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My classic keto pancakes are one of the most popular low carb breakfast recipes on Wholesome Yum, but people often ask me if they can just make keto pancakes with almond flour. You can! In fact, I’ve been making this almond flour pancakes recipe for the longest and it’s still one of my favorites.
Why You’ll Love This Almond Flour Pancakes Recipe
- Light, buttery, lightly sweet flavor
- Soft and fluffy texture
- Uses basic pantry staples
- 20 minutes start to finish
- 4g net carbs per serving
- Easy to store and freeze for meal prep
- Family-friendly
If you ever made almond pancakes that flopped, the ingredients may be to blame… That’s why I only recommend Wholesome Yum Almond Flour and Besti Monk Fruit Allulose Blend for the lightest, fluffiest almond pancakes. This flour has a fine grind similar to all purpose flour, and the sweetener measures and taste like sugar with 0 grams net carbs. These are the same ingredients I used to test this recipe and many other family-friendly dishes in The Easy Keto Cookbook — I know you’ll love them too!
Ingredients & Substitutions
This section explains how to choose the best ingredients for almond pancakes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Blanched Almond Flour – With a super-fine grind and neutral flavor, this flour makes the perfect substitute for white flour. Avoid using almond meal, which includes the skins of the almonds, as this will make the pancakes too gritty. See more flour substitutes below this list!
- Besti Monk Fruit Allulose Blend – The best natural sugar-free sweetener that makes these pancakes taste like conventional ones! It measures like sugar and has 0g net carbs per serving. Other keto sweeteners will work, but this one creates the best flavor and texture.
- Baking Powder – Makes the pancakes fluffier. Don’t use baking soda, which is not the same thing.
- Sea Salt – Balances the sweetness.
- Egg – Use a whole, large egg. A flax egg should also work, but the pancakes will be more fragile. You could also try other egg substitutes, but I haven’t tried any.
- Unsweetened Almond Milk – You can use other keto milk (dairy-free or not), such as coconut milk beverage or watered down heavy cream, or even conventional milk if you don’t mind the extra carbs. I like using homemade almond milk for mine when I have time.
- Avocado Oil – Ensures that the pancakes are not too dry, and has a neutral taste. You can use coconut oil, melted butter, or another type of oil if you want to. (If you use butter or coconut oil, be sure your other ingredients are at room temperature, not cold.) Just make sure it’s neutral tasting to avoid any weird flavors in your almond flour pancakes! You’ll also need more oil for frying (preferred over butter, which can burn easily).
- Vanilla Extract – Optional, but high quality vanilla adds so much flavor.
Flour Substitutes
This is my classic almond flour pancake recipe, but I always have someone asking for substitutions in pancake recipes, particularly for the flour. Some people are allergic to coconuts, some to almonds, and some just have one or the other type of flour on hand. If you want to use something else, it’s best to use one of my other recipes instead. Here is a comparison of my most popular versions:
- Keto Pancakes With Almond Flour (the recipe below) – The simplest choice using only almond flour.
- Classic Keto Pancakes – These are made with almond flour and coconut flour, and they are the fluffiest option of all. They are my favorite!
- Keto Crepes – Also made with almond flour, but with a secret ingredient to make them thin and flexible.
- Coconut Flour Pancakes – The best nut-free option. Just as fluffy as almond flour pancakes!
- Flax Seed Pancakes – Another nut-free choice.
- Cream Cheese Pancakes – These require no flour at all, so choose these if you don’t want to buy any specialty flours.
How To Make Pancakes With Almond Flour
This section shows how to make keto pancakes with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make almond flour pancake batter. Add all dry and wet ingredients together in a bowl, then whisk. (Alternatively, you can blend the ingredients in a blender instead.)
- Cook. Heat a pan 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 and cook.
- Flip. When bubbles form on the edges, flip and cook another 1-2 minutes or until browned. Remove and repeat with remaining batter.
Tips For The Best Almond Flour Pancakes
Now that you know how to make almond flour pancakes keto, use these tips for success.
- Use the right almond flour. Wholesome Yum brand has the finest consistency, so your almond pancakes will have the best texture.
- Check the batter consistency. It should be like a typical pancake batter (see the pictures above or video on the recipe card 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.
- Cover when cooking the first side. This is different from white flour pancake recipes. To make the almond flour pancakes easier to flip, cover with a lid after adding the batter to the pan, then flip and cook uncovered on the other side.
How To Make Almond Flour Pancake Mix
To make an almond flour pancake mix based on this recipe, simply change the servings on the recipe card below to 16. Combine all the dry ingredients and store in an airtight container in the pantry for up to 1 year (or until your almond flour expiration date).
When you are ready to make your keto almond flour pancakes using the mix, this is the ratio for 2 servings:
- 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! Two servings is the minimum, because for one you’d need 1/2 an egg, which is hard to measure.
Storage Instructions
- Store: Keep low carb pancakes with almond flour sealed in the fridge for up to 1 week.
- Reheat: Heat in the microwave until warm or in a 350 degree F oven for 10 minutes.
- Freeze: Place leftover pancakes in a freezer safe bag or container, removing as much air as possible and placing parchment in between if desired. Thaw overnight or reheat from frozen before serving.
Add-Ins & Toppings For Almond Flour Pancakes
The best part about almond flour keto pancake recipes? There are so many ways to serve them! Try these ideas.
