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The Ultimate Fluffy, Gluten-Free Almond Flour Pancakes (Easy 1-Bowl Recipe)

A stack of three golden brown almond flour pancakes topped with fresh raspberries and drizzled with syrup.
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Make light, fluffy almond flour pancakes that are naturally gluten-free and simple to prepare. This one-bowl recipe delivers a wholesome breakfast that fits low-carb and keto lifestyles.

Ingredients

Scale
  • 1 1/2 cups fine almond flour
  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or dairy-free milk)
  • 1 tablespoon maple syrup or preferred sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil or butter (plus more for the griddle)

Instructions

  1. Combine the dry ingredients: In a medium bowl, whisk together the almond flour and baking powder. Add the salt.
  2. Combine the wet ingredients: In a separate small bowl, whisk the eggs, almond milk, maple syrup, and vanilla extract until smooth.
  3. Mix the batter: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine. Stir in the melted coconut oil or butter.
  4. Rest the batter: Let the batter sit for 5 minutes. This allows the almond flour to absorb the liquid, which helps create fluffier pancakes.
  5. Heat the griddle: Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease the surface with coconut oil or butter.
  6. Cook the pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3 to 4 minutes until bubbles appear on the surface and the edges look set.
  7. Flip and finish: Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
  8. Serve immediately: Stack your fluffy almond flour pancakes and top with fresh berries or a drizzle of syrup.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whip the egg whites until soft peaks form, then gently fold them into the batter at the very end.
  • If you are making keto pancakes, substitute the maple syrup with a keto-friendly liquid sweetener like monk fruit drops.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage. Reheat in a toaster or oven for best texture.

Nutrition

Find it online: https://hearthbite.com/fluffy-almond-flour-pancakes-recipe/