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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!), and of course, this keto almond flour pancake recipe.
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 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!
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RECIPE CARD
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!
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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- 1 cup Blanched almond flour
- 2 tbsp Erythritol (or any sweetener; use coconut sugar for paleo)
- 1 tsp Gluten-free baking powder
- 1/8 tsp Sea salt
- 2 large Egg
- 1/3 cup Unsweetened almond milk (or any milk of choice)
- 2 tbsp Avocado oil (or any neutral oil of choice; plus more for frying)
- 1 tsp Vanilla extract (optional)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Whisk all ingredients together in a bowl until smooth.
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.
Repeat with the remaining batter.
Readers Also Made These Keto Low Carb Recipes
Recipe Notes
Serving size: 3 3-inch pancakes
Video Showing How To Make Almond Flour Pancakes:
Don't miss the VIDEO above - it's the easiest way to learn how to make Almond Flour Pancakes!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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226 Comments
Marcy
Hi Maya, can u double this recipe? and can you freeze?
Wholesome Yum M
Hi Marcy, Yes you can double the recipe and freeze the pancakes.
Samina
Can I leave out the sugar? I don’t use sugar.
Wholesome Yum M
Hi Samina, You can omit the sweetener if desired.
Zara
It was soooo good!!! I have gestational diabetes and was craving low carb pancakes. They are tasty and moist and suuuper easy to make.
Regina
Can they be reheated from frozen in a toaster?
Maya | Wholesome Yum
Hi Regina, I haven’t tried that. They might crisp up too much for pancakes instead of being fluffy, though.
llee527
I put a 1/2 tsp of psyllium husk for more fiber. Delicious.
Nikki
Hi Maya – Which pancake recipe is YOUR favorite? I’m doing Keto and have NO allergies, so i just want to pick the yummiest!
Maya | Wholesome Yum
Hi Nikki, My favorites are either these almond flour pancakes or the keto pancakes with both almond and coconut flour.
Cheryl
Made these this morning for the first time, added a little cinnamon to the batter, made them even more delicious! Topped with a blueberry compote that I made with frozen berries and a little monk fruit sweetener and heavy whipping cream. So yummy! Love all your recipes!
Karla
Very good!! It’s important to cook on medium LOW. Very different than traditional pancakes.
Laura
The pancakes are so yummy. So nice being able to eat foods you would normally. Keto rocks!
Rachelle Meyer
Used this recipe to make mini waffles. So far, this made the best waffles so far! Great recipe.
Carrie
So so good. I am quite sure the recipe is perfect as is. I however was out of almond milk but had heavy whipping cream which was delicious but probably a little richer than original recipe. It did however bring carbs down even a bit more. I also added some cinnamon. Me, my partner and kids from she’s 2-12 all enjoyed them. Thank you so much for sharing an awesome recipe and giving this new to keto mom another morning alternative that the whole family can enjoy.
MiraV
Excellent recipe. I used Rockwell’s Liquid Coconut oil as my 1 substitute. Delish, will absolutely make this again. Thanks for sharing!
Kim
These were wonderful, and super-easy! The only modification I made, after reading another reviewer did the same, was using melted butter instead of avocado oil.
Suzanne
Being Keto, I am getting a tad bit tired eggs and wanted a break. While I love eggs….quiche, scrambled, omelettes, it is nice to have a different go to. Tried these and I absolutely love them. I did not make a double batch just in case I didn’t like them but they were great. Thank you for this recipe.
Craig
Thought they were delicious
Lynn
Yum! And so quick and easy to throw together!
I substituted melted butter for the oil (worked great) and used a monkfruit/erythritol sweetener.
Sheila S Bower
We really enjoyed these pancakes! I did use buttermilk and doubled the recipe.
Farzana
Hi. Just wondering which keto friendly syrup you pour over your pancakes?
Wholesome Yum A
Hi Farzana, I make my own! Here’s the recipe.
Jo Chambers
I tried making these pancakes today and wow they were delicious this recipe makes enough to last the week which I great when I have a busy life
Jessica
These pancakes were easy and tasty! My kids loved them too!! I only had organic cane sugar on hand as a sweetener, but they still turned out great with only a few added carbs 🙂
Lisa
These were delicious! I love that I had all the ingredients on hand.
Lindsay
I made these this morning and they are yummy! I’m sure they’ll be better nenexnenext time when I ususe baking powder and not, mistakenly, soda. Guess I wasn’t fully awake. I might also pulse my almond flour a bit to get a finer texture. Thank you for curing my pancake craving!
Javonna
I have had great success with this recipe in a waffle iron! I am challenged when it comes to pancakes haha!
Sam Ridley
Maybe I missed it, but what type of syrup are you using for these pancakes?
Wholesome Yum
Hi Sam, it’s my sugar-free maple syrup!
