Almond Flour Pancakes
Fluffy, tender, and naturally gluten-free, these almond flour pancakes are a game-changer for breakfast. Topped with fresh berries and homemade whipped cream, they feel indulgent but are ready in under 30 minutes.
For 4 servings
- prep · ~5 min
Prepare the whipped cream and berries.
In a medium bowl, whip 0.5 cup heavy cream until soft peaks form. Wash and slice 0.5 cup strawberries, then gently combine with 0.5 cup blueberries. Set aside in the refrigerator to keep chilled until serving.
1.Whip 0.5 cup heavy cream until soft peaks form.2.Wash and slice 0.5 cup strawberries.3.Gently combine sliced strawberries with 0.5 cup blueberries.TIPFor best results, ensure your heavy cream and mixing bowl are very cold before whipping. - mix · ~4 min
Mix the pancake batter.
In a large bowl, combine 1.5 cup almond flour, 0.5 tsp cinnamon powder, and 1 pinch salt. In a separate bowl, whisk 2 large eggs, 1 tsp pure vanilla extract, and 2 tbsp water. Add the wet ingredients to the dry and mix until just combined; do not overmix.
1.Whisk together almond flour, cinnamon powder, and salt in a large bowl.2.In a separate bowl, whisk eggs, vanilla extract, and water.3.Combine wet and dry ingredients, mixing until just smooth. - fry · ~10 min
Cook the pancakes.
Melt 3 tbsp butter in a large non-stick skillet over medium-low heat. Pour about 1/4 cup of batter per pancake. Cook for 3-4 minutes per side until golden brown and cooked through. Adjust heat as needed to prevent burning and ensure even cooking.
TIPKeep cooked pancakes warm in a low oven (around 200°F/95°C) while you finish the rest of the batch. - serve
Serve the pancakes.
Stack the warm almond flour pancakes on individual plates. Top generously with the prepared whipped cream and mixed fresh berries. Serve immediately to enjoy the best texture and flavor while the pancakes are still warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest pancakes, ensure your eggs are at room temperature before mixing.
- 2Do not press down on the pancakes with a spatula while they cook, as this will make them dense.
- 3Keep cooked pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the batch.
- 4The batter can be made a day ahead and stored in an airtight container in the refrigerator.
Adapt it for your goals.
Dairy free
Use full-fat canned coconut cream (chilled solid part only) for the whipped topping and replace the butter with coconut oil.
high proteinHigh protein
Add one scoop of your favorite unflavored or vanilla collagen or whey protein powder to the dry ingredients.
kid friendlyKid friendly
Make smaller, silver-dollar-sized pancakes which are easier for little hands to handle. Create a fun topping bar with different berries.
quickQuick
If you're short on time, use a store-bought sugar-free whipped topping instead of making your own.
Why this is on our healthy list.
Gluten-Free Goodness
Made entirely with almond flour, these pancakes are an excellent option for those with celiac disease or gluten sensitivity.
Rich in Healthy Fats
Almonds are a great source of monounsaturated fats, which are beneficial for heart health and can help you feel full and satisfied.
Lower in Carbohydrates
With significantly fewer carbs than traditional pancakes, this recipe is a great fit for low-carb, keto, or diabetic-friendly eating plans.
Packed with Antioxidants
The fresh blueberries and strawberries are loaded with vitamins, fiber, and antioxidants that help protect your body from damage.
Frequently asked questions
Yes, they can be a very healthy choice. They are lower in carbohydrates and higher in protein, fiber, and healthy fats compared to traditional pancakes made with refined flour. They are also naturally gluten-free.
