Almond Flour Pancakes Recipe

almond flour pancakes stacked on a white plate with maple syrup poured on top.

Almond Flour Pancakes Recipe

Course: Breakfast

Cuisine: American

Keyword: almond flour pancakes

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: small pancakes

Calories: 193kcal

Author: Megan Gilmore

I've developed a lot of almond flour recipes over the past 15 years, but these pancakes are my favorite. The gluten-free batter takes less than 5 minutes to stir together, so the hardest part is simply waiting for each pancake to cook. You do need to watch these closely, as almond flour pancake batter doesn't bubble the same way traditional batter does, but once you get the hang of it, your family is going to request these weekly!

Print Recipe Add to Collection

US Customary - Metric

Ingredients

1 cup blanched almond flour
2 large eggs
2 tablespoons maple syrup (use sugar-free syrup for keto)
2 tablespoons olive oil (or any other liquid oil)
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
2 tablespoons milk or water (as needed, to thin the batter)

Instructions

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 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 small bubbles form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 2 minutes), use a spatula to flip the pancake and cook the other side for 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.

Video

Notes

Nutrition information is for 1 of 6 pancakes. This is automatically calculated, and is just an estimate, not a guarantee.

How to Make Oven Baked Pancakes: Prepare the batter as directed above, but instead of using the stove preheat the oven to 350ºF and line a large baking sheet with parchment paper. Pour the prepared batter by a scant 1/4 cup onto the lined baking sheet, and use a spoon or spatula to spread the batter into a round pancake shape until it's 1/4-inch thick. Leave about 1 inch between each pancake, and repeat with the remaining batter until you have roughly 6 pancakes on the pan. Bake at 350ºF for 10 minutes. The pancakes should puff up, and you don't need to flip them, as long as they look like they are thoroughly cooked through.

Nutrition