Almond Flour Pancakes (Gluten Free)

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These nutty, gluten-free Almond Flour Pancakes are light, fluffy and filled with delicious flavors. Made with just a handful of ingredients, they're perfect for breakfast or brunch. These low-carb pancakes can easily be made keto with one simple switch.

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

Even though the two are used interchangeably, there is a small difference between both. While almond flour is a fine powder made by grinding blanched almonds, almond meal is made by grinding almonds with their skins intact, which makes the flour coarser. It also contains tiny brown specs from the skin of the almonds.

Ingredients Notes & Substitutions

It only takes seven simple ingredients to put these pancakes together, and chances are that you already have them. Let's take a look:

Syrup, milk, eggs, baking soda, almond flour and oil on a baking sheet

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. Egg substitute is mentioned below.
Milk: I use 2% milk as that's what I have on hand. You can also use almond milk, which keeps these pancakes low-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.

Stack of pancakes with blueberries and milk on the side

Step by Step Instructions

Let's see how to make almond flour pancakes from scratch:

Make 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 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.

Low-Carb Almond Flour Pancakes

To make low-carb almond flour pancakes 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).

To make Keto Almond Flour Pancakes, 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.

For a low-carb topping, use this Monkfruit sweetened pancake syrup.

Try a Variation

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.

Recipe Tips & 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 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.

Almond flour pancakes topped with whipped cream and blueberries

Frequently Asked Questions for Almond Flour Pancakes

How many calories in almond flour pancakes?

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.

Can I use almond flour instead of all purpose flour?

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.

What is the healthiest flour for pancakes?

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.

Does almond flour burn easily?

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.

More Almond Flour Recipes

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