You might remember that I’ve shown a few pancake recipes that use different flours- like oat flour pancakes or coconut flour pancakes. My favorite, though, is almond flour pancakes. This almond flour pancake recipe is something special; it’s perfect for those who want pancakes that taste like actual pancakes!
Why I love this recipe
Ready in 5 minutes. Like protein pancakes, from prep to plate, these take barely any time. Diet-friendly. Like healthy oatmeal pancakes, these are naturally gluten-free, low-carb, and dairy-free. Perfect taste and texture. Like almond flour banana pancakes or cottage cheese pancakes, these pancakes are thick, fluffy, and perfectly soft in the middle. They have a subtle almond flavor without being overpowering.
Ingredients needed
If you’ve made any of my almond flour recipes before, you’ve probably got everything on hand! If not, you can easily find them at your local supermarket. Here is what you’ll need:
Almond flour. Blanched almond flour is preferred, as it yields a lighter and fluffier pancake, but almond meal will work too. Salt. Just a pinch to balance out the sweet ingredients. Baking powder. Optional, but I tested these pancakes with and without leavening agents and found no difference. Maple syrup. Adds sweetness and keeps the pancakes soft in the middle. Vanilla extract. A must for any good pancake. Eggs. Room temperature. Milk. I used unsweetened almond milk but any milk works. Coconut oil or butter. To grease the pan. Cinnamon. Optional, but highly recommended.
How to make almond flour pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the batter. Mix the dry ingredients together. Add the wet ingredients and mix until a thick batter remains. Let it rest for 5 minutes. Step 2- Cook the pancakes. Add oil to a non-stick pan and place it over medium-low heat. Once hot, pour scant 1/4 cup portions of the pancake batter onto it and cover immediately. Cook the pancakes for 2-3 minutes before flipping and cooking for another minute or two. Repeat the process until all the pancakes are cooked up.
Recipe tips and variations
Let the batter rest. Allow the batter to rest for 5 minutes before cooking. This resting time allows the almond flour to absorb the liquids and thicken, and results in a better texture and fluffiness. Cover when cooking. My #1 pancake tip. Covering the pan traps in the heat and in turn, puffs up the pancakes perfectly. Adjust consistency. If the batter is too thick, you can add a little more milk to thin it out. This won’t affect the overall texture. Cook on low-medium heat. Almond flour pancakes tend to cook faster than traditional pancakes, so it’s best to use low to medium heat. This allows the pancakes to cook through without burning the exterior. Flip carefully. When the edges of the pancakes start to look set and bubbles form on the surface, carefully flip them with a rubber spatula to prevent them from breaking. Add mix-ins. Chocolate chips, walnuts, pecans, fresh berries, almond butter, granola butter, or anything your heart desires.
How to store leftovers
To store: Leftovers can be stored in the fridge in an airtight container for up to five days. To freeze: Place the cooked and cooled pancakes in a ziplock bag and store it in the freezer for up to 6 months. Reheating: The quickest way to heat these pancakes up is in the microwave for 20-30 seconds, or until warm. You can also warm them up in the toaster oven.
More recipes using almond flour
Almond flour cookies– Soft, chewy, and ready in 12 minutes. Almond flour blueberry muffins– These taste like bakery-style muffins. Almond flour cake– 4 simple ingredients. Almond flour waffles– Super fluffy and light.
