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Get It Now- Why You Need My Almond Flour Pancakes Recipe
- Ingredients & Substitutions
- How To Make Pancakes With Almond Flour
- My Recipe Tips
- Make It Into A Pancake Mix
- Add-Ins & Topping Ideas
- Get Zero Sugar Maple Syrup For Your Pancakes!
- More Sweet Low Carb Breakfast Recipes
- Almond Flour Pancakes (Fluffy, Easy Recipe) Recipe card
- Recipe Reviews
My classic low carb pancakes (made with two flours) are one of the most popular low carb breakfast recipes on Wholesome Yum, but people often ask me if they can just make pancakes with almond flour alone. You can! In fact, I’ve been making these almond flour pancakes for the longest, since 2018. It’s still one of my favorites, even making it into my Easy Keto Cookbook. This almond flour pancake recipe is fluffy and nutty, with a flavor boost from a splash of vanilla. Make it with me!
Why You Need My Almond Flour Pancakes Recipe
- Light, buttery, and fluffy – These pancakes have a soft, fluffy texture and light, buttery flavor with a hint of sweetness. Do they taste exactly like white flour ones? No, but I actually like their slightly nutty taste even better.
- Quick and easy – They’re ready in 20 minutes (for the whole batch!) and you don’t need too many ingredients. You can even make them ahead for meal prep. Perfect for busy mornings!
- Healthier than traditional pancakes – My almond flour pancakes are naturally gluten-free, dairy-free, and keto friendly (just 4g net carbs per serving). And since they use almond flour instead of white flour, they have more protein.
Ingredients & Substitutions
Here I explain the best ingredients for my keto pancake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Almond Flour – If you’ve ever made almond pancakes that flopped, the flour you used may be too blame. Many brands (especially ones labeled “almond meal” or “ground almonds” with skins on, but even others labeled blanched) are too coarse, which will make your pancakes gritty. I developed my Wholesome Yum Blanched Almond Flour to be super fine, which will leave your pancakes nice and fluffy.
Want to use a different flour?
Other flours are not ideal for this recipe — you need almond flour. Coconut flour is very different, so if you want to use that, make my coconut flour pancakes instead. You can also try my cream cheese pancakes that use no flour at all.
- Besti Monk Fruit Allulose Blend – To lightly sweeten. I highly recommend this sweetener over others — not just because it measures like sugar, doesn’t have an aftertaste, and has zero net carbs, but in particular because it locks in moisture. Other sugar substitutes can work, but will leave your pancakes more dry.
- Baking Powder – To make them fluffy! Almond flour pancakes need more baking powder than regular recipes, since the flour is heavier. Note that baking soda is not the same. If that’s all you’ve got, you should be able to use 1/4 to 1/2 teaspoon of baking soda instead and add 3/4 to 1 teaspoon of an acidic ingredient, like vinegar or lemon juice, to activate it.
- Sea Salt – Balances the sweetness. Don’t skip it!
- Egg – You’ll need the whole egg. A flax egg or other egg substitute should work, but the pancakes will be harder to flip.
- Milk – I use unsweetened almond milk (either store-bought or my homemade almond milk when I have it), but any milk works here. You can use coconut milk beverage (the kind from a carton), watered-down cream, or even regular milk.
- Avocado Oil – You’ll use it for frying the almond flour pancakes, but I also add a little directly to the batter to keep it moist. You can also use coconut oil, melted butter, or another neutral oil. Just make sure your eggs are at room temperature if using butter or coconut oil.
- Vanilla Extract – It’s optional, but adds a nice flavor. I like this brand.
How To Make Pancakes With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the pancake batter. Add all the dry and wet ingredients together in a bowl, then whisk well.
- Cook in a hot skillet. Heat a nonstick pan (I love and use this one because it’s hard-anodized and the surface has lasted me for years) with a little oil over medium-low to medium heat. Spoon or pour circles of batter onto the pan — about 1/8-cup each for 3-inch pancakes. Cover with a lid and cook until bubbles start to form on top.
- Flip and cook the other side. Once the second side is browned, remove the almond flour pancakes and repeat with the remaining batter. Serve with your favorite toppings (I’ve got ideas below!).
