Almond Flour Pancakes – Fluffy & Delicious!
Almond flour pancakes are a healthy, protein-packed way to put your best foot forward in the morning. If you’re looking to kick off your day in a healthy way, these gluten-free pancakes have you covered.
Made with flax, almond flour, and almond milk, these pancakes are a surefire way to fill you up and keep you energized throughout your morning.
This recipe calls for just a hint of vanilla and maple syrup, resulting in a touch of sweetness that blends deliciously with sweet or savory toppings.
About these almond flour pancakes
Almond flour pancakes cook up fluffy and tender. The almond flour lends a natural sweetness to the pancakes, and they are delicious topped with a sprinkle of cinnamon, toasted sliced almonds, or a fruity sauce like blueberry sauce or apple compote. They’re also phenomenal with maple cinnamon butter.
Almond flour is much higher in protein and lower in calories than all-purpose flour, and that protein helps keep you satisfied all morning. While this recipe calls for eggs, it’s easy to make vegan almond flour pancakes by swapping in flax eggs. Here’s the easy formula: 1 flax egg = 1 tablespoon flaxseed meal + 2 ½ tablespoons water; let it sit for a few minutes before adding it to the batter.
If you prefer a savory profile, top your pancakes with cream cheese and chopped chives, or try plain greek yogurt and a sprinkle of cinnamon or granola.
If you like sweeter pancakes, you can top your almond flour pancakes with honey or syrup and fruit, like a sliced banana or a handful of fresh blueberries. If you really want to go all “almond-y”, top the almond pancakes with homemade almond butter or sweet and salty almond butter.
The naturally nutty base of these pancakes makes them a true breakfast variety all-star, and you’ll love the feeling of a fresh and healthy start to your day.
While both are made from ground-up almonds, they are not identical. The main difference is that almond flour is more finely ground and does not include the skins of the almonds. Almond meal is coarse and still contains the brown skin of the almonds.
Yes, it is low-carb. Not only that, it’s also full of nutrients, protein, and has a subtly sweet flavor.
What’s in almond flour pancakes
- Blanched Almond Flour: We recommend almond flour for these pancakes, not almond meal or all-purpose flour.
- Ground Flax Seed: This is technically optional, but helps bind the pancakes together and also gives a boost of added nutrition.
- Baking Powder: This will make your pancakes nice and fluffy!
- Salt: Salt is added to balance out the flavors.
- Unsweetened Almond Milk: We love driving home the almond flavor with almond milk, but you cold substitute cow’s milk or your favorite type of non-dairy milk.
- Eggs: Two large eggs, to be exact!
- Vegetable or Canola Oil: You could also use melted butter or melted coconut oil.
- Pure Maple Syrup: These pancakes are naturally sweetened with maple syrup. You could also use honey or granulated sugar.
- Pure Vanilla Extract: Vanilla lends its sweet flavor to make these pancakes completely irresistible.
- Almond Extract: This one is optional, but we love how it really amplifies the almond flavor in these pancakes.
How to make pancakes using almond flour
In a large bowl, mix almond flour, flax seed, baking powder, and salt.
In a large liquid measuring cup, measure out almond milk. Add eggs, oil, maple syrup, vanilla extract and almond extract. Whisk until well-blended.
Pour wet ingredients into dry ingredients and combine.
Allow batter to rest 10 minutes.
Cook over medium low heat for 3-4 minutes per side or until golden brown and cooked through.
How to make these pancakes your own
- Topping Ideas: These pancakes are thick and fluffy and are delicious both savory and sweet. Try topping them with goat cheese and honey, or yogurt and granola, or jam and chopped pecans. Of course they also taste great with syrup and fresh fruit or the more traditional flavors of pure maple syrup, a sprinkle of cinnamon, and sliced toasted almonds. Yum!
- Flavor Options: If you want to take these pancakes on-the-go and don’t want to add toppings, try stir a teaspoon of cinnamon into the dry ingredients. You can also add ½ of a mashed banana right into the batter. Lower the heat and give the pancakes an extra minute to set before flipping.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, simply pop them in the toaster on low or reheat on a pan or griddle set to low heat.
More gluten-free recipes
Get the Recipe: Almond Flour Pancakes
- 1 ¼ cup blanched almond flour
- 2 tablespoons ground flax seed
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup unsweetened almond milk
- 2 large eggs
- 2 tablespoons vegetable or canola oil
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- Oil or butter for frying if necessary
- Optional toppings: yogurt maple syrup, fresh fruit, cinnamon sugar, toasted sliced almonds
- In a large bowl, mix together almond flour, flax seed, baking powder, and salt.
- In a large liquid measuring cup, measure out almond milk. Add eggs, oil, maple syrup, vanilla extract and almond extract. Whisk, or beat with fork, until ingredients are well-blended.
- Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Allow batter to rest 10 minutes.
- Heat griddle to medium low heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
- Pour batter by ¼ cupfuls onto the griddle. When tops of pancakes bubble, and edges look dry, 3-4 minutes, flip pancakes. Bottoms should be golden brown. Continue to cook 3-4 minutes and both sides are golden brown. Cooking time depends on how hot your griddle is.
- Serve immediately with maple syrup, fresh fruit, or a sprinkling of cinnamon sugar and toasted sliced almonds.
- Recipe makes about six 4-inch pancakes