Almond flour pancakes – Step by Step Guide: These pancakes made with almond flour are sure to delight anyone who enjoys light, fluffy, moist, and tasty pancakes—and who doesn’t?! I thought of making them the previous spring, when Jack and I were preserving our meager amount of normal flour for baked goods like bagels, pita, and bread without kneading. While all-purpose flour is now more widely available, these almond flour pancakes are a household mainstay.
I’ve tried regular pancake recipes, and this almond flour recipe tastes just as good—but it’s completely grain and gluten free. The pancakes have a wonderful nutty and sweet flavor and are soft and delicate. They also have the added benefit of being heavier than typical pancakes (thanks to the almond flour!), so you can easily eat them until lunchtime.
Whip them up on a weekday, or save them for relaxed weekend brunch. But before you start cooking, heads up: Jack and I can easily devour these almond flour pancakes on our own, so if you’re serving a crowd, you’re going to want to make a double batch.
Almond flour pancakes – Step by Step Guide
Ingredients
- 1⅓ cup blanched almond flour*, spooned and leveled (see note)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup almond milk, more if needed
- 2 large eggs
- 1 tablespoon pure maple syrup, more for serving
- 1 teaspoon vanilla
- Extra-virgin olive oil, for the pan
Instructions
Mix the baking powder, salt, and spooned and leveled almond flour in a medium-sized basin.
Whisk the eggs, vanilla, maple syrup, and almond milk in a small bowl.
Stir the dry ingredients in the bowl after adding the wet ingredients. Add extra almond milk to your batter if it’s really thick so that it looks like the pictures above. To make it thicker, add a small amount of extra almond flour. (The batter consistency may be seen in the blog post photo).
A non-stick skillet should be heated at medium-low heat. Apply a thin layer of olive oil to the pan and transfer the batter onto it using a ¼-cup measuring cup. Note: It’s crucial to make these smaller because they are more fragile than typical flour pancakes. To ensure that the middles of the pancakes cook without burning the outside, cook them for one to two minutes on each side, reducing the heat as necessary. After every batch, I usually reduce the heat because my pan begins to retain residual heat. Pancakes made with almond flour brown somewhat faster than those made with ordinary flour.
Notes
*For this recipe, the best almond flour is homemade almond flour made from slivered blanched almonds, or super-fine blanched almond flour.
To avoid packing too much flour into your measuring cups, measure flour using the spoon and level method. Pancakes made with too much flour will have a thicker batter and be denser.
Serving Ideas for Pancakes Made with Almond Flour
These pancakes are a satisfying meal on their own because of the almond flour and eggs that give them a substantial texture. Serve them plain or dressed up with your preferred fresh fruit and Greek yogurt or coconut cream. You can even serve them simply with a drizzle of maple syrup.
