Why You’ll Love This Recipe

Grain-Free & Gluten-Free: Made with almond flour, these pancakes are perfect for anyone avoiding gluten.
Protein-Packed: High in protein, they keep you full longer.
Quick & Easy: Ready in just 15 minutes!
Freezer-Friendly: Make a big batch and store for later.

Ingredients

1 cup almond flour
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
¾ cup almond milk (or any milk of your choice)
1 teaspoon vanilla extract (optional)
1 tablespoon coconut oil, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Mix Dry Ingredients: In a bowl, whisk together almond flour, baking powder, and salt.
Mix Wet Ingredients: In another bowl, beat eggs and add almond milk, vanilla, and melted coconut oil.
Combine: Add the wet ingredients to the dry ingredients and mix until smooth.
Cook: Heat a non-stick skillet over medium heat. Spoon batter onto the skillet and cook for 2-3 minutes on each side until golden brown.
Serve: Serve hot with your favorite toppings such as maple syrup, berries, or whipped coconut cream.

Servings and Timing

Servings: 2-3
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Add-ins: Add chocolate chips, blueberries, or chopped nuts for extra flavor.
Spiced Pancakes: Add a pinch of cinnamon or nutmeg to the batter.
Vegan Option: Use flax eggs or chia eggs instead of regular eggs.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooked pancakes for up to 3 months. Reheat in the toaster or microwave.
Reheating: Warm pancakes on the stove or in the microwave for 30 seconds to 1 minute.

FAQs

1. Can I use almond meal instead of almond flour?

For the fluffiest pancakes, use almond flour, not almond meal. Almond flour is finely ground, while almond meal is coarser.

2. Can I make these pancakes ahead of time?

Yes, you can make a batch and store them in the fridge or freezer for later.

3. Can I add protein powder?

Yes, you can add your favorite protein powder to the batter for an extra boost.

4. Why did my pancakes fall apart?

If using flax eggs or chia eggs, ensure the consistency is right, as almond flour pancakes need the proper binding ingredients to stay together.

5. Can I use a different milk?

Yes, any milk will work, including oat milk, coconut milk, or cow’s milk.

Conclusion

These Fluffy Almond Flour Pancakes are a delicious, nutritious breakfast that’s perfect for anyone looking to enjoy a gluten-free and protein-rich meal. With a light and fluffy texture, they’re sure to satisfy your cravings while keeping you full throughout the morning. Try them with your favorite toppings and enjoy!

Fluffy Almond Flour Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 15 minutes
Yield: 3 servings
Diet: Gluten Free

Print Recipe

Description

These Fluffy Almond Flour Pancakes are light, healthy, and packed with protein. Gluten-free, keto-friendly, and grain-free, they offer a delicious, nutty flavor while keeping you full longer. Perfect for a nutritious breakfast, they are easy to make and can be stored for later, making them ideal for meal prep!

Ingredients

1 cup almond flour
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
¾ cup almond milk (or any milk of your choice)
1 teaspoon vanilla extract (optional)
1 tablespoon coconut oil, melted

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients:
- In a bowl, whisk together almond flour, baking powder, and salt.
Mix Wet Ingredients:
- In another bowl, beat eggs and add almond milk, vanilla, and melted coconut oil.
Combine:
- Add the wet ingredients to the dry ingredients and mix until smooth.
Cook:
- Heat a non-stick skillet over medium heat. Spoon batter onto the skillet and cook for 2-3 minutes on each side until golden brown.
Serve:
- Serve hot with your favorite toppings such as maple syrup, berries, or whipped coconut cream.

Notes

Variations: Add-ins like chocolate chips, blueberries, or chopped nuts are a great way to customize your pancakes.
Spices: Add cinnamon or nutmeg to the batter for a warming flavor.
Vegan Option: Use flax eggs or chia eggs as a replacement for regular eggs.
Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days or freeze cooked pancakes for up to 3 months. Reheat in the toaster or microwave.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast, Snacks, Desserts
Method: Baking
Cuisine: American