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Plate of golden Almond Flour Pancakes topped with strawberries, raspberries, blueberries, and mint, served by a poolside.

Almond Flour Pancakes

Nora
These Almond Flour Pancakes are light, fluffy, and full of nutty flavor. Perfect for a gluten-free breakfast or a weekend brunch.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 295 kcal

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.

Notes

Make sure to use finely ground almond flour for the best texture. Resting the batter helps with thickness and consistency.

Nutrition

Calories: 295kcalCarbohydrates: 8gProtein: 12gFat: 24gSaturated Fat: 3gCholesterol: 186mgSodium: 205mgFiber: 3gSugar: 4gVitamin A: 250IUCalcium: 90mgIron: 1.5mg
Keyword almond flour pancakes, gluten free pancakes, low carb pancakes
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