Fluffy Almond Flour Pancakes: Easy, Gluten-Free & Keto-Friendly
Make light and fluffy pancakes using almond flour. This recipe is simple to prepare, naturally gluten-free, and fits well into Keto or Paleo diets.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 1 1/2 cups almond flour
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 tablespoon melted coconut oil or butter
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whisk the eggs in a medium bowl.
- Add the almond milk, melted coconut oil, vanilla extract, and salt to the eggs. Mix until just combined.
- In a separate bowl, whisk together the almond flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until you have a smooth batter. Do not overmix.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If the batter seems too thick, add a splash more almond milk until you reach your desired consistency.
- Use a low-carb sweetener if you prefer sweeter pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 19
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 4
- Protein: 12
- Cholesterol: 90