Fluffy Almond Flour Pancakes

Light, fluffy, and naturally gluten-free, these almond flour pancakes are a wholesome twist on a breakfast classic. Packed with protein and simple ingredients, they deliver indulgent flavor without the guilt.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1⅓ cups blanched almond flour spooned and leveled
½ teaspoon ground cinnamon optional
1 teaspoon almond extract
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup almond milk
2 large eggs room temperature
1 tablespoon pure maple syrup
Olive oil as needed, for greasing the pan

Instructions

In a medium bowl, whisk together almond flour, baking powder, sea salt, and cinnamon (if using).
In a separate bowl, beat eggs until slightly frothy. Add almond milk, maple syrup, and almond extract; whisk until combined.
Gradually add the wet ingredients to the dry, stirring gently until just combined. Do not overmix. The batter should be thick but pourable. Adjust with more almond milk or flour as needed.
Heat a non-stick skillet or griddle over medium-low heat. Lightly brush with olive oil.
Once hot, scoop about ¼ cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges look set.
Flip and cook another 1–2 minutes until golden and cooked through.
Transfer to a warm plate or keep warm in a 200°F oven while cooking remaining pancakes.

Notes

Let eggs come to room temperature for best batter texture.

First pancake often acts as a test—adjust heat as needed.

Batter can be made up to 24 hours in advance; thin with almond milk if needed.

To freeze: Cool pancakes, freeze in a single layer, then store in a freezer-safe bag with parchment between layers.

For variations: Add blueberries, lemon zest, spices, or mini chocolate chips before cooking.

For a vegan version, substitute each egg with 1 tbsp ground flaxseed + 3 tbsp water. Expect slightly denser pancakes.

Keyword almond flour pancakes, gluten-free pancakes