These fluffy almond flour pancakes make for a heavenly breakfast that requires minimal effort. I love that these pancakes can be made and on your table in well under an hour. Plus they are a delicious start to your day!
Honestly, I had forgotten how good these pancakes are. With all the birthday cake baking and chocolate pie making, this almond pancake recipe was pushed down to the very bottom of my recipe binder. (It was actually one my earliest recipes on the blog, published in May of 2013!) But the delicate texture of almond flour really shines through in these pancakes. Unlike some nut flours, these pancakes are not gritty or overly nutty. In fact, your picky eaters won't even know it's almond flour!
Using almond flour and almond milk means these round little cakes of goodness don't have any gluten or dairy. Plus, these are a snap to whip together in the morning! If you have the seven ingredients and 40 minutes of time, you can be digging into these pancakes in no time!
Why this recipe is the best!
Who doesn't love a nice stack of pancakes? Soft, fluffy, and perfectly delicious cakes with a drizzle of maple syrup on top. They are just one of those classic breakfasts that can't be beaten! Plus, since these are low carb, low sugar, and gluten free, these aren't your average pancakes! Here are a few more reasons you'll love these pancakes:
- This almond flour pancake recipe requires just seven ingredients.
- These pancakes are gluten free, dairy free, and grain free.
- You only need 40 minutes to make this recipe from start to finish.
- The options for toppings are endless, so choose your favorites!
The difference between almond flour & almond meal
Almond flour and almond meal sound like pretty much the same thing, but are they? The main difference between the two is their texture. Almond flour is very finely ground, and almond meal has a more coarse texture. Almond flour is so fine that it incorporates well when mixed into batter and it gives baked goods a light texture. For this reason, almond flour is more suited for baking - and in this case, making pancakes!
Ingredients & possible substitutions
- Almond flour - Make sure you use almond flour, not almond meal. There is no substitute for the almond flour.
- Baking powder - There is no substitute for the baking powder.
- Salt - The salt can be omitted or reduced if you follow a low salt diet.
- Almond milk - The almond milk can be substituted with coconut or oat milk.
- Eggs - The eggs can be substituted with one of these egg substitutes.
- Maple syrup - Use 100% pure maple syrup, not maple flavored syrup. Honey could also be used as a substitute.
- Vanilla extract - There is no substitute for the vanilla extract.
Measurements for each ingredient, along with instructions for making the pancakes are in the recipe card below.
Note about egg substitutes
If you need or want to substitute the eggs, visit this egg substitutes post. The four best egg substitutes to use in pancakes are applesauce, mashed banana, yogurt, and homemade egg substitute (the recipe is in the post).
Fluffy almond flour pancakes step by step
Step 1: Add the almond flour, baking powder, and salt to a medium bowl. Mix well.
Step 2: In a small bowl or measuring glass, stir the milk, eggs, maple syrup, and vanilla extract together.
Step 3: Add the liquid ingredients to the dry and stir until the batter is completely combined.
Step 4: Set the batter aside to rest for 10 minutes. In the meantime, heat a flat-bottom skillet to low-medium.
Cooking & serving
Step 5: Spray the heated skillet with cooking spray and pour ¼ cup of batter onto the skillet. Spread it slightly if needed.
Step 6: Cook for about 5 minutes on each side, and repeat with the rest of the batter. Serve the warm pancakes right away with your favorite toppings and enjoy!
Pancake Topping Ideas
The great thing about good pancakes is that they're wonderful little blank canvases! Toppings make them personalized and fun, so choose whatever additions you love. A fun weekend breakfast idea is to make a pancake-decorating buffet by spreading out all of your options and letting each family member personalize their stack! The options are endless, but here are a few ideas:
- The classic combo: butter and maple syrup
- Fresh fruit (strawberries, blueberries, banana slices, etc.)
- Whipped cream and sprinkles
- Chocolate chips
- Nut butter
- Powdered sugar
- Fruit jelly
💭Pro tips for making these pancakes
1. Weigh out the almond flour
2. Use room temperature ingredients
I highly recommend letting your ingredients come to room temperature before you start mixing. The batter will incorporate much more easily if you let your almond milk and eggs (and almond flour if you keep it refrigerated) sit out on the counter for about 30 minutes.
3. Rest the batter for 10 minutes
Letting the batter rest is an important step in this recipe. This will give the almond flour time to absorb the liquid in the batter, and the pancakes will have the ideal light and fluffy texture when they cook!
4. Cook on low-medium heat
Cook the pancakes on a heavy, high-quality skillet set to low-medium heat. These factors will allow the pancakes to cook how they are supposed to, without getting stuck to the pan or cooking too quickly.
Almond flour pancakes FAQs
You can store these in an airtight container at room temperature for up to 2 days. For any longer, you'll want to freeze them.
Yes, you can store them in an airtight container in the freezer and defrost them in the microwave whenever you want pancakes!
No, actually! Almond flour is much finer in texture than almond meal. So almond flour is used to give baked goods a light texture. Since almond meal is more coarse, it is often used in place of bread crumbs to get something nice and crispy.
Other breakfast recipes you may like!
Fluffy Almond Flour Pancakes
- 134 grams almond flour about 1 ⅓ cup
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup almond milk
- 2 large eggs
- 1 Tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- In a medium bowl, add the almond flour, baking powder, and salt. Mix well.
- In a 1 cup measuring cup or small bowl, add the milk, eggs, maple syrup and vanilla extract. Stir until combined.
- Add the liquid ingredients to the dry ingredients and stir until the batter is completely mixed.
- Set aside to rest for 10 minutes.
- Meanwhile, heat a flat bottom skillet to low-medium heat.
- When heated, spray the skillet with cooking spray and pour ¼ cup of pancake batter onto the skillet, spreading the batter slightly if needed.
- Cook for 5 minutes on each side.
- Remove and keep warm or serve immediately.
- This recipe uses almond flour, not almond meal.
- The almond milk may be substituted with coconut or oat milk.
- Make sure the ingredients are at room temperature and measure by weight where weight is given.
- The eggs can be substituted with an egg substitute listed here.
- Use pure maple syrup, not maple flavored.
- Use a heavy, high quality skillet to cook the pancakes otherwise the bottoms will brown too fast and the inside will not cook.
- For best results, cook the pancakes over low-medium heat. It's better to cook them slow and for longer time. This will also prevent the bottoms from burning.
- Pancakes store really well at room temperature for up to 2 days or freeze for longer storage. Defrost in the microwave and serve.