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The Best Fluffy Almond Flour Pancakes

A tall stack of fluffy almond flour pancakes, cut to show the interior, drizzled generously with maple syrup.
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Make light, airy, and satisfying gluten-free pancakes using almond flour. This simple recipe yields fluffy results perfect for a healthy breakfast.

Ingredients

Scale
  • 1 1/2 cups blanched almond flour
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon baking powder
  • 1 tablespoon melted coconut oil or butter (plus more for the griddle)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine the almond flour and baking powder in a medium bowl. Whisk them together to break up any clumps.
  2. In a separate bowl, whisk the eggs, milk, melted oil or butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes.
  4. Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with oil or butter.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 3 to 4 minutes, or until bubbles appear on the surface and the edges look set.
  7. Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
  8. Serve immediately with your preferred toppings.

Notes

  • For Keto adaptation, substitute the milk with unsweetened almond milk and use a keto-approved sweetener if desired.
  • To achieve extra fluffiness, separate the egg yolks and whites. Whisk the whites to soft peaks and gently fold them into the batter last.
  • These pancakes freeze well. Cool completely, then stack with parchment paper between layers and store in a freezer bag for up to one month. Reheat in a toaster or oven.

Nutrition

Find it online: https://cookingbycarla.com/almond-flour-pancakes-recipe-fluffy-easy/