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.
Pro tips
- 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
- Nourishing Almond Flour Banana Bread
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
- Paleo Cranberry Orange Bread
- The Best Paleo Chocolate Chunk Cookies
- Vegan Paleo Banana Muffins with Chocolate Chips
Get all of my recipes using almond flour here!
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Almond Flour Pancakes
Ingredients
- 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
Instructions
- 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).
Recipe Notes
Nutrition
This post was originally published on September 18th, 2018, and republished on January 1st, 2021.
I’ve used this recipe as a jumping off point for a copycat version of Simple Mills cocoa GF pancakes. My son loves those but at $8.50 for a tiny box, I hate buying it. These came out fantastic. I add some cocoa powder and walnuts for texture and use the almond extract. They taste just as good if not better than Simple Mills. Thank you so much for the recipe!!
Amazing! So glad you found this one – great way to save some $$ and still enjoy yummy pancakes 🙂
Haven’t made these yet but love all your recipes so I am sure I will love these too! Wondering if you can turn them into waffles instead of pancakes? 😋
I’m not sure if the batter will hold up in a waffle iron, but let me know if you give it a try!
10/10 This recipe did not disappoint!
I didn’t add vanilla because my almond milk was already vanilla flavoured, and I used baking powder instead of baking soda. The pancakes were so light and fluffy!
Perfect! So happy you loved them!
Can this recipe be made as waffles instead of pancakes?
These pancakes were very dry and grainy. You could taste the flour after they were cooked and they had no flavor. I am wondering what I did wrong with them. Please help. I would like to find out what I did wrong.
So strange! Did your batter seem overly thick or dry after you mixed it?
These are absolutely delicious!
So glad you love them!
I’m hoping to double this recipe and wondered whether I could just double everything or whether certain ingredients would cause problems if ducked. Thanks!
You should be able to double them all!
I thought they did not have much flavor at all! I will make them again but I would add 1 1/2 teaspoons vanilla and 1 tablespoon sugar and 1 1/2 teaspoons almond extract and at least 3/4 teaspoon salt.
Not sure what the point is in a recipe that makes only 2 pancakes? These were not fluffy and required more baking powder and maple syrup, not sure where the “fluffy” would have come from since the recipe called for baking soda???. I’d give this a pass.
So strange! This recipe should make 6 pancakes (2 pancakes per serving, not total). The baking soda will still give these a fluffy texture!
i added extra milk to the batter it looked like paste
very dry and meally will not make again
Good flavor, texture is definitely more grainy due to the almond flour (to be expected!), I added one mashed banana and some frozen blueberries. The batter burns easily so definitely start with lower heat! They are very fragile due to the lack of gluten. Great way to get a little more protein into my kids! Also loved the oatmeal banana pancake recipe on here!
Glad you enjoyed! Such a great breakfast 🙂
This was our first time making pancakes, using almond flour. My wife and I were both pleasantly surprised with the nice flavor of these pancakes. We added some red raspberries and black raspberries on top. We modified the recipe by adding skim milk in place of almond milk and also mixed in 1/2 of a Smashed banana as well as some fat-free Greek yogurt. We did notice that the cakes were somewhat more fragile upon flipping them. I will take your advice and lower the griddle temperature next time to avoid over browning them Overall, we would give the recipe two thumbs up!
Amazing! Yes, feel free to lower the heat to help them stay together. Glad you both enjoyed!
So delicious. The instructions were so easy to follow. It came out excellent
So happy to hear that!
Will it work with a mix of almond and regular flour. Got some almond flour to use up. TIA
Thanks! I was looking for a basic recipe that is easy to make, and I got it. I even halved it and switched out the milk with yogurt, and the pancakes still turned out reasonable on the first try.
The only reason that I didn’t give five stars is that I didn’t try the recipe as originally given.
Glad you enjoyed!
Can you make batter night before
I think it may end up too thick if it sits for that long!
I just started the whole30 and I needed pancakes! This really hit the spot. Thank you!
So glad you found these!
The mixture was too thick and the pancakes kept cracking. I would suggest more milk and oil if your mixture seems too dry. Taste was ok. I used oat milk though.
Sorry to hear that! These will be thick with the almond flour, so you can also spread the batter a bit onto your pan to encourage even cooking.
I used all the correct ingredients, followed instructions and NO STAR is my review. Hardly eatable if it weren’t for the maple syrop!
So sorry to hear that these didn’t turn out! I wish I could help troubleshoot – was the texture off? Or the taste?
What is the cholestrol in these pancakes?
I really tried, I did. But after the 3rd pancake disaster, i gave up.
Sorry to hear that! I’d love to help troubleshoot – what exactly went wrong with these?
These almond flour pancakes were delicious! Hands down the best gluten free pancakes I’ve tried!! So easy to make too, Thanks, Monique!!
Such a great breakfast! Glad you loved them!
Any ideas on if I could use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour?! I just bought some and want to make some yummy protein pancakes but no one seems to have any recipes using this specific flour lol.
