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Fluffy Almond Flour Pancakes: Easy Gluten-Free Breakfast

Close-up of a tall stack of fluffy almond flour pancakes, cut open to show the texture, drizzled with syrup.
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Whip up a batch of these light, airy, and satisfying almond flour pancakes. This recipe delivers a fluffy texture, is naturally gluten-free, and makes a perfect low-carb breakfast.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or dairy-free milk of choice)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil or butter (plus more for the griddle)
  • Optional: 1-2 tablespoons of your preferred sweetener (like erythritol or monk fruit for Keto)

Instructions

  1. Combine the dry ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt until fully mixed.
  2. Combine the wet ingredients: In a separate small bowl, whisk the eggs, almond milk, vanilla extract, and melted oil or butter until smooth.
  3. Mix the batter: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine. If using sweetener, mix it in now. Let the batter rest for 5 minutes to thicken slightly. This step helps achieve a fluffy texture.
  4. Heat the griddle: Lightly grease a non-stick griddle or large skillet with coconut oil or butter and heat it over medium-low heat. The lower heat helps them cook through without burning the edges.
  5. Cook the pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3 to 4 minutes on the first side, or until bubbles start to form on the surface and the edges look set.
  6. Flip and finish: Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
  7. Serve immediately: Stack your fluffy almond flour pancakes high and top with fresh berries or sugar-free syrup for a wholesome morning meal.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whisk the whites to soft peaks and gently fold them into the batter last.
  • If your batter seems too thick after resting, add one teaspoon of almond milk at a time until you reach a pourable consistency.
  • These pancakes are naturally low-carb and keto friendly when you skip traditional sugar.

Nutrition

Find it online: https://spoonfulsnap.com/almond-flour-pancakes-easy-gluten-free-recipe/