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This High-Protein Almond Flour Pancake recipe is light, fluffy, and made with just 7 simple ingredients. They’re naturally gluten-free, grain-free and packed with 18 grams of protein per serving for a nourishing breakfast!
Table of Contents
When it comes to healthy high-protein breakfasts, pancakes don’t usually usually make the list. But this High-Protein Almond Flour Pancake recipe, along with my Fluffy Protein Pancakes and Protein Pancake Bowl are an exceptions. With over 72 five-star reviews, this recipe has become a reader favourite for its light texture, nutty flavour, and 18 grams of protein per serving.
These pancakes are made with just 7 simple ingredients and are naturally gluten-free and low carb. They’re easy enough for weekday mornings but feel special enough for a weekend brunch. If you love baking with almond flour also try my Almond Flour Banana Muffins and for a fun variation, I even use this recipe as the base for Matcha Pancakes.
Recipe Highlights
- Gluten-free and Keto. Made with almond flour, these pancakes are a perfect gluten-free option and keto-friendly too. For another gluten-free option try my Healthy Cottage Cheese Pancakes.
- Protein-packed and filling: Each serving has 18 grams of protein, making these pancakes more satisfying than traditional ones and great for post-workout fuel.
- Freezer-friendly. Double the recipe and store leftover pancakes in the freezer for an easy breakfast that you already have prepped ahead of time!
Key Ingredients
- Almond flour: it’s best to use almond flour and not almond meal. Almond flour is more finely ground than almond meal so will make for a softer texture. Use any extra almond flour to make Almond Croissant Baked Oats.
- Eggs: While most traditional pancakes use 1 egg, this recipe requires 2 eggs. The reason for this is that almond flour is gluten-free and needs more eggs to help it bind together.
*This is a recipe overview. Please refer to the recipe card below for the full recipe with measurements.
How To Make Almond Flour Pancakes
Step 1: Mix the eggs, almond milk and oil together in a bowl.
Step 2: Mix the almond flour, baking powder and salt together in a bowl.
Step 3: Gently mix the wet and dry ingredients together just until combined.
Step 4: Spoon the batter in a greased pan on medium high heat and cook for 2-3 minutes.
Step 5: Flip the pancakes and cook another 1-2 minutes on the second side.
Step 6: Serve immediately with your favourite toppings.
Recipe Variations
- Add mix-ins: Fold in blueberries, raspberries, or mini chocolate chips like I add to these Almond Flour Chocolate Chip Cookies for extra flavour and texture.
- Change the flavour: Make them sweeter with a 1-2 teaspoons of granulated sugar, or stir in a dash of cinnamon, pumpkin spice, or almond extract for a fun twist.
- Add toppings: Serve with fresh fruit, maple syrup, yogurt, nut butter, or chia seed jam.
How To Store
Store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat on the stovetop, in the oven, toaster oven, or microwave.
Jess’s Tips
- Use almond flour, not almond meal: Almond flour is finely ground and makes the pancakes light and fluffy, while almond meal is coarser and will make them dense. Almond flour also works great in these Almond Flour Waffles!
- Cook on medium heat: Almond flour pancakes can burn more quickly than all purpose flour, so keep the heat at medium and be patient.
- Expect a slightly different texture: Almond flour gives the pancakes a tender, slightly grainy texture, a bit similar to cornbread.
- Add mix-ins: Fold in blueberries, raspberries, or chocolate chips for extra flavour. Just don’t overfill the batter, or they’ll be harder to flip.
- Flip gently: These pancakes are more delicate than wheat-based pancakes, so use a thin spatula and wait until bubbles form on the surface before flipping.
- Keep them warm: Place cooked pancakes on a baking sheet in a low oven (200°F/95°C) while you finish the batch so they stay warm and fluffy.
Frequently Asked Quetions
Since almond flour is gluten-free, it relies on eggs to bind the batter. If your eggs are too small or you swap them for a vegan option like flax eggs, the pancakes may not hold together as well.
It’s best to cook the pancakes right after mixing, but you can prep the pancakes ahead of time, store them fridge or freezer and reheat them when ready to eat.
No, coconut flour behaves very differently and absorbs much more liquid so it can’t be replaced in this recipe, but you can follow my recipe for Coconut Flour Pancakes if you want to use coconut flour.
