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Get It Now- Why You Need My Almond Flour Pancakes Recipe
- Ingredients & Substitutions
- How To Make Pancakes With Almond Flour
- My Recipe Tips
- Make It Into A Pancake Mix
- Add-Ins & Topping Ideas
- Get Zero Sugar Maple Syrup For Your Pancakes!
- More Sweet Low Carb Breakfast Recipes
- Almond Flour Pancakes (Fluffy, Easy Recipe) Recipe card
- Recipe Reviews
My classic low carb pancakes (made with two flours) are one of the most popular low carb breakfast recipes on Wholesome Yum, but people often ask me if they can just make pancakes with almond flour alone. You can! In fact, I’ve been making these almond flour pancakes for the longest, since 2018. It’s still one of my favorites, even making it into my Easy Keto Cookbook. This almond flour pancake recipe is fluffy and nutty, with a flavor boost from a splash of vanilla. Make it with me!
Why You Need My Almond Flour Pancakes Recipe
- Light, buttery, and fluffy – These pancakes have a soft, fluffy texture and light, buttery flavor with a hint of sweetness. Do they taste exactly like white flour ones? No, but I actually like their slightly nutty taste even better.
- Quick and easy – They’re ready in 20 minutes (for the whole batch!) and you don’t need too many ingredients. You can even make them ahead for meal prep. Perfect for busy mornings!
- Healthier than traditional pancakes – My almond flour pancakes are naturally gluten-free, dairy-free, and keto friendly (just 4g net carbs per serving). And since they use almond flour instead of white flour, they have more protein. If you want an even higher protein version, try my cottage cheese pancakes, which are based on these.
Ingredients & Substitutions
Here I explain the best ingredients for my keto pancake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Almond Flour – If you’ve ever made almond pancakes that flopped, the flour you used may be too blame. Many brands (especially ones labeled “almond meal” or “ground almonds” with skins on, but even others labeled blanched) are too coarse, which will make your pancakes gritty. I developed my Wholesome Yum Blanched Almond Flour to be super fine, which will leave your pancakes nice and fluffy.
Want to use a different flour?
Other flours are not ideal for this recipe — you need almond flour. Coconut flour is very different, so if you want to use that, make my coconut flour pancakes instead. You can also try my cream cheese pancakes that use no flour at all.
- Besti Monk Fruit Allulose Blend – To lightly sweeten. I highly recommend this sweetener over others — not just because it measures like sugar, doesn’t have an aftertaste, and has zero net carbs, but in particular because it locks in moisture. Other sugar substitutes can work, but will leave your pancakes more dry.
- Baking Powder – To make them fluffy! Almond flour pancakes need more baking powder than regular recipes, since the flour is heavier. Note that baking soda is not the same. If that’s all you’ve got, you should be able to use 1/4 to 1/2 teaspoon of baking soda instead and add 3/4 to 1 teaspoon of an acidic ingredient, like vinegar or lemon juice, to activate it.
- Sea Salt – Balances the sweetness. Don’t skip it!
- Egg – You’ll need the whole egg. A flax egg or other egg substitute should work, but the pancakes will be harder to flip.
- Milk – I use unsweetened almond milk (either store-bought or my homemade almond milk when I have it), but any milk works here. You can use coconut milk beverage (the kind from a carton), watered-down cream, or even regular milk.
- Avocado Oil – You’ll use it for frying the almond flour pancakes, but I also add a little directly to the batter to keep it moist. You can also use coconut oil, melted butter, or another neutral oil. Just make sure your eggs are at room temperature if using butter or coconut oil.
- Vanilla Extract – It’s optional, but adds a nice flavor. I like this brand.
How To Make Pancakes With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the pancake batter. Add all the dry and wet ingredients together in a bowl, then whisk well.
- Cook in a hot skillet. Heat a nonstick pan (I love and use this one because it’s hard-anodized and the surface has lasted me for years) with a little oil over medium-low to medium heat. Spoon or pour circles of batter onto the pan — about 1/8-cup each for 3-inch pancakes. Cover with a lid and cook until bubbles start to form on top.
- Flip and cook the other side. Once the second side is browned, remove the almond flour pancakes and repeat with the remaining batter. Serve with your favorite toppings (I’ve got ideas below!).
My Recipe Tips
- Use the right almond flour. I recently mentioned the texture difference in my almond flour cookies, and the same is true here. Wholesome Yum Almond Flour has the finest consistency, so your almond pancakes won’t be gritty. I’ve tried so many and none work as well as this one!
- Whisk the batter vigorously. This introduces more air, so they turn out more fluffy. You can even use a blender if you like, which will work even better for this effect — but I usually don’t because a bowl is easier to wash.
- Check the batter consistency. It should look like a typical pancake batter (see my pictures above or my video on the recipe card below for reference). If it’s too thick, add more milk as needed.
