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Stack of fluffy almond flour pancakes topped with butter and syrup. Homemade weekend breakfast on white counter.

Fluffy Almond Flour Pancakes

Fluffy almond flour pancakes that are naturally gluten-free and kid-approved. Packed with protein, perfect for healthy weekend mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups almond flour finely ground, blanched almond flour
  • 2 tablespoon tapioca starch or arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar or maple syrup
  • 3 large eggs separated
  • ¾ cup almond milk unsweetened
  • 2 tablespoon melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • butter or oil for greasing the griddle

Equipment

  • 2 Large mixing bowls One for dry, one for egg whites
  • 1 Electric mixer To whip egg whites
  • 1 Non-stick griddle Or skillet for even cooking
  • 1 ¼ cup measure For equal pancake portions
  • 1 Rubber spatula For folding egg whites into the batter

Method
 

  1. In a bowl, whisk almond flour, tapioca starch, baking powder, salt, sugar.
  2. Make a well in center and set aside.
  3. Mix yolks with almond milk, butter, and vanilla.
  4. Pour into well and stir gently until combined.
  5. Whip egg whites to soft peaks.
  6. Fold whites gently into batter in 2 parts.
  7. Rest batter for 5 minutes.
  8. Heat griddle over medium-low, grease lightly.
  9. Pour ¼ cup batter per pancake, cook until bubbly.
  10. Flip and cook until golden.

Notes

We test everything in our cozy kitchen (with Sprout as the taste-tester!), but nutrition info is just a ballpark figure. For exact numbers; especially if someone’s counting, try using your own ingredients in a nutrition calculator you trust.