Try These Pancake Recipes Next!
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Gingerbread Pancakes
If you tried these High-Protein Almond Flour Pancakes or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
High-Protein Almond Flour Pancakes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 mins
- Yield: 4-6 pancakes
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
These High-Protein Almond Flour Pancakes are packed with 18 grams of protein per serving for a nourishing and filling breakfast!
Ingredients
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup almond milk (or milk of choice)
- 1 tsp coconut oil or butter, melted and cooled (plus more for cooking)
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted & cooled coconut oil, and vanilla until smooth.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Don’t overmix . The batter should be thick but pourable.
- Heat a little oil or butter in a large nonstick skillet over medium heat. Scoop about 1/4 cup of batter per pancake into the pan.
- Cook for 2-3 minutes, or until small bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes, until golden brown.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve warm with your favourite toppings, such as fresh berries, yogurt, or maple syrup.
Notes
- Use almond flour, not almond meal, for the fluffiest texture.
- Cook on medium heat to avoid burning.
- Expect a tender, slightly grainy texture (like cornbread).
- Mix in berries or chocolate chips, but don’t overfill the batter.
- Flip gently with a thin spatula once bubbles form on top.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 460
- Sugar: 1.4g
- Sodium: 320mg
- Fat: 30g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 18g
Thank you for this recipe! It was so simple and easy to follow. I understand that almond flour is grainy and the texture is sponge-like, would I be able to sub the almond flour for coconut flour, regular flower, or whole wheat flour? If so do you know the ratios & possibly what the texture would be like?
A good almond flour shouldn’t be too grainy! If you find that it is, you could throw it in a food processor to fluff it up a bit more. You could substitute regular flour or whole wheat 1:1 for almond flour. Coconut flour is not a 1:1 sub, it absorbs a lot more liquid than the others!
Best pancake recipe I’ve ever tried. We make these a few times a week now. They are fluffy, light and delicious!
Thanks for the review Laura! Glad you’re enjoying this recipe 🙂
thanks Jess!
I have tried so many different almond flour pancake recipes.But it is the best. A piece of cake for breakfast would be delicious and nutritious.
Thanks for the review Michael! Glad you enjoyed the recipe!
Just made these. Delicious and fluffy.thank you! I also made the chia and buckwheat bread from your website and both feel healthy and nutritious yet yummy.
So happy you loved both the recipes 🙂
I followed the recipe exactly and they tasted really good. However, the batter didn’t spread at all in the pan so they came out small and thick. I knew the batter would be thicker but I thought it should spread? Great taste for sure though.
Hi Robin, the batter shouldn’t be too thick, the pancakes should spread out (not a ton, but a little). It may be becuase of the type of almond flour your using (there’s almond meal and flour, some types are less fine-ground). Also if you let the batter sit for a while before making the pancakes, the almond flour will absorb the liquid and can result in a thicker batter. In any case you can always add a touch more almond milk to thin it out if needed!
I have tried so many different almond flour pancake recipes and none work out for me. What am I doing wrong? I followed this recipe to a T and the pancakes just stick to the pan and fall apart. I end up with a Pancake scramble and not a formed pancake. I think I’m done trying almond flour pancakes.
Hi Ana, I’m sorry to hear that! I haven’t had any other readers have a problem with this recipe, but if you say you’ve tried many different recipes and none of them are working I’d look into the type of pan you are using. That may be the culprit! For this recipe, I do recommend a non-stick pan if you have one. You can also pre-heat the pan on the stove before adding the butter or oil to the pan to make sure the pan is nice and hot. From there you want to make sure not to touch your pancakes until little bubbles form on top and then flip. But definitely look into maybe getting a new pan. Hope this helps!
Made theses and they were super tasty. Will be making them again for sure!!
Thanks for the review Jessica! So glad you enjoyed these pancakes. I’m making them for brunch tomorrow 🙂
Loved these, turned out great, but I did add flax seed and a little more almond milk
Thanks for the review Cathy, glad you enjoyed!
Can we substitute banana instead of egg?
Hi Ana, I wouldn’t recommend replacing eggs in this recipe.
could you bake them in the hoven?
Hi Marta, these need to be made in a pan 🙂
My batter came out really thick. Did I do something wrong?
Hi Sarah, the batter should be relatively thick, but still easy to spread in the pan