My Recipe Tips
- Use the right almond flour. I recently mentioned the texture difference in my almond flour cookies, and the same is true here. Wholesome Yum Almond Flour has the finest consistency, so your almond pancakes won’t be gritty. I’ve tried so many and none work as well as this one!
- Whisk the batter vigorously. This introduces more air, so they turn out more fluffy. You can even use a blender if you like, which will work even better for this effect — but I usually don’t because a bowl is easier to wash.
- Check the batter consistency. It should look like a typical pancake batter (see my pictures above or my video on the recipe card below for reference). If it’s too thick, add more milk as needed.
- Don’t use too much oil when frying. If you want an evenly browned surface as shown in my pictures, it’s best to oil the pan, then wipe with a paper towel, so only a thin layer remains. Your pancakes will turn out just fine if you use more oil, but won’t have that smoothly browned surface.
- Important: Cover when cooking the first side! This is different from white flour pancake recipes, and makes them a lot easier to flip. You can leave them uncovered on the second side.
- Watch the heat. These pancakes darken a bit more easily than regular ones, so be careful not to burn them. Sometimes medium is just right and sometimes I need to turn it down to medium-low.
Make It Into A Pancake Mix
Want to make a mix using this almond flour pancake recipe? I often keep it mixed up in my pantry. Simply change the servings on the recipe card below to 16. Combine all the dry ingredients (almond flour, Besti, baking powder, and salt), and store in an airtight container in the pantry for up to 1 year.
To make pancakes with the mix, use this ratio for 2 servings (6 pancakes):
- 1/2 cup + 1 tablespoon dry almond flour pancake mix
- 1 egg
- 2 1/2 tablespoons almond milk
- 1 tablespoon avocado oil
- 1/2 teaspoon vanilla extract
You can multiply that out by as many servings as you want! I don’t recommend trying to make just one serving, since 1/2 an egg is hard to measure.
Add-Ins & Topping Ideas
You can change up your almond pancakes by adding ingredients directly to the batter, or load them up with toppings. Here are my favorites:
- Add-ins – Feel free to mix blueberries, chocolate chips (this sugar-free brand is my fave), or chopped nuts right into the batter.
- Toppings – My fave is Wholesome Yum Zero Sugar Maple Syrup (it tastes like regular) and fresh berries, as shown above. You can also top your almond flour pancakes with other fresh fruit (like sliced bananas or strawberries), sugar-free jam, or my sugar-free chocolate syrup.
Get Zero Sugar Maple Syrup For Your Pancakes!
Meet Wholesome Yum Zero Sugar Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HEREMore Sweet Low Carb Breakfast Recipes
Almond flour is my go-to for sweet breakfasts! Try it in my other recipes:
Almond Flour Pancakes (Fluffy, Easy Recipe)
My fluffy almond flour pancakes recipe is so easy — just 6 ingredients! It's gluten-free, keto friendly, fast to make, and delicious.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Whisk all ingredients together in a bowl until smooth.
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Preheat an oiled pan on the stove at medium-low heat. Pour circles of batter onto the pan, 1/8 cup (30 mL) at a time for 3 in (8 cm) pancakes. Cover and cook about 1 1/2 to 2 minutes, until bubbles start to form on the edges. Flip and cook another minute or two, until browned on the other side.
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Repeat with the remaining batter.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 3 3-inch pancakes
- Tips: Check out my recipe tips above to help you get the best texture in your almond flour pancakes and flip them successfully.
- Make pancake mix: See my pancake mix section above for the right ratio to make a big batch of mix in advance. So convenient!
- Store: Keep them in an airtight container in the fridge for up to 1 week.
- Reheat: I like to spread a little butter on top to lock in moisture, then warm in the oven for 10 minutes or in the microwave.
- Freeze: Place them in large zip lock bag, with parchment paper between the pancakes to prevent sticking, and keep in the freezer for up to 3 months. You can reheat them right from frozen!
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Pancakes
446 Comments
Marie
1Your recipe is amazing however, the advertisements completely ruin your website….nothing but constant interruptions which is very annoying and I probably won’t return.
Wholesome Yum D
0Hi Marie, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Martha
1I thought these were an iffy try, and was expecting leaden cakes. WRONG!!! They were light and delicious, as promised! A new go-to! Thank you!! Add Polaner sugar free jam (2 net carbs) for a treat!