Paula Skinner
We made these for two days in a row. We think they are great! We did add more salt, but did not have trouble with them crumbling or anything. Thank you for a great recipe!
Valeria Halila
I tried this recipe and my husband and I could not eat it at all. In the end the avocado oil flavor undermined the other ingredients and it was simply horrible.
Stacy G.
How many pancakes are in one serving? Is it 4 net Carbs per 1 pancake? I just made these they are delicious
Wholesome Yum
Hi Stacy, a serving is three 3-inch pancakes. The three pancakes are 4 net carbs in total, not each.
Dee
I’ve made my fair share of low carb pancakes in my day but these are the best !!! The first fluffy ones ever . I did use 18% cream but maybe a scant 1/4 cup . ❤️
Sandra
Oh my goodness! Tried this recipe this morning and it’s fabulous!! Thank-you for sharing this recipe with us.
Sarah
REALLY YUMMY ! Thank you. I am new to this Keto diet and I was wondering how many pancakes is considered 1 serving ? Thank you again. I will now try your bread !
Maya | Wholesome Yum
Thank you, Sarah! The serving size for the nutrition info on the recipe card above is 3 3-inch pancakes. However, you may adjust the amount as needed for your macros and nutritional needs.
Tracy
I have not had much luck with keto recipes that emulate traditionally bread-like recipes. These pancakes turned out AMAZING!!!! I am dumbfounded. They are more tasty and have a better texture than traditional pancakes! They remind me of the old country griddle cakes they used to sell at IHOP that had grits mixed into the batter.
Here are the ingredients I used:
Bob’s Red Mill Super-fine Almond Flour from blanched almonds
Lankanto Golden Monk Fruit Sweetener
Unsweetened Vanilla Almond Milk
Rumford reduced sodium baking powder
Regular iodized salt
Pasture-raised egg
Refined Organic Expeller-pressed Coconut oil
I cooked them on a skillet in butter and covered the skillet with a cookie sheet–worked great! Thank you for making feel competent in my keto-baking. These are incredible!!
Kevin
OMG, That’s all I have to say . Pancakes are BACK!!!!!! For years, I’ve been in mourning , because I haven’t been able to enjoy pancakes due to the unhealthy amounts of refined barbs. Thanks to this recipe, I’m having my love affair again. Also, the variations could be endless. Thank you for this recipe and for this website. I now feel like I have a guide for my lo carb cooking endeavors. And my waistline will love you back 🙂
Sincerely, Kevin
Tracy
Kevin, I couldn’t agree more! I just made these for the first time and I have demolished pretty much every other keto version of anything traditionally made from grain flour. These were absolutely amazing in both texture and taste. I included my ingredients in my comment post. I’m in love.
Sheila
What are you pouring on them
Maya | Wholesome Yum
Hi Sheila, It’s sugar-free maple syrup!
Sarah Cook
These are pure perfection! Thank you!
Kay
What an amazing recipe! I am new to the wheat-free club and was looking for alternatives to the gluten-free products that are sometimes laden with junk. I made these pancakes to be the bread for my sandwiches – omitting the sweetener and vanilla, and using an herb salt. The full recipe made 8 beautiful pancakes, enough for 4 lovely sandwiches. Delicious!! Thank you.
Patricia Clayborn
I made a slightly modified version of this recipe. These turned out to be some of the best pancakes I’ve ever made (or eaten). These were really really tasty! (and puffy too) <3
For the liquid content I put about 1 oz of cream cheese into a measuring cup and then filled it to the 1/3 cup line with heavy cream. Then I added olive oil – but NOT EVOO – and the eggs to the mix and beat it together.
I mixed the dry ingredients together in a separate bowl and added the liquid to that. I also added a short squeeze of liquid sucralose to up the sweetness factor just a tad.
The syrup is an erythritol based caramel flavored "coffee" sweetener that I thickened with a touch of Xanthan gum.
Molly
Just made these pancakes for breakfast and sooo delish! my pancakes browned beautifully (I used a non-stick skillet and did not grease the pan). The only thing missing was your maple syrup – going to make that for next time! I’m new to this site and have tried a couple of recipes – all have been hits! Thanks for sharing!
Kay
What a fabulous recipe! I made these to be the “bread” for a sandwich – omitting the sugar and vanilla, and adding some herbs. Wow, delicious! I’m new to the wheat-free club and was searching for alternatives to “gluten-free” products that seem to be laden with tons of additives and junk. This made 4 pancakes – enough for 2 lovely sandwiches.
Jean
So simple and delicious! Thanks so much for this recipe!
Barbara Madsen
Simple pancakes were delicious! Thank you!!
Steve
I’ve been using this recipe for months now, and I have to give you props. I make this for family, friends, guests, etc. and everybody always comments on how good they are. Not just for “healthy” pancakes, but for pancakes in general. I kind of use this as a Trojan horse to get healthy food into the people I care about.
