Whip up a batch of light, airy, and satisfying almond flour pancakes. This simple recipe delivers fluffy results every time, making it a perfect gluten-free and low-carb breakfast.
Author:Ahazzam
Prep Time:5 min
Cook Time:10 min
Total Time:15 min
Yield:4 servings
Category:Breakfast
Method:Griddle Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 1/2 cups almond flour
2 large eggs
1/2 cup dairy-free milk (or regular milk)
1 teaspoon baking powder
1 tablespoon sweetener (optional, like erythritol or maple syrup)
1/2 teaspoon vanilla extract
1 tablespoon melted coconut oil or butter (plus more for the griddle)
Instructions
Combine the dry ingredients: In a medium bowl, whisk together the almond flour and baking powder.
Mix the wet ingredients: In a separate bowl, whisk the eggs, milk, vanilla extract, and melted oil or butter until smooth.
Combine batters: Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are fine. If using sweetener, stir it in now.
Heat the griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease it with oil or butter.
Cook the pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3 to 4 minutes per side, until bubbles appear on the surface and the edges look set.
Flip and finish: Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
Serve immediately: Stack your fluffy almond flour pancakes and top with your favorite sugar-free syrup or fresh berries.
Notes
For extra fluffy almond flour pancakes, let the batter rest for 5 minutes before cooking. This allows the almond flour to absorb the liquid fully.
If you want a dairy-free almond pancakes option, ensure you use a non-dairy milk like almond or coconut milk.
This is a great keto quick breakfast base; skip any added sweetener for the lowest carb count.