These light and fluffy almond flour pancakes are a low carb breakfast that are perfect for meal prep or a relaxing weekend at home. They’re keto friendly, paleo, dairy free, grain free and gluten free with a vegan option!
I was always a plain pancakes kind of gal as a kid. No butter, no chocolate chips, just white flour pancakes with (lots of) maple syrup.
While I love a sugary, floury, absolutely no nutrition pancake as much as the next person, sometimes you just need a little more substance to your breakfast!
Enter: almond flour pancakes. They’re low in sugar, high in protein, big on flavor, and even keto friendly and paleo like my coconut flour pancakes! They provide a bit more texture compared to their white flour counterparts, and are also much more filling. Plus, there’s a vegan option too!
I love to top them off with some dairy free yogurt and frozen then melted blueberries. The berries release a lot of juice and combined with maple syrup, it’s just so good.
How to make this recipe
In a large mixing bowl, whisk together all of the wet ingredients. Whisk in all of the dry ingredients.
The batter will be thick, but it is much easier to flip the pancakes this way, so avoid thinning it out! If the batter sits for too long, you may need to add 1-2 additional tbsp of milk, but only if it’s too thick. Just whisk in one tablespoon at a time until it gets back to its original consistency.
Once the batter has formed, add 1/4 cup worth to a warm and greased griddle or pan and cook on each side for about 2-3 minutes. It helps to keep the pancakes small. They will spread slightly as they cook, but keeping them small makes them easier to flip.
When adding the batter to the pan, you can take the backside of spoon and smooth out the top if the batter is thick and not spreading naturally.
These pancakes require a slightly longer cooking time than regular pancakes, but you’ll know it is ready to flip when a few bubbles have formed and the top of the pancake looks a bit matte.
Repeat until all batter has been used. Top with coconut yogurt, berries and maple syrup.
Almond flour vs. meal
Almond flour is made from blanched almonds without skins so it is light in color. On the other hand, almond meal is made from whole almonds with the skins. Almond flour is much lighter in color and texture than almond meal, and will yield a much fluffier pancake.
These pancakes were designed to be made specifically with almond flour, which behaves very differently than other kinds of flour. If you want to use a different flour, I have lots of other gluten free pancake recipes you can try instead!
Once prepared, these almond flour pancakes will store in the fridge for about 3 days. Make sure they cool completely before transferring to an air tight container.
I like to reheat pancakes in the toaster so they get a bit crispy on the outside, but a microwave or back on the pan will work just fine. You can also freeze these! They’ll store in the freezer for up to 2 months.
Frequently Asked Questions
Why is the batter thick? The batter for both recipes (regular and vegan) should be pretty thick, this will keep the pancakes fluffy!
Because of the nature of the flour, it will thicken slightly as it sits as you’re making the first few pancakes, so you may need to thin it out with a few tablespoons of almond milk as you go. Avoid making the batter too runny because it will be difficult to flip.
Can I add blueberries? These pancakes are delicious on their own, but if you want to spruce it up a bit, you can add in some chocolate chips or fresh or frozen blueberries to the batter.
Can I make them crispy? Almond flour can get both crispy and cakey under the right conditions. The inside of the pancakes should be nice and fluffy. If you let them cook long enough, you can slightly brown the outside to make the pancakes crispy.
Try these pancake recipes next
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Fluffy Almond Flour Pancakes
by: claire cary
- In a large mixing bowl, whisk together all of the wet ingredients (first 6 listed).
- Whisk in all of the dry ingredients making sure to pour the almond flour into the measuring cup and then level it off, don’t scoop right from the bag. The batter will be thick, but it is much easier to flip the pancakes this way, so avoid thinning it out!
- Once the batter has formed, add 1/4 cup worth to a warm and greased griddle or pan and cook on each side for about 2-3 minutes. When adding the batter to the pan, you can take the backside of spoon and smooth out the top if the batter is thick and not spreading naturally.
- These pancakes require a slightly longer cooking time than regular pancakes, but you’ll know it is ready to flip when a few bubbles have formed and the top of the pancake looks a bit matte.
- Repeat until all batter has been used. Top with coconut yogurt, berries and maple syrup and enjoy!