Almond Flour Pancakes Recipe

Learn how to make The Best Almond Flour Pancakes that will make your family want to jump out of bed in the morning! Whipped up in the blender, they are a great option for those who are following a keto, gluten free, low carb, or paleo diet. Dairy and sugar free as well!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings to 12 pancakes

Calories 212kcal

Author Aysegul Sanford

Ingredients

For The Pancake Batter

4 large eggs
½ cup unsweetened almond milk
¼ cup vegetable oil
1 teaspoon vanilla extract
1 ripe banana
1 teaspoon baking powder
Pinch of salt
2 cups almond flour or almond meal*
vegetable oil i.e. coconut, avocado, or grape seed oil for cooking pancakes

As Toppings:

maple syrup for drizzling
seasonal fruit

Instructions

Place eggs, almond milk, vegetable oil, vanilla extract, banana, baking powder, salt, and almond flour in a blender. Blend until fully combined and the batter has a smooth texture.
Set a large non stick skillet over medium heat and heat 1 teaspoon coconut oil. Pour ¼ cup of the batter. Spread it gently using a spatula. Cook 1-2 minutes or until bubbles form on the surface. Flip and cook the other side for 2 minutes or until your pancake turns golden brown.
Repeat the same process with the remaining batter.
Top with fresh fruit, drizzle with maple syrup, and serve while it still warm.

Video

Notes

Need help with what kind (and brand) of almond flour to use? Read the blog post above to learn more about my experiments with 3 different almond flours.

Nutrition