Almond Flour Pancakes

Fluffy Almond Flour Pancakes made with 6 simple ingredients and ready in 15 minutes. You will love this gluten free, low carb pancake recipe!

We also enjoy oat flour pancakes, banana egg pancakes and protein pancakes for their taste and wholesomeness.

Along with my popular almond flour banana muffins and almond flour banana bread, these low-carb almond flour pancakes are one of our favorite almond flour recipes!

This recipe requires just 6 simple ingredients, is naturally sweetened, and has a wonderfully fluffy, delicate texture. Your whole family will enjoy them!

Why You Will Love This Recipe

• No empty calories: Just wholesome ingredients like almonds, unrefined sweeteners, eggs, and milk of your choice.
• Gluten free: As well as grain-free and optionally dairy-free, paleo, and keto pancakes.
• Highly nutritious: Packed with protein, healthy fats, fiber, and several vitamins and minerals.
• Quick and simple: Just 6 basic ingredients, 2 steps to prepare, in one bowl and breakfast is ready in under 15 minutes.
• Freezer friendly: Make a double batch. One for now and freeze one for later.

Ingredients for Almond Flour Pancakes

This is such an easy almond flour pancake recipe that requires just a handful of ingredients, most of which are pantry staples.

• Almond flour: Almond flour is basically just ground almonds. Superfine blanched almond flour is the best choice for fluffy pancakes. You can use store-bought almond flour or make homemade almond flour.
• Eggs: You need two large eggs to bind the pancakes as there’s a lack of gluten.
• Milk: Use the dairy or dairy free milk of your choice. I use unsweetened almond milk. Alternatively, use water.
• 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.
• Sweetener: I like to use pure maple syrup, agave, or honey, etc. For sugar-free pancakes, you could use a sweetener like xylitol or erythritol, or omit the sweetener entirely.
• Baking powder: This will help to leaven the pancakes to provide lift and texture.

How to Make Almond Flour Pancakes

Here is a quick overview how to make almond flour pancakes in 4 simple steps. There is no need to mix wet ingredients and dry ingredients separately!

• Add ingredients to one bowl: In a medium bowl, combine the eggs, oil, milk, sweetener, baking powder, and almond flour.
• Mix the batter: Whisk well until the batter is smooth. The batter should be slightly thinner than regular pancake batter.
• Cook the pancakes: First, preheat large nonstick skillet or griddle over low heat with a bit of oil. Pour 1/4 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.
• Flip carefully: Then flip the pancakes carefully and quickly and cook for a further 1-2 minutes. Repeat this step with the remaining batter.

Tips for Best Results

• Keep them small: Pancakes with almond flour are more fragile than traditional pancakes. By making them small, they’ll be easier to flip and transfer from pan to plate.
• Adjust the temperature: These 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.
• Don’t use almond meal: Almond meal pancakes won’t be as smooth or melt in your mouth but rather more dense. Also their color will be different as the meal contains almond skins, and they won’t hold their shape as well. Use superfine blanched almond flour only!
• Use non-stick skillet: Almond flour sticks, so I recommend to use non-stick skillet that still works well. You will need to use a lot of oil with cast iron skillet unless it is very well seasoned. As for the griddle, make sure it has true non-stick surface.

Variations and Additions

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 them.

• 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.
• More flavor: A pinch of cinnamon, pumpkin pie spice, nutmeg or pure vanilla extract can help to enhance the flavors of this almond flour pancake recipe.
• Chocolate chips: Who doesn’t enjoy pancakes with chocolate chips? Add up to 1/3 cup.
• Fresh fruit: Finely chopped apple, pear, banana, or whole blueberries and raspberries can 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 uncooked top of pancakes in the skillet before flipping.
• Dried fruit: Add up to 1/4 cup of raisins or cranberries for tiny bursts of sweetness.
• Nuts and seeds: Chia seeds, poppy seeds, walnuts or pecans will all add extra nutrients and crunch.
• Orange juice: Use a small amount of orange juice instead of milk to add a citrusy kick to the pancakes. Increase that further with extra orange zest, about a teaspoon full.

How to Serve Almond Flour Pancakes

These are the world’s best almond flour pancakes as they are! However, there are several ways that you can enjoy them. Some of my favorite options include:

• Fresh chopped fruit: Apples, pears, banana, peach and berries.
• A dollop of yogurt, whipped cream or whipped coconut cream.
• Maple syrup or honey: Drizzled on top.   
• Seed or nut butter to drizzle on top. Warm up in the microwave until drizzly peanut butter, almond butter, cashew butter or hazelnut spread.
• Chocolate: Either with Nutella, a few chocolate chips, or some cacao nibs.
• Savory: A chopped slice of crispy baked bacon.
• Jam: Quick homemade fruit compote or favorite store bought.
• Chopped nuts or seeds for texture, best when lightly toasted.

How to Store, Freeze and Reheat

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

Store: Once leftover pancakes have cooled down, transfer them to an airtight container and store in the fridge for up to 3 days.

Freeze: Transfer cooled pancakes to an airtight container. I recommend to line with parchment paper between them or first flash-freeze on a baking sheet in a single layer, then stack to avoid sticking.

Freeze in the freezer for up to 3 months. To thaw, you can leave them on the counter or reheat from frozen in the toaster for easy weekday breakfasts.

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

FAQs

More Pancake Recipes to Try

• Whole wheat buttermilk pancakes
• Healthy blueberry pancakes
• Healthy pumpkin pancakes
• Cottage cheese pancakes
• Cottage cheese protein pancakes
• Healthy peanut butter protein pancakes

More Almond Flour Recipes

• Almond flour Greek yogurt bagels
• Almond flour yogurt muffins
• Almond flour waffles
• Almond flour pizza crust