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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
Rochelle Cafferty
0I want to make the pancake mix but confused. The recipe gives ingredients that are dry but also include egg, milk, oil and vanilla. It states to mix dry ingredients and you have pancake mix but never says what to do with moist ingredients. Then, in the pancake recipe it call for Pancake mix plus the other ingredients. I am lost and would appreciate any help you can offer. i am sure it is so simple I will be embarrassed with answer but i really want to make up the mix. I am disabled so need easy recipes that are not time consuming to prepare.
thank you.
Wholesome Yum M
0Hi Rochelle, If you would like to create a pre-made dry mix for pancakes, change the servings on the recipe card to 16 servings. Combine all dry ingredients listed into an airtight bag or container, shake to combine – that is your dry pancake mix. When you are ready to make pancakes, follow the recipe listed in the ‘Pre-Made Almond Flour Pancake Mix’ section of the post. I hope this helps.
Tish
0Is the nutrition facts for on pancake or four?
Wholesome Yum M
0Hi Tish, A serving size is for 3 3-inch pancakes.
TRACY HARP
0I have been doing keto since the beginning of the year and haven’t missed the breads too much. Hubby is diabetic and I convinced him to try keto last week to see if it will help his blood sugar and need for insulin. He is a big carb guy. I made your pancakes for him yesterday to show him different breakfast choices along with egg/veg quiche cups and bacon. He was thrilled and we both liked them. I used melted butter in the recipe and butter when cooking them. I did not have the ingredients for the syrup so we ate them plain and thought they were delicious plain. His blood sugar numbers have been steadily improving and he’s needing less and less insulin. I am thrilled!
I have a bunch of your recipes bookmarked to try in the future. Thanks for sharing!
Patricia Bryant
0I made these and they were great!! I omitted sweetener. Just ate w 2 strawberries on the side and sprinkled with cinnamon.
Kelly Lutgen
0Awesome awesome awesome! 10 out of 10! I am a pancake connoisseur and recently have gone low carb and I’m following a keto diet. The only downside I would say is that I made the recipe exactly according to your dimensions and I would eat the entire amount as one serving for myself and I just wanted to clarify the carb count and exactly how many people is that supposed to serve. If that’s supposed to serve two people they must be very light-eaters lol maybe you can see why I’m on a diet! This truly warmed my heart and gave me hope that maybe I truly can follow a low-carb diet. I am a cook and a baker and I thought these were fantastic and the flavor was amazing. They don’t even need syrup.
Joyce
0These were fantastic! Finding something to eat in the morning that is yummy and low carb and these are the BEST!
Glenda Drum
0You left out 3 important ingredients in the 2 serving recipe, which to my chagrin I followed. It turned out awful. You should make that change. I’ll probably delete this recipe so I don’t make this mistake again I dislike wasting ingredients!
Wholesome Yum M
0Hi Glenda, The instructions for the 2 servings written within the text are for using the DIY pre-made pancake mix. The pancake mix contains the other 3 ingredients you were missing. My apologies for the confusion.
Ava
0Tasty! Makes perfect waffles too. Didn’t change a thing and they come out perfect. Thank you!
Sarai
0This are the most flavorful pancakes I’ve had in my life. Thank you Maya!
Joann
0I have tried a lot of keto pancake recipes and this is definitely the best. I have a question about the baking powder. The one that you recommend has corn starch which I understand it is not acceptable on keto. Do you have another recommendation or a reason why the corn starch is OK? Thank you
Wholesome Yum M
0Hi Joann, I believe all baking powder has some corn starch in it. Although corn is not keto, the amount is so small in a full recipe that the amount you are actually consuming is negligible. If you are needing to avoid corn completely, you can make your own. A starch is still necessary to prevent the baking soda from reacting too quickly, but you can at least choose which starch you prefer to consume this way.
Marcy
0Hi Maya, can u double this recipe? and can you freeze?
Wholesome Yum M
0Hi Marcy, Yes you can double the recipe and freeze the pancakes.
Samina
0Can I leave out the sugar? I don’t use sugar.
Wholesome Yum M
0Hi Samina, You can omit the sweetener if desired.
Zara
0It was soooo good!!! I have gestational diabetes and was craving low carb pancakes. They are tasty and moist and suuuper easy to make.
Regina
0Can they be reheated from frozen in a toaster?
Maya | Wholesome Yum
0Hi Regina, I haven’t tried that. They might crisp up too much for pancakes instead of being fluffy, though.
llee527
0I put a 1/2 tsp of psyllium husk for more fiber. Delicious.
