I’m just getting back home to Chicago from a back to back trip from coast to coast. Last week I was in New York shooting videos with My Fitness Pal, then I flew on a red eye to LA to relax, get a little sunshine in before summer dwindles and hang with Callie, one of my best friends.
What I love being in LA isn’t just the weather and friendship, it’s also the incredible healthy, creative food options! Turmeric juices, collard wraps, vegan mexican restaurants… it’s a healthy food bloggers dream and definitely inspires me when it comes to recipe creation for the blog.
Of course, if you haven’t checked out my healthy guide to LA yet, it’s an absolute must! I’ll be adding to it overtime I visit, so be sure to keep it bookmarked for your next trip.
What’s in these almond flour pancakes?
These almond flour pancakes remind me of something I’d order to eat for brunch in LA. They’re simple because they only require 5 ingredients, yet still so damn good. Fluffy, packed with protein and fiber and can be made in 1 bowl. Here are the ingredients you’ll need:
- Fine blanched almond flour: you’ll need to make sure you use a fine almond flour when making these pancakes so that they work with the texture and hold up well. This is my favorite brand to use.
- Eggs: this almond flour pancake recipe calls for two eggs. Unfortunately I would not recommend using flax eggs in these.
- Coconut milk*: originally I tested this recipe with coconut milk, but you can also feel free to use almond milk. If you use almond milk, you’ll need to add 1 tablespoon of melted butter or coconut oil to the batter so ensure they’re not dry.
- Vanilla Extract: a little vanilla extract helps flavor these a bit.
- Baking soda: to help the pancakes rise. You’ll only need a tiny bit
- Optional, but recommended: I recommend adding a teaspoon of maple syrup or honey to the batter, along with a dash of cinnamon. It really makes the flavor pop a bit!
Optional add-ins:
Another great perk about these almond flour pancakes? They’re versatile! Feel free to add fresh or frozen blueberries, chocolate chips, a handful of pecans, a dash or two of cinnamon, a teaspoon of pure maple syrup or perhaps a mashed banana. I’m pretty confident that they’ll work with a variety of add-ins so let me know what you try!
My favorite way to make them? With blueberries. Then drizzled with a big old spoonful of peanut or almond butter and a little pure maple syrup. YUM.
I hope you get a chance to try out these beautiful and easy to make almond flour pancakes. If you do make them, be sure to leave a comment and rate the recipe below.
As always, I’d love to see a photo of your creation. Simply upload them to Instagram and use the hashtag #ambitiouskitchen or share them in the AK Facebook group. I can’t wait to see! xo.
Time to get your pancake cooking on!
More healthy breakfast recipes you’ll love:
Outrageously Fluffy Vegan Pancakes
Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup
Almond Butter Blueberry Paleo Waffles
Cottage Cheese Banana Oatmeal Protein Pancakes + video
Vegan Paleo Banana Muffins with Chocolate Chips
5-Ingredient Almond Flour Pancakes
Ingredients
- Wet Ingredients
- 2 large eggs
- ⅓ cup light coconut milk from the can**
- 1 teaspoon vanilla extract
- Dry Ingredients
- 1 ¼ cup packed fine blanched almond flour
- ¼ teaspoon baking soda
- Pinch of salt
- Butter, olive oil or coconut oil, for greasing the pan
- Optional add-ins:
- ¾ cup blueberries, fresh or frozen
- ¼ cup mini dairy free chocolate chips
Instructions
-
In large bowl, mix together the eggs, light coconut milk, and vanilla together until smooth and well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.
-
Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.
-
Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium low, then decrease to low later so that my pancakes don't burn.
-
Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).
Recipe Notes
**If you'd like, you can sub out the coconut milk with almond milk or regular milk, but it's important to add a 1 tablespoon of melted butter or oil to the batter to make sure the pancakes do not dry out. The coconut milk has a little fat which helps to keep the pancakes fluffy.
131 comments
These look soooooo delicious and blueberry packed! You’ve inspired me to make blueberry pancakes this weekend…thank you 🙂
All the blueberries in here! Perfect for weekend brunch 🙂
These look soooooo delicious and blueberry packed! You’ve inspired me to make blueberry pancakes this weekend…thank you 🙂
All the blueberries in here! Perfect for weekend brunch 🙂
Glad you found time to post this beauty ! 🙂 Thank you !
