Sep 19
Fluffy almond flour pancakes with only 5 ingredients: almond flour, baking soda, coconut milk, eggs and vanilla extract. A great keto and low carb pancake recipe. Options to add blueberries or chocolate chips!
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.
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.
Another great perk about these pancakes? They’re versatile! Feel free to add fresh or frozen blueberries, chocolate chips, a handful of pecans, a dash or two of cinnamon 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 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!
- Serves: 6 pancakes
- Serving size: 2 pancakes
- Calories: 334
- Fat: 27.9g
- Saturated fat: 3.9g
- Carbohydrates: 11.2g
- Sugar: 2g
- Fiber: 5g
- Protein: 14.4g
- Wet Ingredients
- 2 large eggs
- ⅓ cup light coconut milk (from the can)
- 1 teaspoon vanilla extract
- Dry Ingredients
- 1 ¼ cup fine 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
- 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).
Pin these pancakes:
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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.
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*
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!!
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.
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!
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?
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.
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!
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 🙂
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 aren’t 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.
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!
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?