Almond Flour Pancakes (Gluten-Free & Protein-Packed)
Soft, protein-rich almond flour pancakes that stay tender, golden, and naturally gluten-free. Quick to mix, freezer-friendly, and perfect for busy mornings.
Ingredients
Pancakes
- 2 cups almond flour fine/blanched if possible
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup milk any kind — almond or oat work
- 1 tablespoon maple syrup
- 2 tablespoons unsalted butter melted; or use coconut oil
- 1 teaspoon vanilla extract
Optional toppings
- maple syrup
- butter more, for topping
- fresh fruit
Instructions
- In a medium bowl, whisk together almond flour, baking powder, cinnamon, and salt.
- Add eggs, milk, maple syrup, butter, and vanilla. Whisk until a thick, smooth batter forms.
- Heat a nonstick skillet over low heat. Add a sliver of butter to coat the pan.
- Scoop small dollops of batter into the skillet. Cook for 3 minutes or until bubbles form and bottoms are golden.
- Flip gently and cook another 2–3 minutes until cooked through.
- Transfer to a plate and repeat with remaining batter.
Notes
Baking powder note: Always make sure it’s labeled gluten-free. Some blends include starches that aren’t safe for celiac individuals. Make-Ahead Tip: These pancakes freeze well. Let them cool, stack with parchment, and store in a zip bag.