Fluffy Almond Flour Pancakes (Gluten-Free)
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recipes›breakfast›pancakes›Fluffy Almond Flour Pancakes
These almond flour pancakes are tender, hearty and downright delicious. Plus, they're gluten-free and lower in carbohydrates than most. Enjoy a stack soon!
Updated byKathryne Tayloron August 28, 2024
These almond flour pancakes offerfantasticflavor.Truly, I’d pick them over buttermilk pancakes at any diner. They’re golden, tender and so flavorful that I often enjoy them with nothing more than a spread of almond butter on top. Our two-year-old is a fan, too.
Since these pancakes are made entirely with almond flour, they’re gluten free.Of all thewholesome pancake recipeson this blog, these win the “lowest in carbohydrates” award, so they don’t spike my blood sugar. This one is a real winner.
If you’re new to almond flour, this recipe is worth buying a bag.I’ve fallen hard for baking with almond flour, with several more recipes coming soon. I’ve realized that regular flour—whether all-purpose or whole wheat—tends to dull other flavors, whereas almond flour lets them shine. It’s magical!
Almond Flour Pancake Tips
These pancakes are a bit more delicate and prone to burning than most. These tips will help your first batch turn out beautifully.
Make sure your batter is the right consistency.When I switched brands and types (plain cow’s milk vs. almond milk, etc.), I found I needed different amounts of milk.You may need to stir in more milk to reach the desired consistency (see photos). The batter shouldn’t be runny, nor so thick it’s hard to stir. It’s just right when you can pour it into a pan and it forms a nice round shape without help spreading.
Lightly coat your griddle or skillet with oil or butter between batches.I prefer avocado oil for cooking pancakes because of its high smoke point and neutral flavor (butter burns much faster). Whichever you use, wipe off the excess with a paper towel so it doesn’t burn.
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte.When in doubt, it’s better to wait a little longer than end up with a doughy mess.
As time goes on, dial down the heat.The skillet gets hotter as you go, so turn the heat down a smidge after every four pancakes or so. If your pancakes are browning on the outside before they’re cooked through, your skillet is too hot.
Watch How to Make Almond Flour Pancakes
Almond Flour Pancake Ingredient Notes
Blanched fine almond flour is the way to go.Unblanched almond flour (or almond meal) yields pancakes that aren’t as tender, tasty or pretty. I don’t recommend it. I tested this recipe with Bob’s Red Mill and Whole Foods 365 brands.
Maple syrup is optionalor can be reduced if you’re watching your sugar intake. Otherwise, it lends a lovely, low level of sweetness—I often don’t even drizzle more on top. Maple syrup also helps keep the pancakes from burning on the skillet.
Vanilla extract is key.Don’t skip it, or your pancakes won’t taste nearly as nice.
Almond extract is optional.Add it if you’d like to play up the almond flavor and make your pancakes taste a little like almond cookies.
Pancake Serving Suggestions
These pancakes taste terrific with both traditional pancake toppings and healthier options. Here’s a list of ideas you might enjoy on yours.
More Gluten-Free Breakfasts
Please let me know how your pancakes turn out in the comments!These take some practice, but I hope they become your new favorite pancakes.
Fluffy Almond Flour Pancakes (Gluten-Free)
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These almond flour pancakes are tender, hearty and delicious. Plus, they’re gluten-free and lower in carbohydrates than most. The recipe yields about 12 pancakes (it can be easily halved, but extra pancakes freeze beautifully, so I suggest making the full batch).
Ingredients
Dry ingredients
Wet ingredients
Instructions
Notes
Make it dairy free:Choose a dairy-free milk, such as almond milk, and use coconut oil instead of butter.
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