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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