Flavor is great. The texture is wonderful. It’s simultaneously light but not as smooth as regular flour pancakes. I think the texture is the primary reason why people are so enamored by these pancakes. Plus these are super easy to make.
Thanks for this!
Rachel
I followed this recipe to the T and I was very unimpressed. Batter is too thin, the pancakes are not fluffy at all, and they are a nightmare to flip. I needed to halve the erythritol as they are much too sweet.
Trish Brown
Tasty. My only issue is getting them cooked through without burning the outside. I don’t have a dedicated pancake griddle so I can’t set the temp. Anyone else have this problem? Any suggestions. I cook on a gas stove. thanks
Maya | Wholesome Yum
Hi Trish, I don’t have a dedicated pancake griddle, either, and have a gas stove. Your heat is too high if the outside burns before the inside is done, and also make sure you cover with a lid which helps them cook through.
Debra O.
Have made these many times over! Whole family loves them.
Jessica
I like to meal prep pancakes for my two year old. Typically I’ll pour pancake batter onto a cookie sheet and stick it in the oven, then of course freeze it. Could I possibly do the same with this recipe?
Wholesome Yum
Hi Jessica, you can definitely freeze these but I’ve never tried baking the batter.
Brenda
I loved them!! Super easy and hardy. Got the job done.
Sandy
I was so happy!! They were delicious
Jayme
I tried these today! They were great! I am only on day 3 of Keto and I am having a hard time transitioning, but these made it worth it. Thank you for all your hard work and knowledge you’re sharing!
Damaris
You listed the ingredients but not the amounts.
Maya | Wholesome Yum
Hi Damaris, The amounts are listed but you need to turn off Reading Mode to see them. Thanks!
Anita
I resently started eating keto. I had tried one other pancake recipe, but very grainy. This one is so much better. I added more sweetener and more vanilla and used canolia oil too. I will be making them again.Thanks for your recipe .
Thomas Yager
Loved it
Amy
Just tried these this morning, after five days of being sick with the flu and only eating eggs and soup. Delicious. After reading the comments about crumbling, I did do my standard fix the almond flour mix by adding arrowroot power and coconut flour to the dry mix (tsp of each) and a tbsp of sour cream to the wet mix. I’ve found these tend to bind up the ingredients and make them seem more pancake/muffin/bread like in texture. This will replace the cream cheese/almond flour pancakes I was making before. I’ve been trying to cut back on all the dairy in the Keto recipes and this was perfect. The flavor and texture were wonderful. Pro tip, do as the author says regarding cooking time and heat. Lower temp, make sure the pan is hot enough and a longer cooking time will work best and not burn the product.
Kk
So good!
Few questions…for the recipe with one cup of flour, it says it’s for four servings. But how many are one serving and what are the carbs for one serving? And my final product made more pancakes so it’s hard to get the nutrient counts right. Please help 🙂
Maya | Wholesome Yum
Thank you! A serving is 1/4 of the entire recipe. The number of pancakes will vary depending on how big you made the pancakes, I got 12 3-inch pancakes total so it would be 3 3-inch pancakes per serving. Carbs per serving are on the nutrition label above.
Courtney
I didn’t have high hopes, but wow! This recipe is awesome, definitely my new favorite pancake when the fam is eating the carby version. Saving to use over and over!
Anna
Hi.. I made these pancakes tonight ! I sifted the dry ingredients and added a tablespoon of oat fiber! I blended all the wet ingredients then added it to dry ingred. It was a yummy pancake!! I also didn’t have avocado oil so I replaced it with butter. This was not grainy nor eggy like most recipes of pancakes! I ate two pancakes for supper lol! It was very good!!
Luke Ferguson
Amazing recipe!!! Extremely impressed that grain-free pancakes taste soo good. I added a teaspoon of organic apple cider vinegar to the soy milk to make vegan buttermilk pancakes 🙂 The best vegan pancakes I’ve ever had!
Hillary
Hi, did you use flax egg for your recipe? I tried a keto English muffin which stated flax egg would sub fine, and it wouldn’t firm up at all, so feeling pretty hopeless right now.
Moon
These were INCREDIBLE. Cut the recipe in half, and served them with Kerrygold butter and Lakanto maple flavored syrup, alongside tempeh bacon, fried eggs, avocado, and fried kale for an incredible vegetarian keto meal. These will be our go-to pancakes from now on! We’ll use this to convince our friends to go keto. 😀
Christian Rodriguez
Very easy and very delicious! Thank you. #newtoKeto
Chloe
These were delicious. I topped it with banana slices and peanut butter. Yum!
Sammie
I am so glad I found your recipe!! Not only was it super easy to make but the pancakes tasted fantastic (even my toddlers ate them!!) I have gestational diabetes and am getting tired of eating eggs every morning so this was a very welcome change…plus my sugar levels 2 hours after eating where well below what I am supposed to be!!! Thank you!!! I will definitely be trying your other recipes.
