Almond Flour Pancakes

Almond Flour Pancakes

Almond Flour Pancakes

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Large mixing bowl
2
Whisk
3
Spatula or spoon
4
Griddle or large skillet
5
Measuring cups and spoons

Ingredients

Dry Ingredients

  • 1
    1.5 cups almond flour
  • 2
    2 baking powder teaspoon
  • 3
    1 sugar or sweetener tablespoon
  • 4
    0.25 salt teaspoon

Wet Ingredients

  • 1
    1.5 milk or milk alternative cups
  • 2
    2 large eggs
  • 3
    2 melted butter or oil tablespoons
  • 4
    1 vanilla extract teaspoon

Toppings (optional)

  • 1
    0 to taste fresh berries
  • 2
    0 to taste maple syrup or honey

Directions

1

Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, baking powder, sugar (or sweetener), and salt. Ensure all dry ingredients are well combined. This prevents clumps and ensures even distribution of leavening agents.

2

Combine Wet Ingredients

In a separate bowl, whisk together the milk (or milk alternative), eggs, melted butter (or oil), and vanilla extract until smooth. The mixture should be uniform in color and texture.

3

Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the wet and dry ingredients together using a spatula or spoon. Be careful not to overmix; a few lumps are okay. Overmixing can develop the gluten in the almond flour leading to a dense pancake. The batter should be thick but pourable.

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4

Preheat Griddle or Skillet

Heat a lightly oiled griddle or large skillet over medium-low heat. A temperature of 300-325°F (150-160°C) is ideal. If you do not have a griddle, a regular non-stick pan works well. Use a little more oil if you are not using a non-stick pan. Be cautious of hot surfaces and splattering oil.

5

Pour Batter onto Griddle

Once the griddle or skillet is hot, pour about 1/4 cup of batter onto the hot surface for each pancake. Avoid crowding the pan. Leave enough space between pancakes for easy flipping.

6

Cook Pancakes

Cook the pancakes for about 2-3 minutes per side, or until golden brown and cooked through. The edges will begin to look set and small bubbles will form on top. Gently flip the pancakes with a spatula when ready. Be careful of hot surfaces.

7

Remove from Heat

Remove the cooked pancakes from the griddle and place them on a plate. Repeat until all the batter is used.

8

Serve

Serve the pancakes immediately. Optional toppings include fresh berries, maple syrup, or honey. These pancakes are best served warm.

Recipe Tips

  • For best results, use finely ground almond flour. Avoid almond meal which can result in a grainy texture.
  • If you don't have a griddle, a non-stick skillet works well. Use medium-low heat to avoid burning.
  • You can adjust sweetness by adding more or less sugar/sweetener. You can also use sugar alternatives like stevia or erythritol.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave.
  • Ensure the griddle or pan is hot before adding the batter; this will result in golden brown and crispy edges. Clean griddle or skillet once cooled to prevent build-up. Use soap and warm water for cleanup.
  • Keep raw eggs refrigerated. Ensure pancakes are cooked thoroughly before serving. Do not leave cooked pancakes at room temperature for more than 2 hours to prevent bacterial growth.
  • For a fluffy pancake, do not overmix the batter. Fold gently just until the ingredients are combined.
  • Use a spatula to flip the pancakes for a good shape and to avoid them breaking.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

25g

Protein

15g

Fat

24g

Fiber

4g

Sugar

8g

Sat. Fat

8g

Sodium

400mg

Trans Fat

0g

Cholesterol

120mg

Potassium

200mg

Vitamin A

100%

Vitamin C

20%

Calcium

150%

Iron

2.5%

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