Nothing is better than a stack of warm, fluffy almond flour pancakes to start your day. And the best part? This simple recipe is low in carbs and gluten-free!
They’re incredibly easy to make and will be your best Sunday breakfast or brunch go-to.
They taste and look just like your traditional pancakes but have a delicious, slightly nutty flavor.
Gluten-Free Doesn’t Mean Flavor-Free
People often feel like their diets have to be completely bland and free from the ingredients they love when needing to go gluten-free—it doesn’t have to be that way! You can create all the foods you love with simple alternatives that fit your gluten-free dietary needs.
These days, there are so many grain-free options, like chickpea pasta, cauliflower pizza, or my favorite, bread-free French toast!
With just a few ingredients and a little creativity, you’ll have a stack of flour-free pancakes on the table in minutes.
Read Also: 6 Substitutes For Flour In Pancakes That Won’t Affect The Taste And Texture.
What Makes These Pancakes So Good?
Blanched almond flour is the star of the show in these scrumptious pancakes, although the almond meal (made from unpeeled almonds) would also work.
Almond flour is the top grain-free flour substitute made from 100% finely ground almonds. It has a slightly sweeter, slightly nuttier flavor than traditional wheat flour and is great for creating moist, delicious baked goods due to its higher fat content.
Not only is blanched almond flour gluten-free and keto-friendly, but it’s also highly nutrient-dense!
Almond flour is packed with nutrients like fiber, magnesium, protein, and vitamin E.
Whether you’re just starting your gluten-free journey or are just looking for a healthier and perhaps tastier alternative, fluffy almond flour pancakes are sure to be your new favorite.
Perfect For Breakfast Meal Prep!
Don’t have time for a full spread in the morning? This recipe can easily be doubled or tripled to prepare your breakfasts for the week ahead.
If you have ever baked with almond flour before, you have probably noticed that baked goods that use almond flour are not only richer in taste but will also stay moist and soft for much longer, and so do these pancakes.
They make a great addition to any lunch box and can also be easily stored in the freezer and can be defrosted in the microwave when needed to make morning meal prep a breeze (and delicious!).
Fluffy Almond Flour Pancakes Ingredients
To make these fluffy, gluten-free pancakes, you will need only six ingredients!
- Blanched almond flour
- Baking powder
- Almond milk
- Eggs
- Vanilla extract
- and maple syrup or a sugar-free substitute like stevia
Blanched almond flour will give you the most fluffy and more appetizing result, but the almond meal is also ok.
Almond Flour vs. Almond Meal
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There is a slight difference between almond flour and almond meal. Almond flour is made from blanched almonds that have been ground into a fine powder.
Almond meal is made from whole, unpeeled almonds that have been ground into a coarse powder.
The main difference between the two is that almond flour has a lighter color and finer texture and produces baked goods that are more tender and delicate.
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Almond meal is dark in color and results in a heavier, more dense texture which can be great for cookies.
Blanching is the process of removing the skins making the almond flour ultra-light, airy, and fine. This is why it’s perfect for baked goods like muffins, loaves of bread, and … pancakes!
You could even make your own blanched almond flour at home with a high-speed blender or food processor. Just be sure to purchase blanched almonds (without the skin.)
Simply blend until a powdery texture is achieved. But be careful not to over-blend, or you may end up with almond butter!
How To Make Almond Flour Pancakes
Let’s Get Cookin’
To begin, you’ll combine all of your dry ingredients in a mixing bowl and the wet in a separate bowl.
Once your wet ingredients are well combined, pour them over top of your dry ingredients and gently fold them together until no clumps are visible.
Meanwhile, heat a non-stick, buttered, or greased pan on medium-high heat.
Use a ¼ cup scoop to place the pancake batter into the pan one by one. I recommend making smaller pancakes that are easier to flip over, as these almond flour pancakes are very delicate!
Cook on each side for 90 seconds, flip, and repeat until the batter is gone.
Now, you have a stack of pancakes ready to be devoured! They are exquisite on their own but can be made even more mouthwatering by topping them with a few treats.
If you’re trying to stay low-carb, opt for sugar-free syrup, whipped coconut milk, or butter.
If you would like a few more carbs, add a handful of berries or your favorite jam for a little bit of sweetness.
Fluffy Almond Flour Pancakes Recipe
Fluffy Almond Flour Pancakes Recipe
2
servings5
minutes10
minutes237
kcal15
minutesLooking for a delicious and healthy breakfast option? Look no further than these fluffy almond flour pancakes! Made with wholesome ingredients like almond flour and eggs, these pancakes are sure to be filling. And they’re so simple to make – just mix the ingredients together and cook on a griddle or frying pan. You’d never know they were gluten-free or grain-free because they stack up high and taste just like your childhood flapjacks. Serve them with your favorite toppings, and enjoy!
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Ingredients
1 ⅓ cup (236 g) blanched almond flour
1 tsp. (5g) baking powder
¼ cup (60g) almond milk (or regular milk)
2 whole eggs
1 tbsp. (15 ml) maple syrup or liquid stevia
Olive oil, clarified butter, or non-stick spray for cooking
Toppings of choice like syrup, butter, berries, jam, or almond butter
Directions
- Combine 1 ⅓ cup (236 g) blanched almond flour and 1 tsp. (5g) baking powder in a large mixing bowl. Combine well and set aside.
- In a separate bowl, combine ¼ cup (60g) of almond milk, 2 Whole eggs, and 1 Tbsp. (15 ml) of maple syrup or a zero-carb substitute like stevia and 1 tsp. (5 ml) of vanilla extract. Whisk until well combined.
- Pour your wet ingredients over top of your dry ingredients. Stir well, folding the batter together with a rubber spatula. Set aside.
- Heat a non-stick pan over medium heat with butter, olive oil, or a non-stick spray of choice.
- Using a ¼ cup, pour batter into single pancakes on the preheated pan. Cook on each side for 90 seconds, then flip. Repeat until all pancakes are cooked.
- Top with your favorite topping, and enjoy!
- Check out the video below for detailed instructions and see how deliciously fluffy these pancakes look once done.
Recipe Video
Notes
- If the pan gets too hot, lower the heat. Almond flour is delicate and can burn quickly.
- Almond flour can be substituted for regular flour at a 1:1 ratio.
- Since almond flour is gluten-free, the pancake batter needs to have enough eggs in it to help the pancakes bind together and not fall apart. Eggs also add structure and leavening to gluten-free baked goods. Too few eggs will result in dry, crumbly pancakes.
- In order to make the fluffiest pancakes possible, you want to use ingredients that are all at room temperature. This is because cold eggs and milk will cause the pancakes to be dense and not as fluffy. Room temperature ingredients will help the pancakes to rise and be nice and fluffy.
- When making a batter, I would also recommend letting it rest for about 30 minutes before cooking. This allows the flour to absorb the liquid and the ingredients to bind together, resulting in a thicker, more stable batter. Additionally, letting the batter rest gives the leavening agents time to work so that the final product is nice and fluffy.
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Read Also: 17 Best Egg Substitutes For Delicious And Nutritious Pancakes.
Nutritional Information:
- Calories: 273
- Protein: 10g
- Carbs: 15g
- Fat: 21g
*Values calculated for pancakes only and do not reflect toppings.
In Conclusion
These are the best fluffy almond flour pancakes you will ever eat. They are light and airy, with the perfect amount of sweetness. And they are so easy to make you will want to make them every single day.
So what are you waiting for? Go make yourself a stack of these delicious pancakes!
I love almond flour pancakes but I am a bit worried about oxalates. I did some research and found out that oxalates may not actually be good for you! But now I’m eating even more almonds!