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Home » Recipes » Breakfast » Almond Flour Pancakes (Best Fluffy Recipe!)

Almond Flour Pancakes (Best Fluffy Recipe!)

May 11, 2023 by Christy Gurin, Updated September 14, 2023 4 Comments

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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!

Table of Contents

  • The Best Almond Flour Pancakes
  • Healthy Breakfast Recipes
  • Ingredients
  • How to Make Pancakes with Almond Flour
  • How to Store Pancakes
  • Tips and Tricks
  • Recipe Tips
  • Pancake Add-Ins
  • Favorite Pancake Toppings
  • FAQ
  • Almond Flour Recipes
    • Almond Flour Blueberry Muffins
    • Lemon Poppy Seed Pancakes with Almond Flour
    • Coffee Cake Muffins
    • Almond Poppy Seed Muffins
  • Breakfast Recipes
    • Easy Veggie Quiche
    • Oat Flour Waffles
    • Spinach Pancakes
    • Baked Eggs in Salsa
  • Almond Flour Pancakes
    • Equipment
    • Ingredients US CustomaryMetric
    • Instructions
    • Notes
    • Nutrition
      • did you make this recipe?
Stack of almond flour pancakes with bites taken out

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.

overhead view of pancakes on a plate

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.
    almond flour pancake ingredients in a bowl
  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

Recipe Tips

  • Use enough oil in the pan that the edges get crispy.
  • Test pan temperature by making a test pancake. Spoon or pour a small amount of batter onto the pan, about enough for a 1 inch almond flour pancake. If it browns too quickly, it is too hot and you will need to turn down the heat. If it takes over 3 minutes for bubbles to form and the pancake to be ready to flip, it is not hot enough. 
  • To make vegan use an egg replacer instead of flax eggs or they’ll fall apart.
  • Make keto almond flour pancakes by leaving out the maple syrup out or replacing it with sugar free maple syrup. If you try to limit your sugar intake, sugar-free syrup is great to have on hand.
  • Make the pancakes small so they’ll be easy to flip! This is preferable since they’re made with almond flour and don’t have gluten to help bind them. Smaller pancakes using just 1/4 cup of batter or less works best.
  • Use the “keep warm setting” on the oven or toaster oven to keep cooked pancakes warm if you’re doing a large batch.
  • Use room temperature ingredients, as with most recipes, this produces the best results.
syrup being drizzled onto a stack of pancakes

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!

bite of pancakes on a fork against white backdrop

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

What is the difference between almond flour and almond meal?

Almond flour is much finer and almond meal is more course. Both are made from ground almonds but in almond flour, the almonds are blanched and skins are removed where almond meal is simply made from ground up almonds.

Is almond flour keto?

Yes, it is a good keto flour since it is low carb and high in monounsaturated fat.

close up bite of pancake on a fork
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  • Easy and delicious baked eggs in salsa are an effortless fun, spicy twist on breakfast. Baking in ramekins makes for perfect portion control too!

    Baked Eggs in Salsa

Recipe
Stack of almond flour pancakes with bites taken out
Recipe
4.67 from 3 votes
click the stars to rate!

Almond Flour Pancakes

Created by: Christy Gurin
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Print Recipe
Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
4 people (3 pancakes each)
Almond flour pancakes that are fluffy, delicious, gluten free, low carb and high protein. Plus they're quick and easy, all made in one bowl!

Equipment

  • 1 Large nonstick pan or griddle
  • 1 Flat spatula or pancake flipper
  • 1 Measuring cups and spoons set
  • 1 Medium bowl
  • 1 wire whisk or large spoon

Ingredients
 

  • 1 1/2 cups almond flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 2 eggs
  • 2/3 cup almond milk, unsweetened or milk of your choice
  • 1 Tbsp. maple syrup plus extra for serving
  • ½ tsp. almond extract
  • 1/2 Tbsp. coconut oil, melted plus extra for frying – avocado oil works great too

Instructions

  • Start heating a nonstick pan or griddle over medium-low heat.
  • Stir almond flour, baking powder, salt, and cinnamon, together in a medium sized bowl.
  • Add eggs, almond milk, maple syrup, almond extract, and coconut oil and whisk until just mixed and most lumps are dissolved. Don't add the hot coconut oil directly onto the eggs. Either pour this in first and loosely mix it in or pour it into the other side of the bowl.
  • Melt additional coconut or avocado oil on preheated pan or griddle over medium heat and spread out using a spatula.
  • Ladle a little under ¼ cup of the batter onto the griddle and let cook until bubbles form.* Repeat to fill griddle.
    Ladle a little under ¼ cup of the batter onto the pan and repeat to fill the pan, leaving room between each for flipping.
  • Once bubbles form (about 3 minutes), 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.
  • Serve with maple syrup or whatever toppings you enjoy most.

Notes

Pan temperature – If you’re not sure if the temperature is right, make a test pancake. Spoon or pour a small amount of batter onto the pan, about enough for a 1 inch pancake. If it browns too quickly, it is too hot and you will need to turn down the heat. If it takes over 3 minutes for bubbles to form and the pancake to be ready to flip, it is not hot enough. 
Keeping pancakes warm – use the keep warm setting (250° F or 120° C) on the oven or toaster oven to keep cooked pancakes warm if you’d like.
Storing and Reheating – After cooling completely, store leftover pancakes in an airtight container on the counter for up to 3 days. 
Freezing – to freeze pancakes, cool completely before placing in a freezer safe storage 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 2 months. To reheat, microwave on high for about 1 minute (more if heating additional pancakes) or warm on a pan covered in foil in oven preheated to 350° F (175° C) for about 10 minutes. 

Nutrition

Calories: 304kcal | Carbohydrates: 12g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 325mg | Potassium: 92mg | Fiber: 4g | Sugar: 3g | Vitamin A: 120IU | Calcium: 187mg | Iron: 2.1mg

did you make this recipe?

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

posted in: Breakfast, Dairy-Free, Gluten-Free, Low-Carb, Meal Prep, Paleo, Stovetop, Vegetarian

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    Comments & Reviews

  1. Shelly says

    September 13, 2023

    4 stars
    I need low FODMAP foods due to IBS and came across this recipe – these were better than expected. I hesitated making them only because there are SO many errors in the description (call it almond flour and then meal in instructions). And so many spelling errors. I’m not the grammar police but it’s hard to trust a recipe when no proof-reading is done with the actual recipe and notes prior to publishing.

    Reply
    • Christy Gurin says

      September 14, 2023

      Sorry to hear about your IBS and I’m happy to hear you liked the recipe! Thanks for the heads up on those typos. I corrected that mention of almond meal and found one typo in the post I just edited. I proof read and do my best, but I am not perfect and it’s always helpful when a reader points out any typos they find.

      Reply
  2. Harriette h says

    February 6, 2023

    5 stars
    These are amazing! They’re our new favorite weekend brunch!

    Reply
    • Christy says

      February 6, 2023

      That makes my day! We’re addicted to these pancakes too! 🙂

      Reply

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Christy - Author of Feasting Not Fasting.

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The foodie, photographer and recipe developer behind Feasting Not Fasting, a site centered on making it easier to eat healthy.

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