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    Home » Keto Breakfast Recipes » Almond Flour Pancakes

    Almond Flour Pancakes

    Last updated: Jun 1, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    These almond flour pancakes are big, fluffy, and so delicious. They are very easy to make - the batter is nice and thick and easy to work with.

    You can make them once a week and freeze them for easy weekday breakfasts, then defrost them in the microwave.

    Almond flour pancakes topped with butter.

    Weekend pancakes (such as protein pancakes, cream cheese pancakes, and ricotta pancakes) are a beloved tradition in our family.

    Everyone gathers around the kitchen island. I stand by the stove, cooking the pancakes, and as soon as one is ready, I hand it over to a family member.

    Needless to say, I get to eat the "chef's bonus" - the misshapen ones, those that are overcooked or slightly undercooked. They are still delicious! I am actually amazed at how tasty, fluffy and tender these almond flour pancakes are.

    Jump to:
    • Ingredients
    • Variations
    • Almond Flour Pancakes Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • Related Recipes
    • Recipe Card

    Ingredients

    Here's an overview of the ingredients you'll need to make these pancakes. The exact measurements are included in the recipe card below.

    • Eggs: I use large eggs in almost all of my recipes, this one included.
    • Vanilla extract: It's best to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
    • Whole milk: Feel free to use half-and-half or heavy cream instead.
    • Sweetener: I use stevia. You can use a granulated sweetener instead.
    • Kosher salt: If using fine salt, use just a pinch.
    • Almond flour: An excellent flour substitute that works exceptionally well in baked goods. For the best texture, use blanched finely ground flour. I don't recommend using a coarse almond meal in this recipe.
    • Baking soda: If you'd like to use gluten-free baking powder instead, remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
    • Avocado oil spray: I use it for the griddle. You can also use a thin layer of unsalted butter.
    The ingredients needed to make almond flour pancakes.

    Variations

    • Sometimes I cook the pancakes in butter instead of oil. If opting for butter, spread a thin layer of it on the warm griddle, and spread more between batches.
    • Sometimes I use different flavor extracts instead of vanilla, such as coconut extract. When I do, I use half the amount listed (so just one tablespoon).
    • For extra-rich pancakes, you can use half-and-half instead of milk.
    • To make them dairy-free, use well-blended canned coconut milk or oat milk.

    Almond Flour Pancakes Instructions

    The detailed instructions for making these pancakes are listed in the recipe card below. Here are the basic steps:

    • You simply mix the ingredients together in a large bowl until very smooth. I like to start with the liquids, then gradually add the dry ingredients. (Photos 1-2).
    • Once the batter is ready, cook the pancakes in a greased nonstick griddle over medium heat, about 3 minutes per side. Measure about ¼ cup of batter per pancake. (Photos 3-4).
    • Serve the pancakes immediately, topped with sweet butter. (Photos 5-6).
    A six-photo collage showing the steps for making almond flour pancakes.

    Expert Tip

    Watch the video below or look at the step-by-step photo collage and you'll see - the batter is nice and thick, and very easy to work with. It won't spread out too thin, and the pancakes will keep their shape.

    They also don't burn easily, as sometimes happens with coconut flour pancakes.

    So even if the batter seems thicker than you're used to, don't be tempted to add more liquid. It's supposed to be thick.

    Recipe FAQs

    Should I mix the dry and wet ingredients separately?

    That's actually unnecessary. One of the best things about gluten-free flours is that you don't need to worry about over-mixing the gluten. So you can mix everything in one bowl, and you can (and should) mix until very smooth and lump-free.

    What's the difference between "almond flour" and "almond meal"?

    Both are made from finely ground almonds, but almond meal is made from raw unpeeled almonds, while almond flour is made from blanched almonds.

    As mentioned above, I recommend using almond flour when making this recipe.

    Can I use my favorite pancake recipe and substitute the flour for almond flour?

    Not exactly. While in some recipes you can use a ratio of 1:1 when substituting almond flour for all-purpose flour, in others you'll need to go as high as double the amount of almond flour.

    You might also need to add eggs and/or liquids to the recipe. So I recommend going with a recipe that was specifically written for - and tested with - almond flour.

