• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Keto Breakfast Recipes » Almond Flour Pancakes

    Almond Flour Pancakes

    Last updated: Jan 13, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    These almond flour pancakes are big, fluffy, and 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.

    A stack of almond flour pancakes topped with butter.

    Weekend 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 pancakes are. 🥞

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • A reader review ❤️
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make these almond flour pancakes. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Eggs: I use large eggs in almost all of my recipes, this one included.
    • Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
    • Whole milk: Feel free to use 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 try using gluten-free baking powder (though I haven't tested it in this recipe), 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.

    Instructions

    Making these almond flour pancakes is so easy! The detailed instructions are included 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.
    • 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.
    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.

    Frequently asked questions

    Shouldn't you mix the dry and the 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.

    Is almond flour and almond meal the same?

    They are not. 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.

    Variations

    • You can 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.

    Serving suggestions

    I add a little stevia to the batter - just enough for light sweetness. Two tablespoons of any granulated sweetener should 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, or strawberry compote.

    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.

    A reader review ❤️

    Ed recently made me very happy when he sent the following email:

    "Growing up and most of my life, pancakes were always part of our weekend breakfast. When I turned middle age I had to watch my carb intake and pancakes were out! I have missed them for years as one of my favorite breakfast dishes until this morning.

    I followed your recipe for almond flour pancakes to the tee and was totally amazed at how delicious they were. When they were first put on the griddle, I added fresh blueberries. I was so impressed with how fluffy they rose in the pan and I was able to flip them so easily.

    I sat down at our dining table and hoped with all my heart that I could relive what I had to give up. My first taste of your pancakes bought all those memories back to me. I was so happy, I had my wife and kids try them and they were amazed too. These pancakes shouldn't be called Keto or Low Carb, they should be simply called the Best Pancake Recipe. Better than traditional flour pancakes.

    I don't ever contact or email people about much but I had to thank you with all my pancake memories for posting this absolutely wonderful recipe. I now have a great new breakfast memory."

    Almond flour pancakes stacked on a white plate.

    Related recipes

    • Keto Cream Cheese Pancakes
    • Protein Pancakes
    • Almond Flour Waffles
    • Coconut Flour Pancakes

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Almond flour pancakes.
    4.97 from 1353 votes
    Pin Recipe Share on Facebook Print Recipe

    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 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 10 pancakes
    Calories: 355kcal
    Author: Vered DeLeeuw

    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.

    WATCH THE 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. 

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    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.

    NUTRITION PER SERVING

    Serving: 2pancakes | Calories: 355kcal | Carbohydrates: 11g | Protein: 14g | Fat: 29g | Saturated Fat: 3g | Sodium: 360mg | Fiber: 3g | Sugar: 5g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Keto Breakfast Recipes

    • Breakfast Egg Muffins
    • Mushroom Frittata
    • Turkey Hash
    • Egg White Muffins

    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.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    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.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Comforting soups

    • Creamy Cauliflower Soup
    • Easy Tomato Soup
    • Egg Drop Soup
    • Cream of Broccoli Soup
    • Cabbage Soup
    • Butternut Squash Soup
    • Cream of Mushroom Soup
    • Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023