Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Almond Flour Pancakes Recipe
- Ingredients & Substitutions
- How To Make Pancakes With Almond Flour
- Tips For The Best Almond Flour Pancakes
- How To Make Almond Flour Pancake Mix
- Storage Instructions
- Add-Ins & Toppings For Almond Flour Pancakes
- Get Zero Sugar Maple Syrup For Your Almond Flour Pancakes!
- More Sweet Low Carb Breakfast Recipes
- Recommended Tools
- Almond Flour Pancakes (Easy & Fluffy!) Recipe card
- Recipe Reviews
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!
- 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 keto fruits such as 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.
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 delicious.
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.
Did You Like It?
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Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
411 Comments
Kk
0So good!
Few questions…for the recipe with one cup of flour, it says it’s for four servings. But how many are one serving and what are the carbs for one serving? And my final product made more pancakes so it’s hard to get the nutrient counts right. Please help 🙂
Maya | Wholesome Yum
0Thank you! A serving is 1/4 of the entire recipe. The number of pancakes will vary depending on how big you made the pancakes, I got 12 3-inch pancakes total so it would be 3 3-inch pancakes per serving. Carbs per serving are on the nutrition label above.
Courtney
0I didn’t have high hopes, but wow! This recipe is awesome, definitely my new favorite pancake when the fam is eating the carby version. Saving to use over and over!
Anna
0Hi.. I made these pancakes tonight ! I sifted the dry ingredients and added a tablespoon of oat fiber! I blended all the wet ingredients then added it to dry ingred. It was a yummy pancake!! I also didn’t have avocado oil so I replaced it with butter. This was not grainy nor eggy like most recipes of pancakes! I ate two pancakes for supper lol! It was very good!!
Luke Ferguson
0Amazing recipe!!! Very impressed that grain-free pancakes taste soo good. I added a teaspoon of organic apple cider vinegar to the soy milk to make vegan buttermilk pancakes 🙂 The best vegan pancakes I’ve ever had!
Hillary
0Hi, did you use flax egg for your recipe? I tried a keto English muffin which stated flax egg would sub fine, and it wouldn’t firm up at all, so feeling pretty hopeless right now.
Moon
0These were INCREDIBLE. Cut the recipe in half, and served them with Kerrygold butter and Lakanto maple flavored syrup, alongside tempeh bacon, fried eggs, avocado, and fried kale for an incredible vegetarian keto meal. These will be our go-to pancakes from now on! We’ll use this to convince our friends to go keto. 😀
Christian Rodriguez
0Very easy and very delicious! Thank you. #newtoKeto
Chloe
0These were delicious. I topped it with banana slices and peanut butter. Yum!
Sammie
0I am so glad I found your recipe!! Not only was it super easy to make but the pancakes tasted fantastic (even my toddlers ate them!!) I have gestational diabetes and am getting tired of eating eggs every morning so this was a very welcome change…plus my sugar levels 2 hours after eating where well below what I am supposed to be!!! Thank you!!! I will definitely be trying your other recipes.
Jim Palfrey
0I was told I’m Now a diabetic and trying to cut back on carbs and sugar, I thought I’d try out this recipe.
OMG! It was better than any other pancake I’ve tried! My whole family loved and said from we want these pancakes! Thanks for a delicious recipe.
Carmen Moore
0I love it, I still need to work on flipping my pancakes. It was a easy recipe to follow. I make them on sunday for the whole week to take for breakfast
gpruett@coh.org
0My batch held up well, just like regular pancakes. I wrapped the rest in batches in parchment paper and had them for breakfast during the week. Still fluffy and moist after microwaving.
Irene
0Good morning. Wondering if you have ever used the packaged “Egg Replacer” in this recipe, or any other egg substitute. I’m ok with yolks, but not whites. Just curious. Thank you.
Maya | Wholesome Yum
0Hi Irene, I haven’t but in theory it should work. Let me know how it goes if you try it!
Nick
0Made these this morning. Ran low on vanilla but added some pumpkin spice. Wow what a great recipe. I have tried the atkins pancakes and biscuit and they always come out rubbery. These looked and tasted like regular pancakes!!!
Eloise McCloskey
0Yes, turned out pretty well . I was very satisfied with this substitute!
Jason Cook
0I found these hard to make the first flip on each pancake. They were very flaky and broke apart still good. I would call them Almond panflakes.
Grace
0I love these pancakes. They’re way better the un-Keto pancakes. These are moist, fluffy, and filling.
Thank you for sharing.
Charlie
0I love your pancakes!
Issy
0Absolutely delicious and my new go to pancake recipe!
Lisa
0They definitely need cream cheese I have made those ones before these ones to me taste like cooked Almond paste not real happy with them
Wholesome Yum A
0Hi Lisa, sorry to hear that. You might like this pancake recipe instead, which contains cream cheese.
Theresa
0These are light and fluffy and fantastic! I have made oh so many keto pancakes in search of a good replacement for my weekly pancakes and this just won the prize! Cannot wait to try your blueberry muffins next. 🙂
Donna
0I made these this morning and they were so yummy. Just have to remember that you have to cook them longer than regular pancakes but still yummy
Paul
0These came out really good. My wife had no clue they were keto. I like the grainy texture. I used whole milk though, and added a few blueberries per pancake. I also find using a non-stick skillet is a better pan to make them in as they tend to stick to stainless unless you use a ton of oil.
Gaby
0Hii!! Does 4 pancakes have 261 calories or just 1 pancake ? I got a little lost with the thing of the serving so I want to know how many pancakes/ serving have 261 calories
Maya | Wholesome Yum
0Hi Gaby, The nutrition info is for 1 serving – 4 pancakes.