Jim Palfrey
I was told I’m Now a diabetic and trying to cut back on carbs and sugar, I thought I’d try out this recipe.
OMG! It was better than any other pancake I’ve tried! My whole family loved and said from we want these pancakes! Thanks for a delicious recipe.
Carmen Moore
I love it, I still need to work on flipping my pancakes. It was a easy recipe to follow. I make them on sunday for the whole week to take for breakfast
[email protected]
My batch held up well, just like regular pancakes. I wrapped the rest in batches in parchment paper and had them for breakfast during the week. Still fluffy and moist after microwaving.
Irene
Good morning. Wondering if you have ever used the packaged “Egg Replacer” in this recipe, or any other egg substitute. I’m ok with yolks, but not whites. Just curious. Thank you.
Maya | Wholesome Yum
Hi Irene, I haven’t but in theory it should work. Let me know how it goes if you try it!
Nick
Made these this morning. Ran low on vanilla but added some pumpkin spice. Wow what a great recipe. I have tried the atkins pancakes and biscuit and they always come out rubbery. These looked and tasted like regular pancakes!!!
Eloise McCloskey
Yes, turned out pretty well . I was very satisfied with this substitute!
Jason Cook
I found these hard to make the first flip on each pancake. They were very flaky and broke apart still good. I would call them Almond panflakes.
Grace
I love these pancakes. They’re way better the un-Keto pancakes. These are moist, fluffy, and filling.
Thank you for sharing.
Charlie
I love your pancakes!
Issy
Absolutely delicious and my new go to pancake recipe!
Lisa
They definitely need cream cheese I have made those ones before these ones to me taste like cooked Almond paste not real happy with them
Wholesome Yum A
Hi Lisa, sorry to hear that. You might like this pancake recipe instead, which contains cream cheese.
Theresa
These are light and fluffy and fantastic! I have made oh so many keto pancakes in search of a good replacement for my weekly pancakes and this just won the prize! Cannot wait to try your blueberry muffins next. 🙂
Donna
I made these this morning and they were so yummy. Just have to remember that you have to cook them longer than regular pancakes but still yummy
Paul
These came out really good. My wife had no clue they were keto. I like the grainy texture. I used whole milk though, and added a few blueberries per pancake. I also find using a non-stick skillet is a better pan to make them in as they tend to stick to stainless unless you use a ton of oil.
Gaby
Hii!! Does 4 pancakes have 261 calories or just 1 pancake ? I got a little lost with the thing of the serving so I want to know how many pancakes/ serving have 261 calories
Maya | Wholesome Yum
Hi Gaby, The nutrition info is for 1 serving – 4 pancakes.
Jazz
These are delicious!
I was a bit nervous but I love them
BK
So delicious!! Just what I needed to satisfy my serious pancake craving!
Mandy
Delicious pancake recipe!
Has anyone tried the batter in a waffle iron by any chance?
Thanks!
Maya | Wholesome Yum
Thank you, Mandy! I have not but readers have told me they did.
Arlene Barra
This is a 5 star winner….. they are better than your regular pancakes. I urge you to try this easy recipe and smother pancakes with sliced strawberries drizzled with Vermont sugar free syrup. Also made them with blueberries. Enjoy!!
PS: I didn’t separate eggs and beat. They still came out fluffy.
Heidi Jacobs
I just started KETO and miss pancakes more than anything. I made 2 batches of these this morning; served one and froze the other. Love them! In my opinion, they didn’t need syrup. Delicious. Thank you!
Kate
Well that was a sad failure 🙁 I used a flax egg and monk fruit instread of erythritol but all else was the same. I had to add more almond milk to get it to a pourable state as it was so thick whisking wasn’t even possible. They didn’t hold together at all and weren’t flipable. And I had to cook them very long. The end result was far from resembling a pancake and quite minuscule in quantity (not something I would equate to a normal plate of pancakes.) So my guess is that the conclusion is: flax eggs don’t work! Bummer.
Maya | Wholesome Yum
Hi Kate, I was pretty sure flax eggs don’t work for this recipe, but thank you for confirming that. Unfortunately it’s tough to make flax eggs work for low carb pancakes.
Kirstie
This was the first time I made almond flour pancakes and this seems like a great recipe to start with! I separated the eggs and whipped the whites, folding them in just before cooking, so they had a fluffy texture… (I didn’t make them as prescribed so I can’t compare to how they normally come out, but these were good!) They’re very filling and delicious.
Ana
The recipe is good I mixed everything except the eggs I bested them separately and fluff them then incorporate them made them light and fluffy also used coconut oil and top them with plain Yogurt and strawberries I’m not keto dieting I’m just diabetic so still healthy for me
MC Spiller
These were great! How do you store leftover pancakes?
Maya | Wholesome Yum
You can store them in the fridge or freeze them.
