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Fluffy, Easy Almond Flour Pancakes (Gluten-Free & Keto)

A close-up stack of three thick, fluffy almond flour pancakes dusted generously with powdered sugar.
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Make light, airy, and satisfying almond flour pancakes. This simple, gluten-free recipe is perfect for a quick, low-carb breakfast or weekend brunch.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon baking powder
  • 1 tablespoon melted coconut oil or butter, plus more for the griddle
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine the almond flour and baking powder in a medium bowl. Whisk to remove any lumps.
  2. In a separate small bowl, whisk the eggs, milk, melted oil or butter, vanilla extract, and salt until smooth.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are fine.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 3 to 4 minutes, until bubbles form on the surface and the edges look set.
  7. Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
  8. Serve immediately with your favorite sugar-free toppings.

Notes

  • For extra fluffy almond flour pancakes, let the batter rest for 5 minutes before cooking.
  • You can substitute almond milk for any dairy-free milk option, like coconut or cashew milk.
  • This recipe makes about 6 medium pancakes. Adjust quantities for a larger batch.

Nutrition

Find it online: https://mayaplate.com/almond-flour-pancakes/