Jazz
0These are delicious!
I was a bit nervous but I love them
BK
0So delicious!! Just what I needed to satisfy my serious pancake craving!
Mandy
0Delicious pancake recipe!
Has anyone tried the batter in a waffle iron by any chance?
Thanks!
Maya | Wholesome Yum
0Thank you, Mandy! I have not but readers have told me they did.
Arlene Barra
0This is a 5 star winner….. they are better than your regular pancakes. I urge you to try this easy recipe and smother pancakes with sliced strawberries drizzled with Vermont sugar free syrup. Also made them with blueberries. Enjoy!!
PS: I didn’t separate eggs and beat. They still came out fluffy.
Heidi Jacobs
0I just started KETO and miss pancakes more than anything. I made 2 batches of these this morning; served one and froze the other. Love them! In my opinion, they didn’t need syrup. Delicious. Thank you!
Kate
0Well that was a sad failure 🙁 I used a flax egg and monk fruit instread of erythritol but all else was the same. I had to add more almond milk to get it to a pourable state as it was so thick whisking wasn’t even possible. They didn’t hold together at all and weren’t flipable. And I had to cook them very long. The end result was far from resembling a pancake and quite minuscule in quantity (not something I would equate to a normal plate of pancakes.) So my guess is that the conclusion is: flax eggs don’t work! Bummer.
Maya | Wholesome Yum
0Hi Kate, I was pretty sure flax eggs don’t work for this recipe, but thank you for confirming that. Unfortunately it’s tough to make flax eggs work for low carb pancakes.
Kirstie
0This was the first time I made almond flour pancakes and this seems like a great recipe to start with! I separated the eggs and whipped the whites, folding them in just before cooking, so they had a fluffy texture… (I didn’t make them as prescribed so I can’t compare to how they normally come out, but these were good!) They’re very filling and delicious.
Ana
0The recipe is good I mixed everything except the eggs I bested them separately and fluff them then incorporate them made them light and fluffy also used coconut oil and top them with plain Yogurt and strawberries I’m not keto dieting I’m just diabetic so still healthy for me
MC Spiller
0These were great! How do you store leftover pancakes?
Maya | Wholesome Yum
0You can store them in the fridge or freeze them.
Nate
0Just made this recipe and they turned out really good. I used two pancakes to make a breakfast sandwich with an egg in between and it was like a healthy mcgriddle lol. Will use this as a new keto breakfast staple!
Fiona
0Thanks so much from Ireland ! Needed a carb fix this morning and these pancakes have sorted my cravings out today. Thank you
Colleen
0Thanks for the recipe. Any advice on syrup recipe?
Maya | Wholesome Yum
0Hi Colleen, Try this sugar-free syrup!
Deanna
0That was soooo delicious. I spread a little no sugar almond butter on it and enjoyed every bite. My family loved them also. Thanks so much!
Amy Stephanides
0These are The Best pancakes. Thank you!
Patti K.
0Maya, is it entirely necessary to cover the pancakes when cooking them on the first side? Would they dry out if we didn’t cover them? Just thinking that it’s kind of hard to keep a good eye on them if covered, even under a glass lid. Thanks!
Maya | Wholesome Yum
0Hi Patti, No, they don’t dry out without the lid, they are just hard to flip.
Jo Phillips
0These pancakes are amazing! I actually like the flavor and texture better than traditional wheat flour pancakes. I’ve never eaten Almond flour pancakes and had my doubts. I did use fairlife milk instead of almond milk and I used coconut oil instead of advocado oil. Thanks for a great recipe that I will definitely make again and again.
Anthea
0Yum!! Totally satisfied my craving for pancakes! Thank you
Sara B
0Everyone, even my gluten eaters, loved these! So yummy, filling, and more satisfying than other pancakes.
Sheri Tallman
0Smooth and what consistency? Pancake batter or thicker?
Maya | Wholesome Yum
0Hi Sheri, The consistency should be similar to regular pancake batter.
Julee
0These pancakes are delicious. Fluffy and Lo Carb. Wow. It really fills my need for a traditional pancake. Nice work Maya. I use almond Reddi Whip (or coconut) to be truly decadent!
S B
0Made this just now. Ingredients made 5 decent sized pancakes
Very filling and good taste.
Have currently got them with sugar-free maple syrup. Will try with cream and fruit and Lemon and sugar.
ike
0Absolutely love these!!!! and so easy…
Brandy
0My pancakes totally fell apart. I added some cream cheese and just a little more flour. Maybe I didn’t add enough flour to compensate?
Maya | Wholesome Yum
0Hi Brandy, The recipe would need additional testing if you start adding ingredients, so don’t recommend it if that isn’t your thing. 🙂 I hope you’ll try them again as written. If you want cream cheese in your pancakes, try these coconut flour pancakes with cream cheese instead.
Keto Bob
0I really loved the pancakes and will definitely make again. I cooked in coconut oil which gave it a great taste. Thanks so much!
Mimi Dyantyi
0Beautiful 11/10 nothing to improve on
Maggie Wakefield
0I just started Keto and trying the recipes. Made these this morning and my husband said, ” They are good… taste just like REAL pancakes.” I think they are better, because I don’t get that bloated feeling I do with gluten. Thank you!
Melissa
0They wouldn’t flip without becoming a hot mess
Maya | Wholesome Yum
0Hi Melissa, Sorry you had issues flipping them. Most likely they needed to cook for a little longer. If they brown on the bottom but are still hard to flip, I’d recommend lowering the temperature a bit and cooking for longer.