Almond Flour Pancakes are some of the best gluten-free pancakes you’ll ever eat! They have an unbelievably fluffy texture and are super-easy to prepare.
These almond flour pancakes have the comforting flavor you love and are naturally gluten-free and dairy-free. Because they’re made with simple real food ingredients, they will keep you full for hours!
When working with gluten-free flour, there’s no need to separate dry ingredients from wet ingredients, because there’s no risk of over-mixing. Adding everything to one bowl makes the mixing process even faster!
If you need an easy breakfast on the go, try baking these pancakes all at once, then store them in the fridge for the week ahead. You can easily reheat them by popping them in the toaster for a fast morning.
Ingredients You’ll Need
For this grain-free pancake recipe, use blanched almond flour which is made from almonds with their skins removed. This type of almond flour will give you the fluffiest results.
If you use almond meal, the pancakes will be slightly dense in texture and darker in color. They won’t be quite as fluffy, so just keep that in mind when making substitutions.
You can add any extras you like to this recipe, such as a splash of vanilla extract, or a few blueberries, sliced banana, or chocolate chips, if you want a flavored pancake.
Need a keto recipe? These are not “keto pancakes” as written, since maple syrup contains natural sugars. You can swap this for a sugar-free maple syrup if you need a low-carb option. If you omit the maple syrup entirely, you’ll also need to cut back on the salt in this recipe and add a splash of water or milk until the batter reaches a pour-able consistency.
How to Make Almond Flour Pancakes
Add the almond flour, eggs, maple syrup, olive oil, baking powder, and salt to a mixing bowl and use a whisk to mix well. The batter may look thick, so add 1 to 2 tablespoons of almond milk or water to help thin it out.
Don’t add too much extra liquid or the pancakes will become too difficult to flip later.
Heat a skillet over medium heat on the stove, and grease it with butter or cooking spray. You’ll know the pan is ready for cooking when a drop of water instantly sizzles when it touches the surface.
Add the pancake batter to the center of the skillet, using a 1/4 cup measure. Use a spatula or the back of a spoon to spread out the batter, so the pancake is 4 to 6 inches in diameter.
If the pancakes become any larger than that, they become much more difficult to flip.
Just like traditional pancakes, you’ll cook these for about 2 to 3 minutes on one side, until you see bubbles start to form on the top of the pancake. Then flip them over and cook for another 2 to 3 minutes. You want both sides to be nice and golden, and they should puff up slightly in the center.
Repeat the cooking process with the remaining batter, until all of the pancakes are done. As the pancakes cook, you will probably want to reduce the heat to medium-low heat, or even low heat, because the pancakes will start to cook faster as you get through the batter with an already-hot pan.
You can keep the cooked pancakes warm in the oven set to 180ºF if you’d like to serve them all at once. Or, try the oven-baked pancake method below, to cook them all at once without flipping.
Serve almond flour pancakes with any toppings you love, like fresh berries or extra syrup. You can even add extras, like blueberries or chocolate chips, to the pancake batter as it cooks for an extra flavorful option.
How to Bake Pancakes
Baked pancakes are life-changing if you prefer not to stand by the stove, flipping each pancake individually. To bake pancakes, start by preheating the oven to 350ºF.
Line a large baking sheet with parchment paper (prepare two pans to bake them all at once) and then pour the pancake batter, using a 1/4 cup per pancake, into puddles on the prepared pan.
Leave 2 inches of space between each pancake to allow room for spreading. You may need to use the back of a spoon or your measuring cup to spread the pancake batter into a shape about 4 to 5 inches in diameter. Repeat with the remaining batter, adding roughly 6 pancakes to each half-sheet-sized baking pan.
Once you’ve filled the baking sheets, bake the pancakes at 350ºF for 10 to 12 minutes or until the pancakes have puffed up and are dry to the touch in the center.
There’s no need to flip baked pancakes, so they look different than a pan-fried version, but they still taste just as delicious. Plus, there’s no extra cooking oil required!
Frequently Asked Questions
You can store leftover pancakes in an airtight container in the fridge for up to 5 days. Or store them in the freezer for up to 3 months. They make a great meal-prep option for a fast breakfast! Just pop them in the toaster to reheat.
Unlike all-purpose flour, almond flour requires eggs for binding. I haven’t found an egg substitute that works well for these yet, but if you need a vegan pancake recipe, try my Buckwheat Banana Pancakes or Vegan Oat Flour Pancakes.
This recipe calls for olive oil because it doesn’t thicken when chilled, so it makes the batter runnier and easier to pour into the pan. (The taste is not noticeable, but you can use another mild-flavored oil, too.) If you prefer to use melted butter or coconut oil, instead, you might want to make sure your eggs aren’t cold from the fridge, or the batter might thicken when you mix it.
Yes, in that case, you should use a 1/2 teaspoon of baking soda plus 1 teaspoon of apple cider vinegar, to help the pancakes rise.
Almond Flour Pancakes
- Preheat a skillet over medium-low heat on the stove. As it heats, whisk together the almond flour, eggs, maple syrup, olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be thicker than a traditional pancake batter and will continue to thicken as it sits in the bowl. Thin it out by adding 1 to 2 tablespoons of almond milk or water. I don't recommend adding much more liquid, or it might change the texture of the pancakes.
- Grease the preheated skillet with butter or spray oil, then scoop a scant 1/4 cup of the batter and pour it into the pan. Use a spatula or the back of a spoon to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick. It's important to keep the pancakes small, or they will be difficult to flip later.
- Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes.
- Repeat with the remaining batter, until all of the pancakes are cooked. I usually get about 6 pancakes from this batch that are roughly 4 to 6 inches in diameter. Even though they are on the smaller side, they are very filling! Serve warm with your favorite toppings.
If you try this Almond Flour Pancake recipe, please leave a comment and star rating below letting me know how you like them!