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These Fluffy Almond Flour Pancakes are made with 7 simple ingredients for a light and healthy breakfast. These pancakes are fluffy, full of protein, gluten-free and keto friendly!
Pancakes made from Almond Flour
Let me start this post off by saying that I’m a serious carb lover. Big carby Vegan Bluffy Pancakes and French Toast Muffins are my jam. But some days it’s nice to enjoy a breakfast that is a little lighter in carbs and packed with extra protein and healthy fats.
Almond flour is a great option to use as a healthy low-carb flour in pancakes or a batch of Almond Flour Banana Muffins. Each serving of these almond pancakes is packed with 18 grams of protein and is perfect when you want a protein-packed breakfast option. I also make a variation of this recipe and turn them into Matcha Pancakes.
Why you’ll love this recipe
- Grain-Free and Gluten-free. These fluffy almond flour pancakes that are completely grain-free are one of my favourites. They’re also a great option if you’re looking for gluten-free friendly pancakes. For another gluten-free option try my Healthy Cottage Cheese Pancakes or this Protein Pancake Bowl!
- Keep you full. These almond flour pancakes are even more satisfying than regular pancakes since they’re made with almond flour they are high in protein and keep you feeling fuller, longer! They’re also perfect to enjoy post-workout.
- Freezer-friendly. Double the recipe and store leftover pancakes in the freezer for an easy breakfast that you already have prepped ahead of time!
Keto Almond Flour Pancake Recipe
I’ve never actually done the Keto diet before, but it’s become wildly popular. Basically, the Keto diet is a very low-carb and high-fat diet that can help you lose weight quickly. (And specifically, burn body fat.)
While I don’t personally follow a Keto diet, I know many people who have had great success with it to help them lose weight, burn body fat or even just feel more energetic and focused.
These fluffy pancakes can be enjoyed whether you’re a carbaholic (hi!) or on a low-carb eating plan. These pancakes are keto-friendly and don’t contain any added sugar.
Pancake 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.
- Baking powder: this is necessary to help the pancakes rise.
- Salt: for a little taste.
- Eggs: these pancakes call for 2 eggs while many pancake recipes use 1 egg. The reason for this is that almond flour is gluten-free and needs more eggs to help it bind together.
- Almond milk: you can substitute any type of milk you like here.
- Vanilla extract: for some flavour. (this is optional to add)
- Coconut oil: just a touch! This helps make the batter smoother.
How To Make Almond Flour Pancakes
Step 1
This pancake recipe is super quick and easy to make. Start by mixing the wet ingredients together in a bowl, and the dry ingredients together in a separate bowl.
Step 2
Next, pour the dry ingredients into the wet ingredients and mix just until combined. The batter should resemble that of regular pancake batter, and be runny enough to pour a large spoonful into your pan.
Step 3
Cook the pancakes on medium heat, and be patient to let the pancakes cook enough on each side. When you start to see little bubbles forming on top of the pancakes, that’s when you know it’s time to flip them!
Step 4
Serve immediately with your favourite toppings to store for another time.
Why are my almond flour pancakes falling apart?
Since almond flour is gluten-free, the pancake batter needs to have enough eggs in it to help the almond flour bind together. If you are using eggs that are too small or swapping out the eggs for a vegan option, (like flax eggs) the pancakes are more likely to fall apart. For best results follow the recipe ingredients and measurements exactly.
What to serve with these Pancakes
These pancakes can be served with a wide variety of toppings or fillings. You can get creative and add whatever you like to these pancakes. Here are some of my favourite things to serve up with this recipe to get you started.
- Maple syrup
- Honey or agave
- Cinnamon
- Jam
- Whipped coconut cream
- Berries
- Chocolate chips
- Sliced bananas
- Hazelnut spread
How To Store leftovers
Store any leftover pancakes in a sealed container in the fridge for up to 3 days. Reheat the pancakes on the stovetop or in the oven.
How to Freeze Almond Flour Pancakes
These pancakes are freezer-friendly. To freeze them place the pancakes in the freezer on a baking sheet for 1 hour to lightly freeze, (this will prevent the pancakes from sticking together) then place them in a freezer bag and store for up to 3 months. Defrost on the countertop or in the microwave.
Tips for making these Almond Flour Pancakes perfectly
- These fluffy almond flour pancakes are super delicious plain but can be made with additional add-ins like blueberries or chocolate chips. Add in whatever your heart desires!
- It’s important to make sure to use almond flour NOT almond meal for these pancakes. Almond flour is much more finely ground which is important to get light and fluffy pancakes.
