Fluffy, Easy 5-Ingredient Almond Flour Pancakes
Make light and fluffy gluten-free pancakes using only five simple ingredients. This recipe is quick, keto-friendly, and a healthy breakfast option.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/4 cup milk (dairy or unsweetened almond milk)
- 1 teaspoon baking powder
- 1 tablespoon sweetener (optional, like erythritol or maple syrup)
Instructions
- Combine the almond flour and baking powder in a medium bowl.
- In a separate bowl, whisk the eggs and milk together until smooth.
- Pour the wet ingredients into the dry ingredients. Add the sweetener if you are using it. Mix gently until just combined; do not overmix.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour batter onto the hot griddle to form pancakes of your desired size.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If the batter seems too thick, add milk one teaspoon at a time until you reach the desired consistency.
- Use a medium-low heat setting to prevent the edges from burning before the center cooks through.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1
- Sodium: 150
- Fat: 17
- Saturated Fat: 2
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 10
- Cholesterol: 120