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There are few things in the world I love more than keto pancakes. And, new ideas for them make me a little giddy! Let’s just say I’m loving this paleo almond flour pancakes recipe right now.
My husband has been out of town all week on a work trip, so it’s just me and my little girls, with some help from my mom. He’s not the biggest fan of breakfast for dinner, but the rest of us love it.
It has been the perfect excuse to do some testing for my upcoming recipe for keto crepes (coming soon!), keto French toast, and of course, this keto almond flour pancake recipe.
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Keto Pancakes with Almond Flour
I already have two popular recipes for keto pancakes on the blog – coconut flour pancakes with cream cheese and low carb pancakes with almond flour & coconut flour. These crepes and flourless cream cheese pancakes are really good, too. I hope you’ll try them if you haven’t already!
No matter what kind of flour I use, though, I always have someone asking me for a substitution. Some people are allergic to coconuts, some to almonds, and some just have one or the other type of flour on hand.
Hey, I get it! And I’m here for you, friends. Whether you want keto pancakes with almond flour, with coconut flour, both, with dairy or without, I have you covered.
This almond flour pancake recipe completes the trifecta. We have one recipe with coconut flour, one recipe with almond flour and coconut flour, and now this one, keto pancakes with almond flour only.
So whenever I get questions about swaps, you can decide which flour (or two!) you want to use. They all make delicious keto pancakes.
How many carbs in almond flour pancakes? How many calories in almond flour pancakes? These are also questions I get a lot. Every recipe has the nutrition info on the recipe card. But just for comparison, here are the calories and carbs in keto pancakes, listed per pancake…
- Keto pancakes with almond flour (the recipe below): 87 calories, 1.3g net carbs
- Coconut flour pancakes with cream cheese: 65 calories, 1g net carbs
- Low carb pancakes with almond flour and coconut flour: 134 calories, 1.5g net carbs
- Low carb flaxseed pancakes: 74 calories, 1g net carb
- Keto chaffles: 200+ calories, 2-3g net carbs… but way more filling than a single pancake, of course!
Ingredients for an Easy Almond Flour Pancake Recipe
The ingredients for almond flour pancakes are similar to my other recipe that has both almond and coconut flour. But, the ratios are different because we don’t have the super absorbent coconut flour.
Here is what you’ll need:
- Blanched finely ground almond flour
- Erythritol (or other sweetener)
- Baking powder
- Sea salt
- Eggs
- Unsweetened almond milk
- Avocado oil
- Vanilla extract (optional)
As always, there are several substitution options when making keto pancakes with almond flour.
Let’s start with the sweetener. A granulated one works best. I like erythritol or monk fruit – both are natural and sugar-free!
Coconut sugar is fine if you are paleo and don’t mind the sugar content. I haven’t tried maple syrup or honey, since we don’t eat sugar, but it will probably be okay from a texture standpoint.
Check my sweetener guide for more information on low carb sweeteners.
I used almond milk because it’s most likely the kind of milk you like if you want to make paleo almond flour pancakes. But, if you prefer coconut milk beverage or even regular dairy milk for non-paleo, feel free to use any kind. The latter will add some carbs, though.
Avocado oil ensures that the keto pancakes are not too dry, and has a neutral taste. You can use another type of oil if you want to. Just make sure it’s neutral tasting to avoid any weird flavors in your almond flour pancakes!
How To Make Pancakes With Almond Flour
Making keto pancakes with almond flour is quick and easy. There isn’t much to the process, and it’s no different from any other pancake recipe.
Whisk all the ingredients together, until smooth. And there’s your almond flour pancake batter!
Next, heat a pan with a little oil over medium to low heat. Pour circles of batter onto the pan. I used a 1/8-cup measuring spoon to get the right size for 3-inch pancakes.
Cook for a minute or two, until bubbles form on the edges, then flip and repeat on the other side.
Storing Paleo Almond Flour Pancakes
There are three options for storing paleo almond flour pancakes. You can keep them in the fridge, freeze them, or even make a dry almond flour pancake mix.
Store Almond Flour Pancakes in the Fridge
I usually make a big batch of almond flour pancakes on the weekend, and just store it in the fridge in glass containers. They taste perfectly fine reheated and last about a week. Reheat in the microwave if you’re in a rush, or in the oven at 350 degrees for about 10 minutes.
Can You Freeze Almond Flour Pancakes?
You can definitely freeze paleo almond flour pancakes! I do it all the time. They can last for months in there.