    Serving Suggestions

    I add a little stevia to the batter - just enough for light sweetness. Two tablespoons of any granulated sweetener also work. Then, all the pancakes need is a pat of sweet butter. They don't even need syrup.

    Obviously, though, you can serve these pancakes with your favorite syrup if you wish. Other options include a drizzle of melted dark chocolate or peanut butter, blueberry compote, strawberry compote, or (if you can handle the carbs) fried bananas.

    Or go all out and top them with keto whipped cream (or chocolate whipped cream) and scatter some dark chocolate chips on top!

    Storing Leftovers

    You can keep the leftovers in storage bags in the fridge for up to three days. Place paper towels between them to absorb extra moisture. Reheat them in the microwave at 50% power.

    You can also freeze these pancakes for up to three months. Freeze them in freezer bags, separated with squares of wax paper, so that they don't stick to each other. You can microwave them frozen on 50% power.

    Almond flour pancakes stacked on a white plate.

    Related Recipes

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      Keto Cream Cheese Pancakes
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      Keto Waffles
    • Coconut flour pancakes stacked on a white plate and topped with butter.
      Coconut Flour Pancakes

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    Recipe Card

    Almond flour pancakes topped with melted butter.
    4.97 from 1417 votes
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    Fluffy Almond Flour Pancakes

    Big and fluffy almond flour pancakes are very easy to make. The batter mixes easily and is very easy to work with.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 10 pancakes
    Calories: 355kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 3 large eggs
    • 2 tablespoons vanilla extract (yes, 2 full tablespoons!)
    • ½ cup whole milk
    • ½ teaspoon stevia glycerite (equals about 2.5 tablespoons sugar)
    • ¼ teaspoon Diamond Crystal kosher salt
    • 2 cups blanched finely ground almond flour (8 oz)
    • 1 teaspoon baking soda fresh*
    • Avocado oil spray for griddle

    Instructions

    • In a medium bowl, whisk together the eggs, vanilla, milk, stevia, and salt.
    • Gradually whisk in the almond flour. Whisk patiently until very smooth and free of lumps.
    • Finally, whisk in the baking soda.
    • Heat a nonstick double burner griddle over medium heat, 4-5 minutes. Spray with oil. Use a 4-tablespoon scoop to scoop out the pancakes into the griddle. My griddle fits 6 pancakes, so I work in two batches.
    • Cook the pancakes about 3 minutes on each side, until puffed, golden-brown and cooked through.

    Video

    Notes

    *Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 4 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired. 
    It's best to measure the almond flour by weight if you can and not by volume. 2 cups of almond flour weigh 8 oz. 
    You can use butter to grease the griddle instead of oil. 
    Leftovers keep in the fridge in an airtight container for up to 4 days. Cool them completely before refrigerating. You can also freeze them in freezer bags. Separate them with wax paper squares if you stack them. 
    I use lots of vanilla extract in this recipe. It's fine to use less - try 1 tablespoon if you're worried that 2 tablespoons would be too much. 

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    Nutrition per Serving

    Serving: 2pancakes | Calories: 355kcal | Carbohydrates: 11g | Protein: 14g | Fat: 29g | Saturated Fat: 3g | Sodium: 360mg | Fiber: 3g | Sugar: 5g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Judy M

      June 01, 2023 at 3:56 pm

      Hi Vered, I am excited about this recipe. What can I sub for the milk to make it dairy-free?

      Reply
      • Vered DeLeeuw

        June 01, 2023 at 5:29 pm

        Hi Judy,
        To make them dairy-free, use well-blended canned coconut milk or oat milk.

        Reply
    2. Melanie

      May 27, 2023 at 11:11 pm

      3 stars
      Didn't enjoy the texture or taste.

      Reply
    3. Elaine G.

      May 26, 2023 at 5:24 pm

      5 stars
      I used 1 tablespoon of almond extract and heavy cream instead of milk. I also added a handful of chocolate chips. These were SO GOOD!

      Reply
    4. Bill Spector

      May 22, 2023 at 8:02 pm

      5 stars
      Finally! A keto pancake recipe that actually works. These are just as good as "real" pancakes.

      Reply
    5. Jillian

      May 18, 2023 at 8:01 am

      5 stars
      These pancakes were amazing! So fluffy, and I loved the vanilla flavor. Thank you!

      Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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