These almond flour pancakes are extra fluffy and have a delicious sweet taste. They are ready in a few minutes and perfect for breakfast or an afternoon snack. You can top them up however you choose.
These delicious pancakes are made using almond flour, which makes them naturally gluten-free and lower in carbs. I used homemade almond flour in this easy recipe, which gives a refreshing and tasty change to a traditional pancake. Almond flour and eggs make these pancakes satisfying and healthy. As such, they make a delicious breakfast on their own.
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GLUTEN-FREE PANCAKES RECIPE INGREDIENTS
You only need just a few basic ingredients to make these almond flour pancakes:
- Almond flour – Use blanched almond flour or homemade almond flour for this recipe, as this will give the pancakes a fine crumb and delicious fluffy texture.
- Eggs – In some pancakes recipe, you can substitute eggs, but in these almond pancakes, eggs are essential, as they act as a binding agent. Also, they add moisture and richness and help make these gluten-free pancakes super fluffy.
- Baking powder – Creates the lift you need for light and fluffy pancakes.
- Almond Milk – Adds moisture to almond flour pancakes. You can swap for other types of milk: cow’s, coconut, or oat milk works fine.
- Vanilla Extract – Adds delicious sweet vanilla flavor to this almond pancakes.
- Honey – Honey is a healthier and all-natural sweetener that adds a great flavor to your pancakes, or you can use maple syrup instead.
- Sea Salt – To make the flavors pop up!
- Oil – To use for frying. You can also use coconut oil, avocado oil or a thin layer of unsalted butter.
HOW TO MAKE ALMOND FLOUR PANCAKES
These almond flour pancakes are great for quick weekday breakfasts but can also be served as an afternoon snack. The recipe is super simple to make. You simply mix the ingredients in a large bowl until very smooth. Here is how you do it:
1. Mix liquid ingredients in one bowl and dry ingredients in another.
2. Pour the liquid ingredients into the dry ingredients and mix until combined.
3. Once the batter is ready, cook the pancakes on a greased nonstick skillet over medium-low heat, about 2 minutes per side. Measure about ¼ cup of batter per pancake.
4. Repeat the cooking process with the remaining batter. Serve the pancakes hot with your favorite toppings!
- It’s best to measure the almond flour by weight and not by volume.
- If you decide to use coconut milk, use homemade coconut milk. If you’re using coconut milk from the can, make sure to mix it in the can first so that you don’t end up using only the solid top portion.
- Make sure your eggs are at room temperature.
- Almond flour pancakes brown more quickly than regular pancakes, so watch them carefully. Reduce the heat as needed so the outside doesn’t burn before the middle of the pancake has a chance to cook.
- Make sure that the batter is nice and thick. A thick batter won’t spread out too thin, and the pancakes will keep their shape.
HEALTHY FACTS FOR THESE ALMOND FLOUR PANCAKES
- Packed with healthy fats and fiber from the almond flour to keep you full and satisfied.
- Almond flour delivers a massive amount of nutrients like a high amount of magnesium, the best source of vitamin E and high in antioxidants.
- Naturally gluten-free, grain-free, dairy-free and omit the honey and make the pancakes keto-friendly.
- Low in sugar and high in fat, so your blood sugar won’t spike after breakfast.
WHAT TO SERVE WITH ALMOND FLOUR PANCAKES
- Serve them with some butter and a drizzle of honey on top.
- Top them with Greek or coconut yogurt, coconut whipped cream or cashew cream, and add your favorite fresh fruit.
- Drizzled with a big spoonful of peanut or almond butter and a little pure maple syrup
You can keep the leftovers in an air-tight container in the fridge for up to three days. Place paper towels between them to absorb extra moisture. Reheat them in the microwave at 50% power.
You can also freeze these almond flour pancakes for up to three months. Freeze them in freezer bags, separated with squares of wax paper, so that they don’t stick to each other. You can microwave them frozen on 50% power.
Almond Flour Pancakes
- Large bowl
- Medium bowl
- Frying Skillet
- 1½ cups (150 g/ 5.3 oz) almond flour
- 1 tsp baking powder
- ¼ tsp sea salt
- ¼ cup almond milk, or other milk of your choice
- 2 large eggs
- 1 tbsp honey, (optional)
- 1 tsp vanilla extract
- Coconut oil, for frying
- In a large bowl, whisk together 1½ cups (150 g/ 5.3 oz) almond flour, 1 tsp baking powder and ¼ tsp sea salt.
- In a medium bowl, whisk together ¼ cup almond milk, 2 large eggs, 1 tbsp honey and 1 tsp vanilla extract.
- Pour the liquid ingredients into the bowl with the dry ingredients and stir.
- Heat a nonstick skillet over medium-low heat. Brush the skillet with a little coconut oil and scoop a ¼ cup of batter and pour it onto the skillet.
- Cook the pancakes for 1 to 2 minutes on each side, decreasing the heat as needed so the middle cooks without burning the outside.
- Serve with more honey, fruit or yogurt.
- If the batter is too thick, add more almond milk until it looks like the photos above. Too much flour will result in a thicker batter and denser pancakes. If the batter is too thin, sprinkle a little more almond flour. See photo in blog post for batter consistency.
- These pancakes are more delicate than all-purpose pancakes, so it’s important to make them small.
- I usually turn the cooktop heat down after each batch, as my skillet starts to retain residual heat. Almond flour pancakes brown a little faster than all-purpose flour pancakes.