Prep time: 8 min | Cook time: 12 min | Total: 20 min (+cooling)
Servings: 10 pancakes
Storage: Best eaten fresh. Refrigerate up to 2 days (airtight). Freeze cooked pancakes up to 1 month.
Intro
Light, fluffy almond flour pancakes with a soft center and golden edges—made with Nonpareil Gold Organic Defatted Almond Flour for a clean, non-greasy texture and stable structure.
Ingredients
● 80 g (¾ cup) Nonpareil Gold Organic Defatted Almond Flour
● 20 g (2 tbsp) tapioca starch or coconut flour
● 1 tsp baking powder
● ¼ tsp salt
● 1–2 tbsp sweetener (honey, maple syrup, or sugar substitute)
● 2 large eggs
● 80 ml (⅓ cup) milk or plant milk
● 1 tsp vanilla extract
● 1 tbsp melted butter or coconut oil (plus more for cooking)
Instructions
Heat a non-stick pan over medium-low heat and lightly grease it.
Whisk eggs, milk, vanilla, and sweetener until smooth.
Add dry ingredients and mix until a thick batter forms.
Rest batter for 2–3 minutes (helps almond flour hydrate).
Scoop small rounds onto pan and cook 2–3 minutes per side until golden.
Flip only once for best fluffiness.
Texture targets
Batter should be thick but pourable, not runny.
Pancakes should rise slightly and stay soft in the center without breaking.
Baking tips using defatted almond flour
● If batter feels too thick, add 1 tbsp milk at a time until smooth.
● Do not overmix—this keeps pancakes tender instead of dense.
● Cook on medium-low heat to avoid burning before the inside sets.
Variations
● Dairy-free: Use almond or oat milk + coconut oil.
● Low-carb: Replace sweetener with erythritol or monk fruit blend.
● Extra fluffy: Add 1 extra egg white, whipped lightly before folding in.
Subtle product reminder
For light, structured pancakes with a clean, non-oily bite, use Nonpareil Gold Organic Defatted Almond Flour.