Easy Almond Flour Pancakes: Gluten-Free Breakfast in 20 Minutes

Quick Almond Flour Pancakes

Start your morning with these almond flour pancakes that are naturally gluten-free and a delicious and filling way to start your day. Serve with fresh berries, a dollop of Greek yogurt, or pure maple syrup for an extra touch of sweetness.

Why You’ll Love Almond Flour Pancakes

• Gluten-Free Goodness: Perfect for gluten-sensitive diets.
• Low-Carb Friendly: Keeps you full without the carb crash.
• Quick & Easy: Whip up a batch in under 20 minutes.

Ingredients for Almond Flour Pancakes

• 1 cup almond flour
• 2 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp maple syrup (optional)
• Butter or oil, for cooking

How to Make Almond Flour Pancakes

Step-by-Step Instructions

1. In a medium bowl, whisk together almond flour, baking powder, and salt until fully combined.
2. Crack in the eggs, pour in almond milk, and add maple syrup. Stir until the batter is smooth and free of lumps.
3. Heat a nonstick skillet over medium heat and add a pat of butter or a splash of oil.
4. Use a ¼-cup measure to pour batter onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface.
5. Flip each pancake and cook for an additional 1–2 minutes, until golden brown.
6. Transfer pancakes to a plate and repeat with remaining batter. Serve warm with your favorite toppings.

Tips & Variations

• Nut-Free Option: Substitute coconut flour (use ¼ cup coconut flour + extra liquid).
• Add-Ins: Fold in blueberries, chocolate chips, or chopped nuts for extra texture.
• Make-Ahead: Store cooked pancakes in the fridge for up to 3 days and reheat in a toaster.

Nutrition per serving: 221 calories; 18 g fat; 9 g protein; 10 g carbs; 4 g fiber; 4 g sugar; 93 mg cholesterol; 169 mg sodium.

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

4 servings

Breakfast

American