Nikki
0Hi Maya – Which pancake recipe is YOUR favorite? I’m doing Keto and have NO allergies, so i just want to pick the yummiest!
Maya | Wholesome Yum
0Hi Nikki, My favorites are either these almond flour pancakes or the keto pancakes with both almond and coconut flour.
Cheryl
0Made these this morning for the first time, added a little cinnamon to the batter, made them even more delicious! Topped with a blueberry compote that I made with frozen berries and a little monk fruit sweetener and heavy whipping cream. So yummy! Love all your recipes!
Karla
0Very good!! It’s important to cook on medium LOW. Very different than traditional pancakes.
Laura
0The pancakes are so yummy. So nice being able to eat foods you would normally. Keto rocks!
Rachelle Meyer
0Used this recipe to make mini waffles. So far, this made the best waffles so far! Great recipe.
Carrie
0So so good. I am quite sure the recipe is perfect as is. I however was out of almond milk but had heavy whipping cream which was delicious but probably a little richer than original recipe. It did however bring carbs down even a bit more. I also added some cinnamon. Me, my partner and kids from she’s 2-12 all enjoyed them. Thank you so much for sharing an awesome recipe and giving this new to keto mom another morning alternative that the whole family can enjoy.
MiraV
0Excellent recipe. I used Rockwell’s Liquid Coconut oil as my 1 substitute. Delish, will absolutely make this again. Thanks for sharing!
Freya
0I have bought your book and I am reading it…. I have made the pancakes twice but they DO NOT rise and are not fluffy like normal pancakes…. I am what I consider an expert cook and baker when I used normal flours and sugars…. What can I do too make them fluffy?
Wholesome Yum M
0Hi Freya, These pancakes aren’t going to rise like white flour pancakes would. If you are looking for a pancake that has a more conventional fluffy texture, I suggest trying these Almond and Coconut Flour pancakes instead. Enjoy!
Kim
0These were wonderful, and super-easy! The only modification I made, after reading another reviewer did the same, was using melted butter instead of avocado oil.
Charlene
0Is the Syrup Keto too? If so do you have a recipe for that?
Wholesome Yum M
0Hi Charlene, Yes! Here is the recipe for Sugar-Free Maple Syrup.
Suzanne
0Being Keto, I am getting a tad bit tired eggs and wanted a break. While I love eggs….quiche, scrambled, omelettes, it is nice to have a different go to. Tried these and I absolutely love them. I did not make a double batch just in case I didn’t like them but they were great. Thank you for this recipe.
Craig
0Thought they were delicious
Lynn
0Yum! And so quick and easy to throw together!
I substituted melted butter for the oil (worked great) and used a monkfruit/erythritol sweetener.
Sheila S Bower
0We really enjoyed these pancakes! I did use buttermilk and doubled the recipe.
Farzana
0Hi. Just wondering which keto friendly syrup you pour over your pancakes?
Wholesome Yum A
0Hi Farzana, I make my own! Here’s the recipe.
Jo Chambers
0I tried making these pancakes today and wow they were delicious this recipe makes enough to last the week which I great when I have a busy life
Jessica
0These pancakes were easy and tasty! My kids loved them too!! I only had organic cane sugar on hand as a sweetener, but they still turned out great with only a few added carbs 🙂
Lisa
0These were delicious! I love that I had all the ingredients on hand.
Lindsay
0I made these this morning and they are yummy! I’m sure they’ll be better nenexnenext time when I ususe baking powder and not, mistakenly, soda. Guess I wasn’t fully awake. I might also pulse my almond flour a bit to get a finer texture. Thank you for curing my pancake craving!
Javonna
0I have had great success with this recipe in a waffle iron! I am challenged when it comes to pancakes haha!
Sam Ridley
0Maybe I missed it, but what type of syrup are you using for these pancakes?
Wholesome Yum
0Hi Sam, it’s my sugar-free maple syrup!
Paula Skinner
0We made these for two days in a row. We think they are great! We did add more salt, but did not have trouble with them crumbling or anything. Thank you for a great recipe!
Valeria Halila
0I tried this recipe and my husband and I could not eat it at all. In the end the avocado oil flavor undermined the other ingredients and it was simply horrible.
Stacy G.
0How many pancakes are in one serving? Is it 4 net Carbs per 1 pancake? I just made these they are delicious
Wholesome Yum
0Hi Stacy, a serving is three 3-inch pancakes. The three pancakes are 4 net carbs in total, not each.
