Fluffy Almond Flour Pancakes
These almond flour pancakes feature crispy edges and fluffy centers with a subtle nutty flavor, perfect for a wholesome and satisfying breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) almond flour, finely ground
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ⅓ cup (80 ml) milk, dairy or almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey (optional)
- 2 tablespoons butter or coconut oil, melted, plus extra for cooking
Instructions
- In a medium bowl, whisk together almond flour, baking powder, and salt.
- In a separate bowl, beat eggs until frothy. Stir in milk, vanilla extract, and maple syrup or honey if using.
- Slowly add dry ingredients to wet ingredients, stirring gently until just combined. Fold in melted butter or coconut oil.
- Preheat a non-stick skillet over medium heat. Add a small pat of butter or oil and swirl to coat the surface.
- Spoon about ¼ cup (60 ml) of batter per pancake onto the skillet. Spread gently into a 3–4 inch circle.
- Cook for 3–4 minutes until edges are set and golden brown and bubbles form on the surface. Flip and cook for another 2–3 minutes until golden and crispy.
- Transfer cooked pancakes to a warm plate or oven set to low (around 200°F/90°C) while finishing the rest.
Notes
Use medium heat to get crispy edges without burning. Do not overmix batter to keep pancakes fluffy. Let batter rest 5 minutes before cooking. If batter is too thick, add a splash of milk. Flip pancakes only once when bubbles appear and edges are set.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Fat: 22
- Carbohydrates: 8
- Fiber: 4
- Protein: 9
Keywords: almond flour pancakes, gluten-free pancakes, low-carb breakfast, grain-free pancakes, fluffy pancakes, crispy edges, easy breakfast