Simply place them in an airtight container or freezer bag, removing as much air as possible.
Sometimes frozen pancakes can get stuck together. Usually, I can just pry them apart, but if you want to be on the safe side, you can store them with pieces of parchment paper between them.
Reheat frozen keto pancakes in the oven at 350 degrees, until warm. You can also thaw them in the fridge first if you’re planning ahead and want to shorten the heating time later.
Pre-Made Almond Flour Pancake Mix
Making a keto pancake mix means you can make this almond flour pancake recipe for one, for two, or for any number of people that you want. Yay!
Of course, you can also adjust the number of servings on the recipe card. But, I figured that it would be handy to know how to make almond flour pancake mix that’s ready to go.
To make the keto pancake mix, change the servings on the recipe card to 16. Combine all the dry ingredients and store in an airtight bag or container in the pantry.
When you are ready to make your paleo almond flour pancakes using the mix, this is the ratio for 2 servings:
- 1/2 cup + 1 tbsp dry almond flour pancake mix
- 1 egg
- 2.5 tbsp almond milk
- 1 tbsp avocado oil
- 1/2 tsp vanilla extract
You can multiply that out by as many servings as you want! Two servings is the minimum because for one you’d need 1/2 an egg, which is hard to measure.
So, make these keto pancakes with almond flour for yourself, for your family, or for a crowd. My kids love them, my non-keto parents adore them, and I think your loved ones will, too!
Tools To Make Almond Flour Pancakes
Tap the links below to see the items used to make this recipe.
- Whisk – This one is perfect for working out the lumps and bumps in pancake batter, muffins, or gravies.
- Mixing Bowls – These are my favorite. I love that they are perfect for mixing and serving in.
- Griddle – An electric griddle makes these keto pancakes a breeze with a evenly heated, large cooking surface. It gets the job done well and so much faster than using a single burner pan to cook them.
Easy Keto Almond Flour Pancakes Recipe:
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Easy Keto Almond Flour Pancakes Recipe
These fluffy almond flour pancakes are so simple to make! Just a few common ingredients needed. You're going to love this easy keto almond flour pancake recipe. They're paleo, too!
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Try My New Keto Pancake Mix!
GET KETO PANCAKE MIXInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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Recipe Notes
Serving size: 3 3-inch pancakes
Recipe from The Easy Keto Cookbook.
Video Showing How To Make Almond Flour Pancakes:
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357 Comments
Patricia Cook
Wonderful pancakes! A delight! I love them plain or with fruit or keto chocolate bits. I was thrilled that they passed muster and were deemed scrumptious by the not-yet Keto visitors as well! Thank you, Maya, for yet another fantastic recipe! They do indeed keep well as refrigerated or frozen batter. So convenient!
Pamellah Asule
Thank you for this very simple to make recipe. I am just beginning to explore my way around a keto diet and these pancakes will definitely stay on my list. The pancakes came out just fine and were delicious.
Jackie
I made almond flour pancakes… they didn’t work just looked like a scrambled egg! No way could I flip them over. Ingredients were almond flour, 1 egg, coconut milk and a spoon of caster sugar?
Wholesome Yum D
Hi Jackie, Sorry your pancakes didn’t turn out. However, you are missing quite a few ingredients from the list. That is most likely the reason you didn’t get the results you are looking for.
Lauren
Hi, I used coconut oil and I’m not sure what happened but they are not good. I used Costco almond flour. The kids and husband won’t eat them. I can’t either. Does it make a difference as to what flour I used? Other than I followed as directed. I’m sure it’s something I did and not your recipe. Please advise?
Wholesome Yum D
Hi Lauren, I always suggest Wholesome Yum Almond Flour because it has the best texture.
Ana
Really good! I love the texture.
Susan
These pancakes are wonderful! I made a batch of the mix, to which I added about 1 teaspoon of cinnamon, to make it taste like my husband’s favorite mix. I like how fluffy and tender the pancakes are. We ended up making 4 servings to serve the two of us, because the amount specified for two servings seems to be the size of child servings. We don’t eat large amounts of food, but we needed more than the two-serving amount. I also added some collagen peptides to increase the protein level, so we can get as much as we need for the day. I highly recommend the addition of cinnamon – it is subtle, but a nice addition.
Susan
Maya, my husband has a pancake mix we both like that is too high in carbs, so I volunteered to find a mix recipe and make it up for him. Very difficult to find, until I looked at these almond flour pancakes. You are an absolute angel for including how to make a mix to keep on hand. This mix will keep us both happy. Thank you!!
