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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, sugar-free berry syrup, or 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)
By
My fluffy almond flour pancakes recipe is so easy — just 6 ingredients! It's gluten-free, keto friendly, fast to make, and delicious.
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
467 Comments
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.
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.