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The Best Fluffy Almond Flour Pancakes: Easy Gluten-Free Breakfast

A tall stack of three fluffy almond flour pancakes drizzled generously with golden syrup.
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Make light, airy, and satisfying almond flour pancakes. This recipe is simple, gluten-free, and perfect for a quick, healthy breakfast or weekend brunch.

Ingredients

Scale
  • 1 1/2 cups blanched almond flour
  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or dairy-free milk)
  • 1 teaspoon baking powder
  • 1 tablespoon maple syrup or preferred low-carb sweetener (optional)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil or butter, plus more for the griddle

Instructions

  1. Combine the almond flour and baking powder in a medium bowl. Whisk them together to break up any clumps.
  2. In a separate bowl, whisk the eggs until they are light and frothy.
  3. Add the almond milk, vanilla extract, and sweetener (if using) to the eggs. Whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until you have a smooth batter. Do not overmix.
  5. Fold in the melted coconut oil or butter. Let the batter rest for 5 minutes. This helps the baking powder activate and creates fluffier pancakes.
  6. Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with oil or butter.
  7. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  8. Cook for 3 to 4 minutes per side. You know they are ready to flip when bubbles appear on the surface and the edges look set.
  9. Flip carefully and cook the second side for another 2 to 3 minutes until golden brown and cooked through.
  10. Serve immediately with your favorite toppings, like fresh berries or a drizzle of sugar-free syrup for a low-carb breakfast idea.

Notes

  • For keto almond flour pancakes, substitute the maple syrup with a keto-friendly liquid sweetener like monk fruit or erythritol blend.
  • To achieve the fluffiest results, ensure your eggs are at room temperature before mixing.
  • If the batter seems too thick, add another splash of almond milk until it reaches your desired consistency.
  • These pancakes freeze well. Cool them completely, then stack with parchment paper in between and store in a freezer-safe bag for quick reheating.

Nutrition

Find it online: https://cookingzenith.com/almond-flour-pancakes/