Almond Flour Pancakes (Best Fluffy Recipe!)

Almond flour pancakes that are delicious, gluten free, low carb and high protein. Plus they’re quick and easy, all made in one bowl! This recipe for making pancakes with almond flour makes moist, light and fluffy pancakes but using almond flour or almond meal makes them so much healthier. This is our family’s favorite recipe and will probably be yours too!

The Best Almond Flour Pancakes

This almond flour pancake recipe is so good we make it almost every weekend. My whole family loves them and my daughter demands this easy pancake recipe specifically (with sprinkles of course).

In fact, we usually make a double batch for easy weekday breakfasts. They reheat well for a great quick weekday breakfast on the go since they have added protein. Not only are they healthy but we prefer them to regular pancakes made with all purpose flour at this point.

So what makes these pancakes so great? Let me tell you:

• Gluten free and grain free with only 1 type of flour
• Paleo, dairy free, and low carb with an easy keto diet option
• Soft inside with crispy edges, just like pancakes should be
• Light and fluffy
• 11 grams of protein per serving
• No refined sugar, just pure maple syrup (serve with fruit to make it even healthier!)
• So nutritious with fiber, Vitamin A, magnesium, and Vitamin E and loaded with healthy fats
• Made in one bowl with just a few basic ingredients
• Leftovers reheat great and freeze well too

Healthy Breakfast Recipes

These almond flour pancakes are low-carb, high in protein, gluten-free and so healthy for you! They won’t make you sugar or carb crash like regular pancakes do either.

If you’re looking for other healthy breakfast options, my oat flour waffles are legendary! Our spinach pancake recipe is high in protein and killer too! Don’t worry, you can’t taste the spinach. 😉 If you don’t care about being gluten free, I have a recipe using whole wheat in yogurt pancakes that is utterly amazing.

If you’re in search of tasty low-carb breakfast recipes, try my recipes for eggs baked in ramekins and egg muffins.

Ingredients

This low-carb pancake recipe uses simple ingredients that you probably already have in your pantry. Here’s what you’ll need to make fluffy almond flour pancakes that hit the spot:

•  almond flour – using finely ground almond flour will give you the best texture. Almond meal works too but is made from almonds with the skin still on and will result in a grittier texture.
• baking powder – necessary for fluffy pancakes.
• salt – offsets the sweetness and adds dimension.
• cinnamon – you can leave this out of course but it adds a subtle, delicious flavor.
• eggs – regular large eggs are necessary in this recipe. If you need to make it vegan or egg free, I recommend using an egg replacer instead of flax eggs or chia eggs.
• plain unsweetened almond milk – you can replace this with dairy milk, oat milk, or whatever kind you prefer.
• maple syrup – use pure grade A maple syrup for best results. You can swap the amount used in the pancake recipe out for honey, agave syrup, brown sugar, or white sugar. You can also just leave it out or swap with monk fruit sweetener to reduce the sugar / carbs.
• almond extract – this is totally optional but gives the almond flour pancakes great flavor. You can leave it out out or swap for vanilla extract.
• coconut oil – gets used both in the recipe and on the pan. Avocado oil works great too since it has a neutral taste and high smoke point.

How to Make Pancakes with Almond Flour

This recipe comes together quickly in just a few easy steps.

1. Heat up a nonstick skillet or griddle to medium-low heat.
2. Stir almond meal, baking powder, salt, and cinnamon, together in a medium bowl.
3. Add the wet ingredients into the dry ingredients. Add the eggs, almond milk, pure maple syrup, almond extract, and coconut oil and whisk until just mixed and most lumps are dissolved.
   
4. Melt additional coconut or avocado oil on preheated pan or griddle over medium heat and spread out using a spatula.
5. Ladle a little under ¼ cup of the batter onto the pan and repeat to fill the pan.
6. Once bubbles form, carefully flip pancakes using a thin spatula. Let cook 1-2 more minutes on other side or until lightly browned and then remove from heat and set aside while cooking the remaining pancakes.
7. Serve with maple syrup or whatever toppings you enjoy most!

How to Store Pancakes

Storing and Reheating – After cooling completely, store leftover pancakes in an airtight container on the counter for up to 3 days. To reheat, microwave for about 30 seconds, pop in the toaster oven, on the stovetop or on a baking sheet in an oven preheated to 350° F (175° C) for about 5 minutes.

Freezing – to freeze pancakes, cool completely before placing in a freezer bag or container with parchment paper between each layer of pancakes. To reduce freezer burn, remove as much air from the bag as possible or use a container that the pancakes fit into tightly. Use within 3 months.

To reheat from frozen, microwave on high for 1 – 1 1/2 minutes (more if heating additional pancakes) or warm on a pan in a single layer in an oven preheated to 350° F (175° C) for about 10 minutes. You can cover the almond pancakes with foil to keep them moist.

Tips and Tricks

Pancake Add-Ins

While this recipe is perfect as written, using add-ins makes it customizable and fun! I recommend not adding more than 1/3 -1/2 cup of add-ins and chopping anything larger than a chocolate chip up for the best results.

• Blueberries – if using frozen, rinse under cold water to prevent the batter from turning blue or add defrosted blueberries individually to each pancake before flipping.
• Chopped strawberries, pineapple, banana, cherries, apple or other fruit – just make sure to chop them up to 1cm or chocolate chip size.
• Apple or pear with cinnamon is a fun fall combo.
• Citrus zest and juice – a tablespoon of zest paired with replacing 1 tablespoon of the milk with citrus juice creates a fun variation.
• Chocolate chips, white chocolate chips, peanut butter, butterscotch or whatever your favorite is.
• Shredded coconut – either sweetened or unsweetened works great here.
• Chia seeds or hemp hearts – add a tablespoon or two for extra nutrition.
• Toasted nuts – I especially like adding crushed toasted pecans, but you can use your favorite nut. It’s great with sliced banana on top of the pancakes too!
• Swap the almond extract for vanilla extract, coconut extract, cake batter extract or whatever flavor you’re craving.
• Savory – shredded cheese (dairy free works!), crumbled bacon and chopped herbs

My daughter’s favorite combo is white chocolate chip, sprinkles and shredded coconut. Mine is toasted pecans!

Favorite Pancake Toppings

• Maple syrup – the go to for most of us!
• Melted butter for ultimate decadence
• Fresh fruit (berries, sliced bananas, sliced peaches, etc.)
• Air fryer cinnamon apples
• Whipped cream
• Nutella or chocolate spread
• Peanut butter or almond butter
• Jam or jelly
• Caramel sauce
• A light dusting of powdered sugar

FAQ

Recipe originally published October 9, 2016. Post content has since been updated to add additional detail.