Almond Flour Pancakes: The Ultimate Gluten-Free Breakfast Treat
Imagine a lazy Sunday morning: sunlight spilling through the window, warm syrup scent in the air—and a stack of nutty, cloud‑light pancakes waiting for you. That’s exactly the cozy feeling this recipe delivers!
These almond flour pancakes are:
- Gluten‑free & grain‑free, yet soft, tender, and satisfying
- Packed with healthy fats & protein, keeping you full till lunchtime
- Simple and quick — just 10 minutes prep, perfect for any morning
✨ Why You’ll Love Them
- Delightfully fluffy and nutty: Almond flour adds a light, rich flavor—different from traditional pancakes, but irresistibly good
- Healthy and hearty: Grain‑free pancakes with protein keep you energized and satisfied .
- Fast & fuss‑free: One bowl, six–seven ingredients, and ready in about 20 minutes
🛒 What You’ll Need
| Ingredient | Role |
|---|---|
| 1⅓ cups blanched almond flour | Fine texture, light crumb |
| 1 tsp baking powder | For height and fluff |
| ¼ tsp sea salt | Balances sweetness |
| ¼ cup milk (almond or dairy) | Hydrates the batter |
| 2 large eggs | Binder and richness |
| 1 Tbsp maple syrup | Natural sweetness |
| 1 tsp vanilla extract | Adds depth |
| A dash of oil or butter | For cooking |
👩🍳 Method: One-Bowl Bliss
Repeat until all batter’s done. Stack up and serve warm!
Whisk dry: Almond flour, baking powder, salt.
Whisk wet: Milk, eggs, syrup, vanilla in another bowl.
Combine gently—don’t overmix; lumps = fluffy pancakes
Heat skillet on medium‑low; brush with oil/butter.
Scoop batter (¼-cup servings), cook ~2 min until edges firm and bubbles appear—flip carefully.
🍓 Topping & Serving Ideas
- Classic: Maple syrup & a pat of butter
- Fresh twist: Greek yogurt + berries
- Fun flavor: Fold in bananas or blueberries before cooking
- Savory brunch: Serve alongside eggs or frittata
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!
💡 Pro Tips for Perfect Pancakes
- Flavor-packed batter: Let it rest 10–30 minutes before cooking—flour hydrates and texture improves
- Gentle heat: Cook low so centers set without burning outsides
- No almond meal: Use almond flour only for best fluff; meal makes them dense
- Pan prep: Melt butter, brush lightly—golden edges without dark spots
🥣 Make-Ahead & Storage
- Fridge: Stack cooled pancakes with parchment; seal. Reheat on skillet or toaster.
- Freezer: Flash-freeze flat on tray, then bag—up to 3 months. Reheat in toaster/oven (175 °C) for 5–7 minutes.
👩🍳 Quick Variations
Keto twist: Swap maple syrup for sugar‑free sweetener, use avocado oil
Berry‑studded: Add fresh blueberries or chopped fruits to the batter
Citrus zing: Stir in a teaspoon of lemon or orange zest for brightness
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