Almond Flour Pancakes

These almond flour pancakes are thick, fluffy, and come together in under 5 minutes! Made with just 5 ingredients, they make a satisfying breakfast.

You might remember that I’ve shown a few pancake recipes that use different flours- like these oat flour ones and these coconut flour ones, but neither of them tastes as good as these almond flour pancakes.

Why this recipe works

• Ready in 5 minutes. From prep to plate, these take barely any time.
• Perfect texture. These pancakes are thick, fluffy, and perfectly soft in the middle. 
• Diet-friendly. Naturally gluten-free and grain-free, you can easily make them keto friendly. 

There are so many almond flour pancake recipes out there, but none of them come close to achieving the texture of a classic wheat-based pancake. This recipe, however, ticks all the boxes.

Ingredients needed

If you’ve made any of my almond flour recipes before, you’ve probably got everything on hand! If not, you can easily find them at your local supermarket. Here is what you’ll need: 

• Almond flour. Blanched almond flour is preferred, as it yields a lighter and fluffier pancake, but almond meal will work too. 
• Salt. Just a pinch to balance out the sweet ingredients. 
• Maple syrup. Adds sweetness and keeps the pancakes soft in the middle. 
• Vanilla extract. A must for any good pancake. 
• Eggs. Room temperature. 
• Milk. I used unsweetened almond milk but any milk works. 

How to make pancakes with almond flour

These pancakes are easily one of the easiest to make and take less than a minute to prep. They follow a simple 3-step process and all up, you’ll have pancakes ready in under 5 minutes. 

Step 1- Make the batter

Start by mixing the almond flour and salt together in a mixing bowl. Add the maple syrup, followed by the vanilla extract, eggs, and milk. Mix until a thick batter remains. 

Step 2- Let the batter rest

Now, let the batter sit for 5 minutes. This allows the ingredients to meld together while also thickening it up. It also provides the opportunity to add more milk if needed, as sometimes the almond flour can be a little absorbent. 

Step 3- Cook the pancakes

Now, add oil to a non-stick pan and place it over medium heat. Once hot, drop scant 1/4 cup portions of the pancake batter onto it and cover immediately. Cook the pancakes for 2-3 minutes, before carefully flipping and cooking for a further two minutes. Repeat the process until all the batter is used up and serve immediately. 

Tips to make the best recipe

• Covering the pancakes traps the heat in the pan, which helps the pancakes rise and become extra fluffy.
• If your almond flour has clumps throughout, sift it thoroughly before adding it to the batter. 
• Avoid over-mixing the batter as that can cause it to become a little too thick that not even extra milk will compensate for it. 

Dietary swaps and substitutions

The beauty of these pancakes is just how easy they are to customize to various diet options available, along with flavor ideas to try: 

• Make it keto friendly. Swap out the maple syrup for a keto maple syrup (in the batter). 
• Replace the eggs. Instead of whole eggs, try using one of these egg substitutes. 
• Try a vegan version. Give this recipe a miss and instead, make vegan almond flour pancakes. 
• Add mix-ins. Chocolate chips, chopped nuts, fresh berries, or anything your heart desires. 
• Make pancake bread. Transfer the batter into a loaf pan and bake it at 180C/350F for 20-25 minutes. 

Storing and freezing instructions 

• To store: Leftovers can be stored in the refrigerator, covered, for up to five days. 
• To freeze: Place the cooked and cooled pancakes in a ziplock bag and store it in the freezer for up to 6 months. 
• Reheating: The quickest way to heat these pancakes up is in the microwave for 20-30 seconds, or until warm. 

More pancake recipes to try

• Vegan protein pancakes
• Banana pancakes
• 2 Ingredient pancakes
• Eggless pancakes
• Red Velvet pancakes
• Cottage cheese pancakes

Frequently Asked Questions