Easy Fluffy Almond Flour Pancakes (Gluten-Free & Keto)
Make light, fluffy almond flour pancakes quickly. This recipe is gluten-free, low-carb, and uses minimal ingredients for a satisfying breakfast.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 cups fine almond flour
- 2 large eggs
- 1/2 cup unsweetened almond milk (or dairy-free milk)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon melted coconut oil or butter (plus more for the griddle)
Instructions
- Combine the dry ingredients: almond flour, baking powder, and salt in a medium bowl. Whisk them together well.
- In a separate bowl, whisk the eggs, almond milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are acceptable.
- Stir in the melted coconut oil or butter.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with oil or butter.
- Pour batter onto the hot griddle to form pancakes, using about 1/4 cup of batter per pancake.
- Cook for 3 to 4 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully and cook the second side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If you prefer a sweeter taste, add 1 tablespoon of your preferred keto-friendly sweetener to the batter.
- These pancakes are naturally grain free and paleo friendly.
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 1
- Sodium: 150
- Fat: 19
- Saturated Fat: 3
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 3
- Protein: 10
- Cholesterol: 95