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Fluffy Almond Flour Pancakes: Quick Gluten-Free Breakfast

A close-up stack of three fluffy almond flour pancakes drizzled generously with golden syrup.
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Make light, fluffy almond flour pancakes that are naturally gluten-free and low-carb. This simple recipe uses few ingredients for a fast, satisfying breakfast.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or dairy-free milk)
  • 1 teaspoon baking powder
  • 1 tablespoon sweetener (optional, for keto use erythritol or skip)
  • 1/4 teaspoon salt
  • 1 tablespoon melted coconut oil or butter (for batter, plus more for griddle)

Instructions

  1. Combine the dry ingredients: almond flour, baking powder, sweetener (if using), and salt in a medium bowl. Whisk them together well.
  2. In a separate small bowl, whisk the eggs, almond milk, and melted coconut oil or butter until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few small lumps are fine. This batter will be thicker than traditional pancake batter.
  4. Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with coconut oil or butter.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 3 to 4 minutes per side. You know they are ready to flip when the edges look set and bubbles appear on the surface.
  7. Flip carefully and cook the second side for 2 to 3 minutes until golden brown and cooked through.
  8. Serve immediately with fresh berries or maple syrup.

Notes

  • For extra fluffy almond flour pancakes, separate the egg yolks and whites. Beat the whites to soft peaks, then gently fold them into the final batter.
  • If you need a dairy-free option, use almond milk and coconut oil.
  • These pancakes are naturally low-carb and keto-adaptable; skip the added sweetener for the lowest carb count.

Nutrition

Find it online: https://kitchenslang.com/almond-flour-pancakes-fluffy-quick-gluten-free/