Almond Flour Pancakes
These almond flour pancakes are light, buttery, fluffy, satisfying and delicious. They are easy to make with just a handful of simple ingredients. Lightly sweetened and flavoured with a hint of vanilla for the perfect gluten-free grain-free pancake recipe! Let’s be real for a moment, these will not fool anyone into thinking they are buttermilk flour-based pancakes but they also won’t complain (too much) - because they are really really tasty and they soak up maple syrup like nothing else. They are hubby approved and he isn’t much of a fan of anything gluten free. They are a great gluten free option (lower carbs and higher protein than regular pancakes) for pancakes that are perfect for breakfast, brunch, meal prep and even breakfast for dinner. We love them and how easy they come together. They keep well, freeze well and reeheat well too so feel free to make a double batch so you have plenty for later or for those busy mornings.
Almond Flour Pancake Recipe Ingredients
- ALMOND FLOUR: This recipe works best with Super fine blanched almond flour which will create lighter fluffier pancakes without the mealy texture. Do not use almond meal for this almond flour recipe as it will affect the texture of these pancakes.
- SUGAR: It adds just enough to flavor and add a hint of sweetness. You can substitute with any other sweetener with the same amount unless its a liquid sweetener then reduce to 1 tablespoon or you may have to adjust amount of almond flour in recipe as liquid sweeteners will thin out the pancake batter.
- MELTED BUTTER: The fat from the butter adds flavor and richness to the pancakes. Feel free to use a dairy free butter or instead use coconut oil or olive oil or canola oil
- EGGS: 2 large eggs is what you need and room temperature so that they combine into the batter well. They add structure and bind the ingredients together while adding richness and flavor to the pancakes. You can also substitute flax eggs in this recipe.
- MILK: I used almond milk for this recipe but any milk will work dairy or a dairy-free milk to combine with the dry ingredients and incorporate everything together.
- BAKING POWDER & SALT: The baking powder for leavening and little bit of salt to balance out taste and flavor of the pancakes. No baking soda needed for this recipe
- VANILLA EXTRACT: Pure vanilla extract is best for flavour
- ALTERNATE ADD INS: Feel free to throw in a handful of chocolate chips, chopped nuts or blueberries to the batter or spice them up by adding a pinch of cinnamon or pumpkin pie spice for added flavour
How To Make Almond Flour Pancakes
These pancakes are just as easy if not easier to make than your regular flour pancakes - here is how its done (detailed instructions in recipe card below):
- WHISK together dry ingredients
- WHISK together wet ingredients
- COMBINE dry ingredients with the wet to form pancake batter
- HEAT griddle or non stick skillet - grease when ready and in between batches if needed
- SCOOP out ¼ cup pancake batter at a time (no larger than that for best result)
- COOK pancakes 1-2 minutes per side or until golden and cooked through
- SERVE pancakes warm with maple syrup and what ever toppings you like
Almond Flour Storage and Freezing
These easy to make almond flour pancakes are also easy to store and freeze making them ideal for meal prep. Here is how:
- STORAGE: Cooled almond flour pancakes or leftover pancakes will store in the fridge in an airtight container for up to 1 week
- FREEZING: To freeze these almond flour pancakes, allow them to cool then layer pancakes in a single layer with a piece of parchment paper between each pancake. Then place them in an airtight freezer-safe container or freezer storage bag and store in the freezer for up to 3 months. Thaw overnight in the fridge.
- REHEAT: To reheat these almond flour pancakes you can either microwave them in 15-second intervals until warm, or you can heat them in the oven or toaster oven at 350°F for about 10 minutes.
Almond Flour Pancake Tips for Success
- Don’t thin batter out too much even if you are tempted to - this could create pancakes that easily fall apart - the batter should be thick but still pourable with a little help or tap to release them from measuring cup when pouring into skillet
- These are delicate pancakes - not the same texture as flour pancakes - THAT MEANS: Keep them small so that you can flip them easily without tearing them. Larger pancakes will simply fall apart. It also means be careful when flipping them - use a very thin flexible spatula to gently lift edges if you are peeking to see about the colour and slide the spatula gently for a slow and gentle flip
- The Type of almond flour you use matters. Do not use almond meal for this almond flour recipe as it will affect the texture of these pancakes. Super fine blanched almond flour will create lighter fluffier pancakes without the mealy texture
- Because not all large eggs are equal in size and weight and sometimes this variation could add more or less moisture to your pancake batter - some variation in batter and batter thickness will occur. Don’t be afraid to adjust the batter consistency if needed. If you find that the batter is way too dry add a splash of almond milk or if it’s way too wet add a sprinkle of almond flour. Add a very small amount of either to batter at a time until you get a thicker but pourable batter.
- Don’t be tempted to raise the heat or temperature up to medium heat as almond flour pancakes tend to burn or get brown faster - its better to keep the temperature at medium low adjusting it lower if needed to prevent burning the pancakes
More Recipes You Will Love
- 1⅓ Cup Almond Flour (Super Fine Blanched Almond Flour)
- 2 tablespoons sugar
- ¼ teaspoon sea Salt
- 1 teaspoon Baking Powder
- 2 large eggs, room temperature
- ⅓ cup milk, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter, cooled slightly
For Serving (optional)
- Whipped cream
- Maple Syrup
- Sliced Bananas
- Chopped Nuts
- Shaved Chocolate
- In a medium size bowl, whisk dry ingredients together: almond flour, baking powder, and salt.
- In a small bowl, whisk together the wet ingredients: almond milk, eggs, melted butter, sugar, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir gently to combine and blend ingredients. Set aside while you preheat skillet or griddle.
- Heat large nonstick skillet or griddle over medium-low heat.
- Melt a little butter or use a little vegetable oil or cooking spray to grease skillet/griddle then using a ¼-cup measuring cup pour the batter onto the pan. The pancake batter will be slightly thick but pourable but may need a little coaxing but the pancakes will spread out on their own and form bubbles (because they are made fully with almond flour they are more delicate than your usual pancakes - be mindful of this when flipping - use a thin flexible spatula to check on them and to flip them gently and slowly)
- Cook the pancakes for 1 to 2 minutes each side, adjusting and turning down the heat as needed so that they cook evenly without burning as almond flour pancakes tend to burn or brown easier than regular pancakes.
- Serve warm with butter and maple syrup and a dusting of cinnamon and any other toppings you like (blueberries or sliced bananas, chopped nuts, or whipped cream)