For extra fluffy pancakes, separate the egg whites and beat them to stiff peaks. Gently fold the beaten egg whites into the batter just before cooking. If the batter is too thick, add a tablespoon of water at a time until the desired consistency is achieved. Almond flour pancakes tend to brown quickly, so keep a close eye on them and adjust the heat as needed. These pancakes are best enjoyed fresh, but can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
Quick Almond Flour Pancakes
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING4 People
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VIEWS1.0K
Embrace a delightful, grain-free morning with these exceptionally fluffy and satisfying almond flour pancakes. A perfect canvas for your favorite toppings, they offer a guilt-free indulgence that will brighten any breakfast table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol93 mg
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Fiber4 g
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Protein9 g
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Saturated Fat2 g
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Sodium169 mg
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Sugar4 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Stage (5 minutes): In a spacious mixing bowl, meticulously combine the almond flour, water, eggs, maple syrup, and sea salt. Whisk vigorously until the batter is smooth and relatively lump-free. Allow the batter to rest for 5 minutes to allow the almond flour to fully absorb the moisture.
02 Step
Recipe View Heat the Griddle (2 minutes): Place a griddle or large skillet over medium heat. Once heated, lightly grease with coconut oil. The surface is ready when a droplet of water dances across it.
03 Step
Recipe View Craft the Pancakes (3-5 minutes per side): Gently ladle 1/4 cup of batter onto the hot griddle for each pancake. Allow the pancakes to cook undisturbed until bubbles begin to form on the surface and the edges appear set, approximately 3 to 5 minutes.
04 Step
Recipe View The Grand Flip (3-5 minutes per side): With a delicate touch, flip each pancake using a thin spatula. Continue to cook until the bottom is golden brown and the pancake is cooked through, another 3 to 5 minutes.
05 Step
Recipe View Serve and Savor (2 minutes): Transfer the almond flour pancakes to a warm plate. Drizzle generously with pure maple syrup and garnish with your favorite toppings such as fresh berries, toasted nuts, or a dollop of whipped cream.
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Please Rate
Wilfrid Mosciski
Apr 26, 2025I used stevia instead of maple syrup and they were still delicious. - Ashley R.
Eli Emard
Apr 7, 2025So easy to make and perfect for my gluten-free diet. - David K.
Rebeka Bergstrom
Feb 14, 2025I found these a little dry, so I added an extra egg and that helped. - Emily L.
Salma Aufderhar
Nov 11, 2024These burned quickly, so I had to lower the heat. - Michael S.
Derek Romaguera
Jun 4, 2024Great recipe! I will definitely make these again. - Kevin H.
Andreane Davis
Nov 28, 2023These were surprisingly good! I usually don't like almond flour, but these were great. - Sarah M.
Orlando Torpfriesen
Oct 26, 2023The texture was a bit different from regular pancakes, but I enjoyed them. - Jessica P.
Oda Armstrong
Sep 25, 2023My kids loved these! I added some blueberries for extra flavor. - John B.