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Stack of almond flour pancakes with bites taken out
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Almond Flour Pancakes

Almond flour pancakes that are fluffy, delicious, gluten free, low carb and high protein. Plus they're quick and easy, all made in one bowl!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people (3 pancakes each)
Calories 304kcal

Equipment

Ingredients

Instructions

  • Start heating a nonstick pan or griddle over medium-low heat.
  • Stir almond flour, baking powder, salt, and cinnamon, together in a medium sized bowl.
  • Add eggs, almond milk, maple syrup, almond extract, and coconut oil and whisk until just mixed and most lumps are dissolved. Don't add the hot coconut oil directly onto the eggs. Either pour this in first and loosely mix it in or pour it into the other side of the bowl.
  • Melt additional coconut or avocado oil on preheated pan or griddle over medium heat and spread out using a spatula.
  • Ladle a little under ¼ cup of the batter onto the griddle and let cook until bubbles form.* Repeat to fill griddle.
    Ladle a little under ¼ cup of the batter onto the pan and repeat to fill the pan, leaving room between each for flipping.
  • Once bubbles form (about 3 minutes), carefully flip pancakes using a thin spatula. Let cook 1-2 more minutes on other side or until lightly browned and then remove from heat and set aside while cooking the remaining pancakes.
  • Serve with maple syrup or whatever toppings you enjoy most.

Notes

Pan temperature - If you're not sure if the temperature is right, make a test pancake. Spoon or pour a small amount of batter onto the pan, about enough for a 1 inch pancake. If it browns too quickly, it is too hot and you will need to turn down the heat. If it takes over 3 minutes for bubbles to form and the pancake to be ready to flip, it is not hot enough. 
Keeping pancakes warm - use the keep warm setting (250° F or 120° C) on the oven or toaster oven to keep cooked pancakes warm if you'd like.
Storing and Reheating - After cooling completely, store leftover pancakes in an airtight container on the counter for up to 3 days. 
Freezing - to freeze pancakes, cool completely before placing in a freezer safe storage bag or container with parchment paper between each layer of pancakes. To reduce freezer burn, remove as much air from the bag as possible or use a container that the pancakes fit into tightly. Use within 2 months. To reheat, microwave on high for about 1 minute (more if heating additional pancakes) or warm on a pan covered in foil in oven preheated to 350° F (175° C) for about 10 minutes. 

Nutrition

Calories: 304kcal | Carbohydrates: 12g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 325mg | Potassium: 92mg | Fiber: 4g | Sugar: 3g | Vitamin A: 120IU | Calcium: 187mg | Iron: 2.1mg