Almond Flour Pancakes Recipe
This Almond Flour Pancakes Recipe makes a quick, wholesome breakfast with a fluffy texture and gentle nutty flavor. Naturally gluten-free, they cook up golden in minutes and taste great with berries, syrup, or nut butter.
Ingredients
Main Ingredients
• 1 cup almond flour
• 2 large eggs
• 1 teaspoon baking powder
• ¼ cup milk (dairy or non-dairy)
• 1–2 tablespoons sweetener (optional)
• 1 teaspoon vanilla extract
• Pinch of salt
Optional Add-Ins
• ½ teaspoon cinnamon or a pinch of nutmeg
• 2–3 tablespoons chocolate chips
• ¼ cup blueberries
• 1 small banana (sliced)
Instructions
1. Combine almond flour, baking powder, and your preferred spices in a bowl.
2. Add eggs, milk, and vanilla, then whisk until smooth.
3. Warm a skillet over medium-low heat for even cooking.
4. Lightly grease the pan to stop the pancakes from sticking.
5. Spoon small portions of batter onto the hot surface.
6. Cook until bubbles appear, then carefully flip the pancakes.
7. Cook the other side until golden brown.
8. Serve immediately with toppings while they are still warm.
Notes
- Use fine blanched almond flour for the softest and fluffiest pancakes.
- Cook on low to medium heat since almond flour browns quickly.
- Keep the pancakes small, so they are easier to flip without breaking.
- Let the batter rest for a few minutes to thicken and improve texture.
- Let bubbles form on the pancake before you gently flip it.
- Add a splash of milk if the batter feels too thick before cooking.
- Store leftovers in the fridge or freezer and reheat for a quick breakfast.