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Fluffy gluten-free almond flour pancakes stacked on a plate with syrup

Gluten-Free Almond Flour Pancakes

These fluffy pancakes are easy to make and perfect for busy mornings or lazy weekends, with a delicious almond flavor and minimal cleanup.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Gluten-free flour option
  • 1 teaspoon baking powder For leavening
  • 1/2 teaspoon salt A pinch for flavor
Wet Ingredients
  • 2 large eggs Binds the batter
  • 1/4 cup milk (dairy or non-dairy) Adjust for desired consistency
  • 1/2 teaspoon vanilla extract For added flavor
For Cooking
  • as needed butter or oil For greasing the skillet

Method
 

Preparation
  1. In a mixing bowl, combine almond flour, baking powder, and a pinch of salt.
  2. In another bowl, whisk together eggs, milk, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overdo it!
Cooking
  1. Heat a skillet over medium heat and add a little butter or oil.
  2. Pour about 1/4 cup of the batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.
  4. Serve warm with your favorite toppings!

Notes

Make the batter ahead of time for better flavor. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or microwave.