Candy
Love, love the pancakes thank you so much!!!
Linda
These had a bitter taste. Any suggestions why? They were still good, I at them and will make them again. May add more sweetener to cover the bitter taste. I used the listed ingredients but used coconut oil instead of avocado oil. Thank you.
Wholesome Yum M
Hi Linda, Did you use blanched almond flour? Almond flour with the skins can be very bitter to bake with.
Jenn
Using this site feels like watching Wall-e with all the overwhelming ads. Wow.
Anyway, the recipe came out great for what it is. If you eat conventional food and jump to this – you will feel sad. But if you have been eating clean/keto/ACD for any amount of time, you can appreciate this. I used my almond pulp from making milk (always add more oil if you do that since all the fat is in your milk rather than your pulp!). They cooked up just fine in my cast iron with some avocado oil.
I love anything I can use my pulp for, since it becomes a bit overwhelming since we have a number of dairy free members in our household.
Wholesome Yum M
Hi Jenn, Thanks for your feedback. The ads are used to keep the website running and allows me to continue to produce content for free. If you are enjoying the recipes on the site, then you may want to join Wholesome Yum Plus, which is a premium browsing experience.
Sara Miller
I added some Lilly’s chocolate chips and turned these into waffles on my mini dash. Soooo good. Can’t wait to make them again.
Natasha Cox
This is a great recipe to get your low carb keto pancake fix! I made these for the kids and they were approved by the entire family. Very filling and just like the “real” thing. I love to top with melted butter and wholesome yum syrup is my fav!!! These work great as waffles too.
Renay
I needed this recipe. Love the fact that it’s so easy and convenient when you’re craving pancakes. It’s my new go to for my weekend breakfast. I used medium eggs instead of large so they were a little dry but that can be fixed for next time.
LoriO
Great recipe, perfect for feeding two adults, super easy!.
Ann
These were great! I like that it didn’t take long to make. I’ll make them again!
Leah Cowles
My kids love these! Is there a way to change this into a waffle recipe?
Chantelle Petrone Marker
Very very yummy! Used the coconut sugar for the first time…I’m curious any thoughts on why they fall apart and do not flip or hold shape during the cooking process?
Wholesome Yum M
Hi Chantelle, You may have the heat up a little too high. Try adjusting to a lower setting on your stove and let the pancakes fully set before flipping. It can also help to cover with a lid while cooking them.
Shelley
This was my 1st try at keto pancakes. Really liked this recipe. Pancakes are light. I will make these again. Thanks
AuthorOrsini
Out of all the recipes that I’ve tried for pancakes, I like the lightness of this recipe the best.
DAVID ROEHRIG
Hey Maya, just made these pancakes and they are great. They aren’t as fluffy as regular pancakes, so is there anything I can do additionally to give them more fluffy thickness? Would cream of tartar help, and if so, how much should I add to this recipe?
Wholesome Yum M
Hi David, Pancakes can get a little tough when they are overcooked, so be sure not to leave these on the heat any longer than they need to be. I have not personally tried adding cream of tartar to this recipe but would love to hear how they turn out if you decide to try it. Generally, it is only used in very small amounts, so 1/8th teaspoon is probably a good starting point.
B
Followed the recipe to the letter, and the batter is basically playdough.
Wholesome Yum M
Hi B, Sorry this recipe didn’t turn out as expected. Did you use medium or large eggs? Medium eggs would cause this batter to be too dry, it would require a 3rd egg to get the right consistency. Feel free to add an extra egg (if they were small eggs) or a little extra almond milk to help the batter reach the correct consistency.
LD
I’m using this recipe without the sweetener and vanilla, because I use it as my bread. It is so satisfying and simple to make!!
Ben
This pancake recipe was delicious! I’m not a huge pancake fan to begin with, but had a craving and I really enjoyed this low-carb recipe. I substituted 2 tbsp of erythritol with just 1tbsp of granular stevia and topped them with a few berries. Thanks for the great recipe!
Tammy
Hi! Question…if I wanted to make banana pancakes with this recipe, would I add or use less of any of these ingredients or can I just add the banana right in and the consistency will still be good?
Wholesome Yum M
Hi Tammy, I don’t recommend adding a banana to this recipe. It would change the ratios of the recipe too much and they would likely not turn out correctly.
Sue
I enjoy these very much! I will save this recipe.
