Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Almond Flour Pancakes

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
320

2× the original author values. Recipe yield: 4 servings.

calories
640

3× the original author values. Recipe yield: 4 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups blanched almond flour — fine, not almond meal
  • 2 teaspoons baking powder — fresh for best rise
  • 1/2 teaspoon ground cinnamon — optional
  • 1/4 teaspoon fine sea salt
  • 3 large eggs — whisked until slightly frothy
  • 1 1/4 cups milk — unsweetened almond milk or dairy milk
  • 2 teaspoons vanilla extract — optional but recommended
  • 1-2 tablespoons sweetener — maple syrup, sugar, or granulated zero-calorie sweetener
  • 2 tablespoons melted butter or avocado oil — plus more for the pan
  • neutral oil or butter — for greasing the pan
  • maple syrup or sugar-free syrup — for serving
  • fresh berries or add-ins — blueberries, chocolate chips, or lemon zest, optional

Instructions

  1. Preheat a well-seasoned cast iron or nonstick skillet over medium heat until a drop of water sizzles.
  2. In a medium bowl, whisk eggs until lightly frothy, then whisk in milk, vanilla, and sweetener. Slowly whisk in the melted butter or oil.
  3. In a separate bowl, stir together almond flour, baking powder, cinnamon, and salt.
  4. Sprinkle dry ingredients over the wet and whisk just until combined; the batter should be thick but pourable, like a loose muffin batter.
  5. Let the batter sit 2–3 minutes to hydrate. If too thick, add 1–2 tablespoons more milk; if too thin, whisk in a spoonful of almond flour.
  6. Lightly grease the hot skillet. Scoop about 2 tablespoons batter per pancake to make small, palm-sized rounds.
  7. Cook undisturbed until edges darken slightly and small bubbles appear on top, 1–2 minutes.
  8. Slide a thin spatula underneath and flip confidently. Cook 1–2 minutes more until centers are set and bottoms are golden.
  9. Repeat with remaining batter, adjusting heat as needed and lightly re-greasing between batches.
  10. Transfer cooked pancakes to a warm plate or low oven so they stay tender without steaming.
  11. Serve warm with butter and maple syrup, or keep them low carb with sugar-free syrup and fresh berries. Add-ins like blueberries or chocolate chips can be folded in just before cooking.

Notes

Cool leftovers completely on a wire rack, then refrigerate in an airtight container up to 4 days or freeze up to 3 months with parchment between layers. Reheat in a toaster or toaster oven for 2–3 minutes for crisp edges, a warm skillet for a minute per side, or the microwave 15–20 seconds (edges will soften).

Source: https://simplersavory.com/almond-flour-pancakes/