Almond Flour Pancakes

• 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.

1. Mix the pancake batter. Add all the dry and wet ingredients together in a bowl, then whisk well.
2. 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.

3. 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!).

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, sugar-free berry syrup, or sugar-free chocolate syrup.

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More Sweet Low Carb Breakfast Recipes

Almond flour is my go-to for sweet breakfasts! Try it in my other recipes:

Chaffles

Almond Flour Crepes

Keto French Toast

Almond Flour Waffles