Nate
Just made this recipe and they turned out really good. I used two pancakes to make a breakfast sandwich with an egg in between and it was like a healthy mcgriddle lol. Will use this as a new keto breakfast staple!
Fiona
Thanks so much from Ireland ! Needed a carb fix this morning and these pancakes have sorted my cravings out today. Thank you
Colleen
Thanks for the recipe. Any advice on syrup recipe?
Maya | Wholesome Yum
Hi Colleen, Try this sugar-free syrup!
Deanna
That was soooo delicious. I spread a little no sugar almond butter on it and enjoyed every bite. My family loved them also. Thanks so much!
Amy Stephanides
These are The Best pancakes. Thank you!
Patti K.
Maya, is it entirely necessary to cover the pancakes when cooking them on the first side? Would they dry out if we didn’t cover them? Just thinking that it’s kind of hard to keep a good eye on them if covered, even under a glass lid. Thanks!
Maya | Wholesome Yum
Hi Patti, No, they don’t dry out without the lid, they are just hard to flip.
Jo Phillips
These pancakes are amazing! I actually like the flavor and texture better than traditional wheat flour pancakes. I’ve never eaten Almond flour pancakes and had my doubts. I did use fairlife milk instead of almond milk and I used coconut oil instead of advocado oil. Thanks for a great recipe that I will definitely make again and again.
Anthea
Yum!! Totally satisfied my craving for pancakes! Thank you
Sara B
Everyone, even my gluten eaters, loved these! So yummy, filling, and more satisfying than other pancakes.
Sheri Tallman
Smooth and what consistency? Pancake batter or thicker?
Maya | Wholesome Yum
Hi Sheri, The consistency should be similar to regular pancake batter.
Julee
These pancakes are delicious. Fluffy and Lo Carb. Wow. It really fills my need for a traditional pancake. Nice work Maya. I use almond Reddi Whip (or coconut) to be truly decadent!
S B
Made this just now. Ingredients made 5 decent sized pancakes
Very filling and good taste.
Have currently got them with sugar-free maple syrup. Will try with cream and fruit and Lemon and sugar.
ike
Absolutely love these!!!! and so easy…
Brandy
My pancakes totally fell apart. I added some cream cheese and just a little more flour. Maybe I didn’t add enough flour to compensate?
Maya | Wholesome Yum
Hi Brandy, The recipe would need additional testing if you start adding ingredients, so don’t recommend it if that isn’t your thing. 🙂 I hope you’ll try them again as written. If you want cream cheese in your pancakes, try these coconut flour pancakes with cream cheese instead.
Keto Bob
I really loved the pancakes and will definitely make again. I cooked in coconut oil which gave it a great taste. Thanks so much!
Mimi Dyantyi
Beautiful 11/10 nothing to improve on
Maggie Wakefield
I just started Keto and trying the recipes. Made these this morning and my husband said, ” They are good… taste just like REAL pancakes.” I think they are better, because I don’t get that bloated feeling I do with gluten. Thank you!
Melissa
They wouldn’t flip without becoming a hot mess
Maya | Wholesome Yum
Hi Melissa, Sorry you had issues flipping them. Most likely they needed to cook for a little longer. If they brown on the bottom but are still hard to flip, I’d recommend lowering the temperature a bit and cooking for longer.
Mary
Made these this morning and we really liked them! I used full fat coconut cream for the milk and oil, as I had some left from a different recipe. I’ll be making them again. My husband didn’t notice the monk fruit sweetner and said they were good even without syrup!
VriosIII
Simply the best! My pancake craving is satisfied. Thank you so much for taking the time to create this masterpiece.
Kelly
I just made these!!! They were wonderful and so fluffy. I made another recipe with cream cheese and eggs. That was like eating fried eggs. This recipe made me do my happy dance. Thanks!!!!!
Belinda T.
Made these this morning, followed the recipe exactly, except put 6 – 8 blueberries on top side while bottom side was cooking. Very quick and easy to make. I have MonkFruit syrup, but didn’t use any, they were sweet and moist enough without any toppers, just buttered with KeriGold and enjoyed. Went well with bacon, but not so much with eggs, since they were sweet. These will be great to make ahead, heat, wrap around a couple of slices of bacon, and dash out the door during the week. The only disappointments were, almond flour pancakes are difficult to flip even with a wide pancake spatula (this is true on all pancake recipes I’ve made). Also, it only made 6 pancakes per batch, next time I’ll double the recipe. Definitely going on my favorites list! Thank you so much for sharing… I agree with Hannah on the ads slowing down the website. I know you need them, but I think you can tweak your site and make it where they don’t slow loading down so much.
Karen Stewman
What changes would you suggest to make this a waffle mix?
Maya | Wholesome Yum
Hi Karen, I haven’t tried these as waffles, but have a recipe for almond flour waffles here.
