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.
Author:cookingbyjade
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:6 pancakes (2 servings) 1x
Category:Breakfast
Method:Griddle Cooking
Cuisine:American
Diet:Gluten Free
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
Combine the almond flour and baking powder in a medium bowl. Whisk them together well to remove lumps.
In a separate small bowl, whisk the eggs, milk, vanilla extract, and optional sweetener until combined.
Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are acceptable.
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.
Heat a non-stick griddle or skillet over medium heat. Lightly grease the surface with oil or butter.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
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.