Almond Flour Pancakes — fluffy, low-carb pancakes made with almond flour and eggs. They’re gluten-free, full of nutty flavor, and brown beautifully on a hot griddle. Serve with maple syrup, fresh fruit, or yogurt.
Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 20 mins • Servings: 4 (Yield: ~4 pancakes)
Ingredients
- 1 cup almond flour
- ¼ cup water (or milk of choice for extra tenderness)
- 2 large eggs
- 1 tbsp maple syrup (or sweetener of choice)
- ¼ tsp salt
- 1 tsp oil (for cooking; as needed)
Directions
- Combine ingredients: whisk almond flour, water, eggs, maple syrup and salt in a large bowl until smooth and slightly thick.
- Heat griddle: preheat a nonstick griddle or skillet over medium heat and brush lightly with oil.
- Cook pancakes: drop batter by large spoonfuls onto the hot griddle (about ¼–⅓ cup each). Cook 3–5 minutes until bubbles form and edges set; flip and cook 2–4 minutes more until golden.
- Repeat with remaining batter, adjusting heat to prevent over-browning. Serve warm with maple syrup, berries or yogurt.
Cook’s Note
- For lighter pancakes, add a teaspoon of baking powder. For sweetness, swap maple syrup for a sugar-free option.
- Batter thickens as it sits; add a splash of water to loosen if needed.
Nutrition Facts (per pancake — approx.)
- Calories: 221 • Total Fat: 18 g • Saturated Fat: 2 g • Cholesterol: 93 mg • Sodium: 169 mg • Carbs: 10 g • Fiber: 4 g • Sugars: 4 g • Protein: 9 g