Simple Almond Flour Pancakes – 5 main Ingredients

These gluten-free Almond Flour Pancakes are wonderfully thick, fluffy, and flavorful! You can make them in about 15 minutes with just 5 main ingredients. They make the best Healthy Breakfast the whole family will love!

My family loves pancakes of any kind but they go crazy for these NEW almond flour pancakes every time I make them. They are just so golden and buttery with an amazing flavor that you don’t get with traditional pancakes. Plus, thanks to the almond flour, they are the best gluten-free Pancakes you will make over and over again!

You may also love these apple pancakes that are just as easy and delicious and also made with almond flour! Or this protein pancake bowl.

What’s exciting about this almond flour pancakes recipe is that it’s great for people who cannot tolerate gluten but are looking for easy delicious pancakes that actually taste like regular pancakes!

Why you’ll love this recipe

• Easy to make in about 15 minutes!
• You only need 5 main ingredients
• Gluten-free, low-carb pancakes that are so good!
• Perfectly flavorful, fluffy, thick pancakes!

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! They store and reheat well too so make a double batch for the week!

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 flour. It is higher in fat but good fat that helps keep you fuller longer.

Read more about the benefits of using almond flour here.

Ingredients needed for almond flour pancakes

• Almond flour – fine blanched almond flour is recommended for this recipe. Since it is a main ingredient there is no substitution for it.
• Eggs – fresh large eggs help make the pancakes nice and fluffy and add some protein as well.
• Almond milk – plain or vanilla almond milk helps the batter to become nice and thick which results in the the best-tasting almond flour pancakes ever!
• Baking powder – helps create nice thick and fluffy pancakes without the need for any gluten.
• Vanilla extract – a key ingredient that gives you a hint of vanilla for that warm taste we all love in traditional pancakes. Swap the vanilla extract with almond, lemon, or coconut extract to change the flavors. I am mildly obsessed with the almond extract version.
• Maple syrup – is used to add a bit of sweetness to the pancakes and balance out the nutty flavors from the almond flour but it is optional to include.
• Cinnamon and salt – are used to enhance the flavors of these pancakes but are also optional flavoring ingredients.
• Butter – putting butter in the pancake batter and using it to cook the pancakes, allows them to become buttery and golden around the edges, which is so delicious and addicting.

Can you use almond meal in place of almond flour?

First of all, you need 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. The 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.

How to make almond flour pancakes

Here is a summary, with photos of the step-by-step process for making this recipe. You can get the complete list of recipe ingredients, instructions, and nutrition in the FREE printable recipe card located at the bottom of this post.

Mix 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.

Mix up the wet ingredients: Eggs, melted butter, almond milk, vanilla, and a little maple syrup for sweetness.

Combine the wet and dry ingredients: Add the wet mixture to the dry mixture 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 the skillet.

Pour the Pancakes: Heat a griddle or skillet to medium 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.

Cook the pancakes: let the pancakes cook about for 4-5 minutes. Once bubbles start to form around the edges flip them over and let them cook for 2-3 minutes until golden brown.

Top and serve. Plate the almond flour pancakes immediately, and top with fresh fruit, nut butter, and warm maple syrup. I love to add almond butter and sliced strawberries as a topping on these pancakes for a nice pop of color and flavor.

This almond flour pancakes recipe makes about 5-6 even-sized pancakes that use about ¼ cup of batter each. I used a nonstick skillet (shown above) to make these pancakes and they turned out perfectly. You could also use a tabletop skillet, which is what I use when I am making larger batches of pancakes for my meal prep.

Taste and texture

These pancakes with almond flour are fluffy, perfectly moist, and yet slightly cakey. They have this amazing buttery flavor with a hint of nuttiness from the almond flour and sweetness from the maple syrup. You are going to LOVE them!

Expert tips for the best results

• For the almond flour, I know there are several different kinds out there. These pancakes come out best with fine blanched almond flour.
• Allow the batter to rest for 5 minutes to thicken up before you cook these pancakes for even fluffier results.
• It is important to cook these pancakes on medium heat since they can burn easily. After you cook the first batch you may need to lower the heat. Keep them on the smaller side so they also cook evenly. I used a ¼ 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.
• Carefully flip the pancakes since they are a bit more delicate. I like to use a light spatula to do this.
• Almond flour pancakes can be slightly bland so adding a little ground cinnamon or vanilla extract helps add some flavor. You could also use pumpkin pie spice in place of the cinnamon to switch it up.
• If you want to cut back on the sugar, swap the maple syrup in the batter with ½ teaspoon stevia, monk fruit, or sugar-free maple syrup.

How to store and reheat

These almond flour pancakes are a quick and easy meal prep recipe you can make on Sunday and enjoy all week long for breakfast or a sweet, hearty snack.

To store: let them cool completely, transfer them to an airtight container, and keep them in the refrigerator for up to 4 days.

To freeze: Once you have cooked the pancakes and allowed them to fully cool, transfer them to a freezer-friendly container and store them in the freezer for up to 2 months.

Reheating: These pancakes reheat quickly in about 30 seconds in the microwave. They can also be warmed in the toaster oven or a pan on the stovetop.

What to serve with Almond Flour Pancakes

These pancakes are great on their own with some fruit and maple syrup but they are also great when paired with some other sweet and savory recipes.

• Serve with a smoothie: Such as this Simple Green Smoothie or this Mixed Berry Smoothie.
• Some eggs: Such as this Baked Veggie Frittata, Broccoli Cheddar Quiche, or these Sausage and Pepper Egg Muffins.
• Serve with some yogurt topped with this easy Homemade Granola with Pumpkin Spice

FAQs

Why are my pancakes crumbly?

The consistency of the batter may vary depending on the humidity of your kitchen so you may need to add a bit more almond flour if your batter isn’t thick enough. Add more milk (1 tablespoon at a time) if the batter is too thick.

Is Almond flour healthier than regular flour?

While almond flour may be slightly higher in calories it provides much more nutrients and is lower in carbs than all-purpose flour. Plus it is gluten-free!

How many carbs are in these almond flour pancakes?

These almond flour pancakes contain about 8 carbs per serving, while traditional pancakes contain about 21 carbs per serving, making them a great option for those on a low-carb diet.

More healthy breakfast recipes to try!

Looking for more sweet but healthier breakfast recipes? Here are some of my faves!

• Peanut Butter Banana Overnight Oats
• Healthy Protein French Toast
• Blueberry Protein Pancakes
• Banana Oatmeal Pancakes
• Healthy Baked Pumpkin Donuts
• Healthy Pumpkin Protein Muffins
• Gluten Free Zucchini Banana Bread

Other recipes that use almond flour

• Almond Flour Blondies
• Healthy Pumpkin Chocolate Chip Cookies
• Simple Gluten Free Buckeye Balls

Did you try these almond flour pancakes? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!

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