Description
Whip up a batch of these light, airy, and satisfying almond flour pancakes. This simple recipe delivers a delicious, nutty flavor and is perfect for a gluten-free or low-carb breakfast.
Ingredients
Scale
- 1 1/2 cups almond flour
- 2 large eggs
- 1/2 cup dairy-free milk (or regular milk)
- 1 teaspoon baking powder
- 1 tablespoon sweetener (optional, for low-carb use erythritol or skip)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for the griddle
Instructions
- Combine the almond flour, baking powder, and salt in a medium bowl. Whisk these dry ingredients together well.
- In a separate bowl, whisk the eggs, milk, vanilla extract, and sweetener (if using).
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are fine. This batter makes light and airy pancakes.
- Heat a griddle or non-stick pan over medium heat. Lightly grease the surface with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
- Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy almond flour pancakes, let the batter rest for 5 minutes before cooking.
- If you want dairy-free almond pancakes, make sure your milk choice is non-dairy, like almond or coconut milk.
- This recipe is naturally low-carb and keto friendly when you skip added sugar.
- These pancakes freeze well; cool completely, then store in an airtight container between parchment paper.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1
- Sodium: 150
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 3
- Protein: 10
- Cholesterol: 90