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Easy Fluffy Almond Flour Pancakes (Keto and Gluten-Free)

Close-up of three stacked almond flour pancakes cut in half, showing their fluffy texture and golden-brown edges.
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Make light and soft pancakes using almond flour. This recipe is naturally gluten-free and fits a keto or low-carb diet.

Ingredients

Scale
  • 1 1/2 cups blanched almond flour
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1 tablespoon melted coconut oil or butter, plus more for cooking
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. In a medium bowl, whisk together the almond flour and baking powder.
  2. In a separate small bowl, whisk the eggs until they are light and frothy.
  3. Add the almond milk, melted coconut oil, and vanilla extract (if using) to the eggs and mix well.
  4. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat.
  6. Pour about 1/4 cup of batter onto the hot surface for each pancake.
  7. Cook for 3 to 4 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully and cook the second side until golden brown.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whip the whites to stiff peaks, then gently fold them into the batter at the end.
  • If you need a dairy-free option, use coconut oil instead of butter.
  • This recipe uses almond flour, not coarse almond meal, for the best texture.

Nutrition

Find it online: https://afripaket.com/almond-flour-pancakes-recipe-easy-fluffy/