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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, or my 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)
My fluffy almond flour pancakes recipe is so easy — just 6 ingredients! It's gluten-free, keto friendly, fast to make, and delicious.
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Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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
459 Comments
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.
Mary
0Made these this morning and we really liked them! I used full fat coconut cream for the milk and oil, as I had some left from a different recipe. I’ll be making them again. My husband didn’t notice the monk fruit sweetner and said they were good even without syrup!
VriosIII
0Simply the best! My pancake craving is satisfied. Thank you so much for taking the time to create this masterpiece.
Kelly
0I just made these!!! They were wonderful and so fluffy. I made another recipe with cream cheese and eggs. That was like eating fried eggs. This recipe made me do my happy dance. Thanks!!!!!
Belinda T.
0Made these this morning, followed the recipe exactly, except put 6 – 8 blueberries on top side while bottom side was cooking. Very quick and easy to make. I have MonkFruit syrup, but didn’t use any, they were sweet and moist enough without any toppers, just buttered with KeriGold and enjoyed. Went well with bacon, but not so much with eggs, since they were sweet. These will be great to make ahead, heat, wrap around a couple of slices of bacon, and dash out the door during the week. The only disappointments were, almond flour pancakes are difficult to flip even with a wide pancake spatula (this is true on all pancake recipes I’ve made). Also, it only made 6 pancakes per batch, next time I’ll double the recipe. Definitely going on my favorites list! Thank you so much for sharing… I agree with Hannah on the ads slowing down the website. I know you need them, but I think you can tweak your site and make it where they don’t slow loading down so much.
Karen Stewman
0What changes would you suggest to make this a waffle mix?
Maya | Wholesome Yum
0Hi Karen, I haven’t tried these as waffles, but have a recipe for almond flour waffles here.
Hanna LeBaron
0I love that you are putting these amazing recipes here, but I hate your website with all the ads. It’s choppy and slow.
Maya | Wholesome Yum
0Hi Hanna, The ads help support the site and allow you to get the recipes for free. Thank you for understanding and I’m so glad you like them!
Gregg Robertson
0Tried these with a couple of mods to the recipe: used melted butter in place of the oil, heavy cream in place of the milk and sugar free maple flavored syrup as the sweetener. Turned out great! Fluffy and light. Had been craving pancakes ever since I went keto. These filled the void!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Gregg! Have a great day!
Nicole
0OMG SO GOOD! I started using a different recipe and it called for 2 ounces of almond flour so I gave up. Came across this one and it’s super easy! I used 1/4 cup of heavy cream instead and came out so good. U can season these however you would like, very versatile. I added cinnamon and some chocolate chips. Even my sister liked them! They are perfectly sweet and thick/fluffy!!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Nicole! Have a great day!
Jacklyn
0These are so good! I made them with almond flour and a little less salt and cooked them in coconut oil because that is what I usually use. Perfect! I’ll have to experiment with ricotta cheese, that sounds good. Oh, and the best thing about these is they didn’t suck up the coconut oil, I didn’t have to re grease the pan after each pancake.
Maya | Wholesome Yum
0I am happy you liked the pancakes, Jacklyn! Thanks for stopping by!
Nancy Fox
0What a flavor burst. This recipe was my first one usin almond flour and my husband pronounced them the best pancakes he had ever tasted. We both loved the fluffiness, texture and incredible flavor. So rich we used very little maple syrup.
Maya | Wholesome Yum
0I am so happy to hear that, Nancy! Have a great day!
Priscilla Bingham
0These pancakes saved my life! I was feeling so hungry after my fat filled breakfast and was just craving bread. I think I went to heaven after the first bite! They were just what I needed to get me through and tasted perfect with only butter on top. Just two filled me up and silenced my craving. Thank you, THANK YOU!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Priscilla! Thank you!
Andrew Wilson
0What do you use in place of syrup? Are there keto options when it comes to syrup?
Maya | Wholesome Yum
0Hi Andrew, You can make your own sugar-free maple syrup.
Crystal Delgai
0Thank for sharing your wonderful recipes and ideas, I loved trying this new pancake recipe. However I added 1/4 cup more almond flour because it was a tad runny. I’m thinking it might have to do with the high elevation, I’m at 8,000 ft elevation. Thought I would share, thanks again.
