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The Ultimate Fluffy 5-Ingredient Almond Flour Pancakes

A stack of three golden-brown almond flour pancakes sitting on a white plate, beautifully lit by sunlight.
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Make light, fluffy, gluten-free pancakes using only five simple ingredients. This low-carb recipe is quick to prepare for a satisfying breakfast.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 2 large eggs
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon baking powder
  • 1 tablespoon sweetener (optional, like maple syrup or erythritol)

Instructions

  1. Combine the almond flour and baking powder in a medium bowl. Whisk them together to remove lumps.
  2. In a separate bowl, whisk the eggs and milk until fully combined.
  3. Pour the wet ingredients into the dry ingredients. Add the sweetener, if using. Mix gently until just combined; do not overmix. A few small lumps are fine.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side, until bubbles form on the surface and the edges look set. Flip carefully.
  7. Cook the second side for 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whip the whites to stiff peaks, then gently fold them into the batter at the end.
  • If you need a dairy-free option, use unsweetened almond milk or coconut milk.
  • These pancakes are naturally low-carb and keto-friendly.
  • If you want a protein-packed breakfast, add one scoop of unflavored collagen peptides to the dry ingredients.

Nutrition

Find it online: https://mdlatdmm.com/almond-flour-pancakes-fluffy-easy-keto/