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Fluffy Almond Flour Pancakes: Easy Gluten-Free Breakfast

A stack of three golden brown almond flour pancakes resting on a speckled white plate.
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Whip up a batch of light, airy, and satisfying almond flour pancakes. This easy recipe is naturally gluten-free and perfect for a keto or low-carb morning meal.

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
  • Pinch of salt
  • Butter or oil for the griddle

Instructions

  1. Combine the dry ingredients: almond flour, baking powder, and salt in a medium bowl. Whisk them together well.
  2. In a separate bowl, whisk the eggs, dairy-free milk, vanilla extract, and sweetener (if using).
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are fine. This batter makes light and airy pancakes.
  4. Heat a griddle or large non-stick skillet over medium heat. Lightly grease it with butter or oil.
  5. Pour about 1/4 cup of batter per pancake onto the hot griddle.
  6. Cook for 3 to 4 minutes until bubbles appear on the surface and the edges look set.
  7. Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy almond flour pancakes, let the batter rest for 5 minutes before cooking.
  • If you want dairy-free almond pancakes, make sure your milk choice is non-dairy, like almond or coconut milk.
  • This is a great low-carb pancake recipe; use a keto-friendly sweetener if you are watching sugar intake.
  • These pancakes freeze well. Cool them completely, then stack with parchment paper in between and store in a freezer bag.

Nutrition

Find it online: https://cookifyme.com/almond-flour-pancakes-easy-gluten-free/