Shop
My
Custom
Free Printable: Low Carb & Keto Food List
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.
-
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.
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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
Ronald L Roberts
0This was my first attempt at keto friendly pancakes and let me tell you the recipe is simple and easy to follow. The pancakes were fantastic, and I wouldn’t change a thing in the recipe. Thanks so much for the lovely recipe.
Michaela
0Best almond flour pancakes I’ve had! A hit with myself and my 9-month-old. Super yummy. I added a tsp cinnamon, used coconut sugar, unsweetened coconut milk.
Stef E.
0This recipe was awesome! I was out of almond milk, so I subbed heavy cream, and used veg oil, and I always add 1/4 tsp xanathan gum when baking with almond flour- it really makes a huge difference and is well worth the $10 investment for a bag of it 🙂
Marie S
0This was the best almond flour pancake recipe I’ve tried. DELICIOUS. Thank you. I didn’t have avocado oil so used regular veg oil and baking powder that I had. I mixed everything together and it was fine.
Jen
0Great recipe – they taste great but a tad bit eggy for me. I used most of the ingredients (skipped sea salt, avocado oil) and didn’t sub anything. I mixed dry first then added the wet after (eggs room temp, forgot about doing same with almond milk) – batter turned out as expected and cooked with no issues (used frying pan). Will definitely make again and play around with eggs.
Karen
0Would this batter work in a mini waffle maker? Thanks for the awesome recipe!
Karen
0These are awesome, taste just like the real thing! 5 stars!!
Karen
0These are awesome, taste just like the real thing! 5 stars!! Would this batter work in a waffle maker? Thanks!
Kris
0I just made waffles with it. Very good. Actually though, the recipe does not make quite 2. If you double the recipe it can make 3 easily
Dorene
0I made it today! Added choc chips and it was amazing!!!
Jeremy
0Very delicious! So soft! I mixed all my wet ingredients first then the dry ingredients were mixed and I combined the two. I think mixing this way may have led them to be extra soft which led to flipping challenges even after being well done on the first side. Very floppy, but fluffy. I’ve never made this recipe before so that may be how it is. I opted for 1/2 tsp almond extract instead of 1 tsp vanilla. I used buttermilk powder mixed into almond milk as well for the milk (I have a habit of changing things before making the original recipe). Topped with strawberries. Turned out great! I want to try adapting this to a lemon version and add strawberries and whip cream. I think that will do well.
Gloria
0Yum!
JP
0I used the ingredients towards the top and then noticed that there was a receipe card towards the bottom. That was very confusing but I’m happy with how the ingredients towards the top worked lol! Just might be easier to clarify what to use and either have those parity each other or remove one
sherri consa
0Whip the bejeezus outta the eggs before you combine with the other ingredients…helps lighten them up. Enjoyed this recipe and used it to make “pigs in a blanket” with sausage and sugar free syrup
Megan Bebout
0you have given 2 different list of ingredients for “almond flour pancakes” one has baking soda in it & one does not
Wholesome Yum M
0Hi Megan, There is a list of ingredients close to the top of the page and then the full recipe with ingredient amounts is shown in the recipe card. Neither of these lists includes baking soda, but they do both include baking powder. I hope that helps!
Ashley
0So so sooooo good! Taste much better than any store bought keto pancake mix! Thanks for this!
MM
0Delicious!
Alysia
0Followed recipe and instructions exactly. Turned out like eggy, goopy, mush. I don’t think pancakes were meant to be keto by nature and I really missed them. I’m gonna have to keep missing them cuz this is a no from me, dawg.
Eustolia
0I used one egg more milk. Turned out delicious! Thanks for your recipe!
Wholesome Yum M
0Hi Alysia, I’m sorry these didn’t turn out as expected. Did you happen to check out the video? They shouldn’t be goopy or mushy. Perhaps they didn’t cook long enough?
Laurie
0Has anyone found an acceptable sugar free syrup? My attempts have been disappointing.
Ashley
0Choc Zero’s Syrup is great! You can find it on Amazon.
Maya | Wholesome Yum
0Hi Laurie, Try my Wholesome Yum Zero Sugar Maple Syrup! It tastes so close to real syrup that my kids and non-keto friends swear they can’t tell the difference. 🙂
KKM
0I really, really liked the Almond flour pancakes, they were delicious! When I was making the batter it got soup like, but it all turned out.
Eleonora Luchnick
0I got the electronic version of your book on my Nook. Now even after adjusting the number of serving on the website recipe, I can’t make the calories and other macros line up with the ones in the book. How can I log this recipe into my tracking app? Help!
Wholesome Yum M
0Hi Eleonora, The recipes are slightly different, so the macros won’t match up. If you made the recipe from the book, the macros are calculated per serving and not for the whole recipe.
Sarah Johnson
0I LOVE these pancakes – they taste amazing! Only word of caution is that they’re a lot more “fragile” than regular pancakes are, so trickier to flip but well worth the time and effort!