Almond Flour Pancakes are Light, Fluffy and Delicious. Made with just a handful of ingredients, these pancakes are gluten-free and low in carbs as well. An easy and satisfying breakfast option!
Almond Flour Pancakes
These Almond Flour Pancakes are one of the best I have tasted. Fluffy, Moist and so Delicious! The nutty flavour of the almond flour makes these pancakes stand out. This recipe is gluten-free, low in carbs but tastes just as good as regular pancakes. Also, these pancakes are pretty filling. Keeps you full for longer hours than regular all-purpose flour pancakes. I know it’s easy to make pancakes right out of a box mix. But, I urge you to give this recipe a try to see how good these taste.
I bought two big packets of almond flour to try macarons at home. But I have ended up using the flour for every recipe except macarons. LOL. My husband loves such low-carb recipes that can keep him full and satisfied for a few hours. That is how I ended up making these for brunch a couple of weeks ago. I can say, these are a favourite in the house now.
Why do I love these pancakes
Nutritious and packed with goodness!
Quick and easy to prepare
Gluten Free, Dairy Free & Low carb
Tastes just as good (or even better) than regular pancakes
Keeps you full for a longer period of time
Perfect lazy day breakfast
Almond Flour – Make sure you use fine blanched almond flour for this recipe. Store-bought or homemade is fine. I personally don’t recommend using almond meal for this recipe since it changes the final texture.
Eggs – The ingredient that is used for binding. Makes the pancake fluffy and light. Just ensure they are at room temperature. I haven’t tried an eggless variation. If you do, let me know in the comments section.
Almond milk – To keep the recipe dairy free, I have used unsweetened almond milk. You can use cow’s milk, soy milk or oat milk as well.
Baking powder – Well, this helps in the pancake puffing up. We need a very small quantity.
Vanilla extract – To give a nice flavour. You can use almond extract too.
Salt – For the flavouring!
Butter / Oil – Use your choice of oil or butter to cook the pancakes. Adds some moisture to the pancakes. I used butter for this recipe. You can use coconut oil, olive oil or even avocado oil.
Maple Syrup – Add just a little to the batter for a nice flavour. And you can add more on top while serving the pancakes. It’s completely optional though. You can use any other alternative like coconut sugar or any sugar-free substitute.
How to make these amazing Almond Flour Pancakes
These almond flour pancakes are so easy to prepare.
First, mix in the dry ingredients in one bowl and whisk in the wet ingredients in another bowl.
Then, add the dry ingredients into the bowl of wet ingredients, and mix until well combined.
Now, it’s time to cook the pancakes. Heat a skillet over medium-low heat, and brush it with oil or butter. Once the griddle turns hot, use a small cup or ladle and add in the batter. Cook each pancake for a couple of minutes per side. Keep a close watch and don’t let them darken. Make sure the heat is low so that the insides are cooked while the outside doesn’t burn. Make sure you handle these with care since these almond flour pancakes are pretty delicate in nature.
Serve with your favourite toppings. Enjoy your breakfast!
Serve them with a drizzle of maple syrup or honey. Top them up with some Nutella or dress them up more with Fresh Cream and your choice of Fruits. Bananas and Berries go really well!
Add some chopped nuts , choco chips as well.
Tips for making the Perfect Almond Flour Pancakes
Use room temperature eggs so that it mixes up well with the batter.
Good quality almond flour plays an important role in this recipe.
If the pancake mixture is too thick, add more milk and mix it up. If it is too thin, add a little more flour. The final consistency should be easily pourable. But, this mixture will not be as liquidy as a regular pancake mix.
Keep the pancakes small so that it cooks well and is easy to flip through.
You can also add in a ripened banana to the pancake batter. Adjust final consistency accordingly.
Extra pancakes can be refrigerated in an air tight container. They last for a couple of days. Can be reheated in the microwave and served.
Almond Flour Pancakes | Gluten Free Pancakes
- 1 & 1/4 cup Almond Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Almond Milk Use any other milk of your choice
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/2 tbsp Maple Syrup Optional ( Use your choice of sweetener or omit it too)
- Butter or oil to cook the pancakes Use butter or your choice of oil. Avocado oil, Olive oil , Coconut Oil can be used.
- Maple syrup, Nuts, Fruits, Cream, Choco chips or any toppings of your choice.
- In a clean bowl, mix together the almond flour, baking powder, and salt.
- In another bowl, whisk in the almond milk, eggs, maple syrup ( or your choice of sweetener), and vanilla.
- Add the dry ingredients to the bowl of wet ingredients. If your batter is very thick, stir in a little bit more almond milk. If it's too thin, add in a little more almond flour. The batter should be in pourable consistency.
- Heat a skillet over medium-low heat. Brush the pan with a little olive oil or butter. Use a small measuring cup or a small ladle and pour in the batter.
- Cook the pancakes for a couple of minutes per side. Make sure the heat is low.
- Serve with your choice of toppings.