Description
These Almond Flour Pancakes are fluffy, golden, and packed with a naturally nutty flavor. They’re gluten-free, low-carb, and perfect for a healthy yet indulgent breakfast. Whether you’re keto or just looking to switch up your morning routine, these pancakes are easy to love and even easier to make.
Ingredients
1 cup almond flour
2 large eggs
1/4 cup unsweetened almond milk
1 tablespoon maple syrup (optional)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt
Butter or oil for greasing the pan
Instructions
1. In a bowl, whisk together almond flour, baking powder, and salt.
2. In a separate bowl, whisk eggs, almond milk, maple syrup (if using), and vanilla extract.
3. Combine wet ingredients with dry and stir until batter forms.
4. Let the batter rest for 3–5 minutes to thicken.
5. Heat a non-stick skillet over medium-low heat and grease with butter or oil.
6. Scoop 1/4 cup of batter for each pancake onto the skillet.
7. Cook for 2–3 minutes until bubbles form and edges set.
8. Flip and cook another 1–2 minutes until golden brown.
9. Serve warm with desired toppings.
Notes
Letting the batter rest helps almond flour absorb liquid and prevents crumbling.
Use medium-low heat to avoid burning the almond flour.
These pancakes freeze well—layer with parchment and store in a zip-top bag for up to 2 months.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 110mg
Keywords: almond flour, gluten-free, keto, low carb, pancakes