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Almond Flour Pancakes – My choice for Gluten-Free

Almond flour pancakes are a mainstay in my house, and quite frankly, I’m hooked. There’s just something so cozy about rising to the scent of pancakes on a still morning—particularly when they’re freshly made, airy, and nutritious.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Breakfast, Quick
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 cup almond flour
  • 2 large eggs
  • 2 tbsp milk (I usually use almond or oat milk) 
  • 1 tbsp honey or maple syrup 
  • 1/2 tsp baking powder 
  • 1/4 tsp vanilla extract (optional but delicious) 
  • 1 Pinch of salt
  • 1 Butter or oil for cooking 

Equipment

  • 1 Mixing bowl
  • 1 Whisk or fork
  • 1 Measuring cups & spoons
  • 1 Non-stick skillet or griddle
  • 1 Spatula
  • 1 Ladle or scoop

Method
 

  1. 1.In a medium bowl, whisk together the eggs, milk, honey, and vanilla extract
  2. 2.Add almond flour, baking powder, and a pinch of salt. Mix until smooth — the batter will be slightly thick. 
  3. 3.Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. 
  4. 4.Scoop about 2–3 tablespoons of batter for each pancake. Spread it gently into a round shape.
  5. 5.Cook for 2–3 minutes, or until bubbles form and the edges look set. Flip carefully and cook another 1–2 minutes.
  6. 6.Serve warm with your favorite toppings!