This is the best almond flour pancake recipe and it was created in my New England country kitchen. They are not only delicious, they are light and fluffy too. Using local honey and a dash of nutmeg, they might become one of your favorite pancake recipes using almond flour.

Fluffy Almond Flour pancake recipe 

This is a recipe was created after trying several other almond flour pancake recipes and we loved how they tasted with local honey and a dash of nutmeg, especially during the fall season. 

Ingredients for fluffy almond flour pancakes

• 2 cups blanched almond flour

• 4 large eggs (I will be trying 3 eggs with a bit of almond milk for the next recipe)

• 2 tablespoons honey

• 4 tablespoons avocado oil (or any other liquid oil of your choice)

• 2 teaspoons baking powder

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt

• If desired… a dash of nutmeg, cinnamon, pumpkin spice, or other favorite spice.

Makes approx. 9 – 10 medium sized pancakes

In a large bowl, mix together the almond flour, eggs, honey, almond oil, baking powder, vanilla, and salt. This can be mixed easily with a fork or whisk. 

Add butter or non-stick spray to the pan and preheat a griddle or skillet over medium-low heat on the stove. 

Using a ladle, ¼ cup scoop, or a large ice-cream scoop, as I do, add drops of pancake mix to your griddle or skillet. I lightly spread my batter with the back of my scoop, if needed. 

Cook the batter until tiny bubbles can be seen popping on the surface of the pancake batter, is medium golden brown on the bottom, and feels cooked enough to flip. 

Using a spatula, flip the pancake over and cook the other side until golden brown. 

Once cooked, I like to keep pancakes in a warm oven, on an oven safe dish or pan, until all of the pancakes are cooked and ready to serve. 

Any leftover pancakes are either put away in the refrigerator for the next morning or the freezer to enjoy on another morning.