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The almond flour and eggs make these pancakes nice and hearty, so they’re a delicious breakfast on their own. Repeat the cooking process with the remaining batter, and enjoy!Īlmond Flour Pancakes Serving Suggestions

Reduce the heat as needed so that the outsides don’t burn before the middles have a chance to cook through. Almond flour pancakes darken more quickly than regular pancakes do, so watch them closely. Use a 1/4-cup measuring cup to scoop the batter into the pan, and cook each pancake for 1-2 minutes per side. Then, pour the wet ingredients into the bowl of dry ingredients, and mix until just combined.įinally, cook! Heat a nonstick skillet over medium-low heat, and brush it with a little olive oil (coconut oil would work here too!).

Here’s how it goes:įirst, whisk together the wet ingredients in one bowl and the dry ingredients in another. This almond flour pancake recipe is super simple to make, so it’s a great recipe for quick weekday breakfasts as well as lazy weekend brunches. And sea salt – To make the sweet, warm, and nutty flavors pop!įind the complete recipe with measurements below.Maple syrup – We’ll mix some into the pancake batter, and when the pancakes are ready, we’ll (of course!) drizzle more on top.Vanilla extract – It fills the pancakes with delicious warm flavor.If you don’t keep almond milk on hand, cow’s milk or my homemade oat milk would work here too. Almond milk – It adds moisture to this almond flour pancake recipe.Baking powder – So that the almond flour pancakes puff up as they cook.Eggs – The binder! They add also moisture and richness and help make these pancakes super fluffy.Steer clear of almond meal, as it will make them, well, mealy. It gives these pancakes a fine crumb and delicious fluffy texture. Almond flour, of course! For the best results, use blanched almond flour, or homemade almond flour made from blanched slivered almonds, in this recipe.You only need 7 basic ingredients to make these easy almond flour pancakes: But before you start cooking, heads up: Jack and I can easily devour these almond flour pancakes on our own, so if you’re serving a crowd, you’re going to want to make a double batch. Whip them up on a weekday, or save them for relaxed weekend brunch.

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As an added bonus, they’re more substantial than the average pancake (thanks, almond flour!), so they’ll easily keep you full till lunchtime. The pancakes are soft and tender, with a delicious sweet and nutty flavor. This almond flour pancake recipe is totally grain and gluten-free, but it’s just as good as any traditional pancake recipe I’ve tried. All-purpose flour is easier to come by now, but in our house, these almond flour pancakes are sticking around for good. If you like pancakes that are light, fluffy, moist, and flavorful (who doesn’t?!), you’re going to LOVE these almond flour pancakes! I had the idea to make them last spring, when Jack and I were saving our limited supply of regular flour for baking projects like pita, bagels, and no-knead bread.

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