These almond flour pancakes are a delightful twist on a breakfast classic, offering a light, fluffy texture with a subtly nutty flavor. Perfect for those seeking a gluten-free option, they’re packed with wholesome ingredients that keep you satisfied without weighing you down. Ready in just 20 minutes, they’re ideal for busy mornings or lazy weekend brunches.

Each bite delivers a golden, tender pancake with a hint of sweetness, perfectly complemented by your favorite toppings like fresh berries or a drizzle of maple syrup. The almond flour adds a rich, moist crumb that’s both indulgent and nourishing. Whether you’re a seasoned cook or a beginner, this recipe is simple, quick, and guaranteed to brighten your day.

Ingredients for Almond Flour Pancakes

1⅓ cups blanched almond flour* (spooned and leveled; see note)
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup almond milk (plus more if needed)
2 large eggs
1 tablespoon pure maple syrup (plus more for serving)
1 teaspoon vanilla extract
Extra-virgin olive oil (for the pan)

Step-by-Step Instructions

In a medium bowl, whisk together the almond flour, baking powder, and salt.
In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
Pour the wet ingredients into the bowl with the dry ingredients and stir until combined. If the batter is very thick, add a little more almond milk until it reaches the desired consistency (see photo in the blog post for reference). If it’s too thin, sprinkle in a touch more almond flour.
Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil.
Use a ¼-cup measuring cup to pour the batter onto the pan. Note: These pancakes are more delicate than regular flour pancakes, so keep them small.
Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed to ensure the middles cook without burning the outsides. Almond flour pancakes darken a little quicker than regular pancakes.
Serve warm with maple syrup and enjoy!

Perfect Pairings: Sauce and Topping Ideas

Elevate your almond flour pancakes with delicious toppings! Drizzle with pure maple syrup for a classic touch, or try a dollop of whipped coconut cream for a dairy-free option. Fresh berries like blueberries or sliced strawberries add a burst of flavor, while a sprinkle of chopped nuts or shredded coconut provides a satisfying crunch. For a savory twist, top with avocado slices and a sprinkle of sea salt.

Smart Storage and Reheating Tips

Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster or warm them in a skillet over low heat for 1-2 minutes per side. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen in a toaster or oven for a quick breakfast!

Recipe Variations to Try

Mix things up by adding 1/2 teaspoon of cinnamon or a pinch of nutmeg to the batter for a warm, spiced flavor. For a protein boost, stir in 1-2 tablespoons of chia seeds or flaxseed meal. If you’re feeling adventurous, fold in dark chocolate chips or mashed banana for a sweet surprise. These pancakes are versatile, so don’t be afraid to get creative!

Essential Equipment Guidance

A non-stick skillet is key for flipping these delicate pancakes without sticking. Use a ¼-cup measuring cup to portion the batter evenly, ensuring consistent cooking. A flexible spatula will help you flip them gently, and a pastry brush is perfect for lightly coating the pan with oil. These tools make the process smooth and stress-free!

Common Questions Answered

Can I use a different flour? Almond flour is essential for this recipe, as it provides the right texture and flavor. Can I make these vegan? Try substituting the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg). Why are my pancakes burning? Almond flour cooks faster, so keep the heat low and adjust as needed. Patience is key for perfectly golden pancakes!