Description
Whip up a batch of light, airy, and satisfying almond flour pancakes. This easy recipe delivers a fluffy texture, perfect for a healthy, low-carb, and gluten-free start to your day.
Ingredients
Scale
- 1 1/2 cups almond flour
- 2 large eggs
- 1/2 cup unsweetened almond milk (or dairy-free milk)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil or butter (plus more for the griddle)
- Optional: 1-2 tablespoons of your preferred sweetener (like erythritol or monk fruit for Keto)
Instructions
- Combine the dry ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt.
- Mix the wet ingredients: In a separate bowl, whisk the eggs until slightly frothy. Add the almond milk and vanilla extract, mixing well.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Add the melted coconut oil or butter. Mix gently until just combined. Do not overmix; a few small lumps are fine. If using sweetener, mix it in now.
- Rest the batter: Let the batter sit for 5 minutes. This allows the almond flour to absorb the liquid, which helps create a fluffier pancake.
- Heat the griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease it with oil or butter.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 3 to 4 minutes, or until bubbles form on the surface and the edges look set.
- Flip and finish: Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
- Serve immediately: Stack your fluffy almond flour pancakes and top with fresh berries, sugar-free syrup, or your favorite toppings.
Notes
- For the lightest, fluffiest results, make sure your baking powder is fresh.
- If you are making Keto Almond Flour Pancakes, use a sugar substitute or omit sweeteners entirely.
- You can easily make this recipe dairy-free by using almond milk and coconut oil.
- For an extra boost of flavor, add 1/2 teaspoon of cinnamon to the dry ingredients.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 280
- Sugar: 2
- Sodium: 180
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 4
- Protein: 13
- Cholesterol: 110