- Food: Almond Flour Pancakes
- Writer: Nicolas Wilson
- Content-Type: Food Blog
These almond flour pancakes are light, fluffy, and bursting with a nutty flavor. They’re a quick and delicious gluten-free breakfast or brunch option!
If you appreciate the light, fluffy, moist, and tasty pancakes (and who doesn’t?! ), you’ll love these almond flour pancakes! Last spring, when Jack and I were saving our limited supply of ordinary flour for baking projects like pita, bagels, and no-knead bread, I had the notion to make them.
Although all-purpose flour is more readily available now, these almond flour pancakes are a firm favorite in our house.
This grain- and gluten-free almond flour pancake recipe is just as excellent as any standard pancake dish I’ve tried. The pancakes are delicate and supple, with a flavor that is both sweet and nutty.
They’re also more substantial than typical pancakes (thanks, almond flour!) and will easily keep you full until noon.
Make them during the week or reserve them for a lazy weekend breakfast. But, before you start cooking, keep in mind that Jack and I can easily devour these almond flour pancakes on our own, so double the batch if you’re feeding a crowd.
Ingredients for Almond Flour Pancakes
To make these simple almond flour pancakes, you only need seven basic ingredients:
- Of course, almond flour! Use blanched almond flour or handmade almond flour produced from blanched slivered almonds in this recipe for the best results. It lends a fine crumb and a light, fluffy feel to these pancakes. Avoid using almond meals because it will make them mealy.
- Eggs are the glue that holds everything together. They also give moisture and richness to the pancakes, as well as making them very fluffy.
- Baking powder is used to make the almond flour pancakes puff up when cooking.
- Almond milk – It gives this almond flour pancake recipe more moisture. If you don’t have any almond milk on hand, you might use cow’s milk or my oat milk instead.
- Vanilla extract — adds a lovely warm flavor to the pancakes.
- We’ll mix some maple syrup into the pancake mixture, and then pour some on top when the pancakes are done.
- And a pinch of salt to bring out the sweet, toasty, and nutty flavors!
Pancakes Made with Almond Flour
This almond flour pancake recipe is quick and easy to prepare, making it ideal for workday breakfasts as well as weekend brunches. This is how it works:
- In one bowl, whisk together the liquid ingredients; in another, whisk together the dry ingredients.
- Then, pour the wet ingredients into the dry ingredients dish and stir just until everything is incorporated.
- Finally, prepare to cook! Brush a nonstick skillet with olive oil (coconut oil would also work!) and heat over medium-low heat. Scoop the batter into the pan with a 1/4-cup measuring cup, and cook each pancake for 1-2 minutes per side. Almond flour pancakes darken faster than ordinary pancakes, so keep an eye on them. Reduce the heat as needed to prevent the outsides from burning before the middles are done. Cook the remaining batter in the same manner, and enjoy!
Serving Suggestions for Almond Flour Pancakes
These pancakes are substantial and filling thanks to the almond flour and eggs, and they make a great breakfast on their own.
Serve them plain with maple syrup drizzled on top, or spice them up with Greek yogurt or coconut cream and your favorite fresh fruit.
They’re also a great complement to a brunch menu for the weekend or a special occasion. They go well with savory dishes like sunny-side-up eggs, my healthy breakfast casserole, or a vegetarian frittata. Drink a smoothie or mimosa to finish off the meal!
Pancakes with Almond Flour
|Time to Prepare: 10 minutes
Time to Cook: 10 minutes
These light and fluffy almond flour pancakes make a filling breakfast or brunch! There are 6 tiny pancakes in this recipe. You may want to double the recipe if you’re serving more than two people.
- 1⅓ cup blanched almond flour*, spooned and leveled (see note)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup almond milk, more if needed
- 2 large eggs
- 1 tablespoon pure maple syrup, more for serving
- 1 teaspoon vanilla
- Extra-virgin olive oil, for the pan
- Whisk together the spooned and leveled almond flour, baking powder, and salt in a medium mixing basin.
- Whisk together the almond milk, eggs, maple syrup, and vanilla in a small bowl.
- Stir the wet ingredients into the dry ingredients in the mixing bowl. If your batter is too thick, add more almond milk until it reaches the consistency shown in the photographs. Sprinkle with a little more almond flour if it’s too thin. (For better consistency, see the photo in the blog post.)
- Over medium-low heat, heat a nonstick skillet. Brush the pan with olive oil and pour the batter onto it using a 14-cup measuring cup. (Be aware that these are more delicate than conventional flour pancakes, so keep them small.) Cook the pancakes for 1 to 2 minutes per side, lowering the heat to low as needed to keep the middles from burning. After each batch, I lower the heat when my pan begins to retain residual heat. Almond flour pancakes darken a little faster than ordinary flour pancakes.
- Serve with maple syrup on the side.
- The best almond flour for this recipe is super-fine blanched almond flour or homemade almond flour (prepared with slivered blanched almonds).
- When measuring flour, use the spoon and level method to avoid the flour in your measuring cups being too compacted. A thicker batter and denser pancakes will result from using too much flour.