Thanks
Tereska
I followed instructions and these did not come out well. The mix was thick. Is the photo a picture of the what the pancakes should look like or is it a stock photo of real pancakes. I even added more milk after the 1st set of thick pancakes and still the mix remained thick.
What went wrong if I followed the exact recipe and measurements? I’d like to see a photo of real Keto pancakes. I expect to have a very good resemblance to the photo being posted. Taste good but a thick piece of cake. I am new to Keto so trying things out
Wholesome Yum M
Hi Tereska, The photos on the blog are real, not stock photography. Did you view the video in the recipe card? That should give you an idea of the thickness of the pancake batter. It is thicker than traditional pancakes, but not so thick that you cannot pour it. If your batter is too thick to pour, then you can add extra almond milk in small amounts until you get the correct consistency.
Jay
For some reason I can’t see the video on the recipe card. I’ve tried refreshing my page over and over but still cant see it. I really want to try this recipe and I think the video would be a big help.
Wholesome Yum M
Hi Jay, Please check your browser settings to make sure you are not viewing the website in ‘Reader Mode’ or in an RSS feed.
Mimi Grad
Made these to go with leftover BBQ pulled pork. OMG! Totally amazing- hubby had them with Maple Syrup, mine with sugar-free syrup – still so yummy! Thanks….
Ronald L Roberts
This was my first attempt at keto friendly pancakes and let me tell you the recipe is simple and easy to follow. The pancakes were fantastic, and I wouldn’t change a thing in the recipe. Thanks so much for the lovely recipe.
Michaela
Best almond flour pancakes I’ve had! A hit with myself and my 9-month-old. Super yummy. I added a tsp cinnamon, used coconut sugar, unsweetened coconut milk.
Stef E.
This recipe was awesome! I was out of almond milk, so I subbed heavy cream, and used veg oil, and I always add 1/4 tsp xanathan gum when baking with almond flour- it really makes a huge difference and is well worth the $10 investment for a bag of it 🙂
Marie S
This was the best almond flour pancake recipe I’ve tried. DELICIOUS. Thank you. I didn’t have avocado oil so used regular veg oil and baking powder that I had. I mixed everything together and it was fine.
Jen
Great recipe – they taste great but a tad bit eggy for me. I used most of the ingredients (skipped sea salt, avocado oil) and didn’t sub anything. I mixed dry first then added the wet after (eggs room temp, forgot about doing same with almond milk) – batter turned out as expected and cooked with no issues (used frying pan). Will definitely make again and play around with eggs.
Karen
Would this batter work in a mini waffle maker? Thanks for the awesome recipe!
Karen
These are awesome, taste just like the real thing! 5 stars!!
Karen
These are awesome, taste just like the real thing! 5 stars!! Would this batter work in a waffle maker? Thanks!
Kris
I just made waffles with it. Very good. Actually though, the recipe does not make quite 2. If you double the recipe it can make 3 easily
Dorene
I made it today! Added choc chips and it was amazing!!!
Jeremy
Very delicious! So soft!
I mixed all my wet ingredients first then the dry ingredients were mixed and I combined the two. I think mixing this way may have led them to be extra soft which led to flipping challenges even after being well done on the first side. Very floppy, but fluffy.
I’ve never made this recipe before so that may be how it is.
I opted for 1/2 tsp almond extract instead of 1 tsp vanilla. I used buttermilk powder mixed in to almond milk as well for the milk (I have a habit of changing things before making the original recipe). Topped with strawberries .
Turned out great!
I want to try adapting this to a lemon version and add strawberries and whip cream. I think that will do well.
Gloria
Yum!
JP
I used the ingredients towards the top and then noticed that there was a receipe card towards the bottom. That was very confusing but I’m happy with how the ingredients towards the top worked lol! Just might be easier to clarify what to use and either have those parity each other or remove one
sherri consa
Whip the bejeezus outta the eggs before you combine with the other ingredients…helps lighten them up. Enjoyed this recipe and used it to make “pigs in a blanket” with sausage and sugar free syrup
Megan Bebout
you have given 2 different list of ingredients for “almond flour pancakes” one has baking soda in it & one does not
Wholesome Yum M
Hi Megan, There is a list of ingredients close to the top of the page and then the full recipe with ingredient amounts is shown in the recipe card. Neither of these lists includes baking soda, but they do both include baking powder. I hope that helps!
Ashley
So so sooooo good! Taste much better than any store bought keto pancake mix! Thanks for this!