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Leo’s Fluffy Almond Flour Pancakes: Easy Gluten-Free Breakfast

A stack of three fluffy almond flour pancakes drizzled with syrup, served on a white plate.

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You asked for the best almond flour pancake recipe, and Leo delivered! These pancakes are light, airy, gluten-free, and perfect for a low-carb breakfast. Get ready for a stack of fluffy goodness.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1 tablespoon melted coconut oil or butter, plus more for the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the almond flour, baking powder, and salt. This dry mix is key to keeping things light.
  2. In a separate bowl, whisk the eggs until they are light yellow. Add the almond milk, melted oil or butter, and vanilla extract. Mix until just combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold them together until you have a smooth batter. Do not overmix; a few small lumps are fine.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat. You want the surface hot enough that a drop of water sizzles immediately.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3 to 4 minutes, or until bubbles appear on the surface and the edges look set.
  6. Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
  7. Serve immediately with your favorite sugar-free toppings, like fresh berries or a drizzle of sugar-free syrup.

Notes

  • For extra fluffy almond flour pancakes, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate fully.
  • If you need a dairy-free option, ensure you use dairy-free milk and coconut oil instead of butter.
  • This recipe is naturally keto and low-carb friendly, making it a great grain-free breakfast staple.

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