The Ultimate Fluffy Almond Flour Pancakes: Easy, Gluten-Free & Keto-Friendly
I am glad you are here. You can make light, fluffy pancakes using almond flour. This simple recipe uses basic ingredients and a specific technique to achieve a satisfying, healthy breakfast that fits gluten-free and low-carb lifestyles.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 8 pancakes 1x
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 cups fine blanched almond flour
- 2 large eggs
- 1/2 cup unsweetened almond milk (or dairy-free milk)
- 1 tablespoon coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon melted coconut oil or butter, plus more for the griddle
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon sweetener of choice (e.g., erythritol, monk fruit, or maple syrup)
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This mixing step helps distribute the leavening agent for fluffiness.
- Combine wet ingredients: In a separate small bowl, whisk the eggs until slightly frothy. Add the almond milk, melted coconut oil, and vanilla extract (if using). Whisk until just combined.
- Mix batter: Pour the wet ingredients into the dry ingredients. Whisk gently until the batter is smooth. Do not overmix; a few small lumps are acceptable. Let the batter rest for 5 minutes. Resting allows the almond flour to absorb liquid, which improves texture.
- Heat griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with coconut oil or butter. The griddle is ready when a drop of water sizzles immediately.
- Cook pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3 to 4 minutes per side, or until bubbles appear on the surface and the edges look set.
- Flip and finish: Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
- Serve immediately: Stack your light and fluffy almond flour pancakes and top with fresh berries or a drizzle of sugar-free syrup for a wholesome morning fuel.
Notes
- For extra high protein pancakes, add one scoop of unflavored collagen peptides or protein powder to the dry ingredients.
- The secret to fluffiness is using baking powder and letting the batter rest briefly before cooking.
- If you prefer a slightly sweeter taste without adding sugar, use 1/2 mashed ripe banana in place of the sweetener and reduce the almond milk by one tablespoon.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 3
- Sodium: 180
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 4
- Protein: 12
- Cholesterol: 105