You bet! Hope you love them.
Can we add a low carb sweetener to the batter? Maybe erythritol or stevia?
What’s stopping you? You can add whatever you want and you don’t need permission. Monk fruit sugar is my sweeter of choice.
I used agave and water + 2 tbsp of butter instead of coconut milk, and they turned out great!
Sure!
Oh man, I guess I’ll have pancakes for breakfast tomorrow now! Ha! These look so good!
Yes! So delicious. Enjoy 🙂
Yum, love how fluffy these look! 🙂
So fluffy! Best breakfast.
Yum, love how fluffy these look! 🙂
So fluffy! Best breakfast.
Hey Monique. I love your recips. These pancakes are very delicious,but I have question about the cup. What kind is your cup,because I have so many cups and I don’t know which one is the better.
Hey Ivy! Do you mean measuring cup? Each measuring cup you get should have the amount on it (1/4 cup, 1/3, 1/2, etc.)
Hey Monique. I love your recips. These pancakes are very delicious,but I have question about the cup. What kind is your cup,because I have so many cups and I don’t know which one is the better.
Hey Ivy! Do you mean measuring cup? Each measuring cup you get should have the amount on it (1/4 cup, 1/3, 1/2, etc.)
Best*
Best*
Almond flour used to be one of my favorite baking flours, especially with pancakes and banana bread! It’s been a LONG time since I’ve last baked with it, so I have to find a great way to use it in pancakes! This stack looks fantastic. Topping it with blueberries and maple syrup is the best!
It’s so great for baking! 100% recommend these cakes with blueberries + maple syrup.
Almond flour used to be one of my favorite baking flours, especially with pancakes and banana bread! It’s been a LONG time since I’ve last baked with it, so I have to find a great way to use it in pancakes! This stack looks fantastic. Topping it with blueberries and maple syrup is the best!
It’s so great for baking! 100% recommend these cakes with blueberries + maple syrup.
I’m a sucker for some good pancakes. I’m not a big fan of eating breakfast but I’ll definitely try this out for some brunch!
Perfect for brunch (or breakfast-for-dinner!) Enjoy 🙂
I love this pancake
I will do them on weekend
Perfect weekend brunch!
Yay!
I’m having this pancakes for breakfast today!!
Yay!
I’m having this pancakes for breakfast today!!
Amazing! Hope you loved them 🙂
Can I use yogurt in place of the coconut milk?
I haven’t tried it, yogurt is thick, so you may need to use half yogurt half milk of choice. the pancakes will most likely have a different consistency.
Can I use yogurt in place of the coconut milk?
I haven’t tried it, yogurt is thick, so you may need to use half yogurt half milk of choice. the pancakes will most likely have a different consistency.
Looks Perfect love your pictures & colors keep sharing more recipes & looks like such a fresh and protein lunch thanks
This morning, I used unsweetened soy milk and the oil, as you suggest; no other changes. The result was six great-tasting pancakes that looked like the ones in your photos. They do take longer to cook than conventional wheat flour pancakes, but all good things are worth waiting for. Being gluten- and dairy-intolerant for most of my life, I’ve baked my own almond flour bread and chocolate chip cookies for more than a decade. I’m pleased to add this simple, grainless (and starch-less!) pancake recipe to my collection. Do you have other grainless recipes? Thank you!
Perfect! So glad you loved these ones – perfect for breakfast. Be sure to check out my other grain-free recipes here 🙂
Can coconut flour be used in place of almond flour?
Try these pancakes instead!
Can coconut flour be used in place of almond flour?
Try these pancakes instead!
These are so good! I made them with almond flour and a little less salt and cooked them in coconut oil because that is what I usually use. Perfect! I’ll have to experiment with ricotta cheese, that sounds good. Oh, and the best thing about these is they didn’t suck up the coconut oil, I didn’t have to re grease the pan after each pancake.
Perfect! Glad you loved these 🙂
The look delicious! I was wondering is it 334 cals per 2 pancakes or for the entire batch?
