Simple, healthy, and utterly delicious, this Almond Flour Pancakes recipe is a delightful twist on the classic breakfast favorite. Made with just a handful of gluten-free ingredients, these light and fluffy pancakes are low-carb, grain-free, and can easily be made keto with one simple switch.
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Today, we're diving into a breakfast recipe that's become a staple in my home - Almond Flour Pancakes!
Why We Love This Recipe
My family adores this recipe for several reasons. It's a 30-minute dish, incredibly weeknight-friendly, needs minimal prep, and is versatile enough to be jazzed up in numerous ways. My favorite part is that it's a high-protein, low-carb breakfast recipe that I don't feel guilty about.
Almond flour can be tricky to work with, and I have to admit that it took me a few tries to get the right texture of pancakes. So, in this post, I'm sharing the secret of making these fluffy delights with you. Let's get started!
What is Almond Flour?
Almond flour is made by grinding blanched almonds. Almonds are soaked in boiling water after which their skin is removed. Then, they are dried, ground and sifted to make a fine powder.
Almond Flour vs. Almond Meal: Almond flour is a fine powder made by grinding blanched almonds, and almond meal is made by grinding almonds with their skins intact, which makes the flour coarser and results in a dense texture of baked goods. It also contains tiny brown specs from the skin of the almonds.
Ingredients Notes & Substitutions
It only takes seven simple ingredients to put this almond flour pancake recipe together, and chances are that you already have them. Let's take a look:
- Almond Flour: Finely ground almond flour made from blanched almonds is mostly my first choice. If using almond meal, I make sure to use finely ground flour. If your almond meal is coarse, you can give it a quick grind in your blender to make it fine.
- Eggs: Two large eggs bind the batter and make these pancakes fluffy. For best results, use room-temperature eggs. The egg substitute is mentioned below.
- Milk: I use 2% milk as that's what I typically have on hand. You can also use almond milk, which keeps these pancakes lower-carb.
- Baking Powder: An essential ingredient that helps these pancakes rise.
- Maple Syrup: Adds a touch of sweetness. Skip it if making a low-carb version or substitute with a sugar-free syrup.
- Olive oil: Adding just a little bit of oil makes the batter easy to work with and helps the pancakes set well.
- Salt: A pinch of salt balances the sweet from the maple syrup. But it is optional, so suit your personal preference. Please note: skip it altogether if skipping the maple syrup.
Egg Substitute: To replace 1 large egg, mix 1 tablespoon of flaxmeal with 3 tablespoons of water. Let the mixture sit till it thickens and becomes gelatinous. Alternatively, use ¼ cup of unsweetened applesauce.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Almond Flour Pancakes
Let's see how to make almond flour pancakes recipe from scratch:
Make the batter: Combine all the ingredients in a mixing bowl and whisk until you get a smooth batter. Please note that this batter will be grainier than regular pancake batter, so it won't have a flowing consistency.
Make pancake: Heat a non-stick pan over medium heat. Brush some oil in the pan, then pour ¼ cup batter. Using the back of a spoon or the base of your cup measure, spread the batter out to make a round shape.
Cook and flip: Cook for about 2 minutes, until tiny air bubbles begin to form. Flip and cook another 1-2 minutes until it turns golden in color. Repeat and make the remaining pancakes.
Serving Suggestion
Enjoy these pancakes with your favorite toppings, including maple syrup, whipped cream, Nutella, blueberries, raspberries, or strawberries.
For a low-carb topping, use this Monkfruit sweetened pancake syrup instead of regular maple syrup.
Try a Variation
- Lower-Carb Pancakes: To make low-carb pancakes with almond flour skip the maple syrup. That drops the total carbs to 6 grams with 2 grams of fiber, so 4 grams of net carbs per pancake (based on this recipe).
- Keto Almond Flour Pancakes: To make these, skip the maple syrup or replace it with a sugar-free syrup, and substitute 2% milk with almond milk. You can replace oil with melted butter, but that is optional.
- Vegan Almond Flour pancakes: Skip the eggs in this recipe and use an egg replacer, or 2 tablespoons of flax meal combined with 6 tablespoons of water. Use almond milk or oat milk instead of cow's milk.
- Almond Flour Blueberry pancakes: Add ½ cup of fresh blueberries to the batter.
- Almond Flour Banana Pancakes: Mix in ¼ cup of pureed banana to this batter.
- Chocolate Chip Almond Flour Pancakes: Add ⅓ cup of semi-sweet or bitter-sweet chocolate chips to the batter.
