Pancakes (Almond Flour)

almondflourpancakes These Almond Flour Pancakes are some of the best you'll ever eat, even when compared to traditional versions. They have an amazingly fluffy texture and an addictive flavour, using just 5 main ingredients.

1 cup blanched almond flour
2 large eggs
2 Tbsp. pure maple syrup
2 Tbsp. extra-virgin olive oil
1 tsp. baking powder
1 tsp. pure vanilla extract
¼ tsp. fine sea salt
1-2 Tbsp. almond milk or water

Skillet Pancakes:
Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, eggs, maple syrup (if using), olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. If you need to thin it out a little, you can add 1-2 Tbsp. of almond milk or water, but I don't recommend adding much more liquid, or it might change the texture of the pancakes.

Grease the preheated skillet with butter or olive oil, then pour 3-4 Tbsp. of the batter into the center of the skillet (I use a scant ¼ cup). Use a spatula or the back of a spoon to spread the batter out into a round pancake shape, about ¼-½" thick.

Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2-3 more minutes.

Repeat with the remaining batter, until all of the pancakes are cooked. I usually get about 6 pancakes from this batch that are roughly 4-6" in diameter. Even though they are on the smaller side, they are very filling. Serve warm with your favourite toppings.

Oven-Baked Pancakes:
Prepare the batter as directed above, but instead of using the stove preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a large baking sheet with parchment paper.

Pour the prepared batter by a scant ¼ cup onto the lined baking sheet, and use a spoon or spatula to spread the batter into a round pancake shape until it's ¼" thick. Leave about 1" between each pancake, and repeat with the remaining batter until you have roughly 6 pancakes on the pan.

Bake for 10 minutes.

The pancakes should puff up, and you don't need to flip them, as long as they look like they are thoroughly cooked through. I like to flip them over for serving, so the browned side is on top.

Serve warm, with your favourite pancake toppings.

Makes 6 small pancakes.

Cook's Notes:

I have not had success making egg-free almond flour pancakes yet. I've tried replacing the egg with both a banana, arrowroot starch, and Bob's Red Mill egg replacer, and I couldn't get the pancakes to set. They were soggy in the middle, and didn't hold together. Be sure to try one of my tested vegan pancake recipes mentioned in this post if you need an egg-free recipe.
Do not use other flours in this recipe. Instead, check out the other pancake recipes I posted earlier in this post for substitution ideas.
If you're wondering about using almond meal instead of blanched almond flour, be sure to check my notes above the recipe. I've included pictures of how both versions will turn out.