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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
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!
MM
0Delicious!
Alysia
0Followed recipe and instructions exactly. Turned out like eggy, goopy, mush. I don’t think pancakes were meant to be keto by nature and I really missed them. I’m gonna have to keep missing them cuz this is a no from me, dawg.
Eustolia
0I used one egg more milk. Turned out delicious! Thanks for your recipe!
Wholesome Yum M
0Hi Alysia, I’m sorry these didn’t turn out as expected. Did you happen to check out the video? They shouldn’t be goopy or mushy. Perhaps they didn’t cook long enough?
Laurie
0Has anyone found an acceptable sugar free syrup? My attempts have been disappointing.
Ashley
0Choc Zero’s Syrup is great! You can find it on Amazon.
Maya | Wholesome Yum
0Hi Laurie, Try my Wholesome Yum Zero Sugar Maple Syrup! It tastes so close to real syrup that my kids and non-keto friends swear they can’t tell the difference. 🙂
KKM
0I really, really liked the Almond flour pancakes, they were delicious! When I was making the batter it got soup like, but it all turned out.
Eleonora Luchnick
0I got the electronic version of your book on my Nook. Now even after adjusting the number of serving on the website recipe, I can’t make the calories and other macros line up with the ones in the book. How can I log this recipe into my tracking app? Help!
Wholesome Yum M
0Hi Eleonora, The recipes are slightly different, so the macros won’t match up. If you made the recipe from the book, the macros are calculated per serving and not for the whole recipe.
Sarah Johnson
0I LOVE these pancakes – they taste amazing! Only word of caution is that they’re a lot more “fragile” than regular pancakes are, so trickier to flip but well worth the time and effort!
TimT
0I have always been skeptical of recipes claiming “as good as the real thing” and try to never compare, but I must say that this is as close as I have found to the “real deal”. I halved the ingredients and it made a nice short stack which I topped with some home made strawberry jam, sugar free of course, and let me tell you this, I could not have been more pleased. I will be keeping this recipe as my go to for pancakes from today forward. The only substitution I made was the oil, using grapeseed vs. avocado.
Malorie Edie
0What other keto sweetener for almond flour pancakes can ya use if ya don’t have erythritol besti? Kinda posted same question for coconut pancakes too lol
Wholesome Yum M
0Hi Malorie, If you don’t have any sweetener on hand, you can omit it completely. The pancakes taste best with a little touch of sweet to them, but if you are using syrup it won’t matter too much if they are sweetened.
Chris
0Uh, these were awesome! As I was making them, I was telling my wife…you know, these are going to taste just like everything else low carb made with almond flower… well, I was wrong! These things were so good I felt guilty eating them… I used half & half instead of almond milk, and I cooked them in butter, not oil. I highly recommend this recipe! Fantastic!
Steve
0BATTER came out the consistency of cookie batter. That’s wrong no? What do I need more of?
Wholesome Yum M
0Hi Steve, That is not right… did you add the eggs? They are easy to miss because they are not highlighted in pink in the recipe card.
Mari
0Thank you for all your helpful information on keto ingredients!
Just hoping you can put the Recipe Card in the first part rather than the end. Your “Jump to Recipe Card” button is not easily seen since there’s too much information/advertisements.
Don’t be afraid that we will not read your blog. We will. Most readers looking for good recipes almost always look at the Comments Section, so if the Blog Information is placed between the Recipe Card and and the Comments, readers will read your very informative blog too.
I see that many readers got lost too and I hope you listen. We care for you and want your website to be successful— that’s why we’re spending time to write a comment. Thank you again for your great recipe!
Wholesome Yum M
0Hi Mari, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Andrea Aleman
0Delicious! I’ve made about 5 of your recipes now and they all come out fab. Do you have an IG
Wholesome Yum M
0Hi Andrea, YES! Find me on Instagram here!
Jerry
0Used olive oil but otherwise followed recipe. Great for weight loss, as I couldn’t finish half. No nice way to put this but, mine tasted terrible. Must have been something I did, because you wouldn’t have a site if yours were as bad.
Wholesome Yum M
0Hi Jerry, I’m sorry these didn’t turn out as expected. How strongly flavored is your olive oil? If it is very vegetal tasting, then it might not work well with your pancakes.
Brandi Abernethy
0Ridiculously amazing!
