by Olena

Almond Flour Pancakes

Olena's image
Olena Osipov
4.9 from 19 votes

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Almond Flour Pancakes are not only light and fluffy, they are packed with plant-based protein, are naturally gluten free, low-carb, and can be made paleo, keto, and dairy-free! Just 6 simple ingredients and ready in under 15 minutes!

These are just one In a rotation of delicious and nutritious pancakes we enjoy, including healthy banana pancakes, peanut butter protein pancakes, and cottage cheese protein pancakes!

stack of almond flour pancakes with raspberries

Light and Fluffy Almond Flour Pancake Recipe

Almond flour has the fantastic ability to yield soft, tender, moist, and fluffy bakes packed with plant-based protein and nutrients (and naturally gluten free). Along with my popular almond flour banana muffins and almond flour banana bread, these low-carb almond flour pancakes are one of our favorite breakfasts!

This almond flour pancake recipe requires just six simple ingredients, is naturally sweetened, and has a wonderfully fluffy, delicate texture. Better yet, there are several optional mix-ins (like blueberries or chocolate chips) and tons of toppings ideas for the whole family to enjoy!

Looking for more delicious almond flour bakes? You might also enjoy almond flour blueberry muffins, brownies, or this list of 20 almond flour recipes!

Why Make Pancakes with Almond Flour?

  • No ’empty calories’: Just wholesome ingredients like almonds, unrefined sweeteners, eggs, and milk of your choice (dairy or dairy free).
  • Naturally gluten free: As well as grain free and optionally dairy free, paleo, and keto pancakes with almond flour.
  • Highly nutritious: This almond flour pancake recipe is packed with plant based protein, heart healthy fats, gut friendly fiber, and several vitamins and minerals. 
  • Light and fluffy: Almond flour is a fantastic flour alternative for providing wonderful texture and moisture to your bakes.
  • Quick and simple: Just 6 simple ingredients and 2 steps to prepare! Ready in under 15 minutes.
  • One bowl: Less washing up = more time enjoying these delicious pancakes with almond flour!
  • Nutty flavor: That pairs perfectly with yogurt, berries, syrup, and tons of other toppings.
  • Freezer friendly: Make a double batch; one for now and freeze one for later.
stack of pancakes with almond flour sliced into with fresh berries

Ingredients You Will Need

These almond flour pancakes require just a handful of ingredients, most of which are pantry staples.

  • Eggs: You need two large room temperature eggs for this almond flour pancake recipe (to bind the pancakes as there’s a lack of gluten). I haven’t had good results when using egg alternatives like flax or chia eggs.
  • Oil: Use any neutral cooking oil. Avocado oil or coconut oil are my favorites! Alternatively, you can use melted butter, but only if the remaining ingredients are all room temperature (otherwise, it will solidify).
  • Milk: Use the dairy or dairy free milk of your choice. Alternatively, use water.
  • Sweetener: I like to use maple syrup, agave, or honey, etc. If you use a dry sugar, then add an extra 2 tablespoons of milk/water. For a sugar free almond flour pancake recipe, you could use a sweetener like xylitol or erythritol, or omit the sweetener entirely.
  • Baking powder: This will help to leaven the almond flour pancakes to provide lift and texture.
  • Almond flour: Superfine or fine blanched almond flour is best for a tender, melt-in-the-mouth consistency. However, coarser almond flour may work (you can even make your own by grinding blanched almonds with a coffee/spice grinder), but I haven’t tried. Read the FAQs regarding using almond meal.

What is the difference between almond flour and almond meal? The main difference is that almond meal contains almond skins, too. However, it’s usually more mealy and bitter and will impact the color of bakes (due to the skin flecks), too.

Keep reading below (after the recipe how-to) for more information on any add-ins and recipe variations!

almond flour egg baking powder almond milk liquid sweetener

How to Make Almond Flour Pancakes

This almond flour pancake recipe requires just three simple steps, with no need to mix the wet and dry ingredients separately then together; just dump them in one bowl and whisk away!

