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Light, fluffy, gluten-free almond flour pancakes with a tender texture and rich almond flavor, perfect for a healthy, comforting breakfast.

Ingredients

Scale
  • 1⅓ cups blanched almond flour, spooned and leveled
  • ½ teaspoon ground cinnamon (optional)
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup almond milk
  • 2 large eggs
  • 1 tablespoon pure maple syrup
  • Olive oil for greasing the pan

Instructions

  1. Whisk almond flour, baking powder, sea salt, and cinnamon (if using) in a medium bowl.
  2. In a separate bowl, whisk almond milk, eggs, maple syrup, and almond extract until smooth and slightly frothy.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
  4. If batter is too thick, add almond milk a splash at a time; if too thin, add more almond flour until thick but still pourable.
  5. Let the batter rest a few minutes to allow almond flour to absorb moisture.
  6. Heat a nonstick skillet or griddle over medium-low heat and brush lightly with olive oil.
  7. Scoop about ¼ cup batter per pancake onto the pan and gently shape with a spoon as needed.
  8. Cook until edges set and bubbles form on top, about 1 to 2 minutes.
  9. Flip and cook the other side until golden and cooked through, about 1 minute; lower heat if browning too fast.
  10. Transfer cooked pancakes to a plate and keep warm while finishing the remaining batter.

Notes

Keep the heat low and steady so pancakes don’t burn before cooking through., Let batter rest a few minutes before cooking for extra fluffiness., Adjust batter thickness by adding almond milk or almond flour for optimal texture., Flip pancakes when edges set and bubbles appear on top to prevent breakage.

Nutrition

Find it online: https://cookingcrumbs.com/the-best-almond-flour-pancakes-fluffy-and-gluten-free/