by Olena

Almond Flour Pancakes

by Olena

4.9 from 7 reviews

These Almond Flour Pancakes are incredibly fluffy, delicious and made with simple ingredients. Easy low carb pancake recipe and alternative to whole wheat pancakes.

Stacked Almond Flour Pancakes topped with raspberries and sprinkled with icing sugar

Almond Flour Pancake Recipe

Almond flour pancakes are delicious but an acquired taste. Just being honest.

My almond flour muffins and almond flour banana bread are literally the most visited pages on the blog. And there is a good reason for that – minimum ingredients, naturally sweetened and melt in your mouth.

I have the same feeling about this almond flour pancake recipe. The texture is fluffy, soft and delicate. I am not a morning cook so I appreciate 6 simple ingredients. We usually double and triple the recipe as kids have warmed up to almond flour pancakes. With lots of maple syrup and raspberries. 🙂

Almond Flour Pancakes stacked and cut through inside to show texture

Ingredients You Will Need

  • Almond flour: Make sure your package says “blanched almond flour” and not “almond meal”. The difference between the two is that almond flour is finely ground blanched almonds and almond meal is ground almonds.
  • Eggs: 2 large eggs are a must in almond flour baking because they hold everything together in place of gluten. I would not recommend using flax “eggs”.
  • Milk or water: You can use any milk. I tried unsweetened almond milk and also water a few times.
  • Oil: 2 tbsp of oil like avocado oil or any mild tasting oil prevents almond flour pancakes from tasting dry. Especially if you make them with water.
  • Maple syrup or honey: Adds sweetness that I highly recommend. You can use dry sweetener of choice or none at all but then add extra 2 tbsp of milk or water.
  • Baking powder: Just a tiny bit to help pancakes rise.

almond flour, milk, eggs, maple syrup and baking powder

How to Make Almond Flour Pancakes

  • Make the batter by whisking all ingredients at once and vigorously. No need to whisk eggs first. Batter will be more runny than traditional pancake batter.
  • Make sure skillet is hot. Give skillet time to preheat so pancake batter lightly sizzles as soon as it touches the skillet and shape sets.
  • Cook pancakes for 2 minutes on each side and flip before they are dry on top and bubbles appear – just peak underneath for nice color. Otherwise, pancakes will burn.

how to cook almond flour pancakesAlmond Flour Pancakes stacked and garnished with raspberries

Tips and Variations

  • Don’t make waffles. This almond flour pancake batter is too delicate for a waffle maker. I have almond flour waffle recipe.
  • Can I blend the batter? Yes. In fact, I tried just that.
  • Pancakes burn fast. Use ceramic non-stick skillet and keep it on low heat between 2 and 4. You might have to reduce heat towards the end as skillet gets hotter.
  • Small pancakes are easier to flip and small spatula is better than large.
  • Add a small handful of blueberries or chocolate chips but not too many so you can flip pancakes.
  • You can use dry sweetener but add extra 2 tbsp of milk.
  • A dash of cinnamon and pure vanilla extract would go well as always.

How to Store, Freeze and Reheat Pancakes

Almond flour pancakes keep well refrigerated for a few days. Make sure they are tightly wrapped or in an airtight container as pancakes dry out fast.

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.

Enjoy!

More Healthy Pancake Recipes

Almond Flour Pancakes

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Almond Flour Pancakes

almond flour pancakes recipe

4.9 from 7 reviews

These Almond Flour Pancakes are incredibly fluffy, delicious and made with simple ingredients. Easy low carb pancake recipe and alternative to whole wheat pancakes.

  • Author: Olena of ifoodreal.com
  • Prep Time: 4 minutes
  • Cook Time: 10 minutes
  • Total Time: 14 minutes
  • Yield: 9 pancakes 1x
  • Category: Breakfast
  • Method: Stove
  • Cuisine: North American
Scale

Ingredients

  • 2 large eggs
  • 2 tbsp oil
  • 2 tbsp any milk or water
  • 2 tbsp maple syrup or honey
  • 1 tsp baking powder
  • 1 cup almond flour
  • Avocado or coconut oil, for frying

Instructions

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

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.

Notes

  • You can use dry sweetener of choice and add extra 2 tbsp of milk or water.
  • You can skip sweetener all together but add extra 2 tbsp of milk or water.
  • You can use blender or food processor to make batter.
  • Skillet gets hotter as you cook, so it’s important to reduce heat a bit and keep it low. These pancakes burn fast.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

14 comments on “Almond Flour Pancakes

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  1. 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.

  2. 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…

  3. My client lived them – I put blueberries in the batter and they came out great.

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