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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
461 Comments
Rachel
0I followed this recipe to the T and I was very unimpressed. Batter is too thin, the pancakes are not fluffy at all, and they are a nightmare to flip. I needed to halve the erythritol as they are much too sweet.
Trish Brown
0Tasty. My only issue is getting them cooked through without burning the outside. I don’t have a dedicated pancake griddle so I can’t set the temp. Anyone else have this problem? Any suggestions. I cook on a gas stove. thanks
Maya | Wholesome Yum
0Hi Trish, I don’t have a dedicated pancake griddle, either, and have a gas stove. Your heat is too high if the outside burns before the inside is done, and also make sure you cover with a lid which helps them cook through.
Debra O.
0Have made these many times over! Whole family loves them.
Jessica
0I like to meal prep pancakes for my two year old. Typically I’ll pour pancake batter onto a cookie sheet and stick it in the oven, then of course freeze it. Could I possibly do the same with this recipe?
Wholesome Yum
0Hi Jessica, you can definitely freeze these but I’ve never tried baking the batter.
Brenda
0I loved them!! Super easy and hardy. Got the job done.
Sandy
0I was so happy!! They were delicious
Jayme
0I tried these today! They were great! I am only on day 3 of Keto and I am having a hard time transitioning, but these made it worth it. Thank you for all your hard work and knowledge you’re sharing!
Damaris
0You listed the ingredients but not the amounts.
Maya | Wholesome Yum
0Hi Damaris, The amounts are listed but you need to turn off Reading Mode to see them. Thanks!
Anita
0I resently started eating keto. I had tried one other pancake recipe, but very grainy. This one is so much better. I added more sweetener and more vanilla and used canolia oil too. I will be making them again.Thanks for your recipe .
Thomas Yager
0Loved it
Amy
0Just tried these this morning, after five days of being sick with the flu and only eating eggs and soup. Delicious. After reading the comments about crumbling, I did do my standard fix the almond flour mix by adding arrowroot power and coconut flour to the dry mix (tsp of each) and a tbsp of sour cream to the wet mix. I’ve found these tend to bind up the ingredients and make them seem more pancake/muffin/bread like in texture. This will replace the cream cheese/almond flour pancakes I was making before. I’ve been trying to cut back on all the dairy in the Keto recipes and this was perfect. The flavor and texture were wonderful. Pro tip, do as the author says regarding cooking time and heat. Lower temp, make sure the pan is hot enough and a longer cooking time will work best and not burn the product.
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.