- Butter And Syrup – Wholesome Yum Keto Maple Syrup pairs perfectly with these, or you can make homemade sugar-free maple syrup.
- Fresh Fruit – Fold blueberries or finely chopped strawberries into the batter before cooking. (Or if you miss bananas on keto, try these keto banana pancakes instead!)
- Jam – Spread keto strawberry jam or keto blackberry jelly on top of pancakes.
- Chocolate – Fold sugar-free chocolate chips into the batter, or top with sugar-free chocolate syrup.
Get Zero Sugar Maple Syrup For Your Almond Flour 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
No need to skip sweet breakfasts on keto! If you like keto pancakes with almond flour, you’ll love these dishes too:
Recommended Tools
- Whisk – This one is perfect for working out the lumps and bumps in pancake batter, muffins, or gravies.
- Mixing Bowls – These are my favorite. They are perfect for both mixing and serving.
- Large Nonstick Skillet – A good size for cooking several pancakes at once.
Easy Almond Flour Pancakes Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Almond Flour Pancakes (Easy & Fluffy!)
This fluffy almond flour pancakes recipe is so easy — just 6 ingredients! It's keto friendly, gluten-free, fast to make, and simply delicious.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
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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400 Comments
Mary
0Made 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
0Simply the best! My pancake craving is satisfied. Thank you so much for taking the time to create this masterpiece.
Kelly
0I 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.
0Made 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
0What changes would you suggest to make this a waffle mix?
Maya | Wholesome Yum
0Hi Karen, I haven’t tried these as waffles, but have a recipe for almond flour waffles here.
Hanna LeBaron
0I 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
0Hi 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
0Tried 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
0I am so happy you liked the pancakes, Gregg! Have a great day!
Nicole
0OMG 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
0I am so happy you liked the pancakes, Nicole! Have a great day!
Jacklyn
0These 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
0I am happy you liked the pancakes, Jacklyn! Thanks for stopping by!
Nancy Fox
0What 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
0I am so happy to hear that, Nancy! Have a great day!
Priscilla Bingham
0These 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
0I am so happy you liked the pancakes, Priscilla! Thank you!
Andrew Wilson
0What do you use in place of syrup? Are there keto options when it comes to syrup?
Maya | Wholesome Yum
0Hi Andrew, You can make your own sugar-free maple syrup.
Crystal Delgai
0Thank 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
0Thank 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
0I 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
0Thank 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
0You 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
0Hi 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
0Awesome recipe! First good pancakes I’ve had since eating low carb. Thanks much!
Maya | Wholesome Yum
0I love to hear that, Gayle! Have a great day!
Tara
0So delicious! My husband usually won’t eat my “keto creations,” but even he enjoyed these.
Maya | Wholesome Yum
0I am so happy that you liked them, Tara! Please come back again soon!
Tammy
0My 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
0Hi Tammy, Try coconut flour pancakes instead.
Bernadette
0Reduced 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
0Thanks for sharing your tips with us, Bernadette! Please come back again soon!
Alyssa Cox
0These 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
0I am so happy you liked the pancakes, Alyssa!
Betsy Lambe
0Love 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
0Thank you, Betsy! Have a nice day!
Melissa Szucs
0Hi 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
0You can also use olive oil, Melissa. I hope that helps?
Debbie Stroud
0Made these this morning. Turned out great. Thanks for sharing.
Maya | Wholesome Yum
0I am so happy to hear that, Debbie! Have a nice day!
elly
0What 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
0I am so happy to hear that, Elly! Thanks for stopping by!
patricia harb
0These guilt free sugar free perfect no flour pancakes were the most delicious things ever!!
Maya | Wholesome Yum
0I am so happy you liked them, Patricia! Have a great day!
Carol A Henry
0I 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
0Hi 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
0This recipe is amazing.
Maya | Wholesome Yum
0Thank you so much, Matias! Have a great day!
charlene
0it’s perfect. Thank you!
Maya | Wholesome Yum
0I am so happy you liked it, Charlene!
Teri
0This looks fantastic. Would the recipe still work if I used only egg whites to reduce the “eggy” flavor?
Maya | Wholesome Yum
0Hi 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
0I 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
0Hi April, Sorry you had issues with flipping. I’d try lowering the pan temperature. Also, a super thin turner can help.
Alysson
0Hey ! 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
0Hi 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
0I need a recipe for keto friendly syrup maple or blueberry. ,
Maya | Wholesome Yum
0Hi Ericka, Here is my sugar-free maple syrup recipe.
Kim
0I love your site I think it’s just great….
Maya | Wholesome Yum
0Thanks so much, Kim! Please come back soon!
Linda
0I 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
0Hi 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
0This was the best keto pancake recipe I’ve tried! I added some cinnamon and Lily’s chocolate chips. Delicious! Thank you!
Maya | Wholesome Yum
0I love that you added cinnamon and chocolate chips, Melinda! Thank you for sharing with us!
Belkys
0OMG!!! 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
0I am so happy you and your 3 year old liked the pancakes! Please come back soon!
Vanessa
0I 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
0Hi 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
0Thanks 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
0Thank 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
0Yum! 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
0Go for it, Kristen! And congratulations on your pregnancy!
Tiffany
0This 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
0I always double the recipe too, Tiffany! Thank you for stopping by!
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?
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.
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.
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.