Whip up a batch of these light, airy, and satisfying almond flour pancakes. This simple recipe delivers fluffy results every time and is perfect for a gluten-free or low-carb breakfast.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:About 6 medium pancakes
Category:Breakfast
Method:Griddle Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 1/2 cups almond flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup unsweetened almond milk (or milk of choice)
1 tablespoon melted coconut oil or butter, plus more for the griddle
1 teaspoon vanilla extract
Optional: 1-2 tablespoons of your preferred sweetener (like erythritol or monk fruit for keto)
Instructions
In a medium bowl, whisk together the almond flour, baking powder, and salt. This step helps distribute the leavening agent for fluffier pancakes.
In a separate bowl, whisk the eggs until they are light and frothy. Add the almond milk, melted coconut oil or butter, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are fine. If using sweetener, mix it in now.
Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with coconut oil or butter.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 3 to 4 minutes, or until bubbles appear on the surface and the edges look set.
Flip carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
Serve immediately with your favorite sugar-free toppings or fresh berries.
Notes
For the lightest, fluffiest almond flour pancakes, ensure your baking powder is fresh.
If you want dairy-free almond pancakes, use almond milk and coconut oil instead of butter.
This is a great base for a low carb pancake recipe; add a few drops of stevia or your keto sweetener of choice for sweetness.
If the batter seems too thick, add an extra splash of almond milk until it reaches a pourable consistency.