How to Store & Freeze
Store: Store them in an airtight container for up to 3 days.
Freeze: These pancakes freeze wonderfully. Just layer them between sheets of parchment paper and freeze them for up to 1 month. Thaw them overnight for best results.
Recipe Tips & Notes
- This batter gets thicker as it sits. For easier handling, make it when ready to cook.
- Consistency is Key: Your batter should be thick but pourable. If it's too thick, add a bit more milk.
- Since this batter doesn't have a flowing consistency, use a spatula or the back of a spoon to spread and shape the pancakes.
- This quantity of batter usually makes 5 medium-sized pancakes.
- Almond flour pancakes are more filling than traditional pancakes, so keep that in mind for serving size.
- Skip the maple syrup if following a low-carb diet or replace it with this Monkfruit sweetened pancake syrup.
- You can use almond flour or almond meal in this recipe. Just know that almond meal pancakes maybe a bit more denser than the ones made with almond flour. They're still very delicious, as you can see in this recipe.
- To ensure even cooking, cook these pancakes on medium-low to medium heat.
Frequently Asked Questions
The quantity used in this recipe makes 5 pancakes. Each pancake has 199 calories, 16g fat, 2g saturated fat, 7g net carbs and 8g protein. These pancakes are fine as long as they're had in moderation.
While you can certainly substitute almond flour for all-purpose flour following a 1:1 ratio, the recipe will require more eggs or baking agents to produce comparable results.
In general whole-grain flours like whole-wheat or buckwheat flour are good since they have added fiber and nutrients as compared to all purpose flour. Oat flour is also good choice for gluten-free pancakes. Coconut flour and almond flour are good low-carb and gluten-free flours for pancakes.
Since almond flour contains more oils, it can burn faster than regular flour. Which is why it is best to cook almond flour batter on medium-low to medium heat.
Absolutely! Cook, let them cool, and store them in the fridge for up to 3 days.
More Almond Flour Recipes
- Almond Flour Brownies
- Nutella Mug Cake
- Badam Halwa (Almond Pudding)
- Carrot Burfi (Carrot Fudge)
- Almond Spice Cookies
📖 Recipe
Almond Flour Pancakes
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Equipment
Ingredients
- 1 cup almond flour or almond meal see notes
- 1 teaspoon baking powder
- 1 pinch salt (optional)
- 2 large eggs
- ¼ cup milk see notes
- 1 tablespoon maple syrup plus more for serving (skip for low carb)
- 1 tablespoon olive oil plus more for making the pancakes
Serving Options (pick as many as you like)
- blueberries
- strawberries
- Whipped cream
- maple syrup
- nutella
Instructions
- Combine all the ingredients in a mixing bowl and whisk until you get a smooth batter. Note: this batter will be grainier than regular pancake batter.
- Heat a non-stick pan over medium heat. Brush some oil in the pan, then pour ¼ cup of batter. Using the back of a spoon or the base of your cup measure, spread the batter out to make a round shape.
- Cook about 2 minutes, until tiny air bubbles begin to form on the pancake. Flip and cook another 1-2 minutes until it turns golden in color. Repeat with the remaining batter, until all of the pancakes are cooked.
- Serve with whipped cream, maple syrup and your choice of berries- blueberries, strawberries, blackberries or raspberries.
Notes
- This batter gets thicker as it sits. For easier handling, make it when ready to cook.
- Since this batter doesn't have a flowing consistency, use a spatula or the back of a spoon to spread and shape the pancakes.
- This quantity of batter usually makes 5 medium-sized pancakes.
- Almond flour pancakes are more filling than traditional pancakes, so keep that in mind for serving size.
- Skip the maple syrup if following a low carb diet.
- You can use almond flour or almond meal in this recipe. Just know that almond meal pancakes maybe a bit more denser than the ones made with almond flour.
- To ensure even cooking, cook these pancakes on medium-low to medium heat.
Brooke says
I replaced the eggs and milk with chia seed "eggs" and almond milk and it did not come out at all. Batter was way thick and didn't cook on the pan. Do you have any suggestions for cooking with chia seeds? I'd love to make these for my son who has gluten/egg/dairy allergies.
Aneesha says
Hi Brooke, I've never tried these with chia eggs, but next time, you can add more liquid (water or non-dairy milk) to the batter to get the consistency right. I hope your son enjoys these pancakes!
Lola Phelan says
Thank you, I was wondering what to make. I will adapt this recipe to make waffles and then share with a friend.
Aneesha says
That's awesome! I hope you enjoy it.