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almond flour pancakes with blueberries on a marble board
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Perfect Almond Flour Pancakes

These almond flour pancakes are extra fluffy, delicious, and super easy to make! One bowl, a handful of ingredients, and 15 minutes is all you need to throw this simple gluten-free breakfast together. These almond flour pancakes are also the perfect blank canvas to any toppings you'd like (I went with blueberries - yum!).
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings

Ingredients

  • 1 cup almond flour, see Notes
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 cup milk, I used non-dairy milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil or butter

Instructions

  • Whisk together the almond flour and baking powder in a large bowl.
  • Add in eggs, milk, maple syrup, and vanilla extract, whisk to combine.
  • Melt coconut oil or butter in a large skillet over medium low-medium heat and spoon ¼ cup batter into skillet.
  • Cook pancakes for 2-3 minutes per side or until edges are slightly golden brown. Repeat until no more batter remains.

Notes

  • Almond Flour: Be sure to use blanched almond flour, not almond meal in this recipe.

    • Nutrition

    Calories: 300kcal