These light and fluffy almond flour pancakes are a perfect gluten-free breakfast! Made with simple ingredients, they are naturally sweetened, high in protein, and easy to prepare.

Ingredients (Serves 4)

  • 1 ½ cups almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup almond milk (or any dairy-free milk)
  • 1 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tbsp melted coconut oil (plus extra for cooking)

Instructions

  • In a mixing bowl, whisk together almond flour, baking soda, and salt.
  • In a separate bowl, beat eggs, almond milk, maple syrup, vanilla extract, and melted coconut oil.
  • Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
  • Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
  • Pour ¼ cup batter onto the skillet for each pancake.
  • Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes.
  • Repeat with the remaining batter, adding more oil as needed.
  • Serve warm with fresh berries, maple syrup, or nut butter.

Storage & Serving Tips

  • Make-Ahead: Store batter in the fridge for up to 24 hours.
  • Leftovers: Keep cooked pancakes in an airtight container for up to 3 days. Reheat in a skillet or toaster.
  • Freezer-Friendly: Freeze pancakes in a single layer, then store in a bag for up to 2 months.

Was this article helpful?