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.
Author:Ahazzam
Prep Time:5 min
Cook Time:10 min
Total Time:15 min
Yield:6 pancakes (2 servings)
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Gluten Free
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
In a medium bowl, whisk together the almond flour, baking powder, and salt. This dry mix is key to keeping things light.
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.
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.
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.
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.
Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
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.