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Fluffy Almond Flour Pancakes: Easy Gluten-Free Breakfast

A close-up of a fluffy stack of four golden-brown almond flour pancakes on a white plate.
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Make light, airy, and satisfying almond flour pancakes. This simple recipe delivers a delicious, gluten-free breakfast perfect for any morning.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon baking powder
  • 1 tablespoon melted coconut oil or butter (plus more for the griddle)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine the almond flour and baking powder in a medium bowl. Whisk them together to break up any clumps.
  2. In a separate small bowl, whisk the eggs, milk, melted oil or butter, vanilla extract, and salt until smooth.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are fine.
  4. Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with oil or butter.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 3 to 4 minutes, until bubbles form 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 preferred toppings.

Notes

  • For extra fluffy almond flour pancakes, let the batter rest for 5 minutes before cooking.
  • You can use any type of milk, including almond or coconut milk, for a dairy-free option.
  • These pancakes are naturally low-carb and keto-friendly when served without sugary toppings.

Nutrition

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