Description
These almond flour pancakes are soft, fluffy, and just a bit nutty with a deliciously tender texture. Perfect for a gluten-free or low-carb breakfast, they cook quickly and absorb toppings beautifully—making each bite warm, satisfying, and flavorful.
Ingredients
1 cup almond flour
2 large eggs
1/4 cup unsweetened almond milk
1 tbsp maple syrup or honey (optional)
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp ground cinnamon (optional)
Pinch of salt
Butter or coconut oil for cooking
Instructions
1. In a medium bowl, whisk together almond flour, baking powder, cinnamon, and salt.
2. In a separate bowl, beat eggs and whisk in almond milk, vanilla, and maple syrup.
3. Slowly add dry ingredients into the wet, mixing until just combined. Let sit for 5 minutes.
4. Heat a nonstick skillet over medium-low heat and grease with butter or oil.
5. Scoop 1/4 cup of batter for each pancake onto the skillet.
6. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
7. Serve hot with your favorite toppings.
Notes
Use blanched almond flour for the best texture.
Let the batter rest to prevent runny pancakes.
Cook on medium-low heat to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 105mg
Keywords: almond flour pancakes, gluten-free pancakes, low carb breakfast