fluffy almond flour pancake

Best Ever Almond Flour Pancake Recipe

Are you tired of the same boring breakfast? You crave something tasty. Something healthy, but it feels like a treat. We get it. That is where almond flour pancakes come into play. 

These pancakes are a game-changer. They are a delicious, satisfying alternative to traditional pancakes. We will show you how to make them perfectly.

What Ingredients You’ll Need to Whip Up These Delicious Almond Flour Pancakes

almond flour pancake ingredients

Let’s talk about what goes into this almond flour pancake batter. 

These are not just any pancakes. We are talking about what makes them special. 

Here’s a rundown of the ingredients and why we chose them. 

Each one brings something to the table.

  • Superfine Blanched Almond Flour: This is the star of the show. Almond flour is what makes these pancakes gluten-free. Also, it is low in carbs, and packed with nutrients. It gives the pancakes a slightly nutty flavor. The texture is amazing. Make sure it’s superfine. Blanched is best for the best texture.
  • Baking Powder:  This is what makes the pancakes light. Fluffy is what we want. It helps them rise beautifully. A couple of teaspoons will do the trick.
  • Fine Sea Salt: You might think salt is odd in pancakes. It actually enhances the flavors. A little goes a long way. Just half a teaspoon is perfect.
  • Large Eggs: Eggs bind the ingredients. They also add richness. They provide structure. They’re essential for that perfect pancake texture. Two large eggs are what we need here.
  • Unsweetened Almond Milk: We like almond milk because it complements the almond flour. You can use any milk you like. It adds moisture and helps create a smooth batter. Use one full cup.
  • Maple Syrup: For a touch of sweetness, maple syrup is great. It’s a natural sweetener. Its flavor pairs well with the almond flour. If you are watching your sugar, alternatives work too. Two tablespoons should be enough.
  • Vanilla Extract: A hint of vanilla makes everything better, doesn’t it? It adds a warm, comforting flavor that takes these pancakes to the next level. Just one teaspoon is needed.
  • Melted Coconut Oil: Coconut oil does add a subtle richness. And, it helps with browning. It keeps the pancakes moist. You will need one tablespoon for the batter. A bit more to grease the pan.
  • Lemon Zest: This is our secret weapon. Lemon zest gives these pancakes a unique twist. A little brightness is welcome. The citrusy note cuts through the richness. It makes the pancakes taste fresher. One teaspoon will surprise your taste buds.

Since precision is key with almond flour, learning how to measure dry ingredients correctly will ensure your pancakes are perfectly textured.

Let’s Get Cooking – Easy Steps to Perfect Pancakes Made With Almond Flour

mixing almond flour pancake batter in a large glass bowl

Alright, you’ve got your ingredients. Now, let’s make some pancakes. Don’t worry. This is easy as pie, maybe easier.

First, grab a big bowl and add your almond flour, then add baking powder, and your salt.

Whisk it all up real good.

Now, in another bowl, you will want to beat your eggs lightly. After that, dump in the almond milk and throw in your maple syrup. Mix in that vanilla, some coconut oil, and make it smooth like butter.

Now you get to pour your wet stuff into that big bowl with the dry stuff.

Stir it up.

Be gentle. If you see a few lumps, do not fret.

Now is the best time to throw in that secret weapon.

Stir in the lemon zest. Heat up your griddle or a big non-stick pan. Make it medium heat. Grease that bad boy with some coconut oil.

For each pancake, pour on a quarter of a cup of that yummy batter.

When you see little bubbles after a couple of minutes, then you know it is time. This takes 2-3 minutes usually. Flip ’em.

Give them another 2-3 minutes on that other side. They should look golden brown. Like a beautiful sunrise.

Take those beauties off the griddle. Now serve them up hot. Whatever toppings you like, use them. Fresh berries are always a favorite. A little whipped cream never hurts. A drizzle of maple syrup is nice. Go wild.

If you love these almond flour pancakes, you might want to try our Banana Pancakes for another healthy breakfast option.

Almond Flour Pancake Recipe

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almond flour pancake recipe

Fluffy Almond Flour Pancakes Recipe

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  • Author: Ryan Yates
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Method: Breakfast, Brunch
  • Cuisine: American
  • Diet: Gluten Free

Description

These aren’t your average pancakes. Made with almond flour, they’re a naturally gluten-free and low-carb treat. They are perfect for anyone seeking a healthy, yet delicious breakfast. Get ready for fluffy, flavorful pancakes that will make your mornings brighter. You’ll love how satisfying they are, without feeling weighed down.

Equipment:

  • Large mixing bowl
  • Whisk
  • Griddle or large non-stick skillet
  • Spatula
  • Measuring cups and spoons

Ingredients

Units Scale
  • 1 1/2 cups superfine blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons maple syrup (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil, plus more for cooking
  • 1 teaspoon lemon zest (the secret ingredient!)


Instructions

  1. First, grab your large mixing bowl. Add the almond flour, baking powder, and salt. Whisk these dry ingredients together. Make sure they are well combined.
  2. In a separate bowl, lightly beat the eggs. Now, add the almond milk, maple syrup, vanilla extract, and melted coconut oil. Whisk until everything is smooth and well combined.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir them together. Be careful not to overmix. A few lumps are perfectly fine. Stir in the lemon zest.
  4. Heat your griddle or a large non-stick skillet over medium heat. Lightly grease it with coconut oil.
  5. Pour ¼ cup of batter onto the hot griddle for each pancake. You should see small bubbles start to form on the surface after a couple of minutes. This usually takes about 2-3 minutes.
  6. Carefully flip the pancakes. Cook for another 2-3 minutes on the other side. They should be golden brown and cooked through.
  7. Remove the pancakes from the griddle. Serve them hot. Garnish with your favorite toppings. Fresh berries, a dollop of whipped cream, or a drizzle of maple syrup are all great options!

