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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!
- Flax Seed Pancakes – Another nut-free choice.
- 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 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.
Easy Almond Flour Pancakes Recipe
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 simply delicious.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.
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400 Comments
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!!
Candy
0Love, love the pancakes thank you so much!!!
Linda
0These had a bitter taste. Any suggestions why? They were still good, I at them and will make them again. May add more sweetener to cover the bitter taste. I used the listed ingredients but used coconut oil instead of avocado oil. Thank you.
Wholesome Yum M
0Hi Linda, Did you use blanched almond flour? Almond flour with the skins can be very bitter to bake with.
Jenn
0Anyway, the recipe came out great for what it is. If you eat conventional food and jump to this – you will feel sad. But if you have been eating clean/keto/ACD for any amount of time, you can appreciate this. I used my almond pulp from making milk (always add more oil if you do that since all the fat is in your milk rather than your pulp!). They cooked up just fine in my cast iron with some avocado oil.
I love anything I can use my pulp for, since it becomes a bit overwhelming since we have a number of dairy free members in our household.
Wholesome Yum M
0Hi Jenn, Thanks for your feedback. The ads are used to keep the website running and allows me to continue to produce content for free. If you are enjoying the recipes on the site, then you may want to join Wholesome Yum Plus, which is a premium browsing experience.
Sara Miller
0I added some Lilly’s chocolate chips and turned these into waffles on my mini dash. Soooo good. Can’t wait to make them again.
Natasha Cox
0This is a great recipe to get your low carb keto pancake fix! I made these for the kids and they were approved by the entire family. Very filling and just like the “real” thing. I love to top with melted butter and wholesome yum syrup is my fav!!! These work great as waffles too.
Renay
0I needed this recipe. Love the fact that it’s so easy and convenient when you’re craving pancakes. It’s my new go to for my weekend breakfast. I used medium eggs instead of large so they were a little dry but that can be fixed for next time.
LoriO
0Great recipe, perfect for feeding two adults, super easy!.
Ann
0These were great! I like that it didn’t take long to make. I’ll make them again!
Leah Cowles
0My kids love these! Is there a way to change this into a waffle recipe?
Chantelle Petrone Marker
0Very very yummy! Used the coconut sugar for the first time…I’m curious any thoughts on why they fall apart and do not flip or hold shape during the cooking process?
Wholesome Yum M
0Hi Chantelle, You may have the heat up a little too high. Try adjusting to a lower setting on your stove and let the pancakes fully set before flipping. It can also help to cover with a lid while cooking them.
Shelley
0This was my 1st try at keto pancakes. Really liked this recipe. Pancakes are light. I will make these again. Thanks
AuthorOrsini
0Out of all the recipes that I’ve tried for pancakes, I like the lightness of this recipe the best.
DAVID ROEHRIG
0Hey Maya, just made these pancakes and they are great. They aren’t as fluffy as regular pancakes, so is there anything I can do additionally to give them more fluffy thickness? Would cream of tartar help, and if so, how much should I add to this recipe?
Wholesome Yum M
0Hi David, Pancakes can get a little tough when they are overcooked, so be sure not to leave these on the heat any longer than they need to be. I have not personally tried adding cream of tartar to this recipe but would love to hear how they turn out if you decide to try it. Generally, it is only used in very small amounts, so 1/8th teaspoon is probably a good starting point.
B
0Followed the recipe to the letter, and the batter is basically playdough.
Wholesome Yum M
0Hi B, Sorry this recipe didn’t turn out as expected. Did you use medium or large eggs? Medium eggs would cause this batter to be too dry, it would require a 3rd egg to get the right consistency. Feel free to add an extra egg (if they were small eggs) or a little extra almond milk to help the batter reach the correct consistency.
LD
0I’m using this recipe without the sweetener and vanilla, because I use it as my bread. It is so satisfying and simple to make!!
Ben
0This pancake recipe was delicious! I’m not a huge pancake fan to begin with, but had a craving and I really enjoyed this low-carb recipe. I substituted 2 tbsp of erythritol with just 1tbsp of granular stevia and topped them with a few berries. Thanks for the great recipe!
Tammy
0Hi! Question…if I wanted to make banana pancakes with this recipe, would I add or use less of any of these ingredients or can I just add the banana right in and the consistency will still be good?
Wholesome Yum M
0Hi Tammy, I don’t recommend adding a banana to this recipe. It would change the ratios of the recipe too much and they would likely not turn out correctly.
Sue
0I enjoy these very much! I will save this recipe.
