Print

The Ultimate Fluffy Almond Flour Pancakes (Keto, Gluten-Free & Only 7 Ingredients)

A stack of three perfectly golden brown, fluffy almond flour pancakes on a white rectangular plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light and airy almond flour pancakes that are naturally gluten-free and keto-friendly. This simple recipe uses only seven ingredients for a quick, delicious breakfast.

Ingredients

Scale
  • 1 1/2 cups fine almond flour
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon melted butter or coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl, whisk the eggs until they are light and slightly frothy. This step helps create air for fluffiness.
  2. Add the almond milk, melted butter (or oil), and vanilla extract to the eggs. Whisk until just combined.
  3. In a separate small bowl, combine the almond flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula until just incorporated. Do not overmix; a few small lumps are fine.
  5. Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface.
  6. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
  7. Flip carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
  8. Serve immediately with your preferred sugar-free toppings.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • Use fine, blanched almond flour, not almond meal, for the lightest texture.
  • Adjust the heat as needed; if the pancakes brown too quickly before cooking inside, lower the heat.

Nutrition

Find it online: https://recipesfleet.com/almond-flour-pancakes-fluffy-easy-keto/