These fluffy Almond Flour Pancakes promise all the joy of regular pancakes without the carb coma.
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. It’s the ultimate breakfast staple, and I make them in one form or another several times a month.
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 will satisfy your pancake cravings while keeping the 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. Give this recipe a try!
Are These Almond Flour Pancakes Healthy?
Compared to your typical buttermilk varieties, 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. Even better, these low-carb, high-protein pancakes keep you fuller longer. What’s more, they’re 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 teaspoon, maybe a ½ teaspoon tops. And before you start Frankenstein-ing these pancakes, make the recipe as instructed. Once you get the swing of things, you’re ready to experiment.
Can I Prep This Ahead?
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.
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 In The Oven and a low-carb quiche loaded with sausage and spinach? In case you haven’t noticed, I love breakfast food.
Ingredients
- 1 1/4 cups blanched almond flour spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 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
- In a medium mixing bowl, whisk together the almond flour, baking powder, and sea salt until well combined.
- In a separate small bowl, beat the almond milk, eggs, maple syrup, and vanilla extract until the mixture is smooth.
- Gently pour the wet ingredients into the dry ingredients, stirring until just combined. If the batter appears too thick, gradually add additional almond milk. And if it is too runny, add more almond flour to thicken it.
- Preheat a nonstick skillet over medium-low heat and lightly brush it with olive oil. Using a ¼-cup measuring cup, scoop and pour the batter onto the skillet to form small pancakes. Keep in mind almond flour batter is more fragile than traditional pancake batter and smaller pancakes are easier to flip.
- Cook each pancake for 1 to 2 minutes on one side, or until small bubbles form on the surface and the edges appear set. Carefully flip the pancakes and cook for an additional 1 to 2 minutes on the other side. Almond flour can brown more quickly than wheat flour so you can adjust the heat to prevent overbrowning.
- Serve the pancakes warm with a drizzle of maple syrup. I sometimes top them with fresh berries and a bit of Greek yogurt for added protein.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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