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Get It Now- Why You Need My Almond Flour Pancakes Recipe
- Ingredients & Substitutions
- How To Make Pancakes With Almond Flour
- My Recipe Tips
- Make It Into A Pancake Mix
- Add-Ins & Topping Ideas
- Get Zero Sugar Maple Syrup For Your Pancakes!
- More Sweet Low Carb Breakfast Recipes
- Almond Flour Pancakes (Fluffy, Easy Recipe) Recipe card
- Recipe Reviews
My classic low carb pancakes (made with two flours) are one of the most popular low carb breakfast recipes on Wholesome Yum, but people often ask me if they can just make pancakes with almond flour alone. You can! In fact, I’ve been making these almond flour pancakes for the longest, since 2018. It’s still one of my favorites, even making it into my Easy Keto Cookbook. This almond flour pancake recipe is fluffy and nutty, with a flavor boost from a splash of vanilla. Make it with me!
Why You Need My Almond Flour Pancakes Recipe
- Light, buttery, and fluffy – These pancakes have a soft, fluffy texture and light, buttery flavor with a hint of sweetness. Do they taste exactly like white flour ones? No, but I actually like their slightly nutty taste even better.
- Quick and easy – They’re ready in 20 minutes (for the whole batch!) and you don’t need too many ingredients. You can even make them ahead for meal prep. Perfect for busy mornings!
- Healthier than traditional pancakes – My almond flour pancakes are naturally gluten-free, dairy-free, and keto friendly (just 4g net carbs per serving). And since they use almond flour instead of white flour, they have more protein. If you want an even higher protein version, try my cottage cheese pancakes, which are based on these.
Ingredients & Substitutions
Here I explain the best ingredients for my keto pancake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Almond Flour – If you’ve ever made almond pancakes that flopped, the flour you used may be too blame. Many brands (especially ones labeled “almond meal” or “ground almonds” with skins on, but even others labeled blanched) are too coarse, which will make your pancakes gritty. I developed my Wholesome Yum Blanched Almond Flour to be super fine, which will leave your pancakes nice and fluffy.
Want to use a different flour?
Other flours are not ideal for this recipe — you need almond flour. Coconut flour is very different, so if you want to use that, make my coconut flour pancakes instead. You can also try my cream cheese pancakes that use no flour at all.
- Besti Monk Fruit Allulose Blend – To lightly sweeten. I highly recommend this sweetener over others — not just because it measures like sugar, doesn’t have an aftertaste, and has zero net carbs, but in particular because it locks in moisture. Other sugar substitutes can work, but will leave your pancakes more dry.
- Baking Powder – To make them fluffy! Almond flour pancakes need more baking powder than regular recipes, since the flour is heavier. Note that baking soda is not the same. If that’s all you’ve got, you should be able to use 1/4 to 1/2 teaspoon of baking soda instead and add 3/4 to 1 teaspoon of an acidic ingredient, like vinegar or lemon juice, to activate it.
- Sea Salt – Balances the sweetness. Don’t skip it!
- Egg – You’ll need the whole egg. A flax egg or other egg substitute should work, but the pancakes will be harder to flip.
- Milk – I use unsweetened almond milk (either store-bought or my homemade almond milk when I have it), but any milk works here. You can use coconut milk beverage (the kind from a carton), watered-down cream, or even regular milk.
- Avocado Oil – You’ll use it for frying the almond flour pancakes, but I also add a little directly to the batter to keep it moist. You can also use coconut oil, melted butter, or another neutral oil. Just make sure your eggs are at room temperature if using butter or coconut oil.
- Vanilla Extract – It’s optional, but adds a nice flavor. I like this brand.
How To Make Pancakes With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the pancake batter. Add all the dry and wet ingredients together in a bowl, then whisk well.
- Cook in a hot skillet. Heat a nonstick pan (I love and use this one because it’s hard-anodized and the surface has lasted me for years) with a little oil over medium-low to medium heat. Spoon or pour circles of batter onto the pan — about 1/8-cup each for 3-inch pancakes. Cover with a lid and cook until bubbles start to form on top.