Hanna LeBaron
I love that you are putting these amazing recipes here, but I hate your website with all the ads. It’s choppy and slow.
Maya | Wholesome Yum
Hi Hanna, The ads help support the site and allow you to get the recipes for free. Thank you for understanding and I’m so glad you like them!
Gregg Robertson
Tried these with a couple of mods to the recipe: used melted butter in place of the oil, heavy cream in place of the milk and sugar free maple flavored syrup as the sweetener. Turned out great! Fluffy and light. Had been craving pancakes ever since I went keto. These filled the void!
Maya | Wholesome Yum
I am so happy you liked the pancakes, Gregg! Have a great day!
Nicole
OMG SO GOOD! I started using a different recipe and it called for 2 ounces of almond flour so I gave up. Came across this one and it’s super easy! I used 1/4 cup of heavy cream instead and came out so good. U can season these however you would like, very versatile. I added cinnamon and some chocolate chips. Even my sister liked them! They are perfectly sweet and thick/fluffy!!
Maya | Wholesome Yum
I am so happy you liked the pancakes, Nicole! Have a great day!
Jacklyn
These are so good! I made them with almond flour and a little less salt and cooked them in coconut oil because that is what I usually use. Perfect! I’ll have to experiment with ricotta cheese, that sounds good. Oh, and the best thing about these is they didn’t suck up the coconut oil, I didn’t have to re grease the pan after each pancake.
Maya | Wholesome Yum
I am happy you liked the pancakes, Jacklyn! Thanks for stopping by!
Nancy Fox
What a flavor burst. This recipe was my first one usin almond flour and my husband pronounced them the best pancakes he had ever tasted. We both loved the fluffiness, texture and incredible flavor. So rich we used very little maple syrup.
Maya | Wholesome Yum
I am so happy to hear that, Nancy! Have a great day!
Priscilla Bingham
These pancakes saved my life! I was feeling so hungry after my fat filled breakfast and was just craving bread. I think I went to heaven after the first bite! They were just what I needed to get me through and tasted perfect with only butter on top. Just two filled me up and silenced my craving. Thank you, THANK YOU!
Maya | Wholesome Yum
I am so happy you liked the pancakes, Priscilla! Thank you!
Andrew Wilson
What do you use in place of syrup? Are there keto options when it comes to syrup?
Maya | Wholesome Yum
Hi Andrew, You can make your own sugar-free maple syrup.
Crystal Delgai
Thank for sharing your wonderful recipes and ideas, I loved trying this new pancake recipe. However I added 1/4 cup more almond flour because it was a tad runny. I’m thinking it might have to do with the high elevation, I’m at 8,000 ft elevation. Thought I would share, thanks again.
Maya | Wholesome Yum
Thank you for sharing, Crystal! It could be a difference in almond flour brands or could the elevation difference. I’m glad you liked them!
William Horner
I added 1 egg white, 1/2 teaspoon of honey, and substituted coconut extract, and 1/2 teaspoon of baking powder. I had to use blanched almond flour, couldn’t find a pancake mix. The cakes were light Fluffy, and stayed together while flipping. The coconut oil gave them a delightful flavor.
Maya | Wholesome Yum
Thank you for sharing, William! This recipe doesn’t use a pancake mix either – blanched almond flour was the right kind to use. I’m so glad you liked them!
Brittany
You realize you cant have ANY types of sugar or sweetener on a keto diet right? To say they’re keto pancakes then involving sugar or sweetener is gonna mess it up for people and take them out of ketosis.
Maya | Wholesome Yum
Hi Brittany, You are absolutely right that sugar is not allowed on the keto diet. There is no sugar in any of my recipes, including this one. You can definitely use natural sugar-free sweeteners on a keto diet, such as the erythritol used in this recipe. Erythritol does not spike insulin or blood sugar, and will not take you out of ketosis. You can learn more about the keto diet here and more about sweeteners here.
Gayle
Awesome recipe! First good pancakes I’ve had since eating low carb. Thanks much!
Maya | Wholesome Yum
I love to hear that, Gayle! Have a great day!
Tara
So delicious! My husband usually won’t eat my “keto creations,” but even he enjoyed these.
Maya | Wholesome Yum
I am so happy that you liked them, Tara! Please come back again soon!
Tammy
My son is allergic to tree nuts. What can I use in place of Almond flour and Almond milk? We live I more rural area that is hard to find different things.
Maya | Wholesome Yum
Hi Tammy, Try coconut flour pancakes instead.
Bernadette
Reduced recipe to 1 serving, and used a whole egg instead of 1/2, made it in my waffle maker and it was PERFECT!!!! Thank you!!!
Maya | Wholesome Yum
Thanks for sharing your tips with us, Bernadette! Please come back again soon!
Alyssa Cox
These are INCREDIBLE!!! They taste just like regular pancakes, and I’ve been craving something other than eggs for months! THANK YOU for this awesome recipe!!