Maya | Wholesome Yum
0Thank you for sharing, Crystal! It could be a difference in almond flour brands or could the elevation difference. I’m glad you liked them!
William Horner
0I added 1 egg white, 1/2 teaspoon of honey, and substituted coconut extract, and 1/2 teaspoon of baking powder. I had to use blanched almond flour, couldn’t find a pancake mix. The cakes were light Fluffy, and stayed together while flipping. The coconut oil gave them a delightful flavor.
Maya | Wholesome Yum
0Thank you for sharing, William! This recipe doesn’t use a pancake mix either – blanched almond flour was the right kind to use. I’m so glad you liked them!
Brittany
0You realize you cant have ANY types of sugar or sweetener on a keto diet right? To say they’re keto pancakes then involving sugar or sweetener is gonna mess it up for people and take them out of ketosis.
Maya | Wholesome Yum
0Hi Brittany, You are absolutely right that sugar is not allowed on the keto diet. There is no sugar in any of my recipes, including this one. You can definitely use natural sugar-free sweeteners on a keto diet, such as the erythritol used in this recipe. Erythritol does not spike insulin or blood sugar, and will not take you out of ketosis. You can learn more about the keto diet here and more about sweeteners here.
Gayle
0Awesome recipe! First good pancakes I’ve had since eating low carb. Thanks much!
Maya | Wholesome Yum
0I love to hear that, Gayle! Have a great day!
Tara
0So delicious! My husband usually won’t eat my “keto creations,” but even he enjoyed these.
Maya | Wholesome Yum
0I am so happy that you liked them, Tara! Please come back again soon!
Tammy
0My son is allergic to tree nuts. What can I use in place of Almond flour and Almond milk? We live I more rural area that is hard to find different things.
Maya | Wholesome Yum
0Hi Tammy, Try coconut flour pancakes instead.
Bernadette
0Reduced recipe to 1 serving, and used a whole egg instead of 1/2, made it in my waffle maker and it was PERFECT!!!! Thank you!!!
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Bernadette! Please come back again soon!
Alyssa Cox
0These are INCREDIBLE!!! They taste just like regular pancakes, and I’ve been craving something other than eggs for months! THANK YOU for this awesome recipe!!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Alyssa!
Betsy Lambe
0Love your Almond Flour pancakes! They are light, tasty, and very satisfying. I’ve been on Keto 7 months and have been looking for pancakes I liked to no avail until I found yours. Thank you! Thank you! Next I’ll get the items together so that I can also make the syrup!
Maya | Wholesome Yum
0Thank you, Betsy! Have a nice day!
Melissa Szucs
0Hi Maya, Besides avocado oil, what would be a good alternative oil that wont affect flavor? Love your site and all the terrific ideas and tips!
Maya | Wholesome Yum
0You can also use olive oil, Melissa. I hope that helps?
Debbie Stroud
0Made these this morning. Turned out great. Thanks for sharing.
Maya | Wholesome Yum
0I am so happy to hear that, Debbie! Have a nice day!
elly
0What a great recipe! I love them right off the griddle with butter. I also use them for a desert with cool whip and blueberries on top. Really versatile. Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Elly! Thanks for stopping by!
patricia harb
0These guilt free sugar free perfect no flour pancakes were the most delicious things ever!!
Maya | Wholesome Yum
0I am so happy you liked them, Patricia! Have a great day!
Carol A Henry
0I keep referring back to your website and want the printable food list when I can get my printer fixed. Reading about coconut oil makes me want to know the difference between refined and unrefined because it is not on my Lou Ann Oil. I also wonder if that would work instead of avocado oil or would it add an unwanted flavor?
Maya | Wholesome Yum
0Hi Carol, Refined is just a bit more processed but both are fine to use. You can use coconut oil in this recipe, but if using unrefined, melt it first and then let it cool a bit before adding to the batter. This way it won’t be a temperature shock for the batter.
Matias Rodriguez
0This recipe is amazing.
Maya | Wholesome Yum
0Thank you so much, Matias! Have a great day!
charlene
0it’s perfect. Thank you!
Maya | Wholesome Yum
0I am so happy you liked it, Charlene!
Teri
0This looks fantastic. Would the recipe still work if I used only egg whites to reduce the “eggy” flavor?