Notes

  • The secret to the unique flavor of these pancakes is the lemon zest. Most recipes don’t call for this. It adds a bright, citrusy note that complements the nutty almond flavor. It truly elevates the pancakes. The lemon zest makes them taste fresher and more vibrant.
  • For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
  • If you’re using a granulated sweetener, you might want to add an extra tablespoon of milk. This will help with the consistency of the batter.
  • Feel free to add a dash of cinnamon or nutmeg to the batter. This adds a warm, spicy flavor.
  • These pancakes are delicious with a variety of toppings. Try them with fresh fruit, nuts, seeds, or a sugar-free syrup.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 220
  • Sugar: 3g
  • Sodium: 3g
  • Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 7g

Pro Tips for Almond Flour Pancake Perfection: Fluffy, Flavorful, and Foolproof

almond flour pancakes

Want to make sure your pancakes turn out amazing every time? You have come to the right place. Follow these tips. These will elevate your pancake game. These simple tricks are used by the pros. They will help you avoid common pitfalls.

You gotta use good almond flour. The right kind makes all the difference. Superfine and blanched is best. This ensures your pancakes are not gritty or dense. A coarser grind can mess with the texture. We do not want that.

Also, do not overmix the batter. Mix until it is just combined. A few lumps are fine. Overmixing develops the gluten in the almond flour. It can make the pancakes tough. Nobody wants a tough pancake.

Letting the batter rest for a few minutes is a pro move. This allows the almond flour to fully absorb the liquid. It creates a fluffier pancake. Five minutes is all it takes. Patience is a virtue.

Use medium heat for cooking. Too hot, and the pancakes will burn. Not hot enough, and they won’t cook evenly. A nice, even, medium heat ensures golden brown perfection.

Do not be afraid to experiment with flavors. Add some cinnamon or nutmeg to the batter. Throw in some blueberries or chocolate chips. The possibilities are endless. Make them your own.

For those new to baking with almond flour, understanding grams to cups conversion made simple can be very helpful.

Your Almond Flour Pancake Questions Answered

You’ve got questions. We’ve got answers. Here are some common things people ask. Here is what they want to know about almond flour pancakes.

Can I use regular milk instead of almond milk?

Yes, you sure can. Any milk will work. Cow’s milk, soy milk, or coconut milk are all fine. Use what you like. Whatever you have on hand is good.

How do I store leftover pancakes?

So, you made too many. Let them cool. Put them in an airtight container. Pop them in the fridge. They’ll keep for a few days. Reheat them in a toaster. Or a microwave works too.

Can I freeze these pancakes?

You bet. Pancakes are great for freezing. Cool them first. Then, put them in a freezer bag. They will last for a couple of months. Thaw them before reheating.

My pancakes are sticking to the pan. What did I do wrong?

Maybe your pan isn’t hot enough. Or maybe it is not greased well. Make sure your pan is properly heated. Use enough coconut oil or butter. A non-stick pan helps.

Can I make the batter ahead of time?

It is best to use the batter right away, but you can make it a few hours ahead. Keep it in the fridge. Give it a good stir before cooking.

Are these pancakes good for people with diabetes?

Almond flour is lower in carbs than regular flour. It has a lower glycemic index. These pancakes can be a good option for people with diabetes. Monitor your blood sugar levels, as always.

Can I add protein powder to the batter?

Sure. Adding a scoop of protein powder is fine. It will boost the protein content. It might change the texture a bit. You may need to add more liquid.

Nutritional Goldmine

These pancakes aren’t just tasty. They’re packed with good stuff. Almond flour is a nutritional powerhouse. It’s full of healthy fats, and protein. Plus, you get fiber, vitamins, and minerals. Each pancake has about 220 calories, 18g of fat, 8g of carbs, 3g of fiber, and 7g of protein. That’s a balanced breakfast. You’re getting a good dose of nutrients to start your day right.

Switch it Up With Ingredient Alternatives

Sometimes you run out of stuff. Maybe you have allergies. Or maybe you just like to try new things. Here are some alternatives you can use:

  • No almond flour? Try a gluten-free flour blend. Make sure it is a 1:1 substitute.
  • Out of eggs? Flax eggs can work. Chia eggs too. Mix 1 tablespoon of ground flaxseed meal or chia seeds with 3 tablespoons of water for each egg.
  • Don’t have maple syrup? Honey is a good swap. Agave nectar works. Even a sugar-free syrup is fine.
  • No coconut oil? Use butter. Avocado oil is another option. Any neutral-flavored oil will do.
  • Don’t like lemon zest? Orange zest is lovely. Lime zest is zesty. Or just skip it altogether.

If you enjoy the texture of these pancakes, you might also like our red velvet pancakes recipe, which can also be made with alternative flours.

The Final Bite

And that’s all there is to it.

Seriously, these almond flour pancakes are a breeze to make.

Plus, they are way more exciting than your average bowl of cereal.

Give them a shot this weekend.

Maybe add some berries, a dollop of whipped cream, if you’re feeling fancy.

Or just keep it simple with a drizzle of maple syrup.

Either way, you are in for a treat.

So go on, get cooking.

Enjoy that lemony goodness.

You will not regret it. Trust me.

Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.

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