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These fluffy Almond Flour Pancakes are quick and easy to make with just a handful of simple ingredients. Grain-free, gluten-free, low carb and keto-friendly, this recipe whips up a satisfying breakfast or brunch to stay full until lunchtime.
After flipping protein pancakes, lemon ricotta pancakes and cottage cheese pancakes for weeks, it was time to try something different. My girlfriend loves brunches, so last Sunday I decided to surprise her with a stack of these pancakes made with almond flour – her favorite alternative to regular flours. We served them with a couple of sunny side up eggs on top, and it was better than at the diner!
They’re light, fluffy and packed with delicious nutty flavors. To keep carbs and sugars low, my version uses just a little maple syrup. Of course you can use more or skip it, especially if looking for keto breakfast ideas. The best part of this recipe is that it comes together in about 10 minutes, requiring only common pantry staples. Plus, it’s incredibly healthy and nutritious, rich in fibers, minerals and vitamins such as vitamin E and healthy fats from the almonds.
Ingredients
This easy almond flour pancake recipe has no grain, no refined sugar and no oil or butter – you just need a little oil spray for cooking. Here is the complete ingredient list, along with common substitutions and details. Precise quantities can be found in the recipe card at the bottom.
- Almond flour. Use blanched almond flour, it is naturally gluten-free and low carb. You can make it at home or purchase it from the local grocery store. Almond flour cannot be replaced with almond meal, as it can give the pancakes a gritty texture.
- Eggs. You’ll need two large eggs at room temperature. Egg whites only are not recommended and flaxseed eggs are not optimal.
- Baking powder. This acts as a leavening agent, helping them get soft and fluffy.
- Maple syrup. In this recipe, maple syrup adds a touch of natural sweetness. The amount is up to your preferences – add up to 2 tablespoons for a sweeter breakfast or skip it to keep them keto. Great replacements are honey, agave, or sugar-free syrup.
- Milk. I like making pancakes using almond flour and unsweetened almond milk; it keeps them dairy-free, lactose-free, low sugar and has few calories. You can use any milk, my suggestions include whole cow milk, blended coconut milk, oat milk and soy milk.
- Vanilla extract. A teaspoon of vanilla extract adds a delicate taste and extra sweetness.
- Salt. A pinch of salt is more than enough to balance sweetness and enhance all flavors.
How to make almond flour pancakes
Step 1 – Combine the ingredients. In a large bowl, combine almond flour with baking powder and a pinch of salt. Make a well in the center of the almond flour, add eggs, maple syrup and vanilla extract.
Step 2 – Mix the batter. Using a spatula or fork, start mixing while gradually incorporating the milk. Stir until the batter is smooth and thick, it should not be runny – if necessary add more almond flour.
Step 3 – Cook pancakes. Spray a griddle or pan with cooking spray and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook your pancakes over low-medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden. Serve with your favorite toppings and enjoy warm.
Recipe variations
- Make them high protein – Swap ⅓ cup (30 grams) of almond flour for a scoop (30 grams) of your favorite protein powder for a more balanced breakfast that won’t spike your blood sugar.
- Turn them keto – This recipe is already low carb, but to make fully keto almond flour pancakes you’ll need to replace maple syrup for keto sweeteners such monk fruit, erythritol or sugar-free syrup.
- Try almond banana pancakes – When mixing the ingredients, add to the ingredients one ripe mashed banana as a replacement for part of the milk. If necessary, adjust the batter with a couple extra tablespoons of almond flour.
- Add mix-ins – Level up your low carb pancakes with a handful of fresh blueberries or raspberries, dark chocolate chips, chopped walnuts, pecans or seeds.
Success tips
- Cook carefully. Use medium-low heat to cook the pancakes. They brown quicker than regular pancakes, so flip only when the bottom is fully cooked to avoid breaking or making a mess in the skillet.
- Choose almond flour over almond meal. Almond flour is made from finely ground blanched almonds with no skin, creating a smooth texture. In contrast, almond meal includes the skins and is coarser, which can result in gritty pancakes.
- Pay attention to the batter texture. The batter should be thick, not runny, as almond flour lacks gluten. A runny batter won’t hold together well, and the pancakes may not form properly.
Serving ideas
- Go for the classics. Drizzle with maple syrup, honey, or some creamy almond butter.
- Add extra creaminess. Serve them with a dollop of Greek yogurt, whipped cream, or whipped cottage cheese for more richness and creaminess.
- Add fresh fruits and nuts. Pair with fresh blueberries, raspberries or sliced bananas, and sprinkle with crushed pistachios or shaved almonds for a crunch.
- Give a savory twist. Serve alongside over-easy eggs or sunny-side-up eggs, turkey bacon, or smoked salmon for a protein-packed breakfast or brunch.
Storage directions and freezing
Allow the pancakes to cool completely before transferring them to an airtight container. Refrigerate for up to 4 days, and reheat in a skillet or microwave for about 30 seconds when ready to enjoy.
For freezing, arrange the cooled pancakes in a single layer on a baking tray and freeze for 2 hours. Once frozen, transfer them to a freezer bag to prevent sticking, and store for up to 2 months. Reheat directly from frozen using a microwave or skillet until warm and fluffy.
You can also prepare the batter ahead by mixing the ingredients, covering the bowl, and refrigerating it overnight or for up to 12 hours. Cook the pancakes fresh in the morning as instructed below.
Frequently asked questions
This can happen if you use almond meal instead of almond flour. Almond meal has a coarser texture because it also contains their skins. Another reason could be a batter with lumps of almond flour. To avoid this, sift the flour if it’s lumpy, especially when stored in the fridge. Mix the batter thoroughly until it gets smooth.
I haven’t tested this recipe with flaxseed eggs or other egg substitutes, but I think they won’t yield the same texture and fluffiness as regular eggs. However, the recipe is already dairy-free if you use plant-based milk, such as almond or soy milk.
No, almond flour and regular flour have completely different properties and qualities when baking. Almond flour lacks gluten, is more dense, and absorbs liquids differently, so substituting it will not yield the same results.
More healthy pancake recipes
- Banana oatmeal pancakes
- Oat flour pancakes
- Lemon ricotta pancakes
- Sweet potato pancakes
- Cottage cheese pancakes
- Protein pancakes
- Low calorie pancakes
Almond Flour Pancakes
Ingredients
- 1 ⅓ cup (130 g) blanched almond flour
- ½ tsp baking powder
- a pinch of salt
- 2 eggs, at room temperature
- 1 to 2 tbsp maple syrup, to taste
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk of choice, whole milk and almond milk recommended
- cooking spray, to grease the pan
Instructions
- In a large bowl, combine almond flour with baking powder and a pinch of salt.
- Make a well in the center of the almond flour, add eggs, maple syrup and vanilla extract.
- Using a spatula or fork, start mixing while gradually incorporating the milk. Stir until the batter is smooth and thick, it should not be runny – if necessary add more almond flour.
- Spray a griddle or pan with cooking spray and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook your pancakes over low-medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
- Serve with your favorite toppings and enjoy warm.
Notes
- To store: Store in an airtight container for up to 4 days. Reheat in the microwave or on a skillet.
- To freeze: Let cool completely, freeze in a single layer for 2 hours, then transfer to a zipper bag or container. Store in the freezer for up to 2 months. Reheat from frozen in the microwave or skillet without thawing.
