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

We enjoy almond flour recipes for their taste and wholesomeness, and sure you will too!

Stack of almond flour pancakes with raspberries and icing sugar.

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

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

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 with almond flour.
  • Highly nutritious: Packed with protein, healthy fats, fiber, and several vitamins and minerals. 
  • Light and fluffy: Almond flour is a fantastic flour alternative for providing wonderful texture and moisture.
  • Quick and simple: Just 6 basic ingredients, 2 steps to prepare, ready in under 15 minutes, in one bowl.
  • Freezer friendly: Make a double batch. One for now and freeze one for later.

Ingredients You Will Need

Almond flour, eggs, baking powder, almond milk, maple syrup.

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

  • Almond flour: Almond flour is basically just ground almonds. Superfine or fine blanched almond flour is the best choice for fluffy pancakes. You can use store-bought almond flour or make homemade almond flour by grinding blanched almonds.
  • Eggs: You need two large room temperature eggs to bind the pancakes as there’s a lack of gluten. I haven’t had good results when using egg alternatives like flax egg or chia seed egg.
  • 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. I use unsweetened almond milk. Alternatively, use water.
  • Sweetener: I like to use pure maple syrup, agave, or honey, etc. If you use a dry sugar, then add an extra 2 tablespoons of milk or water. For sugar-free almond flour 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 Pancakes with Almond Flour

Here is a quick overview how to make pancakes with almond flour in 3 simple steps. There is no need to mix wet ingredients and dry ingredients separately!

Person showing step-by-step how to make pancakes with almond flour.

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 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.

Then flip the pancakes and cook for a further 1-2 minutes. Repeat this step with the remaining batter, reducing the heat if needed.

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 or 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 almond flour waffle recipe.
  • Avoid flax eggs: They won’t bind the batter as well as eggs, so pancakes will turn out very crumbly.
  • Use room temperature eggs: Especially if you’re using coconut oil or melted butter in the pancake batter.
  • 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.

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 and vanilla: A pinch of salt and pure vanilla extract can help to enhance the flavors within the almond flour pancakes 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.
  • Spices: Add to taste some cinnamon, pumpkin pie spice, nutmeg, etc.
  • Nuts and seeds: Chia, flax, poppy seeds, walnuts or pecans will all add extra nutrients and crunch.
  • 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 to add a citrusy kick to the pancakes. Increase that further with extra orange zest, about a teaspoon full.
stack of pancakes with almond flour sliced into with fresh berries

How to Serve Almond Flour Pancakes

These are the world’s fluffiest 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 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 almond flour 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 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 200 F until serving or reheat a large batch in the oven at 350 F until warm, around 10 minutes.

FAQs

Why are my almond flour pancakes falling apart?

The only time I’ve had this issue is when I’ve tried to make these pancakes without eggs. As almond flour contains no gluten, we need the eggs to bind the batter.

Also be careful when flipping them. You want to make sure pancakes are golden brown on the bottom, and then flip quickly with good spatula.

Can I substitute regular flour for almond flour?

No. All-purpose flour will not work in this recipe.

Can I make these keto pancakes with almond flour?

Yes. Just use a keto sweetener like erythritol instead of maple syrup. If you use a dry sugar, then add an extra 2 tablespoons of milk or water.

Can I make almond flour pancakes without eggs?

No. I haven’t yet had any luck trying this almond flour pancake recipe with an egg alternative. I have previously tried with flax egg, 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 but 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. They also don’t hold their shape as well.

More Gluten Free Breakfast Recipes

almond flour pancakes with syrup
almond flour stack of pancakes with fresh berries

Almond Flour Pancakes

Fluffy Almond Flour Pancakes are made with 6 simple ingredients and ready in 15 minutes. You will love this gluten free, low carb almond flour pancake recipe!
4.90 from 38 votes
Servings 9 pancakes
Calories 126
Diet Gluten Free
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes

Ingredients 
 

Instructions 

  • In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour. Whisk well until batter is smooth consistency.
  • 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.
  • 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.
  • Serve with maple syrup, plain yogurt and berries.

Video

Notes

  • 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.
  • 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: If you’re using coconut oil or melted butter in the pancake batter.

Nutrition

Serving: 1pancake | Calories: 126kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 70mg | Fiber: 1g | Sugar: 3g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  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!

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