  • Mix the batter: In a medium bowl, combine the eggs, oil, milk, sweetener, baking powder, and almond flour. Whisk well until the batter is smooth.

The batter should be slightly thinner than regular pancake batter. If it isn’t, add a little more milk or water.

  • Cook the pancakes: First, preheat a ceramic nonstick skillet (or use a griddle) over low heat with a bit of oil. Pour ¼ cup of the batter at a time into the skillet, and cook for a few minutes, or until the underneath is a golden brown (and bubbles are just beginning to form on top). Then flip the pancakes and cook for a further 1-2 minutes. Repeat this step with the remaining batter, reducing the heat if needed.
  • Top and serve: Serve the almond flour pancakes with maple syrup, plain yogurt and berries, or the topping of your choice.

Optional Add-In’s and Variations

As with most pancakes, there are several possible add-ins you can experiment with. However, don’t add too much, or it will be hard to flip the pancakes.

  • Salt: A pinch of salt can help to enhance the flavors within the almond flour pancake recipe.
  • Extracts: There are several you could use: vanilla, orange, maple, coffee or almond- ½-1 tsp should work well.
  • Chocolate chips: Who doesn’t enjoy pancakes with chocolate chips? Use your favorite chocolate or even sugar-free chocolate based on your dietary requirements (use 1/4-1/3 cup).
  • Fruit: Finely chopped apple, pear, banana, or whole blueberries, raspberries, etc., could all be added to the pancake batter. However, be careful with very watery fruits that can affect the batter’s consistency. You could also press the fruit into the top of the pancakes in the skillet, rather than adding it directly to the batter (that way, they cook more evenly).
  • Dried fruit: Raisins or cranberries- add 1/4 cup for tiny bursts of sweetness in the almond flour pancakes.
  • Spices: There are several spices you could add to the pancake batter, including cinnamon, pumpkin spice, nutmeg, etc. Add to taste.
  • Nuts/seeds: Chia, flax, poppy seeds (with lemon zest), walnuts or pecans will all add extra nutrients and crunch to the keto pancakes with almond flour.
  • Zest: A teaspoon of lemon or orange zest is a great way to add subtle flavor.
  • Orange juice: Use a small amount of orange juice instead of milk/water to add a citrusy kick to the pancakes. Increase that further with extra orange zest (about a teaspoon full).

Tips for Best Results

  • Adjust the temperature: These almond flour pancakes burn fairly quickly (much quicker than regular pancakes). To avoid that, keep the temperature fairly low and monitor them while cooking. Also, you may need to reduce the heat as the skillet becomes hotter.
  • Using a blender/ food processor: Feel free to do so instead of manually whisking the pancake batter. It will make the batter even fluffier, and you don’t have to worry about overworking gluten as there is none.
  • Don’t use this batter for waffles: Instead, I have a particular almond flour waffle recipe.
  • Avoid flax eggs: They won’t bind the almond flour pancake batter as well as eggs, so the pancakes turn out very crumbly.
  • Use room temperature eggs: Especially if you’re using coconut oil or melted butter in the pancake batter.
  • Keep the pancakes small: These keto pancakes with almond flour are more fragile than regular pancakes. By making them small, they’ll be easier to flip and transfer from pan to plate.


Why are my almond flour pancakes falling apart?

The only time I’ve had this issue is when I’ve tried to make these almond flour pancakes without eggs. As these almond flour pancakes are naturally gluten free, we need the eggs to bind the batter. Unfortunately, I have yet to find a suitable alternative that works as well.

Cooking with almond flour is not complicated, but following the recipe for favorable results is best.

Can I substitute regular flour for almond flour?

I don’t think it would work texturally. However, I have another healthy pancake recipe using whole wheat flour or spelt flour, where you can also use all-purpose flour.

Can I make these keto pancakes with almond flour?

Absolutely, just use a keto sweetener (erythritol, etc.), oil, and liquid (water or keto friendly milk like almond milk or coconut milk).

Can I make almond flour pancakes without eggs?

I haven’t yet had any luck trying this almond flour pancake recipe with an egg alternative. I have previously tried with flax eggs, but the pancakes end up crumbly. If you end up trying any alternatives and they work out, let me know in the comments.