- Don’t use too much oil when frying. If you want an evenly browned surface as shown in my pictures, it’s best to oil the pan, then wipe with a paper towel, so only a thin layer remains. Your pancakes will turn out just fine if you use more oil, but won’t have that smoothly browned surface.
- Important: Cover when cooking the first side! This is different from white flour pancake recipes, and makes them a lot easier to flip. You can leave them uncovered on the second side.
- Watch the heat. These pancakes darken a bit more easily than regular ones, so be careful not to burn them. Sometimes medium is just right and sometimes I need to turn it down to medium-low.
Make It Into A Pancake Mix
Want to make a mix using this almond flour pancake recipe? I often keep it mixed up in my pantry. Simply change the servings on the recipe card below to 16. Combine all the dry ingredients (almond flour, Besti, baking powder, and salt), and store in an airtight container in the pantry for up to 1 year.
To make pancakes with the mix, use this ratio for 2 servings (6 pancakes):
- 1/2 cup + 1 tablespoon dry almond flour pancake mix
- 1 egg
- 2 1/2 tablespoons almond milk
- 1 tablespoon avocado oil
- 1/2 teaspoon vanilla extract
You can multiply that out by as many servings as you want! I don’t recommend trying to make just one serving, since 1/2 an egg is hard to measure.
Add-Ins & Topping Ideas
You can change up your almond pancakes by adding ingredients directly to the batter, or load them up with toppings. Here are my favorites:
- Add-ins – Feel free to mix blueberries, chocolate chips (this sugar-free brand is my fave), or chopped nuts right into the batter.
- Toppings – My fave is Wholesome Yum Zero Sugar Maple Syrup (it tastes like regular) and fresh berries, as shown above. You can also top your almond flour pancakes with other fresh fruit (like sliced bananas or strawberries), sugar-free jam, sugar-free berry syrup, or sugar-free chocolate syrup.
Get Zero Sugar Maple Syrup For Your Pancakes!
Meet Wholesome Yum Zero Sugar Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HEREMore Sweet Low Carb Breakfast Recipes
Almond flour is my go-to for sweet breakfasts! Try it in my other recipes:
Almond Flour Pancakes (Fluffy, Easy Recipe)
By
My fluffy almond flour pancakes recipe is so easy — just 6 ingredients! It's gluten-free, keto friendly, fast to make, and delicious.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Whisk all ingredients together in a bowl until smooth.
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Preheat an oiled pan on the stove at medium-low heat. Pour circles of batter onto the pan, 1/8 cup (30 mL) at a time for 3 in (8 cm) pancakes. Cover and cook about 1 1/2 to 2 minutes, until bubbles start to form on the edges. Flip and cook another minute or two, until browned on the other side.
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Repeat with the remaining batter.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 3 3-inch pancakes
- Tips: Check out my recipe tips above to help you get the best texture in your almond flour pancakes and flip them successfully.
- Make pancake mix: See my pancake mix section above for the right ratio to make a big batch of mix in advance. So convenient!
- Store: Keep them in an airtight container in the fridge for up to 1 week.
- Reheat: I like to spread a little butter on top to lock in moisture, then warm in the oven for 10 minutes or in the microwave.
- Freeze: Place them in large zip lock bag, with parchment paper between the pancakes to prevent sticking, and keep in the freezer for up to 3 months. You can reheat them right from frozen!
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Pancakes
467 Comments
TimT
0I have always been skeptical of recipes claiming “as good as the real thing” and try to never compare, but I must say that this is as close as I have found to the “real deal”. I halved the ingredients and it made a nice short stack which I topped with some home made strawberry jam, sugar free of course, and let me tell you this, I could not have been more pleased. I will be keeping this recipe as my go to for pancakes from today forward. The only substitution I made was the oil, using grapeseed vs. avocado.
Malorie Edie
0What other keto sweetener for almond flour pancakes can ya use if ya don’t have erythritol besti? Kinda posted same question for coconut pancakes too lol
Wholesome Yum M
0Hi Malorie, If you don’t have any sweetener on hand, you can omit it completely. The pancakes taste best with a little touch of sweet to them, but if you are using syrup it won’t matter too much if they are sweetened.
Chris
0Uh, these were awesome! As I was making them, I was telling my wife…you know, these are going to taste just like everything else low carb made with almond flower… well, I was wrong! These things were so good I felt guilty eating them… I used half & half instead of almond milk, and I cooked them in butter, not oil. I highly recommend this recipe! Fantastic!
Steve
0BATTER came out the consistency of cookie batter. That’s wrong no? What do I need more of?
Wholesome Yum M
0Hi Steve, That is not right… did you add the eggs? They are easy to miss because they are not highlighted in pink in the recipe card.
Mari
0Thank you for all your helpful information on keto ingredients!
