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Easy Fluffy Almond Flour Pancakes (Gluten-Free & Keto Friendly)

Close-up of a stack of three thick, fluffy almond flour pancakes topped with melting butter and syrup.

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Make light, airy, and satisfying almond flour pancakes. This easy recipe delivers fluffy results without gluten, making it perfect for a healthy breakfast or brunch.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 2 large eggs
  • 1/2 cup dairy-free milk (or regular milk)
  • 1 teaspoon baking powder
  • 1 tablespoon sweetener (optional, for keto use erythritol or skip)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil or butter, plus more for the griddle

Instructions

  1. Combine the almond flour and baking powder in a medium bowl. Whisk them together well to remove lumps.
  2. In a separate small bowl, whisk the eggs, milk, vanilla extract, and optional sweetener until combined.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are acceptable.
  4. Stir in the melted coconut oil or butter. Let the batter rest for 5 minutes. This helps the almond flour absorb moisture, leading to fluffier pancakes.
  5. Heat a non-stick griddle or skillet over medium heat. Lightly grease the surface with oil or butter.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
  8. Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
  9. Serve immediately with your favorite toppings.

Notes

  • For Keto Pancakes: Ensure you use a keto-approved sweetener or omit it entirely. These pancakes are naturally low in carbs.
  • For Dairy-Free Pancakes: Use unsweetened almond milk or another non-dairy milk alternative.
  • To achieve the fluffiest texture, separate the egg whites, whip them to soft peaks, and gently fold them into the finished batter just before cooking.

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