These almond flour pancakes are fluffy and delicious and require only five ingredients. The addition of fresh blueberries or other fresh fruit takes them over the top!
I woke up on a beautiful Saturday morning with pancakes on the brain – just as I do almost every Saturday morning. It’s been kind of a tradition for hubby and I since last March. We have eggs and pancakes on most Saturdays.
Most of the time I make our pancakes as healthy as possible – using whole wheat or oat flour and unsweetened almond milk in the batter. Sometimes we do indulge and go for pure decadence, however. It's all about balance!
What ingredients are in almond flour pancakes?
These pancakes are so simple because they only require five ingredients, but they are so good y’all! Not to mention they're loaded with protein and fiber.
Almond flour: make sure you use a fine almond flour and not almond meal when making these pancakes so that you get a nice texture and they hold up well.
Eggs: this almond flour pancake recipe calls for two eggs. I have not tested any egg substitutes in this recipe.
Almond milk: I tested this recipe with unsweetened almond milk, but you can also feel free to use coconut milk. If you use almond milk, you’ll need to add 1 tablespoon of melted butter or olive oil to the batter so ensure they’re not dry. I used olive oil.
Vanilla Extract: add about a teaspoon to help flavor the pancakes.
Baking soda: it helps the pancakes rise. You’ll only need a very small amount – about ¼ teaspoon.
Optional ingredients: I recommend adding a couple tablespoons of sugar, sugar substitute like stevia baking blend, or a tablespoon of maple syrup or honey to the batter, along with a tad bit of cinnamon. It really brings out wonderful flavor in the pancakes!
I chose to make this particular batch with the addition of about a cup of fresh blueberries (I like a lot of blueberries – use less if desired).
You may also add in chopped strawberries, chocolate chips, chopped nuts or even some peanut butter! Get creative with these pancakes – the batter holds up well to the mix-ins.
A Few Additional Notes for Almond Flour Pancakes
Be sure and let bubbles form on the top before flipping. It takes a little longer than traditional flour pancakes.
The texture will a little more on the cornbread-like side. This is what I love most about Almond Flour Pancakes!
If you’ve never made almond flour pancakes before, I recommend making a test pancake first. This way you don’t ruin a whole batch.
Be patient with Almond Flour Pancakes while cooking. Trust me, it’s worth it! If you notice that your pancakes are browning too quickly, lower the cooking temperature.
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Almond Flour Pancakes
- 2 large eggs
- ⅓ cup almond milk
- 1 teaspoon vanilla extract
- 1 ¼ cup blanched almond flour
- ¼ teaspoon baking soda
- Pinch of salt
- Butter olive oil or coconut oil, for greasing
- Optional add-ins:
- 1 cup blueberries fresh or frozen
- In large bowl, mix together the eggs, almond milk, and vanilla together until well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until combined.
- If using blueberries, fold them with wooden spoonin until incorporated.
- Lightly coat a large nonstick griddle or skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about six ¼ cup dollops of batter onto the griddle. It's important to cook until bubbles appear on top and the edges are well cooked.
- If using a skillet, you will need to work in batches of two pancake at a time.
- Flip pancakes and cook until golden brown on underside, about 3-4 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit.
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