- Don’t cook these pancakes on too high of a heat. They can burn a bit more easily than pancakes made with regular flour, so cooking them on medium-heat works best!
- Almond flour naturally has a bit more of a grainy texture than wheat flour, so you can expect these pancakes to have a little bit of graininess to them. (Think sort of like a cornbread texture.)
More Almond flour recipes to try
If you tried these Fluffy 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!
Fluffy 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 almond flour pancakes are light and fluffy and all around delicious! They’re naturally grain-free, gluten-free and keto friendly.
Ingredients
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 cup almond milk
- 1 tsp coconut oil, melted and cooled
- 1 tsp vanilla extract
- extra oil for the pan
Instructions
- Mix the dry ingredients together in a bowl.
- Mix the wet ingredients together in a bowl.
- Pour the dry ingredients into the wet ingredients and mix just until combined.
- Heat some oil in a large skillet on medium heat and pour a ladle of the batter into the pan. Let cook for about 2-3 minutes until little bubbles start to form on top, then flip and let cook for another minute.
- Serve with your favourite toppings like blueberries, yogurt or maple syrup!
Notes
Add any mix-ins you like such as chocolate chips or blueberries.
Make sure to use almond flour not almond meal. Almond flour is more finely ground and will give a smoother texture to these pancakes.
Store any leftovers in the fridge and heat up in a pan or toaster oven when you want to enjoy!
Nutrition
- Serving Size: 1/2 recipe
- Calories: 460
- Sugar: 1.4g
- Sodium: 320mg
- Fat: 30g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 18g
Thank you so much for this recipe. My son is a type 1 diabetic. Unfortunately regular pancakes are out of the question. He absolutely loved these pancakes.
So happy you and your son loved them Rosie!
Love these
Thanks Sammy!
I’ve made this recipe multiple times, its so good. They are fluffy and a perfect nutty but soft texture. My favorite way to eat them is topped with blueberries and a scoop of coconut cream. Definitely my new go to recipe for pancakes ?
So happy you loved the recipe Karley!
Absolutely delicious!
Thank you! Happy you loved them 🙂
I just made these almond flour pancakes and let me tell you…THEY’RE DELICIOUS! You’ve converted a pancake “hater” (lol) to a lover! I added some semi-sweet chocolate chips, extra vanilla extract (not too much) & just a pinch of sugar. I’m definitely sharing your recipe to my family & friends! Thank you! ❤?❤?
Thanks Julie! So happy you liked the recipe 🙂
OMG! I love pancakes so much and when I started watching my carbs I thought I would never be able to fit them into my diet again. These are so good and so easy to make. I tried adding frozen fruit I had thawed to some of them and this didn’t work out so well so next time I’ll try adding fresh fruit that I’ve rinsed and thoroughly dried instead. Even plain with no add-ins these pancakes are as wonderful as can be. I was in doubt as to how they would turn out because super fine almond flour looks grainy but the texture becomes more cornbread like and soft. These have made me very happy. They fit well within my carbs goals and add the filling protein I need to make pancakes as a standalone meal if desired. Thank you!
Thanks for the review Jen! I’m so happy you enjoyed the recipe! I haven’t tested adding fruit to them, but I usually add fruit on top!:)
I have tried many almond flour pancakes before and they didn’t come out well but this one was just perfect . Thanks for the recipe.
So happy you enjoyed Ahsani!
I just made these pancakes for my kid’s birthday breakfast and they were amazing!! The only change I made was using almond extract because I ran out of vanilla. Only half the amount of almond extract was used per other website recommendations for substitutions. This is a keeper and was so easy to make! The gluten free recipe was not at all tedious for me considering I usually use boxed mixes for convenience. Thank you for my full and happy belly!
Thanks for the review Andrea! I’m so happy you loved the recipe!
I haven’t made this yet but i was wondering if its possible to add chia seeds to the recipe or will it go funny because of the gelling chia seeds do? If they can be added but a modification if needed, what modification would i need to do?
Hi Tanya, I wouldn’t recommend adding chia seeds to this recipe. Almond flour is very delicate to work with so its best to leave it as is.
Mine are flat. Definitely not fluffy and taste incredibly bland. What am I doing wrong?
Hi John, sorry to hear your pancakes didn’t turn out. There’s a couple things that may have gone wrong: you want to use almond flour, not almond meal. Almond flour is very finely ground and will give a lighter texture to the pancakes. You also may want to try buying a fresh baking powder. Baking powder can go stale and cause your baked goods to not rise properly. Otherwise with the rest of the ingredients measured correctly you should end up with light, fluffy and flavourful pancakes!