These fluffy almond flour pancakes are light, moist and incredibly delicious! Enjoy these healthy, refined sugar-free and gluten-free pancakes for breakfast with fresh berries and a drizzle of warm maple syrup.
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Fluffy almond pancakes
Since I started my healthy baking journey, I have found almond flour is one of the key staples you must have in your pantry/kitchen cupboard! It will really transform your baking experience (see why below!)
Pancakes are one of my favorite breakfasts – and these pancakes will be one of yours too!
Why? Not only are they fluffy, light, moist and absolutely delicious – they are healthier too!
These pancakes are gluten-free (made with almond flour), have no refined flour and no refined sugar! They are a great way to incorporate protein and other nutrients into your breakfast – in a fun and tasty way!
This recipe is fun, quick and easy to make! Plus this post is filled with helpful tips and tricks (which I have learnt over the years!) to help make the best almond flour pancakes!
Why use Almond Flour?
- Almond flour is made just from almonds and a healthier alternative to all-purpose flour (and wheat flour)!
- Almond flour has a slightly sweet and nutty flavour which adds a great flavor to these pancakes!
- This flour is made from blanched almonds (almonds without skin) – which are ground and sifted into a flour. You can either buy store-bought or make it at home.
- Almond flour is gluten-free, low in carbohydrates and packed with nutrients including protein, vitamin E (antioxidant) and magnesium.
Notes on Recipe Ingredients
To make this dish – you just need 7 ingredients:
- Almond flour: use blanched almond flour (this is without the skin) for this pancake batter. I don’t recommend using almond meal (with the skin) as this will affect the pancake texture. If you are in the UK I recommend this almond flour.
- Eggs: eggs add moisture and act as a binder in this recipe to give the pancakes structure (as almond flour does not contain “gluten” which typically gives structure to baked goods).
- Baking powder: this is a raising agent which helps make the pancake lighter.
- Maple syrup: for sweetness and moisture, use grade A maple syrup (with no added sugar).
- Extra virgin olive oil: this is a healthier alternative to some oils (including vegetable or sunflower oil), alternatively you can substitute with avocado oil or coconut oil (this may add a coconut flavour).
- Milk: dairy or non-dairy, to add moisture to these pancakes.
- Pure vanilla extract: look for vanilla extract without added sugar. (If you are in the UK - I recommend Taylor & Colledge vanilla extract).
Equipment
You will need a mixing bowl, whisk and spatula to mix the batter.
To cook the pancakes, you’ll need a large non-stick frying pan or griddle (with a flat surface) and spatula (to flip the pancakes).
How to Make Almond Flour Pancakes (step by step):
- Whisk together the dry ingredients. Add the almond flour into a large bowl, sift in the baking powder and whisk together.
- Whisk the wet ingredients and preheat pan(s). In another bowl, add the wet ingredients (eggs, olive oil, maple syrup, vanilla extract and milk) and whisk until combined. Preheat non-stick frying pan(s) or griddles on low heat for a few minutes.
- Mix together. Add the wet ingredients into the dry ingredients and gently mix with a spatula until just combined, do not overmix. You will have a yellow pancake batter mixture.
- Cook pancakes. Gently brush some olive oil onto each griddle pan (see notes below on pan temperature) and add approx. ¼ cup of the pancake batter onto the pan. Allow to cook on low heat until bubbles form on the surface of the pancake. Tip: this is approximately 3-6 minutes (the time will vary based on the size of the burner hob – for a standard burner it is approx. 6 minutes, for a high-speed burner hob/wok burner hob it will take approx. 3-4 minutes).
- Flip and repeat. Using a spatula, gently flip the pancake to cook the other side, for an addition 2-3 minutes. Once cooked, transfer to a plate and continue steps 5 and 6 for the remaining pancake batter.
- Serve and enjoy. Serve these almond flour pancakes with fresh strawberries and blueberries or freshly ground pistachios and a drizzle of warm maple syrup and enjoy!
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Tips for Making the Perfect Pancakes
- Preheat pan on low heat for a few minutes before adding pancake batter: this ensures the pan is warm enough to cook the pancake. Preheating the pan helps get the perfect texture of pancakes – with fluffy insides. Before adding the pancake batter, brush some olive oil onto the pan. There should be a slight sizzling sound when you add the batter.
- Cook pancakes on low heat: Keep the pan on low heat to maintain the temperature of the pan.
- Avoid flipping pancakes too soon: it is tempting to try and flip the pancake sooner than it is ready (I’ve been there before). Wait for the surface of the pancake to bubble before flipping to cook the other side. Use a spatula to see if the surface of the pancake is firm (if it is still wet then it is too soon).
- Burner hob sizes: the time to cook the first side of the pancake varies based on the size of the burner hob you are using. For a standard burner it takes approx. 6 minutes to cook the first side. Whereas for a high-speed burner hob/wok burner hob it will take approx. 3-4 minutes to cook the first side. It will typically take 2-3 minutes to cook the other side after flipping the pancake (regardless of hob size).
BONUS – Time Saving Tip (optional)
Use multiple pans/griddles so you can cook multiple pancakes at a time!
