Fluffy Almond Flour Pancakes are made with 6 simple ingredients and ready in 15 minutes. You will love this gluten free, low carb almond flour pancake recipe!
We enjoy almond flour recipes for their taste and wholesomeness, and sure you will too!
Table of contents
This almond flour pancake recipe requires just 6 simple ingredients, is naturally sweetened, and has a wonderfully fluffy, delicate texture. Your whole family will enjoy!
Why You Will Love This Recipe
- No empty calories: Just wholesome ingredients like almonds, unrefined sweeteners, eggs, and milk of your choice.
- Gluten free: As well as grain-free and optionally dairy-free, paleo, and keto pancakes with almond flour.
- Highly nutritious: Packed with protein, healthy fats, fiber, and several vitamins and minerals.
- Light and fluffy: Almond flour is a fantastic flour alternative for providing wonderful texture and moisture.
- Quick and simple: Just 6 basic ingredients, 2 steps to prepare, ready in under 15 minutes, in one bowl.
- Freezer friendly: Make a double batch. One for now and freeze one for later.
Ingredients You Will Need
These easy almond flour pancakes require just a handful of ingredients, most of which are pantry staples.
- Almond flour: Almond flour is basically just ground almonds. Superfine or fine blanched almond flour is the best choice for fluffy pancakes. You can use store-bought almond flour or make homemade almond flour by grinding blanched almonds.
- Eggs: You need two large room temperature eggs to bind the pancakes as there’s a lack of gluten. I haven’t had good results when using egg alternatives like flax egg or chia seed egg.
- 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.
- Milk: Use the dairy or dairy free milk of your choice. I use unsweetened almond milk. Alternatively, use water.
- Sweetener: I like to use pure maple syrup, agave, or honey, etc. If you use a dry sugar, then add an extra 2 tablespoons of milk or water. For sugar-free almond flour pancakes, you could use a sweetener like xylitol or erythritol, or omit the sweetener entirely.
- Baking powder: This will help to leaven the pancakes to provide lift and texture.
How to Make Pancakes with Almond Flour
Here is a quick overview how to make pancakes with almond flour in 3 simple steps. There is no need to mix wet ingredients and dry ingredients separately!
Mix the batter: In a medium bowl, combine the eggs, oil, milk, sweetener, baking powder, and almond flour. Whisk well until the batter is smooth.
The batter should be slightly thinner than regular pancake batter. If it isn’t, add a little more milk or water.
Cook the pancakes: First, preheat large nonstick skillet or griddle over low heat with a bit of oil. Pour 1/4 cup of the batter at a time into the skillet, and cook for a few minutes, or until the underneath is a golden brown and bubbles are just beginning to form on top.
Then flip the pancakes and cook for a further 1-2 minutes. Repeat this step with the remaining batter, reducing the heat if needed.
Tips for Best Results
- Adjust the temperature: These almond flour 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.
- Using a blender or food processor: Feel free to do so instead of manually whisking the pancake batter. It will make the batter even fluffier, and you don’t have to worry about overworking gluten as there is none.
- Don’t use this batter for waffles: Instead, I have almond flour waffle recipe.
- Avoid flax eggs: They won’t bind the batter as well as eggs, so pancakes will turn out very crumbly.
- Use room temperature eggs: Especially if you’re using coconut oil or melted butter in the pancake batter.
- Keep them small: Pancakes with almond flour are more fragile than traditional pancakes. By making them small, they’ll be easier to flip and transfer from pan to plate.
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 the pancakes.
- Salt and vanilla: A pinch of salt and pure vanilla extract can help to enhance the flavors within the almond flour pancakes recipe.
- Chocolate chips: Who doesn’t enjoy pancakes with chocolate chips? Add up to 1/3 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.
- Dried fruit: Add up to 1/4 cup of raisins or cranberries for tiny bursts of sweetness.
- Spices: Add to taste some cinnamon, pumpkin pie spice, nutmeg, etc.
- Nuts and seeds: Chia, flax, poppy seeds, walnuts or pecans will all add extra nutrients and crunch.
- Zest: A teaspoon of lemon or orange zest is a great way to add subtle flavor.
- Orange juice: Use a small amount of orange juice instead of milk to add a citrusy kick to the pancakes. Increase that further with extra orange zest, about a teaspoon full.
How to Serve Almond Flour Pancakes
These are the world’s fluffiest best almond flour pancakes as they are! However, there are several ways that you can enjoy them. Some of my favorite options include:
- Fresh chopped fruit: Apples, pears, banana, peach and berries.
- A dollop of yogurt, 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.
- Chocolate: Either with Nutella, a few chocolate chips, or some cacao nibs.
- Savory: A chopped slice of crispy bacon.
- Jam: Quick homemade fruit compote or favorite store bought.
- Chopped nuts or seeds for texture, best when lightly toasted.
How to Store, Freeze and Reheat
Make ahead: You can prepare the almond flour pancake batter the night before, leaving out the baking powder until right before cooking the pancakes. Allow batter to come to room temperature for 20 minutes before cooking.
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 for easy weekday breakfasts.
Reheat: Reheat almond flour 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.
The only time I’ve had this issue is when I’ve tried to make these pancakes without eggs. As almond flour contains no gluten, we need the eggs to bind the batter.
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.
No. All-purpose flour will not work in this recipe.
Yes. Just use a keto sweetener like erythritol instead of maple syrup. If you use a dry sugar, then add an extra 2 tablespoons of milk or water.
No. I haven’t yet had any luck trying this almond flour pancake recipe with an egg alternative. I have previously tried with flax egg, but the pancakes end up crumbly. If you end up trying any alternatives and they work out, let me know in the comments.
Technically yes but I prefer not to. Almond meal pancakes won’t be as smooth or melt in your mouth. Instead, they’re denser and more cake-like, so I usually avoid it. Their color will also be different, as the meal contains almond skins. They also don’t hold their shape as well.
More Gluten Free Breakfast Recipes
Almond Flour Pancakes
- 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.
- Dry sweetener: You can use dry sweetener of choice and add extra 2 tbsp of milk or water.
- Omit sweetener: You can skip sweetener all together but add extra 2 tbsp of milk or water.
- Don’t use this batter for waffles: Instead, I have a particular almond flour waffle recipe.
- Avoid flax eggs: They won’t bind the almond flour pancake batter as well as eggs, so the pancakes turn out very crumbly.
- Use room temperature eggs: If you’re using coconut oil or melted butter in the pancake batter.