The look delicious! I was wondering is it 334 cals per 2 pancakes or for the entire batch?
It’s for 2 pancakes 🙂
These were way better than I thought they were gonna be. Didn’t have coconut milk so used 1/2&1/2. Will definitely make again!
Great! Perfect breakfast.
I made these today with a few modifications – I used unsweetened almond milk + 3/4 tbsp of avocado oil instead of the coconut milk because I didn’t have any, and I substituted 1/2 cup of vanilla whey isolate protein powder for 1/2 cup of the almond flour. I also added a cup of raspberries because I needed to use them up before they went bad. They turned out really tasty! Nice texture too for flourless pancakes, best I’ve had so far! Thanks!
Glad those swaps worked out for you! Love these easy pancakes.
Made these this morning to rave reviews from the family. They turned out so much better than pancakes made with whole wheat flour. Thanks for the recipe!
Amazing! So happy to hear that.
I missed the part where the instructions call for mixing with a spoon (non-cook here) so naturally I used a blender to blend everything. The texture was different…it was grainy. So I’m wondering does using a hand mixer change the consistency of the batter and is it best to mix my spoon.
I missed the part where the instructions call for mixing with a spoon (non-cook here) so naturally I used a blender to blend everything. The texture was different…it was grainy. So I’m wondering does using a hand mixer change the consistency of the batter and is it best to mix my spoon.
Hi – It could have been the almond flour you were using. I suggest a super fine almond flour to prevent any sort of graininess. I always mix pancakes with a spoon.
Have you used flax eggs in these with success? Thanks!
I haven’t tried it!
Hi. Do they taste eggy?
Hi! They shouldn’t be too eggy, but they will be more than non-gluten free pancakes.
Would the recipe still come out the same if I do an egg replacer such as chia/flax instead? My tot is allergic to eggs.
I haven’t tried it. Let us know if you do!
Would the recipe still come out the same if I do an egg replacer such as chia/flax instead? My tot is allergic to eggs.
I haven’t tried it. Let us know if you do!
I did the recipe exactly and they are hard and didn’t bubble hardly at all. By the time I saw tiny tiny bubbles and turned them they were not ‘fluffy’. The batter is so thick I have to keep kind of slicing them with spatula until they spread out. Taste is good.
Can I ask what type of almond flour you used? And if you followed the recipe exactly? I’ve never had this happen to me. Sounds like you needed to add more milk?
Currently making this. Turned out a lot better than I expected. I kept mostly to the recipe. I used the eggs, but accidentally miss read the milk. I added full fat coconut cream. No vanilla. Used recommended amount almond flour and baking soda. I did add a scoop of protein powder. Vega one Chocolate. And my mixture was way too thick. Thinking because of the coconut cream. I added some coconut milk. A splash here and there till I got a great consistency. These were delicious. Will make again. Thank you for the recipe.
The coconut cream + protein powder are likely what made them super thick, but glad you were able to just add a bit more milk 🙂
Currently making this. Turned out a lot better than I expected. I kept mostly to the recipe. I used the eggs, but accidentally miss read the milk. I added full fat coconut cream. No vanilla. Used recommended amount almond flour and baking soda. I did add a scoop of protein powder. Vega one Chocolate. And my mixture was way too thick. Thinking because of the coconut cream. I added some coconut milk. A splash here and there till I got a great consistency. These were delicious. Will make again. Thank you for the recipe.
The coconut cream + protein powder are likely what made them super thick, but glad you were able to just add a bit more milk 🙂
I’ve tried several low carb. pancake recipes and this one didn’t hit the mark for me. I felt they were incredibly dry and hard to swallow. Would some Greek yogurt help that texture problem?
That’s odd, i haven’t had an issue with these being dry at all, especially if they are made with coconut milk and coconut oil (which add fats to the batter). Just a tip: make sure you are packing the almond flour in the measuring cup.
Monique… these… are… AMAZING! Thank you so much for sharing this gem of a recipe. My fam and I had these for breakfast this weekend, and I just had them for dinner tonight! So simple and so delicious. Yay!
