Fluffy Almond Flour Pancakes

stacked fluffy and soft almond flour pancakes topped with warm maple syrup and fresh mixed berries.

5 from 9 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: American

Servings: pancakes (or 8 mini pancakes)

Calories: 209kcal

Author: Sonia

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