Dee
0I’ve made my fair share of low carb pancakes in my day but these are the best !!! The first fluffy ones ever . I did use 18% cream but maybe a scant 1/4 cup . ❤️
Sandra
0Oh my goodness! Tried this recipe this morning and it’s fabulous!! Thank-you for sharing this recipe with us.
Sarah
0REALLY YUMMY ! Thank you. I am new to this Keto diet and I was wondering how many pancakes is considered 1 serving ? Thank you again. I will now try your bread !
Maya | Wholesome Yum
0Thank you, Sarah! The serving size for the nutrition info on the recipe card above is 3 3-inch pancakes. However, you may adjust the amount as needed for your macros and nutritional needs.
Tracy
0I have not had much luck with keto recipes that emulate traditionally bread-like recipes. These pancakes turned out AMAZING!!!! I am shocked. They are more tasty and have a better texture than traditional pancakes! They remind me of the old country griddle cakes they used to sell at IHOP that had grits mixed into the batter.
Here are the ingredients I used:
Bob’s Red Mill Super-fine Almond Flour from blanched almonds
Lankanto Golden Monk Fruit Sweetener
Unsweetened Vanilla Almond Milk
Rumford reduced sodium baking powder
Regular iodized salt
Pasture-raised egg
Refined Organic Expeller-pressed Coconut oil
I cooked them on a skillet in butter and covered the skillet with a cookie sheet–worked great! Thank you for making feel competent in my keto-baking. These are incredible!!
Kevin
0OMG, That’s all I have to say . Pancakes are BACK!!!!!! For years, I’ve been in mourning , because I haven’t been able to enjoy pancakes due to the unhealthy amounts of refined barbs. Thanks to this recipe, I’m having my love affair again. Also, the variations could be endless. Thank you for this recipe and for this website. I now feel like I have a guide for my lo carb cooking endeavors. And my waistline will love you back 🙂
Sincerely, Kevin
Tracy
0Kevin, I couldn’t agree more! I just made these for the first time and I have demolished pretty much every other keto version of anything traditionally made from grain flour. These were absolutely amazing in both texture and taste. I included my ingredients in my comment post. I’m in love.
Sheila
0What are you pouring on them
Maya | Wholesome Yum
0Hi Sheila, It’s sugar-free maple syrup!
Sarah Cook
0These are pure perfection! Thank you!
Kay
0What an amazing recipe! I am new to the wheat-free club and was looking for alternatives to the gluten-free products that are sometimes laden with junk. I made these pancakes to be the bread for my sandwiches – omitting the sweetener and vanilla, and using an herb salt. The full recipe made 8 beautiful pancakes, enough for 4 lovely sandwiches. Delicious!! Thank you.
Patricia Clayborn
0I made a slightly modified version of this recipe. These turned out to be some of the best pancakes I’ve ever made (or eaten). These were really really tasty! (and puffy too) <3
For the liquid content I put about 1 oz of cream cheese into a measuring cup and then filled it to the 1/3 cup line with heavy cream. Then I added olive oil – but NOT EVOO – and the eggs to the mix and beat it together.
I mixed the dry ingredients together in a separate bowl and added the liquid to that. I also added a short squeeze of liquid sucralose to up the sweetness factor just a tad.
The syrup is an erythritol based caramel flavored "coffee" sweetener that I thickened with a touch of Xanthan gum.
Molly
0Just made these pancakes for breakfast and sooo delish! my pancakes browned beautifully (I used a non-stick skillet and did not grease the pan). The only thing missing was your maple syrup – going to make that for next time! I’m new to this site and have tried a couple of recipes – all have been hits! Thanks for sharing!
Kay
0What a fabulous recipe! I made these to be the “bread” for a sandwich – omitting the sugar and vanilla, and adding some herbs. Wow, delicious! I’m new to the wheat-free club and was searching for alternatives to “gluten-free” products that seem to be laden with tons of additives and junk. This made 4 pancakes – enough for 2 lovely sandwiches.
Jean
0So simple and delicious! Thanks so much for this recipe!
Barbara Madsen
0Simple pancakes were delicious! Thank you!!
Steve
0I’ve been using this recipe for months now, and I have to give you props. I make this for family, friends, guests, etc. and everybody always comments on how good they are. Not just for “healthy” pancakes, but for pancakes in general. I kind of use this as a Trojan horse to get healthy food into the people I care about.
Flavor is great. The texture is wonderful. It’s simultaneously light but not as smooth as regular flour pancakes. I think the texture is the primary reason why people are so enamored by these pancakes. Plus these are super easy to make.
Thanks for this!