Go Back
+ servings
Stack of almond flour pancakes served with berries and maple syrup being drizzled on.
Print Recipe
3.99 from 75 votes

Almond Flour Pancakes

These almond flour pancakes are perfectly fluffy, naturally gluten-free and so easy to make. Stack them up and top with maple syrup and fresh berries for a delicious breakfast the whole fam will love!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: almond flour pancakes
Servings: 5

Ingredients

  • 2 large eggs at room temp
  • ¼ cup almond milk plus 1-2 teaspoons more, if needed
  • ½ Tablespoon maple syrup optional
  • 1 Tablespoon melted coconut or avocado oil
  • 1 teaspoon vanilla extract
  • 1 cup packed fine blanched almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • Butter, oil or cooking spray for the pan
  • Toppings: maple syrup, fresh berries, bananas, etc.

Instructions

  • Whisk together wet ingredients.
    Mixing bowl with ingredients to make almond flour pancakes before being whisked together.
  • Add dry ingredients and stir until just combined. 
    Mixing bowl and whisk with almond flour pancake batter.
  • Use ¼ cup to measure batter onto a greased skillet or griddle over medium heat. 
  • Cook for about 2-3 minutes until bubbles start to form and edges are cooked. 
  • Use a spatula to flip pancake and cook for about 2 more minutes until golden brown. Remove from heat and continue with the remaining batter.
    Three almond flour pancakes in a frying pan.
  • Top with maple syrup and fresh berries for serving.

Nutrition

Serving: 2pancakes | Calories: 414kcal | Carbohydrates: 12g | Protein: 14g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 506mg | Fiber: 6g | Sugar: 4g