Maya | Wholesome Yum
I am so happy you liked the pancakes, Alyssa!
Betsy Lambe
Love your Almond Flour pancakes! They are light, tasty, and very satisfying. I’ve been on Keto 7 months and have been looking for pancakes I liked to no avail until I found yours. Thank you! Thank you! Next I’ll get the items together so that I can also make the syrup!
Maya | Wholesome Yum
Thank you, Betsy! Have a nice day!
Melissa Szucs
Hi Maya, Besides avocado oil, what would be a good alternative oil that wont affect flavor? Love your site and all the terrific ideas and tips!
Maya | Wholesome Yum
You can also use olive oil, Melissa. I hope that helps?
Debbie Stroud
Made these this morning. Turned out great. Thanks for sharing.
Maya | Wholesome Yum
I am so happy to hear that, Debbie! Have a nice day!
elly
What a great recipe! I love them right off the griddle with butter. I also use them for a desert with cool whip and blueberries on top. Really versatile. Thank you!
Maya | Wholesome Yum
I am so happy to hear that, Elly! Thanks for stopping by!
patricia harb
These guilt free sugar free perfect no flour pancakes were the most delicious things ever!!
Maya | Wholesome Yum
I am so happy you liked them, Patricia! Have a great day!
Carol A Henry
I keep referring back to your website and want the printable food list when I can get my printer fixed. Reading about coconut oil makes me want to know the difference between refined and unrefined because it is not on my Lou Ann Oil. I also wonder if that would work instead of avocado oil or would it add an unwanted flavor?
Maya | Wholesome Yum
Hi Carol, Refined is just a bit more processed but both are fine to use. You can use coconut oil in this recipe, but if using unrefined, melt it first and then let it cool a bit before adding to the batter. This way it won’t be a temperature shock for the batter.
Matias Rodriguez
This recipe is amazing.
Maya | Wholesome Yum
Thank you so much, Matias! Have a great day!
charlene
it’s perfect. Thank you!
Maya | Wholesome Yum
I am so happy you liked it, Charlene!
Teri
This looks fantastic. Would the recipe still work if I used only egg whites to reduce the “eggy” flavor?
Maya | Wholesome Yum
Hi Teri, Did you find them eggy? The recipe only has 2 eggs, so not too many. You can try using only whites, but they will likely be too dense and might be a little rubbery, not fluffy. If you try it, you’d need 3 egg whites instead of the 2 whole eggs.
April
I made these to exact recipe, however when they were sufficiently browned, they were too floppy to flip – i.e. not sturdy enough. Any tips?
Maya | Wholesome Yum
Hi April, Sorry you had issues with flipping. I’d try lowering the pan temperature. Also, a super thin turner can help.
Alysson
Hey ! Thank you so much for all the recipes. I just have a question for this one : can we make fluffy pancake with the same recipe ? And how ?
Thanks and keep going ! You are awesome.
Maya | Wholesome Yum
Hi Alysson, These turn out pretty fluffy. Make sure your baking powder is fresh. Otherwise try these pancakes which are a bit more fluffy.
Ericka Stapleton
I need a recipe for keto friendly syrup maple or blueberry. ,
Maya | Wholesome Yum
Hi Ericka, Here is my sugar-free maple syrup recipe.
Kim
I love your site I think it’s just great….
Maya | Wholesome Yum
Thanks so much, Kim! Please come back soon!
Linda
I couldn’t get this recipe to work for me. Either the pancake was raw on the inside or burnt on the outside. Tried lowering the heat, thinning the batter, etc. but couldn’t make it work. Any ideas?
Maya | Wholesome Yum
Hi Linda, Sorry you had issues with them. I can make a couple suggestions. If they burned and were raw on the inside, the pan temperature was definitely too hot. Turn down the heat, but don’t thin out the batter. Also, did you by chance use almond meal or unblanched almond flour? That can cause this issue as well. The recipe needs finely ground blanched almond flour – I have a link to the one I use on the recipe card.
Melinda
This was the best keto pancake recipe I’ve tried! I added some cinnamon and Lily’s chocolate chips. Delicious! Thank you!
Maya | Wholesome Yum
I love that you added cinnamon and chocolate chips, Melinda! Thank you for sharing with us!
Belkys
OMG!!! This is my third recepie for pancakes that I tried and finally!!! They are super easy to make, their flavor is delicious and even my 3yr old like them!!! Thank you for this recepie!!! I will try other recepies on your page!!
Maya | Wholesome Yum
I am so happy you and your 3 year old liked the pancakes! Please come back soon!
Vanessa
I made these pancakes yesterday, but they taste a little bitter. Any idea what I could´ve done wrong? I used vanilla almond milk, if that makes a difference?
Thank you for all your recipes. Really helping me get along on my low carb/sugarfree journey.
