Gluten-free, low-carb, simple almond flour pancakes that you have to try! Super fluffy, less than 15 minutes to make, only 5 main ingredients, and the only pancake recipe you will ever need!
OMG! These simple almond flour pancakes are kind of my everything right now. I know, its summer, it’s hot and we are not really thinking about carb-loaded breakfasts (aka pancakes) but this recipe had to be shared asap. It’s that good!
Did I mention that it only requires 5 main ingredients, takes less than 15 minutes to make, and is only 8 grams of carbs per serving? That’s it! So super simple and crazy, melt in your mouth delicious! These skinny banana oatmeal pancakes are also a go-to in our house when we are craving pancakes!
Why you will love this recipe
- Lower in carbs than traditional pancakes
- Kid-friendly, my kids love them!
- Super easy to make with only a few simple ingredients
- Homemade pancakes are the BEST!
Plus, for all of you Keto peeps out there, this is also a Keto-friendly pancake recipe that you cannot live one more day without!
Is Almond flour good for you?
Yes, it is! Made from ground almonds, it is naturally gluten-free, lower in carbohydrates, and has a slightly sweeter taste than traditional wheat or white flours. It is higher in fat but good fat that is and helps keep you fuller longer.
Almond flour is also less processed than traditional white flour and can be swapped for all purpose flour using a 1:1 ratio in most recipes.
Almond flour is also packed with vitamin E, fiber, and protein. It is easy to cook and bake with and is a very popular alternative to flour on keto and gluten-free diets. There are a lot of different kinds of almond flour you can buy. This recipe comes out best using fine blanched almond flour.
Read more about the benefits of using almond flour here.
Can you use almond meal in place of almond flour?
First of all it is important for you to know that almond meal and almond flour are not the same thing and they are different.
Almond flour is ground more finely like traditional flours and is made up of blanched almonds. While almond meal is coarser in texture and not ground as finely since it is made of unblanched almonds with the skin left on.
You can swap them 1:1 in most recipes, especially breads and cakes. I have not tested this recipe using almond meal so if you do then please let me know in the comments below.
Ingredients to make these pancakes
How to make almond flour pancakes
- Start with mixing up the dry ingredients: Almond flour, baking powder, cinnamon, and a pinch of salt. Adding the cinnamon will punch up the flavor a little bit more since these pancakes can be slightly bland in flavor. Then mix up the wet ingredients: Eggs, melted butter, almond milk, vanilla, and a little maple syrup for sweetness.
- Combine the wet and dry ingredients and mix well until a smooth rather thick batter forms. The batter will be a little thicker than traditional pancake batter but that is why they are so fluffy and delicious. Let the batter sit on the counter for a few minutes while you heat up the skillet.
- Heat up a griddle or skillet to low heat and add a pat of butter or coconut oil to the pan or griddle. Once the butter is melted, pour the pancake batter onto the hot griddle using a 1/4 cup measuring cup so each one comes out the same size. This will also ensure they cook evenly.
- Then be patient and let them cook about 4-5 minutes. Once bubbles start to form around the edges then they are ready to flip over. Flip them over with a spatula and let them cook for 2-3 minutes until golden brown. Continue until you have used all of the pancake batter. You may have to turn the heat on the skillet down a little bit after the first batch if cooking these in two batches.
- Remove, and top with yogurt, berries, and more maple syrup.
Pour onto a skillet or griddle that is set to low heat. These pancakes take about 2-4 minutes per side to cook but watch them, so they don’t burn. Keeping the pancakes on the smaller side really helps them to cook more evenly. Using a 1/4 cup measuring cup to pour the batter onto the skillet helps to keep them even in size.
This recipe makes about 6 even sized pancakes that use about 1/4 cup of batter each.
Plate immediately and top with fresh fruit, yogurt, and warm maple syrup. I love to add almond butter and sliced bananas as a topping on these pancakes as well.
How delicious do those look? I mean they are so fluffy, perfectly moist and yet slightly cakey. Add a nice drizzle of syrup and some blueberries and these are literally the best treat ever!
Recipe Tips for making almond flour pancakes
- For the almond flour, I know there are several different kinds out there. These pancakes come out best with fine blanched almond flour.
- It is important to cook these pancakes on low heat since they can burn easily. After you cook the first batch you may need to lower the heat. Keep these pancakes on the smaller side so they also cook evenly. I used a 1/4 cup measuring cup to measure and pour the batter into the skillet and they came out the perfect size. About 4 inches in diameter each.
- These are perfect for meal prep and can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan on the stove or in the microwave.
- You can even make the pancake mix and store it in an airtight container for up to 2 days. Just add the wet ingredients when you are ready to make them.
- You can swap the melted butter with melted coconut oil, although I think the melted butter tastes better in any pancake recipe.
- Almond flour pancakes can be slightly bland so adding a little ground cinnamon or vanilla extract really helps add some flavor. You could also use pumpkin pie spice in place of the cinnamon.
- Swap the vanilla extract with almond, lemon, or coconut extract to change up the flavors. I am mildly obsessed with the almond extract version.
- If you want to cut back on the sugar, then you can swap the maple syrup in the batter with 1/2 teaspoon stevia, munkfruit or sugar-free maple syrup.
Other recipes that use almond flour
I hope you make these! If you do, then please leave a comment and rating below!Print