Kathleen
0Even making larger pancakes, and cooking a bit longer, maybe three minutes per side, one will find these are simply mouth-watering good! Thank you, Maya, for sharing your experience with gluten-free and sugar-free recipes! So far, they are all winning recipes! … including the protein brownies that I baked yesterday … oh, yum!
Wholesome Yum D
0I’m so happy to hear that, Kathleen! Love that you’re enjoying both the pancakes and the protein brownies, sounds like you’ve been on a delicious roll lately. Thanks for the kind words and for being here!
Louise
0Hi Maya, have you tried using the recipe with savoury toppings? I spread Marmite (UK savoury spread!) and then avocado on the pancakes this morning – lovely, although a bit sweet! If I omitted the sweetner, do I need to add anything else, as I’d like to try more savoury things….! I looked through others comments and couldn’t see any reference to savoury things!
Maya | Wholesome Yum
0Hi Louise, I have not, but you can definitely go that route. I’d reduce the sweetener to just a teaspoon or so for savory toppings.
Louise
0Hi Maya, I live in the UK and have tried several of your recipes, using almond flour. I made these this morning…….did the batter last night, added a little more milk this morning, and cooked them! They were delicious! I added some chia seeds (already soaked) and some squashed red fruit……what a colourful breakfast! Thank you! My other half also ate them! That’s a first!!!
Wholesome Yum D
0I’m so glad you liked them, Louise! I love that you added chia seeds and red fruit, what a fun and colorful twist. And I’m so happy to hear your other half enjoyed them too!
MaryAnne
0I like this mix. I use your maple syrup. The only issue I have had is I don’t get the number of pancakes you do. I solve it by thinning the batter a little.
Maya | Wholesome Yum
0I’m so glad you like these almond flour pancakes with my zero sugar maple syrup, MaryAnne! The number of pancakes depends on how large you make them.
Barbara Murphy
0These pancakes are light and fluffy and they cook in the center. Covering them while cooking must be the secret! Yum!
Wholesome Yum D
0Sounds great, Barbara! So glad they turned out light and fluffy for you. I totally agree, covering them while cooking really makes the difference!
Jeannette Maness
0It took me a while to figure out how to cook these without burning them or squishing them when I flip. Here is what I discovered. Cook on griddle @200°. Be patient! It takes time. Pancakes are ready to flip when you can easily slide in a spatula.
Maya | Wholesome Yum
0Thank you for sharing that tip, Jeannette! Yes, these need lower heat than regular pancakes — I usually do medium to medium-low but never actually measured the exact temperature. I also have tips above about flipping that you might find helpful.
Flava
0Seriously good! I’ve tried many gf and low carb pancake recipes but this one beats them all. Even my hubs loved them and he’s picky about his pancakes. I followed the recipe as written except I added cinnamon and some liquid vanilla sweetener to the batter.
Wholesome Yum D
0Thank you so much, Flava! I’m extra flattered that your husband gave them the thumbs up too. Gotta try your cinnamon idea next time!
Greg
0Big five stars for this pancake recipe!! Delicious. I don’t have milk in the house, so the “1/3 cup” for me was one part water and one part heavy cream. Then I added choco chips to the batter, ‘cause sweet stuff is the way I roll (real sugar and I go back a long long way, so thank goodness for keto). The cakes do have a touch of sweetness all their own from the monkfruit/allulose blend. I only had the “golden” m/a blend handy, but that still worked perfectly. No keto maple syrup handy — just melted butter on top pushed me all the way to heaven on this one. Thank you Maya!
Maya | Wholesome Yum
0Thank you so much, Greg! Yes, watered down cream is a great replacement for milk. And chocolate chips are always a good idea!
Megan
0These were delicious!! The kids loved them too! They were a bit hard to flip, I did a double batch and finished the rest in a mini waffle iron and they cooked up quick and beautifully and no flippin needed! I used just 2% milk in mine. Thanks for the great recipe!
Maya | Wholesome Yum
0I’m so glad you and your kids loved them, Megan! Covering with a lid on the first side and waiting for bubbles to form before flipping can help. I’m glad the waffle iron worked well for you, though.
hazelyoung
0Such a good recipe! I made them in my stainless steel electric skillet at 275° for 3 minutes on the first side. I liked the tip about covering the skillet for the first side. I ate them one at a time with different toppings. My favorite: plain yogurt with a drizzle of real maple syrup. Tasted like a delicious dessert!
