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    Home » Keto Breakfast Recipes » Almond Flour Pancakes

    Almond Flour Pancakes

    Last updated: Sep 22, 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 delicious. They are very easy to make - the batter is thick and easy to work with.

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

    Almond flour pancakes topped with butter.

    I am amazed at how tasty, fluffy, and tender these almond flour pancakes are. Of all my pancake recipes (such as protein pancakes, cream cheese pancakes, and ricotta pancakes), they are the closest to traditional pancakes.

    The thick batter is easy to work with, they don't spread out too much in the pan, and they are easy to flip. Most importantly, they are delicious!

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

    Ingredients

    The ingredients needed to make almond flour pancakes.

    Here's an overview of the ingredients needed to make these pancakes. The exact measurements are listed in the recipe card below.

    • Eggs: I use large eggs in most 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: You can 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: Use blanched, finely ground almond flour for the best texture.
    • Baking soda: You can replace it with a tablespoon of baking powder (gluten-free if needed).
    • Avocado oil spray: I use it for the griddle. You can also use a thin layer of unsalted butter.

    Variations

    • Sometimes, I cook the pancakes in butter instead of oil. If opting for butter, spread a thin layer on the warm griddle and add more between batches.
    • I sometimes use different flavor extracts, such as coconut extract, instead of vanilla. Since these extracts are more potent than vanilla, I use half the amount listed (just one tablespoon).
    • For extra-rich pancakes, use half-and-half or heavy cream instead of milk.
    • To make these pancakes dairy-free, use well-blended canned coconut milk, unsweetened soymilk, or plant-based heavy cream.

    Almond Flour Pancakes Instructions

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

    Simply mix the ingredients together in a large bowl until very smooth. I like starting with the liquids and gradually adding the dry ingredients.

    Wet pancake ingredients in a bowl.
    Mixing in 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.

    Cooking almond flour pancakes on the griddle.

    The pancakes will be big and thick:

    A hand holding a pancakes to show how thick it is.

    Serve them immediately, topped with butter.

    Serving almond flour pancakes topped with butter.

    Expert Tip

    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.

    Look at the photo below - the batter is thick and easy to work with. It won't spread too thin, and the pancakes will keep their shape.

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

    Almond flour pancakes' batter is thick.

    Recipe FAQs

    Should I mix the dry and wet ingredients separately?

    That's 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 until the batter is 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. I recommend using almond flour when making this recipe.

    Can I use my favorite pancake recipe and substitute the wheat 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 written explicitly for - and tested with - almond flour.

    Serving Suggestions

    I add 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.

    However, you can serve these pancakes with your favorite syrup. Other tasty options include a drizzle of melted dark chocolate, peanut butter, or keto hazelnut spread; blueberry compote or 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 they don't stick together. You can microwave them frozen at 50% power.

    Almond flour pancakes stacked on a plate and topped with butter.

    More Pancake Recipes

    • Cream cheese pancakes topped with butter.
      Keto Cream Cheese Pancakes
    • Protein pancakes stacked on a white plate.
      Protein Pancakes
    • Keto ricotta pancakes stacked on a white plate, topped with butter.
      Keto Ricotta Pancakes
    • Coconut flour pancakes stacked on a white plate and topped with butter.
      Coconut Flour Pancakes

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Almond flour pancakes stacked on a plate and topped with butter.
    4.97 from 1430 votes
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    Fluffy Almond Flour Pancakes

    These almond flour pancakes are big, fluffy, and delicious. They are very easy to make - the batter is thick and 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
    • ½ cup whole milk
    • ½ teaspoon stevia glycerite (equals about 2.5 tablespoons of sugar)
    • ¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
    • 2 cups almond flour blanched, finely ground (8 ounces)
    • 1 teaspoon baking soda
    • Avocado oil spray for the griddle

    Instructions

    • In a medium bowl, whisk the eggs, vanilla, milk, stevia, and salt.
    • Gradually whisk in the almond flour. Whisk patiently until very smooth and free of lumps.
    • Whisk in the baking soda.
    • Heat a nonstick double burner griddle over medium heat for 4-5 minutes. Spray it 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 for about 3 minutes on each side until puffed, golden brown, and cooked through. Serve immediately.

    Video

    Notes

    • Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use a tablespoon of fresh, gluten-free baking powder instead. 
    • It's best to measure almond flour by weight and not by volume. Two cups of super-fine almond flour weigh 8 ounces. 
    • You can use butter to grease the griddle instead of oil. 
    • Keep the leftovers in the fridge, in an airtight container, for up to four days. Cool them completely before refrigerating them. You can also freeze them in freezer bags. Separate them with wax paper if you stack them. 
    • I use a significant amount of vanilla extract in this recipe. It's OK to use less; you can use one tablespoon if you think two 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 aim to publish a new recipe once or twice a month. Want these 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

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      Recipe Rating




    1. Onyx

      September 23, 2023 at 1:11 am

      5 stars
      Best gluten-free pancakes I've ever had. I used 3/4 coconut milk, 1/4 Malk Almond milk, monk fruit, ghee butter. Texture and flavor was amazing with a little crispiness on outside, just how I like 'em cooked. My Ukrainian refugee live-in, whose iffy on PB and maple syrup, couldn't stop eating them. My new go-to now. Thx!

      Reply
      • Vered DeLeeuw

        September 23, 2023 at 10:25 am

        You're very welcome! Thanks for sharing the changes you've made.

        Reply
    2. 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
        • M

          June 20, 2023 at 10:59 am

          The only sub I did was 1 tablespoon of banana extract instead of vanilla and it was very metallic tasting. The baking soda was fresh. Was it the banana somehow?

          Reply
          • Vered DeLeeuw

            June 20, 2023 at 2:13 pm

            Probably. When using any flavor extract other than pure vanilla, it's best to use no more than one teaspoon.

            Reply
    3. Melanie

      May 27, 2023 at 11:11 pm

      3 stars
      Didn't enjoy the texture or taste.

      Reply
    4. 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
    5. 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
    6. 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.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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