Can I use almond meal?

Technically yes, though I prefer not to. Almond meal pancakes won’t be as smooth or melt in your mouth; instead, they’re denser and more cake-like, so I usually avoid it. Their color will also be different, as the meal contains almond skins.

Can I use baking soda in the pancakes?

If you only have baking soda, I recommend using just ½ a teaspoon and adding a teaspoon of vinegar to the almond flour pancake recipe.

stack of almond flour pancakes

How to Serve Pancakes with Almond Flour?

There are several ways that you can enjoy these almond flour pancakes. Some of my favorite options include:

  • Fresh chopped fruit: Apples, pears, banana, peach and/or berries
  • A dollop of yogurt or whipped cream/ whipped coconut cream
  • Maple syrup or honey: Drizzled on top
  • Some crunch: A light sprinkle of granola     
  • Seed or nut butter to drizzle (peanut, almond, cashew or hazelnut- warm it in the microwave until drizzly)
  • Chocolate: Either a healthy homemade Nutella, a few chocolate chips, or some cacao nibs
  • Savory: A chopped slice of crispy bacon
  • Jam: Quick homemade fruit compote or favorite store bought.
  • Chopped nuts or seeds for texture (best when lightly toasted)
  • A scoop of ice cream, like this healthy chocolate ice cream or vegan vanilla ice cream.

You can also reduce the sweeteners and enjoy these as savory pancakes with toppings like poached eggs and other breakfast foods (sausage, bacon, spinach quiche, etc.)

Enjoy these almond flour pancakes alone, within a larger breakfast, or as part of a brunch spread alongside veggie frittata or a breakfast casserole, muffins and quick breads, a green smoothie, and more!

How to Store, Freeze and Reheat Gluten Free Pancakes?

Make ahead: You can prepare the almond flour pancake batter the night before, leaving out the baking powder until right before cooking the pancakes. Allow the pancake batter to come to room temperature for 20 minutes before cooking.

Store: Once the leftover pancakes have cooled down, transfer them to an airtight container and store them in the fridge for up to three days.

Freeze: Transfer the cooled low-carb pancakes to an airtight container (with parchment paper between or first flash-freeze on a baking sheet then stack, to avoid sticking) in the freezer for up to three months. To thaw, you can leave them On the counter or reheat from frozen in the toaster.

Reheat: Reheat the almond flour pancakes either on the stovetop, in the microwave, or in a toaster oven. You could also keep the pancakes warm in the oven at 200F/93C until serving or reheat a large batch in the oven at 350F/176C until warm (around 10 minutes).

More Favorite Breakfast Recipes

almond flour pancakes with syrup
Almond Flour Pancakes

Almond Flour Pancakes {Light and Fluffy!}

Almond Flour Pancakes are not only light and fluffy, they are packed with plant-based protein, are naturally gluten free, low-carb, and can be made paleo, keto, and dairy-free. Just 6 simple ingredients and ready in under 15 minutes!
4.9 from 19 votes
Print Save Rate
Course: Breakfast
Cuisine: North American
Prep Time: 4 minutes
Cook Time: 10 minutes
Servings: 9 pancakes
Calories: 126kcal
Author: Olena Osipov



  • In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour. Whisk well until batter is smooth consistency.
    Almond Flour Pancakes
  • Preheat ceramic non-stick skillet on low heat and swirl oil to coat. Add 1/4 cup of batter and cook for a few minutes or until you peak under and see nice brown colour.
    Almond Flour Pancakes
  • Flip pancakes before they are dry on top and bubbles appear. Cook for another 1-2 minutes. Proceed with remaining batter and reduce heat as skillet gets hotter.
    Almond Flour Pancakes
  • Serve with maple syrup, plain yogurt and berries.
    Almond Flour Pancakes

Make Ahead: You can prepare the almond flour pancake batter the night before, leaving out the baking powder until right before cooking the pancakes. Allow the pancake batter to come to room temperature for 20 minutes before cooking.