Maya | Wholesome Yum
0I’m glad you thought so, thank you! Thank you for sharing your topping, that sounds lovely.
Kathy
0Absolutely delicious! I’ve tried several pancake recipes and this is by far the best!!!
Maya | Wholesome Yum
0I’m so glad you liked them, Kathy! And I’m honored that you think my recipe makes the best almond flour pancakes. That means a lot!
Chanel Gortaire
0I added a half cup blueberries. And use liquid Stevia, really delicious.
Maya | Wholesome Yum
0Thank you, Chanel! I’m glad you enjoyed these pancakes.
Liz
0Easy to make. Tastes better than higher carb pancakes.
Darlene Anger
0Can I cook these in my dash mini waffle maker?
Megan
0I did and it worked great!
Maya | Wholesome Yum
0Hi Darlene, I haven’t done that for this specific recipe, but I do have a recipe for almond flour waffles.
Janet
0I just made these for my diabetic fiancé. It wasn’t complicated and didn’t require any expensive special ingredients. They were very quick to whip up from scratch.
I’ve previously used a brand of pre-packaged keto pancake mix and the almond flour was very coarse to the point that there were slices of ungrounded almonds in the mix.
These came out very well, although they didn’t fluff up the way they do using AP or bread flour. That is to be expected, I suppose.
The flavor was very good and one recipe was perfect for my fiancé’s appetite.
I recommend it!
Maya | Wholesome Yum
0I’m so glad to hear that, Janet! Yes, almond flour doesn’t rise the way all-purpose flour does, but I think the texture using the superfine flour is still much better than the coarse boxed version you experienced. If you want fluffier ones, try my other low carb pancakes that use almond flour blended with another flour. I’m happy you and your fiance liked these, and congrats on your engagement!
Robin Gentry
0I made the pancakes and they turned out great. They were easy to make and tasted great.
Maya | Wholesome Yum
0I’m so glad you liked these almond pancakes, Robin! Enjoy!
Karen Lampe
0Thank you for this recipe. I made them this morning and I am so happy to have found a pancake recipe that makes pancakes that taste this good. I will be making them often.
Kathryn
0This is the best recipe for almond flour pancakes. Followed all instructions and they turned out great. I keep mine in the fridge and reheat them in the toaster.
Jan
0Made these today with almond flour and topped with maple syrup and blueberries. Absolutely delicious. I used a tiny bit of butter in the pan ,rather than oil and I flipped with a spatula,rather than using a lid . I used melted unsalted butter, rather than oil, in the mix. I will definitely be making these again. Thank you ?
barbara
0This recipe is so delicious, the first bite brought tears to my eyes. I’m a recently diagnosed Type2 diabetic ~ with the multi goals of reducing sugar intake, losing weight and sustaining the weight loss. I’m overjoyed to have found this website, chock-a-block full of nutritious and delicious recipes. Thank you so much, Maya!
Jean Greenberg
0I made these with 1/2 tsp of blue agave and 2 Tbspoons of powdered baking chocolate. And I topped them with yogurt mixed with banana and cardamum. It served two people. They were tasty.
Dee
0So you completely changed the recipe-and then rated it 4 stars?? Just stop. Come on, folks….
Rebecca
0If there is an egg allergy, can 1 egg be replaced with something? Yogurt?
Maya | Wholesome Yum
0Hi Rebecca, A flax egg should work, but the pancakes will be more fragile. I don’t recommend using yogurt, your pancakes will fall apart with that.
Susie H
0I have made this recipe twice now, but I will be honest, they are not very tasty. I would not want to make them again.
Simmie
0Loved, was quick and easy to follow and make.
KH
0I realized my pancake-loving son was taking in too many carbs per day, so I switched to almond flour and this was the perfect and easy recipe for pancakes! Thank you!
Patty
0One of the better almond flour pancake recipes I’ve found. I increased the baking powder to 1 tsp. as 1/2 tsp, they were still flat. I also added a tsp of ground flax seed and a tsp of chia seeds for a thicker batter. They turned out very tasty!
Dorothy Cochrane
0Easy recipe and pancakes delightful.
