Fluffy Almond Flour Pancakes are light, moist and filled with delicious nutty flavor. They’re an easy, satisfying gluten-free, keto-friendly and low carb breakfast or brunch!
If you like pancakes that are light, fluffy, moist, and flavorful (who doesn’t?!), you’re going to LOVE these almond flour pancakes!
This almond flour pancake recipe is totally grain and gluten-free. It is keto-friendly too! Whip them up on a weekday, or save them for relaxed weekend brunch.
INGREDIENTS YOU WILL NEEDED FOR ALMOND FLOUR PANCAKES:
Fluffy, packed with protein and fiber, and can be made in 1 bowl. Here are the ingredients you’ll need:
- Fine blanched almond flour: you’ll need to make sure you use a fine blanched almond flour when making these pancakes so that they work with the texture and hold up well. Make sure you pack the almond flour.
- Eggs: this almond flour pancake recipe calls for two eggs. Unfortunately, I would not recommend using flax eggs in these, but let me know if you do give it a try!
- Milk: It adds moisture to this almond flour pancake recipe. Almond milk, cow’s milk or my homemade oat milk would work here too.
- Maple syrup: We’ll mix some into the pancake batter, and when the pancakes are ready, we’ll (of course!) drizzle more on top. It really makes the flavor pop a bit! I love this maple syrup!
- Vanilla Extract: a little vanilla extract helps flavor these a bit.
- Baking Powder & Salt: to help the pancakes rise and pull the flavors together. You’ll only need a tiny bit.
HOW TO MAKE ALMOND FLOUR PANCAKES?
This easy almond flour pancake recipe is a quick, delicious & healthy breakfast!
Mix the wet ingredients. Whisk together your eggs, milk, oil, maple syrup, vanilla & almond extracts.
Add the dry. Mix in the almond flour, baking soda & salt until your batter is well combined.
Pour & flip. Once you have your batter ready, make the pancakes on your griddle as you normally would!
MIX-INS SUGGESTIONS:
These gluten free keto friendly almond flour pancakes are versatile!
Feel free to add fresh or frozen blueberries, chocolate chips, a handful of pecans or walnuts, a dash or two of cinnamon or even a mashed banana. I’m pretty confident that they’ll work with a variety of add-ins so let me know what you try!
TIPS TO MAKE PERFECT FLUFFY ALMOND FLOUR PANCAKES:
- Be sure to pack your almond flour like you would with brown sugar.
- Make sure your eggs are room temperature so they don’t coagulate with the oil/melted butter.
- Cook your pancakes over low-medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, feel free to reduce the temp.
IS ALMOND FLOUR AND ALMOND MEAL THE SAME?
They are not. Both are made from finely ground almonds, but almond meal is made from raw unpeeled almonds, while almond flour is made from blanched almonds. As mentioned above, I recommend using almond flour when making this recipe.
SERVING SUGGESTIONS:
The almond flour and eggs make these pancakes nice and hearty, so they’re a delicious breakfast on their own. Serve them simply, with a drizzle of maple syrup, or dress them up more with yogurt or cream and your favorite seasonal fruits.
Other pancake recipes you might like:
More almond flour recipes you might like:
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
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Fluffy Almond Flour Pancakes
Ingredients
- 1 1/2 cup blanched almond flour
- 1/2 cup milk
- 2 large eggs
- 2 tbsp keto maple syrup more for serving
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp sea salt
- Butter for the pan
Instructions
- In a large mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla.
- Mix in the almond flour, baking soda & salt until your batter is well combined. If your batter is very thick, stir in more milk.
- Heat a non-stick skillet over medium-low heat. Brush the pan with a little butter and use a 1/2 cup measuring cup to pour the batter onto the pan. Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides.
- I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
- Serve with maple syrup and fresh fruits.
Notes
Make sure your eggs are room temperature so they don’t coagulate with the oil/melted butter.
Cook your pancakes over low-medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, feel free to reduce the temp.
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