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A close-up shot of a perfect stack of five golden-brown low-carb almond flour pancakes, topped with a pat of melting butter and a single raspberry.

Gluten-Free Almond Flour Pancakes (Fluffy & Easy!)

The ultimate recipe for light, fluffy, and delicious Gluten-Free Almond Flour Pancakes. This simple, low-carb recipe is packed with protein and delivers perfect, satisfying results for a healthy breakfast every single time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Super-fine blanched almond flour
  • 3 Large eggs
  • 0.5 cup Unsweetened almond milk or any milk of your choice
  • 2 tbsp Melted coconut oil or butter
  • 1 tbsp Maple syrup Use sugar-free syrup for keto
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 0.25 tsp Salt

Equipment

  • 1 Large Mixing Bowl
  • 1 Non-stick skillet or griddle

Instructions
 

  1. In a large mixing bowl, whisk together the eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract until smooth.
  2. Add the almond flour, baking powder, and salt to the bowl. Whisk gently until just combined. Do not overmix; a few lumps are okay.
  3. Let the batter rest for 5 minutes to thicken. This helps create a fluffier pancake.
  4. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with oil or butter. Pour ΒΌ cup of batter for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
  5. Serve immediately with your favorite toppings.

Notes

Tip 1: Use blanched, super-fine almond flour for the best texture.
Tip 2: Cook on medium-low heat to prevent the outside from burning before the inside is cooked.
Tip 3: For a keto version, substitute the maple syrup with a liquid sugar-free sweetener.
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