I made carmalized apple to put on top and it was AMAZING!
SteveTinEug
0These were delicious. I added a few blueberries. Two points must be made … 1) you must cover the pan(cake) to help it set up so it doesn’t fall apart Since all the flour doesn’t congeal like regular flour, and 2) add a couple of extra TBSP of flour. Otherwise, a great recipe! Thanks!!
madelines mom
0Maybe I did something wrong… but 2 eggs to 1 cup of flour… they tasted very eggy.
Wholesome Yum M
0That is the correct ratio. I am sorry you found them to be eggy. I used large eggs, do you happen to buy extra large sized eggs?
Cheryl
0These turned out perfect!!!!
Shelly
0I really enjoy your recipes, I made these today and my son said he liked the better than regular pancakes.
Victoria Rodenmayer
0Wow, I’m super excited about all these low carb and waffle recipes! Could you compare and contrast the difference between the coconut flour, almond, coconut and almond, and flaxseed recipes? Going for the most realistic texture and flavor to normal pancakes and waffles. I have no allergies and have all the ingredients, so that’s not an issue for me. I just want to be streamlined to the most appropriate recipe for me. Don’t make pancakes or waffles often and didn’t have them on keto at all since the low carb syrups were not well rated.
Maya | Wholesome Yum
0Hi Victoria, I think my low carb pancakes that use a blend of almond and coconut flour are the closest to regular. Coconut flour is lighter but very absorbent, and doesn’t crisp up much. Almond flour is more similar to white flour than coconut, but more dense on its own compared to blending them together. My chaffle recipe makes the crispiest waffles, but my almond flour waffles and coconut flour waffles are good, too. Let me know which you like best!
Maria
0Loved this! Proportions are good!
Katie F.
0I loved this recipe! Usually with keto bread or pancake recipes I always thing they are too egg-y, but this one was fantastic! I didn’t put in the vanilla but the coconut sugar gave them a nice little touch of sweetness. Thank you for the awesome recipe! Love that I can make pancakes without kicking myself out of ketosis!
Gillian
0This was delicious! I halved the recipe and it worked great. Thanks!
Lisa Deeds
0Just tried the almond flour pancakes. I added a little Xanthan gum so they’d hold together better, but they still broke up when I poked them with a fork. But otherwise, they’re WONDERFUL! Real pancake flavor. I’ve tried several of your recipes and they’ve all been good.
Jasmyn Galley
0Thanks for this recipe! I tried it today and it was awesome. I’m not full-blown keto, but follow a low-carb diet, so I included some sugar and blueberries for sweetness. The blueberries helped bulk out the mix a bit, so with a side of bacon, the recipe with one cup of almond flour was enough for two people. I was really impressed with the taste and texture of these pancakes — they were so yummy. I will definitely be making them again. Thank you so much!
Deb Alexander
0I love this recipe!! I found I had to bake it longer about 70 minutes to get a “clean” knife in checking for doneness. I was using a ceramic loaf pan…don’t know if that was the difference. But anyway, I tweaked the baking time for my oven and it is perfection!!! Anyone I have shared this recipe with loved it and couldn’t believe it was a keto recipe. Thank you soooo much for your recipes!! Blessings!!
Deb A
Julie Bean
0how many grams of carb per serving? And how much is a serving. I can’t find this information.
I made them and thought they were delicious.
I used only 1 tablespoons organic sugar instead of 2 and they were plenty sweet.
Wholesome Yum M
0Hi Julie, The recipe as written (with erythritol as a sweetener) is 4 net carbs per serving, however, you added organic sugar to the recipe so your carb count will be different.
Ed
0I’m on keto diet, & was getting bored just eating eggs for breakfast. I found this recipe so I tried it. I thought they came out a bit grittty. Then I saw somewhere to us a blender to really get the batter much smoother & less gritty. Apparently I wasn’t the only one with this problem. Well, they came out perfect. So 2 big thumbs up with the blender.
Emilie
0This is my go to pancake recipe! I’ve tried all sorts with different ingredients but always come right back to this one! I’m pregnant so I’ve started adding hemp seeds to the batter for extra protein and omegas. The hemp adds so much texture and fluff! Love these!