So happy to hear that Lindsey! Glad you all loved them 🙂
Sadly, this recipe was not my favorite. They were fluffier than other almond flour pancake recipes I have made, but they had zero flavor and were quite chewy. Maybe I should have added some fruit.
Sadly, this recipe was not my favorite. They were fluffier than other almond flour pancake recipes I have made, but they had zero flavor and were quite chewy. Maybe I should have added some fruit.
Sorry to hear that, Donna! These should have good flavor + consistency with the coconut milk. Fruit would be delicious in here too, and be sure you’re not packing the almond flour in the measuring cup.
Sadly, these did not work out for me. I did everything as stated. I didn’t have coconut milk so I used vanilla almond milk with 1/2 tablespoon vegetable oil as noted you can do. They took a long time to brown. They did fluff up but then got very dense and the taste/texture was too eggy for me. Just a miss for me personally but I still love the blog and recipes! This is probably the first that didn’t work out but making a GF, DF, sugar free pancake that is comparable to normal pancake texture is no easy feat.
I would retry them using coconut milk. They have a much better texture and taste! They only have two eggs, so I’m not sure where the egginess you are experiencing is coming from.
These were my first almond flour pancakes & they were perfect! Love the fluffiness & the texture. Thank you Monique!
So happy to hear that, Kimberly!
I made these pancakes this morning following the receipe using blueberries. They were yummy. My grandkisses loves them too! This receipe is a keeper.
Thank yo!
So happy to hear that Sheila! Perfect breakfast.
This is my first time making anything with Almond flour and they looked great but were too eggy for me also. I don’t know what I did wrong! I was trying to make something very low carb for breakfast be I am not a fan of eggs and I don’t know what else to eat for breakfast! I am going to try it again any suggestion!?
Sorry to hear that! They only have two eggs, so I’m not sure where the egginess you are experiencing is coming from. I would double check your ingredients, too, and be sure you used coconut milk, etc. to get the texture right.
Made pancakes were great
Glad you liked them!
Would you do anything different if you were to make these as waffles? I know some recipes call for different instructions.
I havent tried these as waffles but please let me know if you do!
These are really good. I made them exactly according to the recipe except for the addition of a little drizzle of flax seed oil in the batter. Cooked them in coconut oil over medium-high heat and got 6 little perfect pancakes. They do taste a little eggy, which is to be expected from the nut flour to egg ratio, I think. I might try another batch subbing some banana for one of the eggs but that’s not a necessity – they are really tasty and this is an awesome recipe – thanks! I can make these for my kids’ breakfast and avoid giving them wheat carbs in the morning. They go great with a berry smoothie too. 🙂
So glad you enjoyed! Let me know if you do try the with some banana. Hope the kiddos love these, too 🙂
Is the batter supposed to be thick like cookie dough? I swear I did the measurements as written, but I had to add another cup of milk to get a pancake batter consistency. I’m in the middle of making them (with blueberries!) and they smell amazing and look like they’ll be delicious. But just wondering about that consistency issue?
Thanks!
That’s strange, I haven’t had an issue like that. You should be using light coconut milk which is not as thick as regular coconut milk. Perhaps the flour was incorrectly measured. The batter should be thick, but not cookie dough texture. I’m glad you added more milk!
Quick question! Mine came out super thick as well and I added more milk and it still wasn’t batter consistency. The ingredient list says “packed” almond flour but then I just saw a tip you mentioned in a comment that it shouldn’t be packed. Wondering if there is an error with that word being in the ingredient list? Thanks!!
Hey Ashley! Apologies for any confusion, that comment was meant to say make sure you “ARE” packing the almond flour. I re-tried these following the recipe and packing the almond flour, and they turned out for me! Not sure where the strange consistency could be coming from – did you use a fine, blanched almond flour?
I made them but I didn’t use all the almond flour and still the dough was too tick. I had to add almond milk. They were super tasty but I’m not sure if I did conversion right since we don’t use cups here in Europe. Would be helpful to have some conversion on recipes.
Can the batter be made the day before?
I would not recommend it, although I’m sure it’s possible.
This is the best low carb pancake recipe my husband and I have found. Thank you for taking the time and sharing. We really enjoyed it and it will be our go to from now on.
