Martha Stewart Almond Flour Pancakes

Martha Stewart almond flour pancakes are a quick gluten-free breakfast made with finely ground almond flour, milk and eggs, ready in 25 minutes. This low-carb breakfast idea fits easy weekday mornings, lazy brunch gatherings and holiday breakfasts, and it needs just one mixing bowl.

Cook these over medium-low heat, because almond flour browns faster than regular flour. Turn the heat up and you get dark, burnt outsides with a batter that is still soft in the middle.

Martha skips wheat flour entirely and builds the batter on blanched almond flour with a little baking powder for lift. She also keeps the cooked pancakes on a rack in a 200°F oven, so the whole batch stays warm and crisp at the edges.

Martha Stewart Almond Flour Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

340

kcal

Nutty almond flour makes a tender, slightly dense pancake with golden edges and a soft center. Cooking in small batches on a lightly oiled skillet keeps each one evenly browned.

Ingredients

• 1 1/2 cups finely ground blanched almond flour
  

• 1 tablespoon granulated sugar
  

• 1 teaspoon baking powder
  

• 1/2 teaspoon kosher salt
  

• 3/4 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
  

Directions

• Mix the batter: Whisk 1 1/2 cups almond flour, 1 tablespoon sugar, 1 teaspoon baking powder and 1/2 teaspoon kosher salt in a medium bowl. Then add 3/4 cup milk, 2 eggs and 1 teaspoon vanilla and whisk until well combined.
• Warm the oven: Preheat the oven to 200°F and set a rimmed baking sheet fitted with a wire rack inside. This keeps finished pancakes warm while you cook the rest.
• Oil the pan: Heat a large cast iron skillet, griddle or nonstick pan over medium-low. Add 1 teaspoon vegetable oil, then wipe it with a paper towel so only a thin film is left.
• Portion the batter: Add scant quarter-cups of batter to the skillet, working in batches. Spread each one gently into a circle with the bottom of the measuring cup.
• Cook and flip: Cook until a few bubbles come to the surface, the edges have set and the undersides are golden-brown, 3 to 4 minutes. Flip and cook about 2 minutes more.
• Keep warm and repeat: Move the pancakes to the oven to stay warm, then oil the skillet again between batches. Keep going until all the batter is gone.
• Serve: Serve the pancakes with softened butter, sliced strawberries and warmed maple syrup. Eat them while they are hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Checkered Chef cooling racks, OXO 11-inch balloon whisk, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use almond meal instead of blanched almond flour?

Almond meal is coarser because it keeps the skins, so the pancakes come out heavier and more speckled. For a smoother, tender stack, stick with finely ground blanched almond flour.

How do I store leftover almond flour pancakes?

Let them cool completely, then keep them in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or a 350°F oven for a few minutes so the edges crisp up again.

Can I make the batter ahead of time?

It is best cooked right away, since baking powder loses its lift as the batter sits. If you must prep ahead, whisk the dry ingredients and the wet ingredients separately and combine them just before cooking.

Can I use a dairy-free milk?

Unsweetened almond or oat milk works in the same 3/4 cup amount. The pancakes will taste slightly less rich, but they brown and flip the same way.

Why are my pancakes falling apart when I flip them?

Almond flour batter has no gluten to hold it together, so flipping too early is the usual cause. Wait until the edges look set and bubbles appear, then slide a thin spatula fully under the pancake and flip in one move.