Print

Fluffy Keto Almond Flour Pancakes: The Best Easy Gluten-Free Breakfast

A stack of fluffy almond flour pancakes, cut to show the interior texture, drizzled with maple syrup.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You asked for fluffy, gluten-free pancakes that fit a low-carb lifestyle. Noah fixed the common pitfalls of almond flour batters to bring you the best, easiest recipe for light and airy almond flour pancakes that work every time.

Ingredients

Scale
  • 1 1/2 cups superfine almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup unsweetened almond milk (or other dairy-free milk)
  • 2 tablespoons melted coconut oil or avocado oil, plus more for the griddle
  • 1 teaspoon vanilla extract
  • (Optional for Keto: 1-2 tablespoons erythritol or preferred keto sweetener)

Instructions

  1. Combine dry ingredients: Whisk the almond flour, baking powder, and salt together in a medium bowl. This step is key for even rising.
  2. Combine wet ingredients: In a separate bowl, whisk the eggs until slightly frothy. Add the almond milk, melted oil, vanilla extract, and optional sweetener. Mix well.
  3. Mix batter: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine. The batter will be thicker than traditional pancake batter.
  4. Rest the batter: Let the batter sit for 5 minutes. This allows the almond flour to absorb the liquid, which helps create a fluffier texture.
  5. Heat the griddle: Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease the surface with oil or butter substitute. Medium-low heat prevents burning the edges before the center cooks.
  6. Cook pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3 to 4 minutes per side, until bubbles form on the surface and the edges look set.
  7. Flip and finish: Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
  8. Serve immediately: Stack your fluffy almond flour pancakes and top with your favorite low-carb syrup, berries, or a dusting of cinnamon.

Notes

  • For extra fluffy almond flour pancakes, separate the egg whites, whip them to soft peaks, and gently fold them into the final batter just before cooking.
  • If you are making these for a standard diet and not keto, you can substitute the sweetener with 1 tablespoon of maple syrup in the wet ingredients.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for quick future breakfasts. Reheat in a toaster or skillet.

Nutrition

Find it online: https://savorandpin.com/almond-flour-pancakes-fluffy-keto-recipe/