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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, or my 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)
My fluffy almond flour pancakes recipe is so easy — just 6 ingredients! It's gluten-free, keto friendly, fast to make, and delicious.
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Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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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Almond Flour Pancakes
459 Comments
Karyn
0So 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
0That all sounds amazing, Karyn! Thanks for stopping by!
Samantha Smith
0That 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
0Thank you so much, Samantha! I am happy to have you here!
Jan Krassner
0If I want to add some collagen protein (2-3 Scoops), what changes would I have to make in the recipe?
Maya | Wholesome Yum
0Hi 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
0These 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
0I love that you added blueberries, Eva!
Devin
0This 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
0Hi Devin! You can use whatever syrup you’d like. I make my own like this.
Hilary
0These pancakes were delicious!
Maya | Wholesome Yum
0Thank you so much, Hilary!
Poo
0What is the substitute for egg?
Maya | Wholesome Yum
0I 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
0I 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?
Amber Shimkus
0Loved the flavor, they were hard to flip. I will try again for sure!
I love your site and recipes but it’s really hard to scroll on mobile with all the text and ads. Please add a link to the recipe card or add the recipe card itself at the top.
Wholesome Yum M
0Hi Amber, There is a ‘Jump to Recipe’ button at the top of the page.
Maya | Wholesome Yum
0Hi 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
0This 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
0Hi Jane, Keep scrolling. 🙂 The recipe card with amounts is further down.
Roberta
0This 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
0Thank 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
0Can I use the recipe as-is for waffles, or do I need to add more oil to the mix?
Maya | Wholesome Yum
0Hi 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.