Becky
0Thank you for this amazing recipe/idea! I used plain white sugar and dairy milk as subs. (Obviously we aren’t keto) but this did come to good use as a PASSOVER RECIPE!! Delicious, light and fluffy. I don’t like heavy, doughy pancakes like you would get at a diner or ihop. The only reason one star off (and it pains me to have to only give 4 – because the recipe is after all a 5 star recipe); the recipe card itself is really far down. I almost didn’t find it. When I scrolled up to tap the “jump to” link the three links almost look like an ad banner so it’s kind of hard to see and if you don’t know it’s there it’s even more difficult to spot. In the end I just ended up scrolling all the way down both times I made it. Thank you for the creativity and deliciousness 😉
Triana
0I loved this recipe. Best pancakes ever! Personally, I like these better than regular pancakes! I followed the recipe (I put less sweetener) and it came out perfect!
Jo Myers
0These are just way too thin y’all, and pretty sweet as well. I didn’t mind the sweet but they were almost impossible to flip and I followed the recipe exactly..
Wholesome Yum M
0Hi Jo, I’m sorry you were unhappy with the outcome of this recipe. These pancakes should not be too thin to flip. Sometimes it can help to cover with a lid, or you can try adding xanthan gum if you want them more sturdy. Make sure your pan is heated well before adding the batter as well. Finally, please check your baking powder to make sure it is still within expiration. If you are looking for a slightly thicker recipe, I suggest trying this one for Coconut Flour Cream Cheese Pancakes.
Mary
0Just made these for brunch with poached eggs and bacon. They were delicious! Only thing I did differently was to add 2 tblspns of coconut flour. WIll be making a batch to keep in fridge for my hubby to snack on. He was a happy man.
Thank you for sharing them!
Just noticed someone had a hard time finding the recipe card. I did too. Don’t know what I did that made it show up…perhaps put directions to get to the recipe card out in plain site for some of us “less tech savy folks” just an idea. I want to check out your other recipes 🙂
Wholesome Yum M
0Hi Mary, I’m glad you and your husband enjoyed the pancakes! Under the title of the recipe, there is a button called, “Jump to Recipe” which will bring you directly to the recipe card. I hope this helps!
Jessica
0This is the most confusing recipe I’ve ever come across. Perhaps in the beginning you should point out we should only use the information found on the recipe card? That would probably help people to know exactly what measurements to use. After figuring out how to fix my work so as not to waste ingredients, and recalculating the amounts I’d put in the bowl based of of text further is this unnecessarily long blog, this did make some decently tasty pancakes.
Wholesome Yum M
0Hi Jessica, Sorry you are unhappy with the format of the post. If you are interested in the recipe card only, you can tap the button ‘Jump to Recipe’ found just under the title of the post at the top of the page.
Pam
0Oh my gosh, just made these with bacon for dinner and they are amazing! Had them with chopped fresh strawberries so very few carbs. I am in heaven. Thank you
Chané
0Best gluten free pancakes I’ve ever made! So yummy :’)
Kayla
0I’m having a lot of trouble finding the measurements for the dry ingredients. I dont mean this to be harsh, I’m usually very good at reading recipes but honestly this one is very confusing. Where you mention the ‘2 servings’, you should also mention near the beginning that this recipe was originally for one serving. I love reading backstories and all the talk about similar recipes but this recipe should have all parts together? I know I’m not explaining myself well lmao. Please edit your recipe so you have the amounts needed for the dry and wet ingredients together in a list with the directions below that list. Also please mention how many servings/pancakes it makes so we know how much we need to feed how many people (double for 2 people, triple for 3, etc). Truly sorry for misunderstanding this recipe, we were going to make them tomorrow but since I cannot find ratios for all ingredients I may have to find a different recipe
Wholesome Yum M
0Hi Kayla, It sounds like you can’t see the recipe card. Try turning off your browsers ‘Reader Mode,’ and you should be able to see the full recipe card.
Mindy
0delicious pancakes. I didn’t have almond milk so I used half cream and half 1/2 & 1/2 which would have upped the carbs but that’s on a low carb diet, not keto. A winner recipe!
Melissa
0Very thin batter
NZ
0These were awesome!! I did add 1 extra tbsp of monk fruit, because I generally prefer plain pancakes with butter. We ate them with a bit of the sugar-free maple syrup and they were great! One serving definitely needs to be a side though, and not a meal, because it’s only two small pancakes. We ate them with scrambled eggs & it was perfect.