Thanks
Tereska
0I followed instructions and these did not come out well. The mix was thick. Is the photo a picture of the what the pancakes should look like or is it a stock photo of real pancakes. I even added more milk after the 1st set of thick pancakes and still the mix remained thick. What went wrong if I followed the exact recipe and measurements? I’d like to see a photo of real Keto pancakes. I expect to have a very good resemblance to the photo being posted. Taste good but a thick piece of cake. I am new to Keto so trying things out
Wholesome Yum M
0Hi Tereska, The photos on the blog are real, not stock photography. Did you view the video in the recipe card? That should give you an idea of the thickness of the pancake batter. It is thicker than traditional pancakes, but not so thick that you cannot pour it. If your batter is too thick to pour, then you can add extra almond milk in small amounts until you get the correct consistency.
Jay
0For some reason I can’t see the video on the recipe card. I’ve tried refreshing my page over and over but still cant see it. I really want to try this recipe and I think the video would be a big help.
Wholesome Yum M
0Hi Jay, Please check your browser settings to make sure you are not viewing the website in ‘Reader Mode’ or in an RSS feed.
Mimi Grad
0Made these to go with leftover BBQ pulled pork. OMG! Totally amazing- hubby had them with Maple Syrup, mine with sugar-free syrup – still so yummy! Thanks….
Ronald L Roberts
0This was my first attempt at keto friendly pancakes and let me tell you the recipe is simple and easy to follow. The pancakes were fantastic, and I wouldn’t change a thing in the recipe. Thanks so much for the lovely recipe.
Michaela
0Best almond flour pancakes I’ve had! A hit with myself and my 9-month-old. Super yummy. I added a tsp cinnamon, used coconut sugar, unsweetened coconut milk.
Stef E.
0This recipe was awesome! I was out of almond milk, so I subbed heavy cream, and used veg oil, and I always add 1/4 tsp xanathan gum when baking with almond flour- it really makes a huge difference and is well worth the $10 investment for a bag of it 🙂
Marie S
0This was the best almond flour pancake recipe I’ve tried. DELICIOUS. Thank you. I didn’t have avocado oil so used regular veg oil and baking powder that I had. I mixed everything together and it was fine.
Jen
0Great recipe – they taste great but a tad bit eggy for me. I used most of the ingredients (skipped sea salt, avocado oil) and didn’t sub anything. I mixed dry first then added the wet after (eggs room temp, forgot about doing same with almond milk) – batter turned out as expected and cooked with no issues (used frying pan). Will definitely make again and play around with eggs.
Karen
0Would this batter work in a mini waffle maker? Thanks for the awesome recipe!
Karen
0These are awesome, taste just like the real thing! 5 stars!!
Karen
0These are awesome, taste just like the real thing! 5 stars!! Would this batter work in a waffle maker? Thanks!
Kris
0I just made waffles with it. Very good. Actually though, the recipe does not make quite 2. If you double the recipe it can make 3 easily
Dorene
0I made it today! Added choc chips and it was amazing!!!
Jeremy
0Very delicious! So soft! I mixed all my wet ingredients first then the dry ingredients were mixed and I combined the two. I think mixing this way may have led them to be extra soft which led to flipping challenges even after being well done on the first side. Very floppy, but fluffy. I’ve never made this recipe before so that may be how it is. I opted for 1/2 tsp almond extract instead of 1 tsp vanilla. I used buttermilk powder mixed into almond milk as well for the milk (I have a habit of changing things before making the original recipe). Topped with strawberries. Turned out great! I want to try adapting this to a lemon version and add strawberries and whip cream. I think that will do well.
Gloria
0Yum!
JP
0I used the ingredients towards the top and then noticed that there was a receipe card towards the bottom. That was very confusing but I’m happy with how the ingredients towards the top worked lol! Just might be easier to clarify what to use and either have those parity each other or remove one
sherri consa
0Whip the bejeezus outta the eggs before you combine with the other ingredients…helps lighten them up. Enjoyed this recipe and used it to make “pigs in a blanket” with sausage and sugar free syrup
Megan Bebout
0you have given 2 different list of ingredients for “almond flour pancakes” one has baking soda in it & one does not
Wholesome Yum M
0Hi Megan, There is a list of ingredients close to the top of the page and then the full recipe with ingredient amounts is shown in the recipe card. Neither of these lists includes baking soda, but they do both include baking powder. I hope that helps!
Ashley
0So so sooooo good! Taste much better than any store bought keto pancake mix! Thanks for this!