Why?
Because pancakes take time to cook – you don’t want to flip the pancake too soon or there will be a mess! You also don’t want to overcrowd your pan – so it is best to cook one or two pancakes at a time.
Instead of waiting for one at a time, get more pancakes cooking on the go and it will save you LOTS of time… (the time it takes to wash the extra pan is much less than waiting for the pancakes to cook one at a time)!
Storage Tips
- These pancakes are best served fresh, but can be stored in the fridge for up to 1 day. Store without additional toppings.
- Once cooled, store in an airtight container or wrap in plastic wrap/cling film and foil and transfer in the fridge.
- You can reheat pancakes in the microwave or in a non-stick pan, until warm.
How to Serve
Serve these almond flour pancakes with a drizzle of warm maple syrup and fresh strawberries and blueberries or freshly ground pistachios! Enjoy!
These almond flour pancakes go well with fresh juices - apple orange and carrot juice, refreshing pear juice or kale cooler smoothie! Alternatively serve with hot drinks including coffee (or iced coffee), matcha latte and masala chai!
If you fancy a twist on these pancakes, check out our delicious almond flour banana pancakes and matcha pancakes!
Yes – eggs are a must! Eggs help the pancake hold together and give it structure. Using eggs is key because we are using almond flour which does not contain gluten. Gluten is a protein, found in regular flour and acts like a binder.
Avoid overmixing the batter to help the pancakes stay light and fluffy. For extra fluffy pancakes you can separate egg yolks and egg whites (in a clean dry bowl). Whip egg whites for 3-4 minutes using an electric whisk (until fluffy) and fold into the pancake batter. If you use this method you can use ½ teaspoon less baking powder in the batter.
Ideas for Breakfast
Start your day with a good breakfast! Check out more of our delicious breakfast recipes:
Fluffy Almond Flour Pancakes
Ingredients
- 135 g almond flour
- 2 teaspoon baking powder
- 3 eggs (egg sizes vary based on region - use medium eggs if you are in Europe and large eggs if you are in the US/Canada/Australia)
- 2 tablespoon olive oil
- 2 teaspoon vanilla extract
- 2 tablespoon milk dairy or non-dairy
- 2 tablespoon maple syrup
Instructions
- Preheat non-stick frying pan(s) or griddles on low heat.
- Add almond flour into a large bowl, sift in the baking powder and whisk together.
- In another bowl, add the wet ingredients (eggs, olive oil, maple syrup, vanilla extract and milk) and whisk until combined.
- Add the wet ingredients into the dry ingredients and gently mix with a spatula until just combined, do not overmix. You will have a yellow pancake batter mixture.
- Gently brush some olive oil onto each griddle pan (see notes below on pan temperature) and add approx. ¼ cup of the pancake batter onto the pan. Allow to cook on low heat until bubbles form on the surface of the pancake, approximately 3-6 minutes (depending on size of burner hob - see notes).
- Using a spatula, gently flip the pancake to cook the other side, for an addition 2-3 minutes. Once cooked, transfer to a plate and continue steps 5 and 6 for the remaining pancake batter.
- Serve these almond flour pancakes with fresh strawberries and blueberries or freshly ground pistachios and a drizzle of warm maple syrup and enjoy!
Notes
- Preheat pan on low heat for a few minutes before adding pancake batter: this ensures the pan is warm enough to cook the pancake. Preheating the pan helps get the perfect texture of pancakes – with fluffy insides. Before adding the pancake batter, brush some olive oil onto the pan. There should be a slight sizzling sound when you add the batter.
- Cook pancakes on low heat: Keep the pan on low heat to maintain the temperature of the pan.
- Avoid flipping pancakes too soon: it is tempting to try and flip the pancake sooner than it is ready (I’ve been there before). Wait for the surface of the pancake to bubble before flipping to cook the other side. Use a spatula to see if the surface of the pancake is firm (if it is still wet then it is too soon).
- Burner hob sizes: the time to cook the first side of the pancake varies based on the size of the burner hob you are using. For a standard burner it takes approx. 6 minutes to cook the first side. Whereas for a high-speed burner hob/wok burner hob it will take approx. 3-4 minutes to cook the first side. It will typically take 2-3 minutes to cook the other side after flipping the pancake (regardless of hob size).
Nutrition
Donalyn
I'm always on the lookout for new low-carb recipes and these are indeed nicely fluffy. Thanks for a great recipe!
Sonia
So pleased you enjoyed them Donalyn!
Kathleen
These healthy, nutritious and fabulous pancakes are a fantastic breakfast to start my day with.
Sonia
Thank you! Happy to hear you enjoyed them for breakfast!
Sky
The BEST almond pancakes recipe! They turned out so fluffy and moist!
Sonia
Thank you! Glad you enjoyed them!
Ned
My daughter loved these pancakes! What I loved is that it used almond flour. Thank you so much for this awesome recipe!
Sonia
So happy to hear that your daughter loved them! No problem!
Dannii
I was worried that these wouldn't be fluffy, but they really were. I can't wait to make them again.
Sonia
Glad to hear that! Happy Pancake Making!