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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
I have a tree nut allergy so I subbed for 1/3 cup flaxseed meal and 1/3 cup sunflower flour. I also added 1tbs of powdered stevia and 1 tbs of unsweetened cocoa flour (from Trader Joe’s) and it was delicious! Just a tip for other allergy people- consistency was very fluffy!
Happy you enjoyed the recipe Alexis! Great to know this recipe works well with those substitutions!
Could I add in 1/4c ground flaxseed or I would need to take out some of the flour?
Hi Dara, I wouldn’t recommend it. Almond flour is very delicate so any big changes to the recipe could alter the texture
I’ve made these twice now and while I adore them and think they taste absolutely amazing, especially topped with mixed berries and a little raw honey, they do not yield 4-6 pancakes for me. How big did you make yours? Mine made 3 and I could eat them all myself but the calories would be far too large. 1 doesn’t fill me up at all! Yummy flavour and nice amount of fluff all the same!
Hi Jacinta, happy you enjoyed the recipe! Depending on how big you make you pancakes, the amount of pancakes you get will vary. 4-6 pancakes are slightly smaller pancakes 🙂
Absolutely the best gluten-free, sugar-free pancakes I have ever tried! Thank you so much for this recipe!!!
So happy you enjoyed the recipe!
These pancakes were very delicious. I have come to really like the flavor and texture that almond flour gives to baked goods, but I was afraid they wouldn’t make good pancakes because of the lack of gluten and thus elasticity and fluffiness. But this is awesome!! I made it exactly as written, except I used duck eggs instead of chicken eggs, and the pancakes were an amazing golden color and very tender. Do you think this recipe would work with hazelnut flour as well? Thanks for a winning recipe.
So happy you enjoyed! I think this would definitely work with hazelnut flour too!
i made my vegan lemon ricotta pancakes with this recipe for my mom and she was so surprised at how good they were being gluten and dairy free!!
Thanks Alexa! Glad you enjoyed 🙂
I absolutely love these pancakes and the name says it all they are so nice and fluffy. Once I tried them I knew they would be a regular favourite in our house. My kids ask for these to be made every morning.
Thanks so much Kate!
I made these pancakes this morning. I used canola instead of coconut oil. I also added ¼ tsp of Splenda to the batter. Then, I added fresh blueberries while cooking. They turned out great! One comment was that, “these were better than standard pancakes.”
So happy you enjoyed the recipe Tod!
My husband and I loved these pancakes. I made them small and served them covered with semisweet pieces of pineapple on the side of duck breasts. Next time I will put a dollop of cream fresh between pancakes and fruits.
I hadn’t almond milk and used normal milk instead. Simple and delicious!
Thanks for the recipe..
Thank you! Happy you both enjoyed!
This is the best These Fluffy Almond Flour Pancakes I’ve ever made. Before, I tried it a few times . But this time it was best delicious. Your recipe is awesome. Thanks Jess!
Yay! We love to hear that, thanks so much!
I have made these twice already and loved them! It’s nice to eat pancakes without going into a food coma. Would it be ok to add smashed banana into the batter? Will it change the fluffy consistentsy?
Thank you so Veronica! The mashed banana may change the consistency a bit, I’d recommend adding no more than 1 mashed banana to these!
Made these this morning. Added a thin spread of natural peanut butter and a few slices of banana.
They are light and fluffy and the perfect comfort food breakfast.
Thank you Besty! Sounds delicious with peanut butter 🙂