- Flip and cook the other side. Once the second side is browned, remove the almond flour pancakes and repeat with the remaining batter. Serve with your favorite toppings (I’ve got ideas below!).
My Recipe Tips
- Use the right almond flour. I recently mentioned the texture difference in my almond flour cookies, and the same is true here. Wholesome Yum Almond Flour has the finest consistency, so your almond pancakes won’t be gritty. I’ve tried so many and none work as well as this one!
- Whisk the batter vigorously. This introduces more air, so they turn out more fluffy. You can even use a blender if you like, which will work even better for this effect — but I usually don’t because a bowl is easier to wash.
- Check the batter consistency. It should look like a typical pancake batter (see my pictures above or my video on the recipe card below for reference). If it’s too thick, add more milk as needed.
- Don’t use too much oil when frying. If you want an evenly browned surface as shown in my pictures, it’s best to oil the pan, then wipe with a paper towel, so only a thin layer remains. Your pancakes will turn out just fine if you use more oil, but won’t have that smoothly browned surface.
- Important: Cover when cooking the first side! This is different from white flour pancake recipes, and makes them a lot easier to flip. You can leave them uncovered on the second side.
- Watch the heat. These pancakes darken a bit more easily than regular ones, so be careful not to burn them. Sometimes medium is just right and sometimes I need to turn it down to medium-low.
Make It Into A Pancake Mix
Want to make a mix using this almond flour pancake recipe? I often keep it mixed up in my pantry. Simply change the servings on the recipe card below to 16. Combine all the dry ingredients (almond flour, Besti, baking powder, and salt), and store in an airtight container in the pantry for up to 1 year.
To make pancakes with the mix, use this ratio for 2 servings (6 pancakes):
- 1/2 cup + 1 tablespoon dry almond flour pancake mix
- 1 egg
- 2 1/2 tablespoons almond milk
- 1 tablespoon avocado oil
- 1/2 teaspoon vanilla extract
You can multiply that out by as many servings as you want! I don’t recommend trying to make just one serving, since 1/2 an egg is hard to measure.
Add-Ins & Topping Ideas
You can change up your almond pancakes by adding ingredients directly to the batter, or load them up with toppings. Here are my favorites:
- Add-ins – Feel free to mix blueberries, chocolate chips (this sugar-free brand is my fave), or chopped nuts right into the batter.
- Toppings – My fave is Wholesome Yum Zero Sugar Maple Syrup (it tastes like regular) and fresh berries, as shown above. You can also top your almond flour pancakes with other fresh fruit (like sliced bananas or strawberries), sugar-free jam, sugar-free berry syrup, or sugar-free chocolate syrup.
Get Zero Sugar Maple Syrup For Your Pancakes!
Meet Wholesome Yum Zero Sugar Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HEREMore Sweet Low Carb Breakfast Recipes
Almond flour is my go-to for sweet breakfasts! Try it in my other recipes:
Almond Flour Pancakes (Fluffy, Easy Recipe)
By
My fluffy almond flour pancakes recipe is so easy — just 6 ingredients! It's gluten-free, keto friendly, fast to make, and delicious.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Whisk all ingredients together in a bowl until smooth.
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Preheat an oiled pan on the stove at medium-low heat. Pour circles of batter onto the pan, 1/8 cup (30 mL) at a time for 3 in (8 cm) pancakes. Cover and cook about 1 1/2 to 2 minutes, until bubbles start to form on the edges. Flip and cook another minute or two, until browned on the other side.
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Repeat with the remaining batter.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 3 3-inch pancakes
- Tips: Check out my recipe tips above to help you get the best texture in your almond flour pancakes and flip them successfully.
- Make pancake mix: See my pancake mix section above for the right ratio to make a big batch of mix in advance. So convenient!
- Store: Keep them in an airtight container in the fridge for up to 1 week.
