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If you’re on the hunt for a gluten-free breakfast that doesn’t skimp on flavor or fluffiness, these Almond Flour Pancakes are the answer. Light, tender, and subtly nutty, they bring that diner-style stack right into your kitchen without the grains. Perfect for busy mornings or leisurely weekend brunches, they whip up quickly and keep you full thanks to their protein-packed base.
Not only are they low-carb and naturally gluten-free, but they also offer a rich, buttery texture that pairs beautifully with fresh berries and a drizzle of maple syrup. Whether you’re avoiding wheat or simply love a nutty twist on classic pancakes, this recipe is one to save and savor.
What Is the Almond Flour Pancakes?
Almond Flour Pancakes are soft, golden breakfast cakes made from finely ground almonds instead of wheat flour. They’re a popular option in paleo, keto, and gluten-free diets. The almond flour lends moisture, a slight sweetness, and a fluffy crumb, making them feel indulgent but still wholesome.
They’re typically made with eggs for structure, baking powder for lift, and a touch of vanilla or cinnamon for added warmth. These pancakes cook up quickly on the skillet, just like traditional ones, but bring a unique nutty richness that’s both comforting and satisfying.
Why You’ll Love This Recipe
- Gluten-Free & Grain-Free: Great for those with dietary restrictions.
- Quick and Easy: Whips up in under 15 minutes from start to finish.
- Naturally Nutritious: Almond flour provides protein, fiber, and healthy fats.
- Flavorful & Satisfying: Rich in taste, with a moist and tender bite.
- Versatile: Works great with toppings like fresh fruit, syrup, yogurt, or nut butter.
Ingredients for Almond Flour Pancakes
- 2 cups almond flour (finely ground)
- 4 large eggs
- 1/4 cup almond milk (unsweetened)
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Coconut oil or butter, for cooking
How To Make the Almond Flour Pancakes
Step 1: Make the Batter
In a medium bowl, whisk together the eggs, almond milk, maple syrup, and vanilla extract until smooth. In a separate bowl, mix the almond flour, baking soda, and salt. Pour the wet ingredients into the dry and stir until fully combined. The batter will be thicker than traditional pancake batter.
Step 2: Heat the Skillet
Place a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to coat the surface.
Step 3: Cook the Pancakes
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to gently spread it into a circle. Cook for 2-3 minutes until bubbles form and the edges look set. Flip carefully and cook for another 1-2 minutes on the other side until golden brown.
Step 4: Serve Warm
Stack and serve immediately with fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup. They’re also excellent with Greek yogurt or nut butter for extra richness.
What to Serve with Almond Flour Pancakes
Almond Flour Pancakes pair beautifully with fresh seasonal fruit like raspberries, blueberries, or sliced bananas. A dollop of Greek yogurt adds creaminess, while a drizzle of maple syrup brings comforting sweetness. For a protein boost, serve them with scrambled eggs or turkey sausage.
If you want to get fancy, try topping them with almond butter, coconut cream, or chia jam. These pancakes also shine with a dusting of cinnamon or a few dark chocolate chips sprinkled on top.
Top Tips for Perfecting Almond Flour Pancakes
- Use Finely Ground Almond Flour: This creates a lighter, fluffier texture.
- Don’t Overmix the Batter: Mix until just combined to avoid dense pancakes.
- Medium Heat is Key: Almond flour browns quickly, so cook on moderate heat.
- Let the Batter Sit: Rest for 5 minutes before cooking to help thicken.
- Flip Gently: These pancakes are delicate; a thin spatula helps prevent breakage.
Storage Instructions
To store leftovers, allow pancakes to cool completely, then place them in an airtight container. They’ll keep in the refrigerator for up to 4 days. To freeze, layer parchment paper between pancakes and store in a freezer bag for up to 2 months.
To reheat, warm in a toaster oven, skillet, or microwave until heated through. Avoid overheating, as almond flour can dry out quickly.
FAQs
Almond flour pancakes are made from finely ground almonds, eggs, almond milk, and leavening like baking soda. They’re naturally gluten-free and rich in protein and healthy fats, offering a nutty, moist texture ideal for low-carb diets.
Yes, almond flour pancakes are considered healthy. They’re packed with nutrients like vitamin E, fiber, and protein while being low in carbs. They’re a great choice for gluten-free, paleo, or keto lifestyles.
Almond flour lacks gluten, so pancakes can be fragile. Using enough eggs for structure, resting the batter, and flipping gently with a thin spatula can help prevent breakage.
No, almond flour absorbs more moisture and behaves differently than wheat flour. You’ll need more binding agents like eggs and less liquid in recipes when using almond flour.
Yes, they have a mild, naturally nutty flavor. It’s not overpowering and pairs beautifully with sweet toppings like fruit, syrup, or yogurt.
Store cooled pancakes in an airtight container in the fridge for up to 4 days. To reheat, use a toaster, skillet, or microwave for a warm, fluffy texture without drying them out.
Want More Breakfast Recipes Ideas?
You might also like the Fluffy Pancakes, a classic breakfast favorite with a soft, pillowy texture. Or try the Nutella French Toast Casserole, perfect for weekend brunches with its gooey center and crisp edges.
For savory mornings, the Hashbrown Breakfast Casserole layers potatoes, eggs, and cheese into one satisfying bake. Or keep it hearty with the Easy Quiche Recipe, rich with cream and customizable fillings.
If you’re a muffin lover, the Soft Moist Carrot Muffins offer a sweet veggie-packed start to your day.
Save and Share This Almond Flour Pancakes
You can pin this recipe for later or print it out for a brunch-ready backup.
If you try these Almond Flour Pancakes, I’d love to hear what toppings you added! Did you go fruity or nutty? Classic syrup or a drizzle of almond butter?
Your tweaks and twists can inspire others, so share in the comments or tag us on socials.
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Almond Flour Pancakes
Equipment
- Mixing Bowl
- Non-stick skillet
- Spatula
- Whisk
Ingredients
Ingredients
- 2 cups almond flour finely ground
- 4 large eggs
- 1/4 cup almond milk unsweetened
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- coconut oil or butter for cooking
Instructions
- In a medium bowl, whisk together the eggs, almond milk, maple syrup, and vanilla extract until smooth.
- In a separate bowl, mix the almond flour, baking soda, and salt.
- Pour the wet mixture into the dry ingredients and stir until combined. Let batter sit for 5 minutes.
- Heat a non-stick skillet over medium heat and coat with coconut oil or butter.
- Scoop 1/4 cup of batter for each pancake and cook 2-3 minutes until bubbles form and edges set.
- Flip gently and cook another 1-2 minutes until golden brown. Serve warm with desired toppings.