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almond flour pancakes served

Almond Flour Pancakes

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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 2 cups  finely ground almond flour
  • 3 large eggs
  • 1/4 milk (dairy or unsweetened almond milk)
  • 2 tbsp  melted butter (or coconut oil for dairy-free)
  • 2 tbsp  monk fruit sweetener (optional)
  • 1 tsp  vanilla extract
  • 1 tsp  baking powder
  • 1/4 tsp  salt

Method
 

  1. Preheat your griddle or non-stick skillet over medium-low heat
  2. In a large mixing bowl, whisk together the eggs, milk, melted butter, vanilla extract, and sweetener if using.
  3. Add the almond flour, baking powder, and salt. Stir gently until you have a smooth, thick batter. 
  4. Lightly grease your preheated pan with butter or coconut oil. Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading it gently with the back of a spoon if needed.
  5. Cook for about 2–3 minutes, watching for bubbles to form and the edges to look set.
  6. Carefully flip with a thin spatula and cook another 1–2 minutes on the other side until golden brown. 
  7. Transfer the cooked pancakes to a warm plate and cover lightly while you cook the remaining batter.

Notes

Patience is your friend here. Almond flour pancakes do best on medium-low heat so they cook through without burning. Rushing them on high heat can lead to dark outsides and undercooked centers.
If your batter feels too thick, you can add an extra splash of milk to loosen it a bit. Almond flour naturally makes a denser batter than wheat flour, but the extra moisture helps them spread on the griddle.
Don’t be afraid to get creative. Sometimes I’ll fold in sugar-free chocolate chips, blueberries, or even a pinch of cinnamon for extra flavor. My kids especially love the blueberry version — it feels like dessert for breakfast.