Easy Almond Flour Pancakes
These light and fluffy almond flour pancakes are naturally gluten-free and packed with protein. They come together in one bowl in just 15 minutes for a satisfying, guilt-free breakfast everyone will love.
Equipment
- Medium and large mixing bowls
- Whisk
- Spatula
- Large non-stick skillet or griddle
- 1/4 cup measuring cup for scooping batter
Ingredients
- 1 1/2 cups blanched almond flour Fine, blanched almond flour works best for a smooth texture.
- 2 tsp baking powder Make sure it's fresh for maximum lift.
- 1/4 tsp fine sea salt
- 3 large eggs Room temperature eggs incorporate better.
- 1/4 cup unsweetened almond milk Or any milk of choice.
- 2 tbsp pure maple syrup Or honey; optional for sweetness.
- 1 tsp pure vanilla extract
- 1 tbsp avocado oil or melted coconut oil Plus more for cooking.
Instructions
- In a medium bowl, whisk together the almond flour, baking powder, and salt until well combined and any lumps are broken up. This dry mix is the foundation for your pancakes, and whisking ensures the leavening is evenly distributed for consistent rise.
- In a separate bowl or large measuring cup, vigorously whisk the eggs, almond milk, maple syrup, vanilla extract, and the 1 tablespoon of oil until the mixture is completely smooth and slightly frothy. This emulsifies the wet ingredients, which is key for a tender crumb.
- Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the batter together until just combined. A few small lumps are perfectly fine—overmixing can make the pancakes dense. Let the batter rest for 3-4 minutes; this allows the almond flour to hydrate and thicken slightly.
- Heat a large non-stick skillet or griddle over medium-low heat. Add a small amount of oil. Once hot, scoop 1/4 cup portions of batter onto the skillet. Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges look set. This lower, slower heat is crucial for cooking the center without burning the outside.
- Carefully flip each pancake with a thin spatula. Cook for another 1-2 minutes on the second side until golden brown and cooked through. Transfer to a plate. Repeat with remaining batter, adding more oil to the pan as needed. Serve immediately with your favorite toppings.
Notes
Chef's Tips:
• For extra fluffy pancakes, separate the eggs. Whip the whites to soft peaks and fold them in last.
• The most common mistake is cooking over too high a heat. Be patient for perfect golden-brown results.
• Serve with fresh berries, a dollop of Greek yogurt, and a drizzle of maple syrup for a balanced plate.
Food Safety:
• Cook pancakes until internal temperature reaches 160°F to ensure eggs are fully cooked.
• Refrigerate leftovers within 2 hours of cooking.