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Gluten-free almond flour pancakes stacked on a plate with syrup and fresh berries

Gluten-Free Almond Flour Pancakes

Fluffy and delicious gluten-free pancakes made with almond flour, perfect for a quick and easy breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt A pinch of salt
Wet Ingredients
  • 2 large eggs Can substitute with ripe bananas for vegan
  • 1/4 cup milk (dairy or non-dairy)
  • 1/2 teaspoon vanilla extract
Cooking
  • as needed Butter or oil for cooking

Method
 

Preparation
  1. In a mixing bowl, combine almond flour, baking powder, and a pinch of salt.
  2. In another bowl, whisk together the eggs, milk, and vanilla extract until frothy.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
Cooking
  1. Heat a skillet over medium heat and add a sprinkle of butter or oil.
  2. Pour about 1/4 cup of the batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
  1. Serve warm with your choice of toppings such as maple syrup, fresh berries, yogurt, or nuts.

Notes

Best enjoyed warm. Store leftovers in an airtight container for up to 3 days or freeze for up to a month. Reheat in the toaster or microwave.