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Fluffy, Easy Almond Flour Pancakes (Gluten-Free & Keto Friendly)

A close-up stack of three perfectly golden brown almond flour pancakes drizzled with syrup on a white plate.

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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.

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

  1. Combine the dry ingredients: In a medium bowl, whisk together the almond flour and baking powder.
  2. Mix the wet ingredients: In a separate bowl, whisk the eggs, milk, vanilla extract, and melted oil or butter until smooth.
  3. 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.
  4. Heat the griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease it with oil or butter.
  5. 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.
  6. Flip and finish: Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
  7. 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.

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