Almond flour is one of the healthiest flours out there since it carries all the nutritional benefits of almonds, a delicious and versatile nut. Naturally, almond flour pancakes combine both great taste and a boost of nutrition. These pancakes are fluffy, nutty, and packed with flavor, thanks to a few key ingredients. You can enjoy them plain or customize them with your favorite toppings—it’s up to you!
If you’re following a keto or paleo diet, these pancakes are perfect for you. They’re made using low-carb almond flour and protein-rich eggs, making them both health-conscious and diet-friendly. You can even skip the sugar by substituting water for maple syrup to create a truly keto-compliant version. Almond flour is generally healthier than most processed flours since it’s high in fiber, protein, and healthy fats, while being naturally low in carbohydrates.
However, because almonds (and almond flour) are calorie-dense, it’s easy to overindulge. Be mindful of portion sizes while enjoying these irresistibly tasty pancakes! This recipe is simple and quick to whip up, making it an effortless yet nutritious treat for you and your family.
### Almond Flour Pancakes Recipe #1
This recipe makes gluten-free, keto-friendly pancakes that are rich in protein and fiber. It’s perfect for anyone looking to enjoy a healthy, satisfying breakfast.
**Ingredients**
– 1 cup blanched almond flour
– 2 eggs
– 2 tbsp olive oil
– 2 tbsp maple syrup (use sugar-free syrup for keto-friendly pancakes)
– 1 tbsp vanilla extract
– 1 tbsp baking powder
– ¼ tsp sea salt
**Instructions**
1. In a large bowl, combine all the ingredients and stir until the batter is thicker than a typical pancake batter.
2. Preheat a skillet over medium-low heat and lightly grease it with olive oil or butter. Pour 3–4 tablespoons of batter into the center of the skillet.
3. Use a spatula to gently spread the batter into a round shape about ¼ to ½ inch thick.
4. Cook until small bubbles form on the surface and the edges lift easily from the pan (about 3–4 minutes). Flip the pancake and cook for another 2–3 minutes until golden brown.
5. Repeat with the remaining batter, greasing the skillet as needed. With this recipe, you can make about six pancakes.
6. Serve warm with your favorite toppings, or enjoy plain—either way, they’re delicious!
**Notes**
– Eggs are a key ingredient for achieving that fluffy texture. If you’re vegan, this recipe won’t work as is.
– Stick to almond flour for this recipe; substituting with other flours may not yield the same results.
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### Almond Flour Pancakes Recipe #2
Here’s another simple recipe that’s just as healthy and delicious—perfect when you’re in a hurry!
**Ingredients**
– 1¼ cups finely blanched almond flour
– 2 large eggs
– ¼ tsp baking soda
– 1 tbsp vanilla extract
– ⅓ cup light coconut milk (from a can)
– Butter, olive oil, or coconut oil for cooking
– Pinch of salt
**Instructions**
1. In a large bowl, mix all the ingredients until the batter is smooth.
2. Heat a nonstick skillet over medium-low heat and lightly coat it with butter, olive oil, or coconut oil. Pour ¼ cup of batter onto the skillet and spread it into a round shape.
3. Cook until bubbles form on the surface and the edges are set, then flip and cook for another 2 minutes or until golden brown. If the pancakes brown too quickly, reduce the heat.
4. Repeat the process with the remaining batter. This recipe makes about six pancakes.
5. Serve plain or with toppings like mini chocolate chips or blueberries for an extra twist.
**Notes**
– The coconut milk helps make these pancakes fluffier. If substituting with regular or almond milk, add 1 tablespoon of oil or melted butter to keep them moist.
– Vanilla extract enhances the flavor, but you can also add a sprinkle of cinnamon or a bit of maple syrup for variety.
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### Almond Flour Pancakes Recipe #3
This recipe takes fluffiness to a new level while staying keto- and gluten-free!
**Ingredients**
– 2 cups finely ground blanched almond flour (8 oz)
– 3 large eggs
– ½ cup whole milk (or a dairy-free alternative)
– 1 tbsp baking soda
– ½ tbsp stevia glycerite
– ¼ tsp kosher salt
– 2 tbsp vanilla extract
– Avocado oil spray for cooking
**Instructions**
1. In a medium bowl, whisk together eggs, milk, and vanilla. Gradually add almond flour and mix until smooth, then stir in the baking soda.
2. Heat a griddle pan over medium heat for about 4–5 minutes. Spray with avocado oil, then pour 4 tablespoons of batter onto the griddle.
3. Cook each pancake for 3 minutes on each side, or until golden brown and fluffy.
4. Repeat with the remaining batter. This recipe yields about six pancakes, perfect to enjoy as-is or topped with your favorites.
**Notes**
– Use a scale to measure almond flour by weight (8 oz) for consistent results.
– Stevia glycerite adds sweetness, but other sweetening options can work too.
– Fine, blanched almond flour is essential for these pancakes’ texture.
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### Tips for Perfect Almond Flour Pancakes
– Always use almond flour, not almond meal. The fine texture of almond flour ensures fluffier pancakes.
– Avoid high heat, as it can burn the pancakes before they cook through. Use medium or medium-low heat for the best results.
– Mix the batter thoroughly but avoid overworking it. Aim for a smooth, lump-free consistency.
– Add mix-ins like blueberries, chocolate chips, or a sprinkle of cinnamon for extra flavor.
– Store leftovers in the fridge for up to three days with parchment paper between pancakes to prevent sticking. Reheat in the microwave at low power.
These almond flour pancakes are a fantastic choice for a healthy yet indulgent breakfast. Whether you’re on a keto or paleo diet, trying to eat healthier, or just want something new, they’re sure to satisfy. Easy to make and packed with flavor, they’ll become a family favorite you’ll keep coming back to!