These Almond Flour Pancakes are simple made with nutritious almond flour as the star ingredient. Your whole family will enjoy them and no one will know they are healthy. (gluten free, keto, whole 30)
Everyone needs a few go to pancake recipes for quick breakfast making like these Almond Flour Pancakes. I’ve made these healthier by making almond flour the star ingredient. It adds a nutty flavor and a hearty texture while keeping them gluten free.
Almond flour is high in protein and vitamins while also being low in carbs and gluten free. It’s the perfect combo and I love using it in baked good like…
Ingredients for Almond Flour Pancakes
You probably have all these goodies in your pantry right now. Especially if you use my Gluten Free Food List to shop.
- almond flour
- baking soda
- almond milk
Note: I added a little pure maple syrup to mine but leave that out if you are following the keto diet.
Almond Flour Pancake batter may be a little different from batters you are used to, especially if you normally use white flour. The batter will be more dense. When you are cooking them I recommend that once you pour the batter into the hot pan, DO NOT touch them for several minutes. Make sure the pan is hot so they will set up quickly.
If you flip them before they have cooked on the first side, they will fall apart. Consider yourself warned my friends.
If you are really on the ball, you can make a double batch of these and freeze the leftovers. Almond Flour Pancakes for the week. Freeze them in ziplock bags and reheat them in the toaster or microwave.
Want to try out some other pancakes?
Almond Flour Pancakes
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1 tbsp pure maple syrup
- 1 1/2 tsp vanilla
- 2 tbsp salted butter, melted
- 1/4 cup almond milk add a little at a time to desired consistency
- Preheat griddle to medium high.
- Whisk together all dry ingredients. Add wet ingredients and stir well. Add more or less almond milk to desired consistency. I start by adding a little at a time.
- Grease griddle with butter. Pour pancakes into pan and let cook at least 4-5 minutes per side. These pancakes are fragile and need to cook awhile before you try to flip them. Add butter to griddle each time you add more pancakes.
- Serve with pure maple syrup or fruit. If you have leftovers store the in the refrigerator.
Adapted from Allrecipes.