Maya | Wholesome Yum
0Hi Teri, Did you find them eggy? The recipe only has 2 eggs, so not too many. You can try using only whites, but they will likely be too dense and might be a little rubbery, not fluffy. If you try it, you’d need 3 egg whites instead of the 2 whole eggs.
April
0I made these to exact recipe, however when they were sufficiently browned, they were too floppy to flip – i.e. not sturdy enough. Any tips?
Maya | Wholesome Yum
0Hi April, Sorry you had issues with flipping. I’d try lowering the pan temperature. Also, a super thin turner can help.
Alysson
0Hey ! Thank you so much for all the recipes. I just have a question for this one : can we make fluffy pancake with the same recipe ? And how ?
Thanks and keep going ! You are awesome.
Maya | Wholesome Yum
0Hi Alysson, These turn out pretty fluffy. Make sure your baking powder is fresh. Otherwise try these pancakes which are a bit more fluffy.
Ericka Stapleton
0I need a recipe for keto friendly syrup maple or blueberry. ,
Maya | Wholesome Yum
0Hi Ericka, Here is my sugar-free maple syrup recipe.
Kim
0I love your site I think it’s just great….
Maya | Wholesome Yum
0Thanks so much, Kim! Please come back soon!
Linda
0I couldn’t get this recipe to work for me. Either the pancake was raw on the inside or burnt on the outside. Tried lowering the heat, thinning the batter, etc. but couldn’t make it work. Any ideas?
Maya | Wholesome Yum
0Hi Linda, Sorry you had issues with them. I can make a couple suggestions. If they burned and were raw on the inside, the pan temperature was definitely too hot. Turn down the heat, but don’t thin out the batter. Also, did you by chance use almond meal or unblanched almond flour? That can cause this issue as well. The recipe needs finely ground blanched almond flour – I have a link to the one I use on the recipe card.
Melinda
0This was the best keto pancake recipe I’ve tried! I added some cinnamon and Lily’s chocolate chips. Delicious! Thank you!
Maya | Wholesome Yum
0I love that you added cinnamon and chocolate chips, Melinda! Thank you for sharing with us!
Belkys
0OMG!!! This is my third recepie for pancakes that I tried and finally!!! They are super easy to make, their flavor is delicious and even my 3yr old like them!!! Thank you for this recepie!!! I will try other recepies on your page!!
Maya | Wholesome Yum
0I am so happy you and your 3 year old liked the pancakes! Please come back soon!
Vanessa
0I made these pancakes yesterday, but they taste a little bitter. Any idea what I could´ve done wrong? I used vanilla almond milk, if that makes a difference?
Thank you for all your recipes. Really helping me get along on my low carb/sugarfree journey.
Maya | Wholesome Yum
0Hi Vanessa, I haven’t had that happen before. Did you by chance use baking soda instead of baking powder? That could be it. Otherwise it’s likely that one of your ingredients had gone bad.
Vanessa
0Thanks for all your delicious recipes!
Tried the pancakes today but they taste a little bitter. Any idea what I could‘ve done wrong?
Maya | Wholesome Yum
0Thank you, Vanessa! I haven’t had them taste bitter before. Did you by chance use baking soda instead of baking powder? That could be it. Otherwise it’s likely that one of your ingredients was starting to go bad. Hope you’ll try them again!
Kristen
0Yum! I tried this without the sweetener and using my normal lactose free milk (1%). I think I might throw in some cinnamon next time (and a few apple chunks). Clearly I’m not doing keto, but I’m 33 weeks pregnant and have to eat low-carb (yay gestational diabetes). I’ve been craving pancakes, and these hit the spot. Thank you for the easy recipe!
Maya | Wholesome Yum
0Go for it, Kristen! And congratulations on your pregnancy!
Tiffany
0This is such a hit recipe every time! I always make a double recipe for my family (don’t judge me LOL) but restrict myself to just 3-4 pancakes and they are so satisfying. I’ve tried other recipes, but keep coming back to this one. I put lemon extract in today and that was particularly great. To anyone that’s on the fence–this recipe really gives you excellent-tasting and light pancakes.
Maya | Wholesome Yum
0I always double the recipe too, Tiffany! Thank you for stopping by!