Almond Flour Pancakes

almond flour pancakes served with fresh strawberries
Photo: Bryan Gardner
Prep Time:
5 mins
Total Time:
25 mins

Low in carbs and gluten-free, these quick and easy pancakes are made with almond flour and are a wonderful treat to have for breakfast or brunch at home.


  • 1 ½ cups finely ground blanched almond flour

  • 1 tablespoon granulated sugar

  • 1 teaspoon baking powder

  • ½ teaspoon kosher salt

  • ¾ cup whole milk

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • Vegetable oil, for pan

  • Softened butter, sliced strawberries, and warmed maple syrup, for serving


  1. In a medium bowl, whisk together almond flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla and whisk until well combined.

  2. Preheat oven to 200°F and place a rimmed baking sheet fitted with a wire rack inside. Heat a large cast iron skillet, griddle, or nonstick pan over medium-low. Add 1 teaspoon oil, then wipe with a paper towel, leaving behind a thin film.

  3. Working in batches, add scant quarter-cups of batter to skillet, gently spreading them out into circles using the bottom of the measuring cup.

  4. Cook pancakes until a few bubbles come to the surface, edges have set, and undersides are golden-brown, 3 to 4 minutes. Flip and cook about 2 minutes more. Transfer pancakes to oven to keep warm and repeat with remaining batter (oiling the skillet in between batches).

  5. Serve pancakes with butter, strawberries, and maple syrup.

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