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Thick pancakes stacked and topped with butter and maple syrup.
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4.58 from 33 votes

15-Minute Almond Flour Pancakes (with video!)

Nothing says good morning like a stack of fluffy Almond Flour Pancakes served with your favorite toppings! This healthy pancake recipe is so easy to mix up and yields light, fluffy pancakes with the most amazing flavor. Get ready for a delicious, satisfying breakfast that everyone in your family will love.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: BREAKFAST
Cuisine: American
Diet: Gluten Free
Servings: 2 servings
Calories: 400kcal
Author: Dani Spies

Ingredients

  • 1 cup almond flour I like Bobs blanched super fine almond flour*
  • 2 tablespoons tapioca starch
  • 1 teaspoon baking powder
  • Pinch of kosher salt
  • 1/3 cup unsweetened almond milk
  • 1 egg
  • 1 tablespoon sugar-free maple syrup
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl combine almond flour, tapioca flour, baking powder and salt. Gently whisk all ingredients together with a fork.
    Combining almond flour with other dry ingredients in a large bowl.
  • In a separate bowl or spouted cup whisk together the almond milk, egg, maple syrup and vanilla extract.
    Whisking egg in milk in spouted measuring glass.
  • Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
    Making pancake batter in a large bowl.
  • Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.
    Cooking pancakes on a griddle.
  • Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!
    Fluffy pancakes stacked on a plate with maple syrup.

Video

Notes

*Blanched almond flour keeps these pancakes super light and fluffy.  You can use almond flour that is not blanched, but the end result will be a little more dense.
  • Storing: Leftovers can be stored in an airtight container or bag in the refrigerator, for up to five days. 
  • Freezing: Place the cooked and cooled pancakes in a freezer safe bag or container and store in the freezer for up to 6 months. 
  • Reheating: To reheat from frozen, you can either heat them in a toaster oven, microwave, or a warm oven. You can also reheat without thawing them first.

Nutrition

Serving: 3pancakes | Calories: 400kcal | Carbohydrates: 24g | Protein: 15g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 101mg | Potassium: 237mg | Fiber: 6g | Sugar: 5g | Vitamin A: 119IU | Calcium: 268mg | Iron: 3mg