I’ve been going back into some of my older recipes and making them again, tweaking the recipe ever so slightly so that they can be even more delicious than before. These almond flour pancakes are just an example of a recipe made even better than the first time, and now I can’t stop making them!
In fact, I love mixing up the breakfast I give my son (who is now a 1 year old omg!) and these almond flour pancakes fit the bill: nutritious, filling, packed with protein, fiber and nutrients and full of flavor. What’s not to love?
What makes these almond flour pancakes amazing
Not only do I LOVE how easy and delicious these healthy almond flour pancakes are, but I also love how much nutrition they’re packing! These pancakes are:
- Packed with healthy fats and fiber from the almond flour to keep you full and satisfied.
- Almond flour is also a wonderful source of calcium and vitamin E
- Naturally gluten free, grain free, dairy free and keto-friendly
- Low in sugar, so your blood sugar won’t spike after breakfast
Everything you’ll need to make almond flour pancakes
This low carb almond flour pancake recipe reminds me of something I’d order to eat for brunch in LA. They use super simple, minimal 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 blanched almond flour when making these pancakes so that they work with the texture and hold up well. Make sure you pack the almond flour.
- Eggs: this almond flour pancake recipe calls for two eggs. Unfortunately, I would not recommend using flax eggs in these, but let me know if you do give it a try!
- Dairy free milk*: I originally tested this recipe with light coconut milk from the can, but you can also feel free to use almond milk or any dairy free milk you’d like!
- Oil: feel free to use olive oil, melted coconut oil, melted butter or melted vegan butter to add a bit of moisture to the batter. It really does need it!
- Vanilla Extract: a little vanilla extract helps flavor these a bit.
- Baking soda & salt: to help the pancakes rise and pull the flavors together. You’ll only need a tiny bit.
- Optional, but recommended: I recommend adding in a 1/2 tablespoon of maple syrup, honey or coconut sugar to the batter, along with almond extract and a dash of cinnamon. It really makes the flavor pop a bit!
Optional pancake mix-ins
Another great perk about these gluten free almond flour pancakes? They’re versatile!
Feel free to add fresh or frozen blueberries, chocolate chips, a handful of pecans or walnuts, a dash or two of cinnamon or even 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.
Can I use regular flour?
Unfortunately, no. I would not recommend using regular flour or any other flour besides almond flour in these pancakes as the texture will greatly change. If you’re looking for alternatives, try these:
- Use coconut flour in my Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup
- Use only oats in my Healthy Banana Oatmeal Pancakes or my Fluffy Yogurt Pancakes
- Use regular flour or whole wheat flour in my Outrageously Fluffy Vegan Pancakes or my Whole Wheat Banana Bread Pancakes
Can I make almond flour pancakes without eggs?
I haven’t tried making these keto almond flour pancakes without eggs, so I can’t recommend that the texture will come out the same. Try my vegan pancakes for an egg-free option!
How to make pancakes with almond flour
This easy almond flour pancake recipe can be made in one bowl for a quick, delicious & healthy breakfast!
- Mix the wet ingredients. Whisk together your eggs, milk, oil, maple syrup, vanilla & almond extracts.
- Add the dry. Mix in the almond flour, baking soda & salt until your batter is well combined.
- Pour & flip. Once you have your batter ready, make the pancakes on your griddle as you normally would! Get all of my tips & tricks for flipping pancakes here.
- Be sure to pack your almond flour like you would with brown sugar.
- If you’re using coconut milk from the can, be sure to mix it in the can first so that you don’t end up using only the solid, top portion. I recommend light coconut milk as full fat may be too thick.
- Make sure your eggs are room temperature so they don’t coagulate with the oil/melted butter.
- Cook your pancakes over medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, feel free to reduce the temp to medium-low so that they don’t burn. Reminder to get my tips & tricks (plus a video) here!
Make them ahead + keep the pancakes warm
Feel free to make these almond flour pancakes ahead of time and keep them warm in the oven! Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.
How to freeze pancakes
If you want to make these low carb almond flour pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
More recipes using almond flour
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. Enjoy, xo!
5-Ingredient Almond Flour Pancakes
Fluffy almond flour pancakes made with just 5 core ingredients: almond flour, coconut or almond milk, eggs, oil and vanilla extract. These keto almond flour pancakes are also gluten free & low carb and make the perfect, easy breakfast. Options to add blueberries or chocolate chips!
- Wet Ingredients
- 2 eggs, at room temperature
- 1/3 cup coconut milk or almond milk (any milk will work)
- 1 tablespoon olive oil, melted coconut oil, or melted butter
- 1/2 tablespoon pure maple syrup or coconut sugar, optional
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but recommended for yummy flavor!)
- Dry Ingredients
- 1 ¼ cup packed fine blanched almond flour (do not use almond meal)
- ¼ teaspoon baking soda (or sub 1 teaspoon baking powder)
- 1/4 teaspoon salt
- Butter, olive oil or coconut oil, for greasing the pan
- Optional add-ins:
- blueberries, fresh or frozen
- mini dairy free chocolate chips
In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, 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 heat. Once oil or butter is hot, 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 or medium low, then decrease to lower heat 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).
To freeze: place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.