Hi Emily! I wouldn’t suggest swapping the flour in here as the recipe is specifically made to use almond flour. Sorry!
Good recipe for almond flour pancakes. My batter was a little thick so I added extra almond milk, and also added a teaspoon of baking powder to the half teaspoon of baking soda for bubbles. They turned out very tasty!
YUM! So glad you’re enjoying this recipe and it turned out great for you 🙂
ive made these a few times now and they’re so good! I love pancakes but trying to be healthier and avoiding regular pancake mix and/or flour and regular sugar etc. these are my treat on Saturdays 😀 today I replaced some of the almond flour with one scoop of protein powder to up the protein content and still awesome!
Love this! So glad to hear you are enjoying these pancakes and they turn out great for you, Sadia!
Excellent! Fluffy, easy to make & tasty. I was 1/4 cup short of almond flour & added 1/4 cup cake flour. Used baking soda & regular fat-free milk, and added dash of almond extract. Topped with mashed fresh blackberries & a dollop of fat free greek yogurt.
Good flavor, but they really didn’t come together like pancakes. Texture was like a dough instead of a batter before putting in the pan to cook and had to shape them. I won’t make again.
Hi David – If you felt the batter was a bit thick I would recommend adding a but more liquid to help thin them out. I hope you give them another try!
Terrible.
So sorry this recipe didn’t turn out for you, what was the issue?
The pancakes looked perfect! I added blueberries as well. It was the taste that was a big letdown. They tasted like really mild almond. I added butter but that didn’t help much so I added syrup. With syrup they tasted okay, but mostly like syrup. Won’t make again despite how pretty they were.
Very EASY QUICK DELICIOUS. Also great texture & easy to turn, Subbed honey as I didn’t have maple syrup. Topped them w creamy PB & maple butter drizzle. Will add the almond extract in next batch as I didn’t have any when making first time. Mmmmm.
Appreciate your tips! Thank you for a new healthier breakfast anytime of day!
These were terrible. They didn’t resemble pancakes at all. Super dense and very eggy flavor. Definitely will not be making again.
Sorry they didn’t turn out right! Sounds like something may have gone wrong. Did you change anything about the recipe? Or maybe you used too much almond flour?
Hi! Using this recipe to make almond flour pancakes for the first time! Is the batter supposed to be pourable like regular batter? Mine is quite thick and I had to spread it in the pan.
Hi! It’s not supposed to be extremely thick but you may need to use a spoon to spread it out a little. Hope they came out great!
They burn too quickly, even on lower heat
Sorry to hear that. I haven’t had that issue; can you say about how long you left them on the pan before flipping them?
I kept ingredients the same. Almond flour in general has a tendency to be very absorbent and maybe even on the dry side. These pancakes weren’t bad but not my fav, just personal taste. I enjoyed them they are fluffy but my fav will always be the healthy banana pancakes you make in the blender.
Sorry you didn’t love them, Gabriela! So happy you love the blender banana ones, though 🙂
I don’t recommend packing the almond flour when measuring for this recipe. I did, and this turned out more like a batter than a dough. Cooked, they’re more like almond flavored potato fritters than pancakes. Mine look nothing like the picture so I’m blaming myself for this one and I think it was packing in too much almond flour that did me in!
I meant to say more like a dough than a batter**
Uh oh! Sounds like maybe it was packed too densely in your measuring cup, so I’d recommend packing more lightly next time. Sorry they didn’t turn out well!
Delicious tasting. Will make again. However, as written in tips, ‘pack the almond flour’, by doing this method the batter was dry,, additional coconut milk was required. Next time I make the recipe I will not pack the flour.. Also, when reading the comments thought I read a response to not pack the flour.
Sorry about that, it was a typo! You DO want to pack the flour. Maybe you packed it into the measuring cup a bit too tightly, though? Sorry that the batter was dry; good call to add more coconut milk. Happy you loved them anyways!
I doubled this recipe with baking powder option. I was feeling lazy so I baked this recipe in the oven. I spread the pancake batter evenly onto a parchment lined rimmed baking sheet. I baked it at 350°F for 15 minutes. Cut them into 12 squares. Delicious.
I’m so happy that worked well — such a clever idea!
So simple and delicious! Love the healthy fats to help keep me full.
Same! So happy you enjoyed them 🙂
About light coconut milk… It’s a marketing trick. I would even go as far as to say that from a consumer point of view, it’s almost a scam.
The ONLY difference between coconut milk and light coconut milk is the ratio between coconut milk and water.
Making light coconut milk commercially (as well as home made) is quite simply done by putting half the amount of coconut milk in the can (or carton) and more water instead.
But there’s apparently a market for it, or it would not be an available product.
Often the light coconut milk is more expensive than the regular coconut milk, So it doesn’t really make any kind of sense whatsoever (imo) to buy light coconut milk.
…just sayin’… meant in the best way possible, as it is my experience that not many people know.
The recipe is awesome btw. Thank you <3
Love and bliss!
/Maria Pedersen
Thanks, Maria. You’re welcome to use regular coconut milk if you’d like! Glad you enjoyed these 🙂