    Store: Refrigerate covered or in a container for up to 3 days.

      Freeze: Freeze cooled down pancakes in an airtight container for up to 3 months. To thaw, pop frozen in the toaster and voila. Or thaw on a counter for a few hours.



        • Dry sweetener: You can use dry sweetener of choice and add extra 2 tbsp of milk or water.
        • Omit sweetener: You can skip sweetener all together but add extra 2 tbsp of milk or water.
        • Blender pancakes: You can use blender or food processor to make batter.
        • Stovetop temp: Skillet gets hotter as you cook, so it’s important to reduce heat a bit and keep it low. These pancakes burn fast.
        • Don’t use this batter for waffles: Instead, I have a particular almond flour waffle recipe.
        • Avoid flax eggs: They won’t bind the almond flour pancake batter as well as eggs, so the pancakes turn out very crumbly.
        • Use room temperature eggs: Especially if you’re using coconut oil or melted butter in the pancake batter.
        • Keep the pancakes small: These pancakes are more fragile then regular pancakes. By making them small, they’ll be easier to flip and transfer from pan to plate.
        • Optional add-in’s: Add 1/4 cup  (or less) of dried fruit, chia or flax seeds, poppy seeds with lemon zest, chopped walnuts or pecans, chocolate chips or fresh/frozen berries.
        • Spices: Add just a pinch to the pancake batter, including cinnamon, pumpkin spice or nutmeg. 
        • Topping ideas: Fresh berries, maple syrup, nut butter, a dollop of yogurt or top with a slice of crispy bacon. 
        See recipe post for more tips and FAQs.


        Serving: 1pancake | Calories: 126kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 70mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 53IU | Calcium: 70mg | Iron: 1mg
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        40 comments on “Almond Flour Pancakes

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        1. 5 stars
          I wasn’t sure about the husband liking these. He’s very specific about his pancakes and adores thin Krustez mix. So I only made what the recipe called for. It made about 5 just right size pancakes.
          I did add vanilla to the batter and added blueberries to the pancakes as they cooked.
          The verdict was: a little different but pretty good.
          Shocking! So, thank you as I will use this more often now.
          I didn’t take a picture. They didn’t come out as pretty as yours. They did burn a little even though the pan was on med low. Still tasted the same though.

        2. 5 stars
          These are delicious! I imagined something a bit more dense but they were light and fluffy. I omitted most of the syrup and replaced it with milk. They turned out beautifully served with banana and strawberries. Thanks!

        3. 5 stars
          Best alternative pancakes ever.they are so lite& fluffy I used organic half and half just a sprinkle of Stevia,topped with mixed berry’s out of freezer defrosted and the honey on top.whipped cream would be awesome.will do nut butter next time.yumyum will need double batch if more than 1 adult.

        4. 5 stars
          The pancake batter comes out very thick. To make it thinner, I added more almond milk. This helped a lot. Otherwise, we enjoyed them with Sugar Free Syrup! Thanks

          1. 4 stars
            The taste was really good. Actually reminded me of Italian Amaretti cookies, however they didn’t fluff at all. I used flax eggs. When I added the batter to the pan the outside separated away. Would love some suggestion as to what might have happened. I will give these another go.

        5. 5 stars
          Amazing pancakes, we loved them! They were so moist and tasty 🙂 so happy I found your site and I am definitely enjoying trying the recipes

        6. 5 stars
          I made these but I did add pumpkin spice and cinnamon for flavor. I should have probably added a little more milk. I’ve never made ANY pancakes before let alone healthy ones. On top of that I tried to make them into certain shapes. I will say by the time I got to the end of this batter I actually made one perfect pancake and it was delicious!! Will be working with this recipe more in the future!

        7. 4 stars
          These were easy to make with very simple ingredients I already had. I kept at low temp but looked burned even under 2 minutes. Still tasted good better than other almond flour recipes I’ve tried.

        8. 5 stars
          so Delicious!!!! I will be making more!!!
          I wish I had read the tip about fast-burning quality of the pancakes. I burned 2 before I realized that need to turn the heat to low…

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