Almond Flour Pancakes: The Ultimate Gluten-Free Breakfast Treat
Ever struggled to make fluffy pancakes without wheat flour? I’ve got you covered with these delicious almond flour pancakes that’ll knock your socks off!
Prep time:
10 minutes
Cook time:
15 minutes
Total time:
25 minutes
Servings:
8-12 pancakes
Difficulty:
Easy
Dietary tags:
Gluten-free, Grain-free, Vegetarian (easily adaptable to vegan)
Equipment Needed:
• Large non-stick skillet or griddle
• Mixing bowls (1 medium, 1 small)
• Whisk
• Measuring cups and spoons
• ¼-cup measuring cup for portioning
• Thin, flexible spatula
Don’t have a non-stick pan? A well-seasoned cast-iron skillet works wonders too!
Ingredients:
• 1½ cups (150g) fine blanched almond flour
• 2 large eggs, room temperature
• ⅓ cup (80ml) milk of choice (I love using almond milk)
• 1½ tsp baking powder
• 2 tbsp (30ml) melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tbsp maple syrup (optional, but recommended)
• ¼ tsp sea salt
• ½ tsp cinnamon (optional, but delicious)
Method:
1. In a medium bowl, whisk together the almond flour, baking powder, salt, and cinnamon (if using).
2. In a separate small bowl, whisk the eggs, milk, melted butter, vanilla, and maple syrup until well combined.
3. Pour the wet ingredients into the dry and gently fold together. Don’t overmix! A few lumps are fine.
4. Heat your skillet or griddle over medium-low heat. Lightly grease with butter or oil.
5. Using a ¼-cup measure, pour batter onto the hot surface. Cook for about 2 minutes, or until bubbles form on the surface and the edges look dry.
6. Flip and cook for another 1-2 minutes until golden brown. Adjust heat as needed to prevent burning.
7. Serve immediately with your favorite toppings. I’m partial to a pat of butter and a drizzle of warm maple syrup!
Crucial Tips:
• Use room temperature ingredients for the best texture.
• Don’t overmix the batter – lumps are your friend!
• These pancakes cook faster than regular ones. Keep an eye on them!
• If the batter seems too thick, add a splash more milk. Too thin? A sprinkle more almond flour.
Storage:
These beauties keep well in an airtight container in the fridge for up to 5 days. Reheat in a toaster or microwave for a quick breakfast fix!
Scaling:
Want to feed a crowd? Simply double or triple all ingredients. The pancakes won’t mind!
Common Mistakes:
• Using almond meal instead of fine almond flour (trust me, it makes a difference)
• Cranking the heat too high (patience is a virtue with these delicate pancakes)
• Flipping too early (wait for those bubbles!)
Variations:
• Blueberry Bliss: Fold in ½ cup fresh blueberries to the batter
• Chocolate Chip Heaven: Sprinkle dark chocolate chips onto the pancakes as they cook
• Banana Bonanza: Add ¼ cup mashed ripe banana to the wet ingredients
I’ve been making these almond flour pancakes for years, and they never fail to impress. Even my gluten-loving friends can’t get enough of them! The key is in the technique – gentle mixing and careful cooking.
Remember, these aren’t your grandma’s wheat pancakes. They’re a bit more delicate, but oh-so-worth it. The nutty flavor of almond flour paired with a touch of vanilla and cinnamon? It’s breakfast nirvana.
So, are you ready to flip your way to pancake perfection? Give these a try this weekend. Your taste buds (and gluten-free friends) will thank you!
I’m new to Keto recipes and although I’m not going straight Keto I’m trying to make better choices, and I wanted to try a pancake one with items already in my pantry. I didn’t have pure maple syrup so I fudged a bit and used honey. The batter is quite thick and more milk was needed and it was still thick. Cooking was the same as traditional pancakes. They were dense, but a good amount of fluffy. Very nutty, which may take some getting used to. I will make them again. Thanks!
Thanks for your comment Joelene, and I’m so happy to hear that my almond flour pancake recipe turned out well for you!
Even if you don’t go full Keto as you say, just cutting back on regular refined flour makes such a huge difference for our health long-term.
The “nuttiness” in the taste is obviously from the almond flour, but if it’s too strong and you don’t mind a bit of gluten try and mix almond flour and wholewheat flour, it just won’t be AS healthy, but every small step we take in the right direction for our health helps, and it all adds up over time! 🙂
Okay, so I made these this morning. First, I’ll admit my cottage cheese was not room temperature, nor my eggs. I will plan ahead much better next time as these were delicious in the taste category. Not sure about your statement that they cook faster than traditional pancakes. I thought they would never start to bubble. Also, mine started out just a tad thicker than traditional pancake batter but became much thinner as they cooked making it almost impossible to flip. I’ll admit mine were an ugly mess but did taste good.
Thanks for your comment and follow-up on my recipe Cynthia. I agree that it’s a little bit harder to make almond flour pancakes look “as pretty” as regular pancakes. Sometimes I just think it’s the price we pay for making a healthier, and in this case, gluten-free recipe. I’m glad they were delicious though, and thank you for letting me know, I’ll try to improve on the recipe! 🙂
My first attempt at almond flour pancakes and I am SO impressed! The batter looks different and so do the pancakes but they are delicious and melt in your mouth!! Lovely recipe