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!
- 1 cup packed fine blanched almond flour
- 2 teaspoon baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/4 cup plain almond milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter, plus an extra pat for cooking
- 1 tablespoon maple syrup or sweetener of choice plus more for topping
- Mix up the dry ingredients: Add the Almond flour, baking powder, salt, and cinnamon to a medium-size mixing bowl and mix to combine. I like to use a rubber whisk to do this.
- Mix up the wet ingredients in a separate mixing bowl: Crack the eggs into a medium size mixing bowl, and add in the almond milk, vanilla, melted butter, and maple syrup. Whisk well to combine.
- Add the wet ingredients to the dry ingredients and mix well until a smooth thick batter forms. At this point, you could fold in extras like blueberries or chocolate chips if you like. Let the batter sit for 5 minutes on the counter. Keep in mind that the batter will be thicker than traditional pancake batter and it will get thicker as it sits but that is a good thing.
- Heat up a cast iron pan or griddle to low heat and add a pat of butter to the pan. Spread the butter so it covers the bottom of the pan. Once the butter is melted, pour the batter in even amounts (I used a 1/4 cup measuring cup) into the pan. If you want them to be a little wider you can spread the batter out a little bit using the back of a spoon. This will yield pancakes that are about 4 inches in diameter. Cook for 3-4 minutes, until bubbles form on top of the pancakes. Then use a spatula to flip each pancake and cook for 2-3 more minutes until nice and golden brown. If your pancakes are browning too quickly then you need to lower the heat on your pan. Keeping these pancakes on the smaller side is very important so they cook evenly.
- Continue until you have used all of the batter. This recipe makes about 6, 4-inch diameter pancakes.
- Plate immediately and top with fresh fruit and warm maple syrup.
- For the almond flour, I know there 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 5 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 or munkfruit.
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Keywords: almond flour, pancakes, low-carb, skillet, batter