Almond flour is made from finely ground blanched almonds, making it a popular alternative to traditional wheat flour. It’s rich in protein, healthy fats, and fiber, which makes it a great choice for those following gluten-free or low-carb diets. The nutty flavor of almond flour adds a unique twist to recipes, especially pancakes.

Almond flour pancakes are light, fluffy, and delicious. They are a fantastic option for breakfast or brunch, providing a satisfying meal that will keep you full until lunchtime. Unlike traditional pancakes, which can be heavy and starchy, almond flour pancakes offer a more substantial texture without the gluten.

Key Benefits of Almond Flour Pancakes:

Gluten-Free: Ideal for those with gluten sensitivities or celiac disease.
Low-Carb Option: Suitable for low-carb or ketogenic diets.
Nutrient-Dense: Higher in protein and healthy fats compared to regular pancakes.

Ingredients

To make these delightful pancakes, you’ll need the following ingredients:

1⅓ cups blanched almond flour
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup almond milk (or any milk of your choice)
2 large eggs
1 tablespoon pure maple syrup (plus more for serving)
1 teaspoon vanilla extract
Olive oil or coconut oil for cooking

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter is too thick, add a bit more almond milk to reach your desired consistency.
Cook the Pancakes: Heat a non-stick skillet over medium-low heat and brush with a little oil. Use a ¼-cup measuring cup to pour the batter onto the skillet. Cook for 1-2 minutes on each side, or until golden brown. Note that almond flour pancakes cook faster than regular pancakes, so keep an eye on them!
Serve: Enjoy warm with maple syrup, fresh fruit, or your favorite toppings.

Rest the Batter: Letting the batter sit for a few minutes allows the almond flour to absorb the liquids, resulting in fluffier pancakes.
Watch the Heat: Cook on medium-low heat to ensure the pancakes cook through without burning.
Add Mix-Ins: For added flavor, consider incorporating blueberries, chocolate chips, or nuts into the batter.

Almond flour pancakes are delicious on their own, but you can elevate them with various toppings:

Drizzle with maple syrup or honey.
Top with Greek yogurt and fresh berries.
Add a dollop of almond butter or peanut butter for extra protein.

If you have any leftovers (which is unlikely, but it happens!), you can store them easily:

Refrigerate: Place pancakes in an airtight container and store in the fridge for up to 3 days.
Freeze: For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a ziplock bag. They can be frozen for up to 3 months. Reheat in the microwave or toaster oven.

Almond flour pancakes are a delicious and healthy breakfast option that everyone will love. With their fluffy texture and nutty flavor, they make for a satisfying meal that can be whipped up in no time. Whether you enjoy them plain or dressed up with toppings, these pancakes are sure to become a staple in your breakfast repertoire. Try this recipe today and experience the delightful taste of almond flour pancakes!