These almond flour pancakes from Yummy Cooking Treats are everything you want in a wholesome breakfast: light, fluffy, protein-rich, and naturally gluten-free. Perfect for summer mornings, they pair beautifully with fresh berries, a drizzle of honey or maple syrup, and a touch of lemon zest. Whether you’re planning a relaxed brunch or need a quick nutritious start, this recipe has you covered.
📋 Ingredients
For the Pancakes:
- 2 cups (192g) almond flour (superfine works best for texture)
- 2 large eggs
- ½ cup (120ml) unsweetened almond milk (or other plant-based milk)
- 2 tablespoons honey (or maple syrup for vegan option)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (ensure it’s gluten-free if necessary)
- ⅛ teaspoon salt
For the Summer Toppings:
- 1 cup mixed fresh berries (such as strawberries, blueberries, raspberries)
- 2 tablespoons honey or maple syrup
- Zest of 1 lemon (optional, for brightness)
- Fresh mint leaves (for garnish, optional)
Instructions
1. Make the Pancake Batter
In a large mixing bowl, whisk the eggs, almond milk, honey (or maple syrup), and vanilla until well combined.
Add the almond flour, baking powder, and salt. Stir until the batter is smooth. The consistency should be slightly thick and pourable. If it’s too thick, add 1–2 tablespoons more milk.
Tip: Let the batter rest for 5 minutes to allow the almond flour to hydrate for better texture.
2. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil, butter, or neutral oil.
Scoop about ¼ cup of batter per pancake onto the skillet. Use the back of the scoop to gently spread into a circle.
Cook for 2–3 minutes, until small bubbles appear and the edges look set. Flip carefully and cook the other side for 1–2 more minutes, or until golden brown.
Repeat with the remaining batter, re-greasing the pan as needed.
3. Prepare the Toppings
While pancakes cook, rinse and dry your berries.
In a small bowl, combine honey or maple syrup with the lemon zest to create a quick citrus glaze.
4. Assemble & Serve
Stack pancakes on a plate. Spoon fresh berries over the top, drizzle with citrus glaze, and garnish with mint leaves.
Serve warm. Optionally, add a dollop of Greek yogurt or a pat of butter for extra richness.
Pro Tips for Best Results
- For Extra Fluffiness: Separate the eggs. Beat the egg whites to stiff peaks and gently fold them into the batter at the end.
- Consistency Fix: Almond flour batters can vary—add a touch of milk if too thick, or a teaspoon of coconut flour if too runny.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet.
Why Almond Flour Pancakes Work So Well
Almond flour is naturally gluten-free, low in carbs, and rich in healthy fats and protein. Its nutty flavor pairs wonderfully with fruit and honey, while its moisture content keeps pancakes tender without becoming dry.
Unlike traditional flour, almond flour creates a slightly denser yet satisfyingly fluffy texture—especially when paired with eggs and leavening. That’s why it’s a popular choice for health-conscious brunches and light summer breakfasts.
Straight from the heart of the Yummy Cooking Treats kitchen