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Fluffy almond flour pancakes stacked with fresh berries.
Mason

Almond Flour Pancakes

Almond Flour Pancakes are a healthy, gluten-free, and low-carb breakfast or brunch option. Made with nutrient-rich almond flour, they’re fluffy, flavorful, and easy to make. Perfect for anyone looking to enjoy a wholesome, satisfying meal without the guilt!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Gluten-Free, Keto, Low-Carb
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup milk or dairy-free alternative
  • 1 teaspoon vanilla extract
  • coconut oil or butter for cooking

Equipment

  • 2 Mixing bowls for wet and dry ingredients
  • Whisk for mixing batter
  • Non-stick skillet or griddle for cooking pancakes
  • Spatula for flipping pancakes
  • Measuring cups and spoons for accurate measurements

Method
 

  1. In a bowl, combine the almond flour, baking powder, and salt.
  2. In another bowl, whisk together the eggs, milk, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  4. Heat a non-stick skillet over medium heat and add coconut oil or butter.
  5. Pour batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
  6. Serve warm with your favorite toppings.

Notes

Mix gently to keep the pancakes fluffy. Adjust the batter consistency with a splash of milk if it’s too thick. Keep the skillet at medium heat to avoid burning, and use plenty of oil or butter to prevent sticking. Add fruits, nuts, or flavor extracts for variety.