Maya | Wholesome Yum
Hi Vanessa, I haven’t had that happen before. Did you by chance use baking soda instead of baking powder? That could be it. Otherwise it’s likely that one of your ingredients had gone bad.
Vanessa
Thanks for all your delicious recipes!
Tried the pancakes today but they taste a little bitter. Any idea what I could‘ve done wrong?
Maya | Wholesome Yum
Thank you, Vanessa! I haven’t had them taste bitter before. Did you by chance use baking soda instead of baking powder? That could be it. Otherwise it’s likely that one of your ingredients was starting to go bad. Hope you’ll try them again!
Kristen
Yum! I tried this without the sweetener and using my normal lactose free milk (1%). I think I might throw in some cinnamon next time (and a few apple chunks). Clearly I’m not doing keto, but I’m 33 weeks pregnant and have to eat low-carb (yay gestational diabetes). I’ve been craving pancakes, and these hit the spot. Thank you for the easy recipe!
Maya | Wholesome Yum
Go for it, Kristen! And congratulations on your pregnancy!
Tiffany
This is such a hit recipe every time! I always make a double recipe for my family (don’t judge me LOL) but restrict myself to just 3-4 pancakes and they are so satisfying. I’ve tried other recipes, but keep coming back to this one. I put lemon extract in today and that was particularly great. To anyone that’s on the fence–this recipe really gives you excellent-tasting and light pancakes.
Maya | Wholesome Yum
I always double the recipe too, Tiffany! Thank you for stopping by!
Karyn
So this is one of the things I made today. YUM!
I used macadamia oil instead of avocado and totally forgot to add any sweetener. I also made them smaller like pikelet size. I served them with sweet and savoury toppings. Everyone loved them. I also made the raspberry and chia jam and the lemon poppyseed muffins. So YUM.
Maya | Wholesome Yum
That all sounds amazing, Karyn! Thanks for stopping by!
Samantha Smith
That looks mouthwatering and yum. Will try it today or tomorrow. Btw, a nice and detailed blog on recipes. You got yourself a new regular to your blog. 🙂
Maya | Wholesome Yum
Thank you so much, Samantha! I am happy to have you here!
Jan Krassner
If I want to add some collagen protein (2-3 Scoops), what changes would I have to make in the recipe?
Maya | Wholesome Yum
Hi Jan, I love collagen but haven’t tried it in these pancakes. You could try a little more oil or milk to offset the dry ingredients added. Let me know how it goes if you try!
Eva
These pancakes are delicious! My family loved them so much! I added blueberries for the kids! Thank you so much for the great recipes!
Maya | Wholesome Yum
I love that you added blueberries, Eva!
Devin
This recipe seems easy and fun. However, what about syrup for the pancakes? I didn’t see anything in this post about what kind of syrup to use or make.
Thanks
Maya | Wholesome Yum
Hi Devin! You can use whatever syrup you’d like. I make my own like this.
Hilary
These pancakes were delicious!
Maya | Wholesome Yum
Thank you so much, Hilary!
Poo
What is the substitute for egg?
Maya | Wholesome Yum
I have not tried making them without eggs. Flax eggs might work, but I’m not sure without trying. Please let me know how it goes if you do!
Laurie Bluitt
I have searched this site 5 times and cannot find the amounts of ingredients to use for the almond flour pancake mix; it only lists the ingredients, not the amounts. What am I missing?
Maya | Wholesome Yum
Hi Laurie, The ingredient amounts are right on the recipe card. I go over the ingredients in some detail in the post itself, but amounts and instructions are on the recipe card. Hope this helps!
Jane
This is all you have listed via mobile site:
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)
Where are the amounts??
Maya | Wholesome Yum
Hi Jane, Keep scrolling. 🙂 The recipe card with amounts is further down.
Roberta
This recipe is amazing… and let me tell you honestly what I think: this blog is the farmost best one I’ve ever found between the billion others out there 😀 You always explain everything very clearly without turning around unusefully, and often give the option for substitution, that are so useful too.
You’re also precise in measures and counting, and the final result is almost guaranteed (depending also by the cooker’s ability of course 😉 ).
For all these reasons, many thanks for the resources that you give to simplify our cooking time and efforts and to inspire a joyful approach to kitchen and experimentation also for whom is starting to learn to do deliciuos recipes instead of buying prepared processed foods or going out payng for someone else cooking.
Sorry if I wrote that long, but I thought you deserve the praise and I wanted to share my considerations with other followers.
Maya | Wholesome Yum
Thank you so much, Roberta! Comments like yours truly make my day and even my week. I’m glad that you find the explanations and substitution options useful! So happy to have you visiting and appreciate the review.
Alice Yucht
Can I use the recipe as-is for waffles, or do I need to add more oil to the mix?
Maya | Wholesome Yum
Hi Alice, I haven’t tried it yet for waffles. Let me know how it goes if you do! I do have a recipe for almond flour waffles here.