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Fluffy Gluten-Free Almond Flour Pancakes

A stack of three golden brown almond flour pancakes topped with butter, blueberries, and syrup.
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Make light, fluffy pancakes using almond flour. This simple recipe is gluten-free and perfect for a quick, satisfying breakfast.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon baking powder
  • 1 tablespoon sweetener (optional, like maple syrup or erythritol for keto)
  • 1/4 teaspoon salt
  • 1 tablespoon melted coconut oil or butter (plus more for the griddle)

Instructions

  1. In a medium bowl, whisk together the almond flour, baking powder, and salt.
  2. In a separate small bowl, whisk the eggs, milk, and melted oil or butter until combined.
  3. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine. If using sweetener, mix it in now.
  4. Heat a lightly oiled griddle or non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.
  7. Flip the pancakes carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
  • To keep these low-carb or keto, use a keto-approved sweetener and serve with berries or sugar-free syrup.
  • If you need dairy-free pancakes, use almond milk or coconut milk as the liquid.

Nutrition

Find it online: https://delishcraze.com/almond-flour-pancakes-best-fluffy-recipe/