There’s just something special about a stack of warm pancakes on a lazy weekend morning, right? Well, if you’re looking to switch things up or need a gluten-free option, you’ve come to the right place. This recipe for pancakes with almond flour is a real game-changer. They come out surprisingly fluffy, satisfying, and have a lovely, slightly nutty flavor. Forget everything you think you know about “alternative” pancakes – these are the real deal!

Ingredients for these Pancakes with Almond Flour

Here’s what you’ll need to whip up a batch. It’s a pretty simple list, which is always a bonus!

1 ½ cups blanched, finely ground almond flour
3 large eggs
½ cup unsweetened almond milk (or any milk you prefer)
2 tablespoons maple syrup or your favorite sweetener
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
Butter or coconut oil, for the pan

Instructions

Mix the dry stuff. In a medium-sized bowl, whisk together the almond flour, baking powder, and salt. Just give it a quick mix to make sure everything is evenly distributed. No big lumps!
Whisk the wet ingredients. In a separate, smaller bowl, beat the eggs, then whisk in the almond milk, maple syrup, and vanilla extract until it’s all smooth.
Combine them! Now, pour the wet ingredients into the bowl with the dry ingredients. Mix everything together with a spatula or whisk until it’s *just* combined. A few little lumps in the batter are perfectly fine, so don’t go crazy overmixing it.
Let it rest. This is a key step! Let the batter sit for about 5 minutes. You’ll notice it thickens up a bit – this is exactly what we want. It helps make the pancakes fluffier and easier to handle.
Time to cook. Heat a non-stick skillet or griddle over medium-low heat. Add a little butter or oil to coat the surface. Once it’s nice and hot, pour about ¼ cup of batter onto the skillet for each pancake. Keep them on the smaller side, as they’re a bit more delicate than traditional pancakes.
Flip ’em. Cook for about 2-3 minutes on the first side. You’ll know it’s time to flip when you see little bubbles forming on the surface and the edges look a bit dry. Gently flip and cook for another 1-2 minutes on the other side until golden brown.
Serve and enjoy! Stack ’em high and serve them warm with your favorite toppings – fresh berries, a drizzle of maple syrup, or a dollop of yogurt would be fantastic.

Cook and Prep Times

Prep Time: about 5-7 minutes
Cook Time: about 10 minutes
Total Time: under 20 minutes!
Yields: about 8 small pancakes

Nutritional Information

Heads up! This is just an estimate and can change based on the specific ingredients you use. This is calculated per pancake.

Calories: approx. 135 kcal
Fat: 11g
Net Carbs: 3g
Protein: 5g

Frequently Asked Questions

Why do my almond flour pancakes fall apart?

Almond flour doesn’t have gluten, which is the protein that acts like glue in regular flour. So, these pancakes are naturally more delicate. The trick is to keep them small (about 3-4 inches wide) and flip them gently and confidently. Also, make sure your pan is properly heated and greased before you start. You’ve got this!

Can I make these pancakes dairy-free?

For sure! It’s an easy swap. Just use a plant-based milk like unsweetened almond milk or coconut milk instead of regular milk, and cook them in coconut oil or another dairy-free oil instead of butter. They’ll be just as delicious.

How do I get my almond flour pancakes fluffy?

Two things really help. First, make sure your baking powder is fresh – old baking powder loses its power. Second, that 5-minute rest time for the batter is crucial. It allows the almond flour to absorb the liquid and thicken up, which leads to a much fluffier, less dense pancake. Oh, and one more thing… don’t press down on them with your spatula after you flip! Let them rise on their own.