially if you make them with water.
- Maple syrup or honey: Adds sweetness that I highly recommend. You can use dry sweetener of choice or none at all but then add extra 2 tbsp of milk or water.
- Baking powder: Just a tiny bit to help pancakes rise.
How to Make Almond Flour Pancakes
Cooking with almond flour is not complicated but it’s best to follow the recipe very closely for favorable results.
- Make the batter by whisking all ingredients at once and vigorously. No need to whisk eggs first. Batter will be more runny than traditional pancake batter.
- Make sure skillet is hot. Give skillet time to preheat so pancake batter lightly sizzles as soon as it touches the skillet and shape sets.
- Cook pancakes for 2 minutes on each side and flip before they are dry on top and bubbles appear – just peak underneath for nice color. Otherwise, pancakes will burn.
Tips and Variations
- Don’t make waffles. This almond flour pancake batter is too delicate for a waffle maker. I have almond flour waffle recipe.
- Can I blend the batter? Yes. In fact, I tried just that.
- Pancakes burn fast. Use ceramic non-stick skillet and keep it on low heat between 2 and 4. You might have to reduce heat towards the end as skillet gets hotter.
- Small pancakes are easier to flip and small spatula is better than large.
- Add a small handful of blueberries or chocolate chips but not too many so you can flip pancakes.
- You can use dry sweetener but add extra 2 tbsp of milk.
- A dash of cinnamon and pure vanilla extract would go well as always.
How to Store, Freeze and Reheat Pancakes
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 Favorite Breakfast Recipes
- Protein pancakes
- Peanut butter protein pancakes
- Flourless pumpkin pancakes
- Cottage cheese protein pancakes
Almond Flour Pancakes
- 2 large eggs
- 2 tbsp oil
- 2 tbsp any milk or water
- 2 tbsp maple syrup or honey
- 1 tsp baking powder
- 1 cup almond flour
- Avocado or coconut oil for frying
- In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour.
- Whisk well until batter is smooth consistency.
- 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 or until you peak under and see nice brown colour.
- Flip pancakes before they are dry on top and bubbles appear.
- Cook for another 1-2 minutes.
- Proceed with remaining batter and reduce heat as skillet gets hotter.
- Serve with maple syrup, plain yogurt and berries.
- 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.
- You can use dry sweetener of choice and add extra 2 tbsp of milk or water.
- You can skip sweetener all together but add extra 2 tbsp of milk or water.
- You can use blender or food processor to make batter.
- Skillet gets hotter as you cook, so it’s important to reduce heat a bit and keep it low. These pancakes burn fast.
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.