Just hoping you can put the Recipe Card in the first part rather than the end. Your “Jump to Recipe Card” button is not easily seen since there’s too much information/advertisements.
Don’t be afraid that we will not read your blog. We will. Most readers looking for good recipes almost always look at the Comments Section, so if the Blog Information is placed between the Recipe Card and and the Comments, readers will read your very informative blog too.
I see that many readers got lost too and I hope you listen. We care for you and want your website to be successful— that’s why we’re spending time to write a comment. Thank you again for your great recipe!
Wholesome Yum M
0Hi Mari, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Andrea Aleman
0Delicious! I’ve made about 5 of your recipes now and they all come out fab. Do you have an IG
Wholesome Yum M
0Hi Andrea, YES! Find me on Instagram here!
Jerry
0Used olive oil but otherwise followed recipe. Great for weight loss, as I couldn’t finish half. No nice way to put this but, mine tasted terrible. Must have been something I did, because you wouldn’t have a site if yours were as bad.
Wholesome Yum M
0Hi Jerry, I’m sorry these didn’t turn out as expected. How strongly flavored is your olive oil? If it is very vegetal tasting, then it might not work well with your pancakes.
Brandi Abernethy
0Ridiculously amazing!
I made carmalized apple to put on top and it was AMAZING!
SteveTinEug
0These were delicious. I added a few blueberries. Two points must be made … 1) you must cover the pan(cake) to help it set up so it doesn’t fall apart Since all the flour doesn’t congeal like regular flour, and 2) add a couple of extra TBSP of flour. Otherwise, a great recipe! Thanks!!
madelines mom
0Maybe I did something wrong… but 2 eggs to 1 cup of flour… they tasted very eggy.
Wholesome Yum M
0That is the correct ratio. I am sorry you found them to be eggy. I used large eggs, do you happen to buy extra large sized eggs?
Cheryl
0These turned out perfect!!!!
Shelly
0I really enjoy your recipes, I made these today and my son said he liked the better than regular pancakes.
Victoria Rodenmayer
0Wow, I’m super excited about all these low carb and waffle recipes! Could you compare and contrast the difference between the coconut flour, almond, coconut and almond, and flaxseed recipes? Going for the most realistic texture and flavor to normal pancakes and waffles. I have no allergies and have all the ingredients, so that’s not an issue for me. I just want to be streamlined to the most appropriate recipe for me. Don’t make pancakes or waffles often and didn’t have them on keto at all since the low carb syrups were not well rated.
Maya | Wholesome Yum
0Hi Victoria, I think my low carb pancakes that use a blend of almond and coconut flour are the closest to regular. Coconut flour is lighter but very absorbent, and doesn’t crisp up much. Almond flour is more similar to white flour than coconut, but more dense on its own compared to blending them together. My chaffle recipe makes the crispiest waffles, but my almond flour waffles and coconut flour waffles are good, too. Let me know which you like best!
Maria
0Loved this! Proportions are good!
Katie F.
0I loved this recipe! Usually with keto bread or pancake recipes I always thing they are too egg-y, but this one was fantastic! I didn’t put in the vanilla but the coconut sugar gave them a nice little touch of sweetness. Thank you for the awesome recipe! Love that I can make pancakes without kicking myself out of ketosis!
Gillian
0This was delicious! I halved the recipe and it worked great. Thanks!
Lisa Deeds
0Just tried the almond flour pancakes. I added a little Xanthan gum so they’d hold together better, but they still broke up when I poked them with a fork. But otherwise, they’re WONDERFUL! Real pancake flavor. I’ve tried several of your recipes and they’ve all been good.
Jasmyn Galley
0Thanks for this recipe! I tried it today and it was awesome. I’m not full-blown keto, but follow a low-carb diet, so I included some sugar and blueberries for sweetness. The blueberries helped bulk out the mix a bit, so with a side of bacon, the recipe with one cup of almond flour was enough for two people. I was really impressed with the taste and texture of these pancakes — they were so yummy. I will definitely be making them again. Thank you so much!
Deb Alexander
0I love this recipe!! I found I had to bake it longer about 70 minutes to get a “clean” knife in checking for doneness. I was using a ceramic loaf pan…don’t know if that was the difference. But anyway, I tweaked the baking time for my oven and it is perfection!!! Anyone I have shared this recipe with loved it and couldn’t believe it was a keto recipe. Thank you soooo much for your recipes!! Blessings!!
Deb A
Julie Bean
0how many grams of carb per serving? And how much is a serving. I can’t find this information.
I made them and thought they were delicious.
I used only 1 tablespoons organic sugar instead of 2 and they were plenty sweet.
Wholesome Yum M
0Hi Julie, The recipe as written (with erythritol as a sweetener) is 4 net carbs per serving, however, you added organic sugar to the recipe so your carb count will be different.