Gloria
0This was so good, I will be making them again. Thanks.
Stacey Mahmoud
0This recipe was amazing! Super easy and very tasty! I have a question about the serving size. It says this makes 3 pancakes and it’s 4 servings? I ate the whole thing. Did I just eat 16 net carbs?
Maya | Wholesome Yum
0I’m so glad you liked my recipe, Stacey! This recipe should make 4 servings of 3 pancakes each, so that’s 12 pancakes total.
Kim - San Jose, CA
0I’ve never made or eaten almond flour pancakes before and don’t allow myself to indulge in conventional pancakes for health reasons. These had a slight cornbread consistence to the bite compared to conventional pancakes, which I enjoyed. Considering these are a healthy option, I thought they were quite good and would definitely make them again. Much better than the Kodiak brand protein waffle/pancake mix I’ve been using as a healthy alternative, and better/fluffier than many conventional pancake recipes I’ve made in the past.
Sharon
0So happy to finally have this great recipe! Thank you!
Mercy
01. EASY recipe which I appreciate. I’m no Martha Stewart so easy is breezy.
2. My 12yo who feels is being punished when I serve him my “keto food” asked for seconds. I mean, what more can I say?
Judy Campo
0I don’t know what I’m doing wrong, but these pancakes had the consistency of cornbread. While I do love cornbread, I don’t want my pancakes to taste like it. What else can I do to make them light and fluffy? Would adding coconut flour help and still keep them Keto?
Patricia Carlton
0These pancakes were awesome… Will definitely be making these again. Thank you so much..
Maya | Wholesome Yum
0Hi Judy, Did you use a different brand of almond flour? I find that coarser brands make these taste more cornbread-like. Also, make sure you’re adding the vanilla – while it’s optional, it improves the flavor a lot. If you want to add coconut flour, yes, a combination does turn out more fluffy — follow my keto pancake recipe that combines the two flours.
Eloisa James
0Very easy to make. I made half batch. Pancakes were delicious!! Thanks.
Sandra
0Is it ok to keep the pancakes warm while making other things to go with the pancakes ( such as scrambled eggs)? If so, at what temperature,and do they need to be covered with something so they do not dry out?
Havent had these for a long time; looking forward to having them for bkfst today. Thank you for posting such a good recipe.
Gabriela Ramírez
0The best Almond flour Pancakes, fluffy and delicious!!!
Maya | Wholesome Yum
0Hi Sandra, I recommend covering them with foil while you cook the rest of them. I’m glad you like the recipe!
Greta Vains
0Almond pancakes. They are the best! I couldn’t stop eating them. The best ever. I warned you. Beautiful nutty flavour. Light and fluffy. Too easy to make. Thank you very much for a fantastic recipe. ????
AS
0I love this recipe as every other recipe of yours! I used MCT oil instead of avocado oil and added 1 tsp of cinnamon powder as well. I also added one scoop of protein powder that was already sweetened and added the rest of the 1 cup measurement with almond flour. Very delicious and fluffy! Thank you! ?
Gen
0Love these pancakes! Such an easy, healthy weekday breakfast. Thanks for the recipe!
Emily
0I did a time of keto and these were delish! They were fluffier than I expected and just what I needed.
Lisa
0So easy and delicious! Even the kids enjoyed them.
Greta
0I love this almond flour pancakes. The almond flour gives a nice taste to it. Thanks for sharing the recipe.
Jenn
0These are my go-to pancakes! So love these and they’re so easy, too!
Mary
0So good! Can you freeze them?
Maya | Wholesome Yum
0Hi Mary, Yes, you can freeze them. I’ve got instructions above.
Hayley Dhanecha
0I made these keto almond flour pancakes for our Sunday breakfasts, turned out so amazing! Looking forward to making it again.
Amy Casey
0I made these keto pancakes for one of my personal chef clients. They loved them! I loved that they were so easy to make with simple ingredients.
Kathryn
0These made the best pancakes for breakfast and I love how they were keto and made with almond flour. Such a great recipe, thank you!
RakSha
0I made these keto almond flour pancakes with this recipe. Could not believe that it was made with just 6 ingredients and turned too good. Super easy recipe.
Veena
0Made with all the healthy ingredients. These pancakes were super delicious. Best breakfast treat for sure.