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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
Candy
0Love, love the pancakes thank you so much!!!
Linda
0These had a bitter taste. Any suggestions why? They were still good, I at them and will make them again. May add more sweetener to cover the bitter taste. I used the listed ingredients but used coconut oil instead of avocado oil. Thank you.
Maya | Wholesome Yum
0Hi Linda, Did you use blanched almond flour? Almond flour with the skins can be bitter. Also, did you by chance use baking soda instead of baking powder? That would cause bitterness as well. Coconut oil wouldn’t be the issue, unless it was spoiled.
Jenn
0Anyway, the recipe came out great for what it is. If you eat conventional food and jump to this – you will feel sad. But if you have been eating clean/keto/ACD for any amount of time, you can appreciate this. I used my almond pulp from making milk (always add more oil if you do that since all the fat is in your milk rather than your pulp!). They cooked up just fine in my cast iron with some avocado oil.
I love anything I can use my pulp for, since it becomes a bit overwhelming since we have a number of dairy free members in our household.
Wholesome Yum M
0Hi Jenn, Thanks for your feedback. The ads are used to keep the website running and allows me to continue to produce content for free. If you are enjoying the recipes on the site, then you may want to join Wholesome Yum Plus, which is a premium browsing experience.
Sara Miller
0I added some Lilly’s chocolate chips and turned these into waffles on my mini dash. Soooo good. Can’t wait to make them again.
Natasha Cox
0This is a great recipe to get your low carb keto pancake fix! I made these for the kids and they were approved by the entire family. Very filling and just like the “real” thing. I love to top with melted butter and wholesome yum syrup is my fav!!! These work great as waffles too.
Renay
0I needed this recipe. Love the fact that it’s so easy and convenient when you’re craving pancakes. It’s my new go to for my weekend breakfast. I used medium eggs instead of large so they were a little dry but that can be fixed for next time.
LoriO
0Great recipe, perfect for feeding two adults, super easy!.
Ann
0These were great! I like that it didn’t take long to make. I’ll make them again!
Leah Cowles
0My kids love these! Is there a way to change this into a waffle recipe?
Chantelle Petrone Marker
0Very very yummy! Used the coconut sugar for the first time…I’m curious any thoughts on why they fall apart and do not flip or hold shape during the cooking process?
Wholesome Yum M
0Hi Chantelle, You may have the heat up a little too high. Try adjusting to a lower setting on your stove and let the pancakes fully set before flipping. It can also help to cover with a lid while cooking them.
Shelley
0This was my 1st try at keto pancakes. Really liked this recipe. Pancakes are light. I will make these again. Thanks
AuthorOrsini
0Out of all the recipes that I’ve tried for pancakes, I like the lightness of this recipe the best.
DAVID ROEHRIG
0Hey Maya, just made these pancakes and they are great. They aren’t as fluffy as regular pancakes, so is there anything I can do additionally to give them more fluffy thickness? Would cream of tartar help, and if so, how much should I add to this recipe?
Wholesome Yum M
0Hi David, Pancakes can get a little tough when they are overcooked, so be sure not to leave these on the heat any longer than they need to be. I have not personally tried adding cream of tartar to this recipe but would love to hear how they turn out if you decide to try it. Generally, it is only used in very small amounts, so 1/8th teaspoon is probably a good starting point.
B
0Followed the recipe to the letter, and the batter is basically playdough.
Wholesome Yum M
0Hi B, Sorry this recipe didn’t turn out as expected. Did you use medium or large eggs? Medium eggs would cause this batter to be too dry, it would require a 3rd egg to get the right consistency. Feel free to add an extra egg (if they were small eggs) or a little extra almond milk to help the batter reach the correct consistency.
LD
0I’m using this recipe without the sweetener and vanilla, because I use it as my bread. It is so satisfying and simple to make!!
Ben
0This pancake recipe was delicious! I’m not a huge pancake fan to begin with, but had a craving and I really enjoyed this low-carb recipe. I substituted 2 tbsp of erythritol with just 1tbsp of granular stevia and topped them with a few berries. Thanks for the great recipe!
Tammy
0Hi! Question…if I wanted to make banana pancakes with this recipe, would I add or use less of any of these ingredients or can I just add the banana right in and the consistency will still be good?
Wholesome Yum M
0Hi Tammy, I don’t recommend adding a banana to this recipe. It would change the ratios of the recipe too much and they would likely not turn out correctly.
Sue
0I enjoy these very much! I will save this recipe.
Thanks
Tereska
0I followed instructions and these did not come out well. The mix was thick. Is the photo a picture of the what the pancakes should look like or is it a stock photo of real pancakes. I even added more milk after the 1st set of thick pancakes and still the mix remained thick. What went wrong if I followed the exact recipe and measurements? I’d like to see a photo of real Keto pancakes. I expect to have a very good resemblance to the photo being posted. Taste good but a thick piece of cake. I am new to Keto so trying things out
Wholesome Yum M
0Hi Tereska, The photos on the blog are real, not stock photography. Did you view the video in the recipe card? That should give you an idea of the thickness of the pancake batter. It is thicker than traditional pancakes, but not so thick that you cannot pour it. If your batter is too thick to pour, then you can add extra almond milk in small amounts until you get the correct consistency.
Jay
0For some reason I can’t see the video on the recipe card. I’ve tried refreshing my page over and over but still cant see it. I really want to try this recipe and I think the video would be a big help.
Wholesome Yum M
0Hi Jay, Please check your browser settings to make sure you are not viewing the website in ‘Reader Mode’ or in an RSS feed.
Mimi Grad
0Made these to go with leftover BBQ pulled pork. OMG! Totally amazing- hubby had them with Maple Syrup, mine with sugar-free syrup – still so yummy! Thanks….