Almond Flour Pancakes

These fluffy almond flour pancakes promise all the joy of regular pancakes minus the carb coma.

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There’s nothing like pancakes on a lazy Saturday morning. They’re fluffy, slightly sweet (unless you drench them in syrup), and a sure kid-pleaser. But what if you’re gluten free or want to reduce your carb load? Lucky for you, I have a yummy and healthy alternative. Almond flour pancakes satisfy my pancake cravings while keeping my carb count low.
Taste-wise, almond flour pancakes have a mild nutty flavor that pairs great with a rich amber maple syrup. I’ll be honest with you, though. Almond flour pancakes don’t have the same consistency as regular pancakes. That isn’t to say they won’t be fluffy because they are. It’s just that the texture is a bit different because almond flour is packed with significantly more protein, and it’s missing the elasticity gluten provides. However, as long as you stick to this recipe, namely the baking soda, your Almond flour pancakes will still be nice and fluffy. If pancakes aren’t your thing, or you’d like some more options, this paleo-friendly blueberry waffles recipe is delicious.

Are Almond Flour Pancakes Healthy?

Almond flour pancakes are absolutely healthy. You won’t find any enriched flour or sugar in this recipe. I even sneak in some olive oil for a healthy dose of monounsaturated fats. Unlike regular pancakes, this low carb, high protein keeps you fuller longer, giving you the energy to start the day right. What’s more, it’s gluten and dairy free, which are two of the most common allergies and sensitivities many of us struggle with.

However, if you have a nut allergy, you could substitute almond flour with coconut flour. This won’t be a simple swap since coconut flour is more absorbent than almond flour. With that in mind, I’d replace the 1 ¼ cups of almond flour with about ⅓ to ½ of coconut flour. You might also need to add some extra liquid due to coconut flour’s high absorbency. My recipe calls for almond milk, but you could easily replace that with oat milk.

Don’t forget the baking powder

Since you don’t have the luxury of enriched wheat flour’s naturally light and fluffy nature, baking powder is a key ingredient in these almond flour pancakes. The baking powder acts as a leavening agent, releasing air bubbles into the batter as you cook. As the heat rises, so do the bubbles, giving you that airy texture we all love. Perhaps you’re wondering—can I add more baking powder to make these almond flour pancakes even fluffier? Well, you could. And you know what? Your pancakes would indeed be fluffier. But baking is more of a science, and any change in the ingredients results in a shift in taste and texture. For example, if you double the baking powder, your extra fluffy pancakes may taste bitter. Personally, I’d start with an ⅛ a teaspoon, maybe ½ a teaspoon tops. And before you start Frankenstein-ing these pancakes, make the recipe as instructed. Once you get the swing things, you’re ready to experiment.

INGREDIENTS

1 1/4 cups blanched almond flour spooned and leveled
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup unsweetened almond milk
2 large eggs
1 tablespoon pure maple syrup plus more for serving
1 teaspoon vanilla extract
Extra-virgin olive oil for greasing the pan

INSTRUCTIONS

Combine

Whisk together the dry ingredients to create a uniform base for your pancakes. In a separate bowl, mix the wet ingredients until smooth.

Mix

Pour the wet mixture into the dry ingredients, stirring to form a batter. Adjust the consistency with almond milk or almond flour as needed.

Cook

Grease a skillet and pour the batter to make small, manageable pancakes. Cook until bubbles form and edges set, then flip and cook until golden.

Serve

Enjoy these fluffy almond flour pancakes with a drizzle of maple syrup or your favorite toppings for a delicious and nutritious breakfast.

Devour!

FAQs & Tips

How to Make Ahead and Store?

You can make the pancakes ahead of time and store them in the fridge for around five days. If you’d like to store them longer, place the pancakes in a freezer-safe ziplock bag. They’ll last about 6 months before any noticeable taste differences occur.

What other nut flours could I use with this recipe?

Hazelnut is a flavorful (and expensive) choice due to its rich and nutty taste. Walnut flour offers a more earthy flavor, and if you want something completely different, try pecan flour, which is buttery and slightly sweet. Please remember that you will have to play with measurements as each one of these flours has a different consistency.

Should I keep my batter lumpy, like I do with regular pancakes?

Unlike traditional pancakes, where you don’t want to overmix, almond flour pancake batter should be whisked until it’s practically lump-free. You need a smooth batter so that the pancakes don’t develop a gritty texture.

My batter looks pretty thin. What am I missing?

You might need to thicken the batter. Try adding a little more almond flour, but don’t add too much. Start with a couple tablespoons and mix until you get your desired thickness.

Serving Suggestions

Almond flour pancakes pair well with some crunchy air fryer bacon, or if you’d prefer a leaner meat, turkey bacon. Planning a big brunch? Then why not add some fried eggs and a low-carb quiche loaded with sausage and spinach? In case you haven’t noticed, I love breakfast food.