Gluten-free, 5 ingredient simple almond flour pancakes that you have to try! Super fluffy, less than 15 minutes to make and the only pancake recipe you will ever need!
OMG! These 5 ingredient 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 ingredients and takes less then 15 minutes to make? 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 for when we are craving pancakes!
The best part of all? My kids go crazy for them and they are way lower in carbs (thank you almond flour) and higher in protein than traditional pancakes made with white flour. The gluten-free aspect is really just a super, great bonus of this recipe.
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 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.
How to make almond flour pancakes
Start with the easiest pancake mix ever!
Made with only a few simple dry ingredients: Almond flour, cinnamon and a pinch of salt, which is an optional 6th ingredient that works if you like that salty and sweet combo.
Then you just add in the wet ingredients: Eggs, almond milk and a little melted butter. That’s it! Batter done!!!
Heat up a griddle or cast iron pan to medium-high heat and add a pat of butter to the pan. Once the butter is melted, use a 1/4 measuring cup and pour the pancake batter on to the pan in even amounts.
Cook the pancakes for about 2-3 minutes per side. Once bubbles begin to form on the top of the pancakes, flip and cook for 2-3 more minutes.
Plate immediately and top with fresh fruit and warm maple syrup. I love to add blueberries and sliced bananas as a topping on these pancakes.
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 I am living my best life for sure!
Notes about this recipe
- These are perfect for meal prep and can be stored in an airtight container for up to 5 days. Reheat in a pan on the stove or in the microwave.
- You can even make the pancake mix and store it in your pantry. Just add the wet ingredients when you are ready to make them.
- You can swap the melted butter with melted coconut oil.
- If you want these to be a little fluffier, then just add a teaspoon of baking powder to the dry ingredients.
- You could omit the cinnamon although I think it is the perfect complement to the flavor of the almond flour. I have also swapped the cinnamon with pumpkin pie spice and it totally worked like a charm!
I hope you make these! If you do, then please leave a comment and rating below!
- 1 cup fine ground almond flour
- 1 teaspoon ground cinnamon (optional)
- Pinch of salt
- 1 tablespoon melted butter
- 1/4 cup plain almond milk
- 2 large eggs
- Mix up the almond flour, cinnamon and salt in a medium size mixing bowl.
- Add in the melted butter, almond milk and eggs.
- Mix everything together until a smooth batter forms.
- Heat up a cast iron pan or griddle to medium-high heat and add a pat of butter to the pan. Once the butter is melted, pour the batter in even amounts (I used a 1/4 cup measuring cup) into the pan.
- Cook for 2-3 minutes, until bubbles form on top of the pancakes. Flip each and cook for 2-3 more minutes.
- Plate immediately and top with fresh fruit and warm maple syrup.
- For even size pancakes, use a 1/4 cup measuring cup to measue the batter and pour it into the pan. This will yield exactly 6 perfect size pancakes from this recipe.
- To store these pancakes after they are cooked: Let them cool completely then store them in an airtight container in the fridge for up to 2 days. To reheat: You can either heat them in a pan with a little butter or place them in a paper towel and heat them in the microwave for 15-20 seconds.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 237 Total Fat: 18g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 102mg Sodium: 88mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 8g Sugar: 4g Sugar Alcohols: 0g Protein: 18g