- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 160 g
- 120 ml
- 2 tbsp
- 1 tsp
- 2 tsp
- ½ tsp
- 30 g
- 100 g
Process
Timers built in · swap anything · ask as you cook
In a large bowl, whisk the almond flour, baking powder and salt until evenly combined and no lumps remain.
In a second bowl, whisk the eggs, milk, maple syrup, vanilla extract and melted butter until smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry streaks remain. The batter will be thicker than wheat-flour pancake batter.
Let the batter rest for 5 minutes so the almond flour hydrates; it will thicken noticeably. If it becomes too stiff to scoop, stir in 1 tbsp of milk.
Heat a non-stick skillet or griddle over medium heat and brush lightly with butter. Drop 60 ml (about 1/4 cup) of batter per pancake and spread it gently into a 10 cm round.
Cook for 2 to 3 minutes until the edges look set and dry and bubbles appear on the surface, then flip carefully with a thin spatula and cook for 1 to 2 minutes more until golden.
Transfer to a plate and repeat with the remaining batter, adding a little butter to the pan between batches. Serve warm with maple syrup and blueberries.
Kitchen notes
Kitchen notes
- The most common mistake is flipping too early: almond flour pancakes are fragile and need the edges fully set and matte before you slide a thin spatula underneath.
- Letting the batter rest 5 minutes is not optional; it hydrates the almond flour so the pancakes hold together instead of crumbling.
- Keep the heat at medium, never high. Almond flour browns and burns faster than wheat flour, so a moderate pan gives a cooked center with a golden crust.
- If the batter thickens between batches, loosen it with a splash of milk rather than pressing the pancakes flat in the pan.
Substitutions
- milk→unsweetened almond milk or oat milk for a dairy-free version
- butter→coconut oil or a neutral vegetable oil
- maple syrup→honey or date syrup
- blueberries→sliced banana, raspberries or chopped strawberries
Storage & reheating
Store cooled pancakes in an airtight container in the fridge for up to 4 days, separating layers with parchment paper so they do not stick. To freeze, lay them flat on a tray, freeze for 1 hour, then transfer to a freezer bag for up to 2 months. Reheat in a toaster or in a 160°C oven for 5 to 7 minutes until hot through; avoid the microwave, which makes them rubbery.
FAQ
The questions we get asked most
Why did my almond flour pancakes fall apart when I flipped them?
The batter was likely too thin or flipped too soon. Almond flour has no gluten to bind it, so the pancakes rely on eggs and a rested, thick batter. Let the batter sit 5 minutes and wait until the surface bubbles and the edges look dry before sliding a thin spatula underneath.
Can I use almond meal instead of almond flour?
Yes, but the texture will be coarser and the pancakes a little denser and darker. Almond meal also absorbs liquid slightly differently, so add the milk a tablespoon at a time until the batter drops slowly from a spoon.
How do I know when an almond flour pancake is ready to flip?
Look for a matte, set surface with small bubbles and edges that no longer look wet or shiny. The underside should be deep golden when you peek with the spatula, usually after 2 to 3 minutes over medium heat.
Can I make the batter ahead of time?
You can mix it up to 24 hours ahead and keep it covered in the fridge, but it will thicken considerably as the almond flour absorbs liquid. Stir in milk, 1 tablespoon at a time, until it returns to a scoopable consistency before cooking.
Why are my pancakes dry or crumbly?
Too much almond flour or too little fat and liquid causes this. Measure the almond flour by weight if possible, and do not skip the melted butter or the rest time. Adding 1 extra tablespoon of milk to a stiff batter also helps.
Can I freeze almond flour pancakes?
Yes. Freeze them in a single layer on a tray for 1 hour, then stack them in a freezer bag with parchment between layers for up to 2 months. Reheat straight from frozen in a toaster or a 160°C oven until hot.
Are these pancakes gluten-free and dairy-free?
They are naturally gluten-free because almond flour contains no wheat. For dairy-free, use almond or oat milk and replace the butter with coconut oil or a neutral oil.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
