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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
Mikayla
0These were very good, chose to use coconut milk, lending a slightly sweet note that we loved so much we rolled them up and ate them without syrup!
Cathleen
0I bought a bag of almond flour, and had no idea what to do with it! This is the perfect recipe to try, thank you so much! Definitely going to enjoy it this Sunday 🙂
Carole
0Very easy recipe and delicious ?
Linda
0These pancakes were great when I made them for my gluten-free daughter. She was so surprised and excited to be getting pancakes. Definitely a favorite in this household.
Dale
0I love this recipe, so simple and easy and the pancakes are fluffy and delicious!
Gail Dunn
0Loved my pancake w/ blueberries
Joanne
0These are great! I use coconut oil because that’s what I have handy. I also add a bit more almond milk to thin them out and spread them thinner and use them as either pancake or flatbread for sandwiches. The hint of sweetness is great as bread is sweet anyways. I make 12 portions worth that gives me 24 “slices” of bread/pancakes and freezes them. Just nuke or pop in the toaster when ready.
Kristyn
0I will be making these weekly!! Super yummy, my family wanted more!
Eden
0Love all of the ingredients you used to make these healthy and keto. They turned out really good and I can’t wait to make them for breakfast again!
Toni
0This is really good! My kids loved this day starter!
Maria
0These are the most delicious pancakes, I’ve ever tried or made! I sub’d almond milk for whole fat milk and the texture and consistency was soooo good! Can’t wait to whip up another batch of these soon! Thanks for the recipe!
Sandra
0Just made these today. Wow! They are great tasting . Used a zero sugar maple syrup (which is no longer in our local stores; ) will be ordering yours when I’m nearly out of the syrup that is being used now. I froze the leftovers for another day. This recipe yielded 11 pancakes. Now, I would like to mention a few ideas that came along as I was making them. Will be putting them into practice the next time they are being made, just to make it easier for myself. Here goes…… (In random order). Pre Keto days: I have a plastic measuring cup that has an extra long spout on it for pouring liquids, batters, etc. This will be used next time the pancakes are being made. Now that I know what a 3″ pancake looks like, it will be easier for me to tackle making them. Was glad to see that ordinary milk could be used. I don’t buy almond “milk” as the expiration date is so short. We use 2% milk for everything unless heavy cream or 1/2 & 1/2 are mentioned. All of the liquids were added at the same time. The eggs were whipped into the milk, as well as the vanilla extract was. Much quicker to add in all at once, instead of having to stop to add them into the batter individually. That’s it for the ideas. Enjoy the pancakes!
Nicola
0I will be trying this pancake mix this weekend, looking forward in trying them, I will keep you posted, yummy ?
Shari
0Very good. I utilized coconut sugar. I added frozen organic blueberries to the batter vs. using any toppings or any syrup. Let the batter sit before cooking to activate the baking powder. The first batch was thin, then after 15-20 min the next batch cooked fluffier and looked like regular pancakes. A delicious alternative to the white flour/white sugar version of homemade pancakes!! Thank you!
Patricia Cook
0Wonderful pancakes! A delight! I love them plain or with fruit or keto chocolate bits. I was thrilled that they passed muster and were deemed scrumptious by the not-yet Keto visitors as well! Thank you, Maya, for yet another fantastic recipe! They do indeed keep well as refrigerated or frozen batter. So convenient!
Pamellah Asule
0Thank you for this very simple to make recipe. I am just beginning to explore my way around a keto diet and these pancakes will definitely stay on my list. The pancakes came out just fine and were delicious.
Jackie
0I made almond flour pancakes… they didn’t work just looked like a scrambled egg! No way could I flip them over. Ingredients were almond flour, 1 egg, coconut milk and a spoon of caster sugar?
Wholesome Yum D
0Hi Jackie, Sorry your pancakes didn’t turn out. However, you are missing quite a few ingredients from the list. That is most likely the reason you didn’t get the results you are looking for.
Lauren
0Hi, I used coconut oil and I’m not sure what happened but they are not good. I used Costco almond flour. The kids and husband won’t eat them. I can’t either. Does it make a difference as to what flour I used? Other than I followed as directed. I’m sure it’s something I did and not your recipe. Please advise?
Wholesome Yum D
0Hi Lauren, I always suggest Wholesome Yum Almond Flour because it has the best texture.
Ana
0Really good! I love the texture.
Susan
0These pancakes are wonderful! I made a batch of the mix, to which I added about 1 teaspoon of cinnamon, to make it taste like my husband’s favorite mix. I like how fluffy and tender the pancakes are. We ended up making 4 servings to serve the two of us, because the amount specified for two servings seems to be the size of child servings. We don’t eat large amounts of food, but we needed more than the two-serving amount. I also added some collagen peptides to increase the protein level, so we can get as much as we need for the day. I highly recommend the addition of cinnamon – it is subtle, but a nice addition.
Susan
0Maya, my husband has a pancake mix we both like that is too high in carbs, so I volunteered to find a mix recipe and make it up for him. Very difficult to find, until I looked at these almond flour pancakes. You are an absolute angel for including how to make a mix to keep on hand. This mix will keep us both happy. Thank you!!