Almond Flour Pancakes

4.91 from 55 votes

Fluffy Almond Flour Pancakes are made with 6 simple ingredients and ready in 15 minutes. You will love this gluten free, low carb pancake recipe!

Prep Time4

Cook Time10

Total Time14

Course: Breakfast

Cuisine: North American

Diet: Gluten Free

Servings: small pancakes

Calories: 126kcal

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

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.

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.