- Reheat: I like to spread a little butter on top to lock in moisture, then warm in the oven for 10 minutes or in the microwave.
- Freeze: Place them in large zip lock bag, with parchment paper between the pancakes to prevent sticking, and keep in the freezer for up to 3 months. You can reheat them right from frozen!
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Pancakes
467 Comments
Martha
2I thought these were an iffy try, and was expecting leaden cakes. WRONG!!! They were light and delicious, as promised! A new go-to! Thank you!! Add Polaner sugar free jam (2 net carbs) for a treat!
Marie
1Your recipe is amazing however, the advertisements completely ruin your website….nothing but constant interruptions which is very annoying and I probably won’t return.
Wholesome Yum D
1Hi Marie, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
crk22crk
0This recipe bombed for me. I followed the recipe except used EVOO, and I folded in 3/4 frozen blueberries. The batter was watery, and when I ladled it into the pan, it was so watery that the pancakes couldn’t be flipped.
Maya | Wholesome Yum
0Sorry to hear that. I think your issue was the frozen blueberries. Did you thaw them, or notice they released water into the batter? Frozen bluberries can work, but only if you add them completely frozen and cook the pancakes quickly so they don’t get a chance to water down your batter.
Susan
0Made these this morning for my husband and he absolutely loved them!! Added blueberries to the batter and used vanilla extract. He is already requesting them again!!! I can’t wait to make them again!!!
Thank you Maya!!
Wholesome Yum D
0I’m so glad they were a hit, Susan! The blueberries and vanilla sound like delicious additions. Hearing that your husband is already requesting them again is the best compliment.
Penny
0Hi there I’m on a low sodium as I had a mechanical valve put in I love pancakes but they can be high in sodium do you have a recipe for this?
Maya | Wholesome Yum
0Hi Penny, I’m sorry, I’m not sure what you are asking. For lower sodium pancakes? If so, you can omit the salt.
Robin
0Greetings Maya. I’m not sure if you have time to answer questions. I have a problem! I started doing keto but my husband counts calories. I actually find this works better for me too. He has lost 35 kgs and I have lost 15. However all your yummy recipes with almond flour /meal are very high in calories. Any suggestions. I allow myself 1000 cals a day. This works but I like the look of your recipes but they are high in calories. I need low cal AND low carb recipes.
Maya | Wholesome Yum
0Hi Robin, I list calories and macros for all my recipes, but don’t specialize in low calorie recipes specifically.
Susan
0Would it be helpful to separate the egg and whisk the egg white in order to get a fluffier pancake?
Maya | Wholesome Yum
0Hi Susan, You can do that if you like, yes!
Cyndy Lawrence
0These are so quick and easy…. and delicious!
Wholesome Yum D
0Cyndy, I love hearing that! Quick, easy, and delicious is exactly what I’m going for 😊 So glad you enjoyed them!
Amber
0I made these pancakes tonight alongside an oven baked frittata. My husband said, “These taste like regular pancakes, what did you do?!” I was able to whip these pancakes up while my frittata was baking for 20min. This is going on my regular rotation!
Pro-tip: I used 1 cup almond flour, but sifted it first. Sifting makes a fluffier pancake.
Wholesome Yum D
0Amber, this is the best kind of feedback! I love your husband’s reaction! So glad these fit right into your dinner with the frittata and were quick enough to make alongside it. Thanks for the tip! 🙂
Denise L Bast
0Which keto flour is the least grainy to use to make pancake?
Amber
0Denise, if you sift blanched almond flour the pancakes aren’t grainy at all.
Wholesome Yum A
0Thanks for your question, Denise! The least grainy option is Wholesome Yum Blanched Almond Flour, which is what I linked in the recipe card. It has a really smooth texture and works especially well for pancakes and other baked goods.
Judy Evelyn
0Can I cook these in my teflon griddle without them sticking? I don’t usually have to spray it.