So happy to hear that, Gina! Happy to share a great go-to 🙂
If I substituted the coconut milk for the unsweetended almond milk will the carbs be the same ?
They should be pretty much the same!
I usually LOVE your recipes! Did not like these at all – they tasted very eggy and dense. I followed recipe to a tee, and added in blueberries. My kids refused them as well, even though they LOOKED very pretty and light, just didn’t taste good. I love all of your other recipes though, and will always try them!!!
Sorry to hear that, Molly! They shouldn’t taste too eggy as they only have two eggs for the whole recipe. Did you use coconut milk in the recipe? That really brings out a delicious flavor in these, too.
We just finished having these for brunch, along with Beelers bacon, (the best!). I added 1/4 t baking powder, 1 T pure maple syrup, and 1T apple cider vinegar – was going for a buttermilk flavor. They turned out great! My husband even liked them and he’s usually not a fan of gf food! I’ll definitely add wild blueberries next time. 😋 Thanks for the delicious recipe.
Sounds like a delicious brunch! So happy to hear you both loved them 🙂 wild blueberries will be amazing in these.
Thank you for this great recipe!! I started the SCD diet because of IBD and this hits the spot when I have a craving for something sweet. Since I found this recipe a few week ago, I’ve made it 3 times already. Once drizzled with honey and the other two times I tossed some organic frozen blueberries in a pot with some butter and honey and served it on top. I will now have them for breakfast, dinner, dessert and snack 🙂
I found the right setting on my electric stove to cook them slowly enough to cook through perfectly without drying out. Thank you thank you thank you!
I’m so glad you found this recipe, Michelle! Love the idea of drizzling with honey or adding blueberries – yum. Enjoy!
These tasted pretty eggy to me. Anyway to cut that taste?
Hmmm they only have two eggs, so I’m not sure where the egginess you are experiencing is coming from!
I made these & added cinnamon,ginger & cloves. Instead of vanilla I used almond extract. They were delicious! Next time I am going to add a little pumpkin puree. So far my favorite almond flour pancakes recipe!
Sounds amazing! The perfect breakfast 🙂
One of my favs!
I made these with oat milk — all I had in the fridge! I had to use double the amount of milk + the 1 tbsp. of melted coconut oil. Worked great and just as delicious!
I’m glad the oat milk worked out with a bit more! Perfect breakfast 🙂
This was delicious! I recommend doubling it for more than 4 people. This recipe only made 8 pancakes.
Glad you enjoyed! This recipe should make 6 pancakes total and serve 3 people (2 pancakes each) – I’ve adjusted the serving size that will make sense 🙂 but happy you were able to serve 4 people!
Would you think these could be frozen after being made? Trying to make a bunch of things for after baby is born.
I haven’t tried it yet, but I think it would work!
I tried this today. I used almond extract instead of vanilla though and had strawberries on top. Delicious! Finally found a gluten free recipe that I like. Thanks
Yum! So glad you loved these!
I made these this morning for a friend who, like me, is looking for higher fiber, lower carbohydrate options for breakfast other than eggs. People should not expect these to taste like traditional pancakes but they are really yummy!. I used Trader Joe’s brand light coconut milk and their blanched extra fine grind almond flour (Baker Josef’s). I used the recommended teaspoon of maple syrup in the batter as well as a bit of cinnamon and frozen wild blueberries (also from Trader Joe’s). I needed to add extra coconut milk to loosen the batter because it was pretty thick (only a few tablespoons was needed). They came out really moist and tasty topped with butter and a drizzle of maple syrup, although we couldn’t taste the blueberries. I know they have plenty of flavor because I stir them into grassfed organic yogurt and have no problem tasting them so we think this may be because the coconut flavor is so prominent (not in a bad way). Perhaps the standard larger blueberries would yield more juice/flavor. We were very happy that we didn’t end up with low blood sugar a few hours after eating them, which is what typically happens after eating traditional, wheat pancakes. I will certainly make these again.
I’m so glad you found this recipe! It’s a great grain-free alternative to just eating eggs 🙂
Why did you use baking soda instead of baking powder?
It helps get the right consistency in these 🙂