A Spicy Perspective

Easy Almond Flour Pancakes Recipe

How to Make Almond Flour Pancakes – This simple, tried-and-true recipe makes the most fluffy and delicious pancakes that happen to be gluten-free, dairy-free, and low carb!

almond flour pancakes with fruit, syrup, and butter

The Best Almond Flour Pancake Recipe

Who doesn’t love a big stack of fluffy, flavorful, melt-in-your-mouth pancakes for breakfast?

This classic morning favorite has been tweaked time and time again to create a treasure trove of available recipes. We love different options like Easy Carrot Cake Pancakes with Cream Cheese Maple Syrup, Toffee Nut Pancakes, Cinnamon Pancakes and Peach Syrup, and even Cornmeal Pancakes with Orange Syrup.

These Almond Flour Pancakes are a healthier option that doesn’t give up any of the yummy flavor and pancake fluffiness you know and love. This pancake recipe is gluten-free and dairy-free, and is much lower in carbs than standard pancakes. But you will be amazed by how every bite of these pancakes taste perfectly comforting and delicious!

pancakes made with almond flour

What Ingredients You Need

You only need 9 ingredients basic ingredients to make the best, fluffiest gluten free pancakes with almond flour.

  • Fine ground almond flour – either ground at home or store-bought
  • Light brown sugarlower on the glycemic index than refined white sugar
  • Baking powderfor just the right rise
  • Salt – a pinch for taste
  • Cinnamon – adds a great earthy, nutty flavor
  • Eggs – real eggs or flax eggs for a vegan version of these Almond Flour Pancakes
  • Almond milk – rich and creamy, with no dairy!
  • Vanilla extract – adds a delicious sweet depth of flavor
  • Butter – your favorite plant-based variety for a dairy-free and vegan pancake recipe

Plus lots of goodies for topping!

dry ingredients

How to Make the Easiest, Tastiest Almond Flour Pancakes

These nearly foolproof gluten free pancakes are ready in enjoy in just 20 minutes.

First, set out a large mixing bowl. Add the almond flour, brown sugar, baking powder, salt, and cinnamon to the bowl. Whisk well.

In a measuring pitcher, whisk together the eggs, almond milk, and vanilla extract.

Then whisk the wet mixture thoroughly into the dry mixture. There will be small lumps, but that’s ok. You don’t want to work the batter too much so that the pancakes rise properly.

pancake batter

Place a nonstick skillet over medium heat on the stovetop. Once hot, place a small dollop of butter or oil in the skillet, and melt. Use a ¼ cup scoop to portion the pancake batter into the hot skillet. 

Cook the Almond Flour Pancakes for just a few minutes per side. Use a thin spatula to flip the pancakes once or twice until browned on both sides. Raise or lower the temperature as needed so the pancakes cook through, yet stay golden on the outside without burning.

Once done, transfer the pancakes to a baking sheet lined with parchment paper, and keep warm in a 200 degree oven.

Repeat the pancake making process with the remaining batter.

Get the Complete (Printable) Almond Flour Pancake Recipe Below. Enjoy!

stack of pancakes with butter

Serving Suggestions for Easy Almond Flour Pancakes

Serve the pancakes warm with your favorite toppings. We love the classic combination of butter and maple syrup!

These Almond Flour Pancakes are also delicious with fresh fruit, like sliced strawberries or bananas, and a dusting of powdered sugar.

best almond flour pancake recipe

How to Store Leftovers

Once cooled, place leftover pancakes in an airtight container and keep in the fridge for up to 3-4 days.

They also freeze quite well. Wrap individual pancakes in plastic wrap, and then stack together in an airtight container. Keep in the freezer for up to 3 months.

Reheat pancakes either wrapped in a paper towel in the microwave for just a few seconds, or bake in an oven at 350 degrees for 10 minutes or so.

scratch made fluffy almond flour pancakes

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Almond Flour Pancakes Recipe

Prep Time: 3 minutes
Cook Time: 20 minutes
Total Time: 23 minutes
This simple, tried-and-true recipe makes the most fluffy and delicious almond flour pancakes that happen to be gluten-free and dairy-free!
Servings: 12 pancakes

Ingredients

Instructions

  • Set out a large mixing bowl. Place the almond flour, brown sugar, baking powder, salt, and cinnamon in the bowl. Whisk well.
  • In a measuring pitcher, whisk together the eggs, almond milk, and vanilla extract. Whisk the wet mixture thoroughly into the dry mixture. Set aside.
  • Place a nonstick skillet over medium heat. Once hot, place a small dollop of butter or oil in the skillet. Using a ¼ cup scoop to portion the pancake batter into the hot skillet.
  • Cook for 2-3 minutes per side. Use a thin spatula to flip the pancakes. Raise or lower the temperature as needed so the pancakes cook through, yet stay golden on the outside.
  • Repeat with the remaining batter.

Video

Notes

Once cooled, place leftover pancakes in an airtight container and keep in the fridge for up to 3-4 days.
They also freeze quite well. Wrap individual pancakes in plastic wrap, and the stack together in an airtight container. Keep in the freezer for up to 3 months.

Nutrition

Serving: 1pancake, Calories: 168kcal, Carbohydrates: 9g, Protein: 7g, Fat: 13g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 128mg, Potassium: 101mg, Fiber: 3g, Sugar: 4g, Vitamin A: 79IU, Vitamin C: 1mg, Calcium: 101mg, Iron: 1mg
Course: Breakfast, Brunch
Cuisine: American
Author: Sommer Collier

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4 comments on “Easy Almond Flour Pancakes Recipe”

  1. Perfect texture and so delicious!

  2. It was a huge hit for breakfast at my house!! My family really enjoyed it!

  3. These turned out so fluffy and amazing!

  4. These are some of the best pancakes that I have ever tried!