Maya | Wholesome Yum
0Hi Judy, You can use a nonstick pan, but I would still spray or grease very lightly. I generally try to avoid Teflon when I can.
Dorrel
0I’m really eager to make these pancakes and I only have buttermilk, can I use that?
Maya | Wholesome Yum
0Hi Dorrel, Yes, you definitely can. Enjoy!
Kathleen
0Even making larger pancakes, and cooking a bit longer, maybe three minutes per side, one will find these are simply mouth-watering good! Thank you, Maya, for sharing your experience with gluten-free and sugar-free recipes! So far, they are all winning recipes! … including the protein brownies that I baked yesterday … oh, yum!
Wholesome Yum D
0I’m so happy to hear that, Kathleen! Love that you’re enjoying both the pancakes and the protein brownies, sounds like you’ve been on a delicious roll lately. Thanks for the kind words and for being here!
Louise
0Hi Maya, have you tried using the recipe with savoury toppings? I spread Marmite (UK savoury spread!) and then avocado on the pancakes this morning – lovely, although a bit sweet! If I omitted the sweetner, do I need to add anything else, as I’d like to try more savoury things….! I looked through others comments and couldn’t see any reference to savoury things!
Maya | Wholesome Yum
0Hi Louise, I have not, but you can definitely go that route. I’d reduce the sweetener to just a teaspoon or so for savory toppings.
Louise
0Hi Maya, I live in the UK and have tried several of your recipes, using almond flour. I made these this morning…….did the batter last night, added a little more milk this morning, and cooked them! They were delicious! I added some chia seeds (already soaked) and some squashed red fruit……what a colourful breakfast! Thank you! My other half also ate them! That’s a first!!!
Wholesome Yum D
0I’m so glad you liked them, Louise! I love that you added chia seeds and red fruit, what a fun and colorful twist. And I’m so happy to hear your other half enjoyed them too!
MaryAnne
0I like this mix. I use your maple syrup. The only issue I have had is I don’t get the number of pancakes you do. I solve it by thinning the batter a little.
Maya | Wholesome Yum
0I’m so glad you like these almond flour pancakes with my zero sugar maple syrup, MaryAnne! The number of pancakes depends on how large you make them.
Barbara Murphy
0These pancakes are light and fluffy and they cook in the center. Covering them while cooking must be the secret! Yum!
Wholesome Yum D
0Sounds great, Barbara! So glad they turned out light and fluffy for you. I totally agree, covering them while cooking really makes the difference!
Jeannette Maness
0It took me a while to figure out how to cook these without burning them or squishing them when I flip. Here is what I discovered. Cook on griddle @200°. Be patient! It takes time. Pancakes are ready to flip when you can easily slide in a spatula.
Maya | Wholesome Yum
0Thank you for sharing that tip, Jeannette! Yes, these need lower heat than regular pancakes — I usually do medium to medium-low but never actually measured the exact temperature. I also have tips above about flipping that you might find helpful.
Flava
0Seriously good! I’ve tried many gf and low carb pancake recipes but this one beats them all. Even my hubs loved them and he’s picky about his pancakes. I followed the recipe as written except I added cinnamon and some liquid vanilla sweetener to the batter.
Wholesome Yum D
0Thank you so much, Flava! I’m extra flattered that your husband gave them the thumbs up too. Gotta try your cinnamon idea next time!
Greg
0Big five stars for this pancake recipe!! Delicious. I don’t have milk in the house, so the “1/3 cup” for me was one part water and one part heavy cream. Then I added choco chips to the batter, ‘cause sweet stuff is the way I roll (real sugar and I go back a long long way, so thank goodness for keto). The cakes do have a touch of sweetness all their own from the monkfruit/allulose blend. I only had the “golden” m/a blend handy, but that still worked perfectly. No keto maple syrup handy — just melted butter on top pushed me all the way to heaven on this one. Thank you Maya!
Maya | Wholesome Yum
0Thank you so much, Greg! Yes, watered down cream is a great replacement for milk. And chocolate chips are always a good idea!