Almond Flour Pancakes Recipe, an easy homemade gluten-free pancake recipe with almond flour and a handful of simple ingredients. These almond flour pancakes can also be made keto or paleo-friendly. This easy blender pancake recipe results in light and fluffy pancakes that also freeze great for a quick and easy make-ahead breakfast.
I’ve been a little surprised how well some of my almond flour recipes have done like my Easy Almond Flour Muffins, Easy Almond Flour Biscuits (Gluten-Free Cheddar Bay Biscuits – Red Lobster Copycat), and Mini Almond Flour Chocolate Cakes. So thought I’d add some more almond flour recipes to my recipe index, including these Easy Almond Flour Pancakes!
Can you make pancakes with almond flour? YES you can! This flour free version is delicious.
This recipe for Almond Flour Pancakes couldn’t be easier! Did I mention these are simple blender pancakes and you just throw all the ingredients in a blender and blend until smooth? That’s it! But don’t worry, you don’t have to use a blender.
It could easily be made keto and paleo-friendly as well. I have a lot of substitution ideas but feel free to try your own. I wrote the recipe based on how I tried it out (like in the photos here) so can’t guarantee every single one of your substitution ideas will work.
These low-carb Almond Flour Pancakes may or may not be considered healthy. Of course, everyone has a different definition of healthy. So I’ll leave it up to you to decide based on your own personal diet. They are lower carb but if you are diabetic or have special dietary restrictions please consult with a nutritionist or your doctor.
These Almond Flour pancakes turned out a lot more light and fluffy than I anticipated. Even my kids ate them.
What is Almond Flour
Almond flour is not really flour. It’s just finely ground almonds. Almond flour generally can not be substituted for all-purpose or other types of flours.
Although you can make your own almond flour (by grinding almonds in a food processor or other techniques), commercially produced almond flour is generally a finer consistency and perfect for cooking and baking.
Difference between almond flour and almond meal? Almond meal is generally coarser and not a good fit for baking or something like these pancakes. Almond meal is generally also ground with the almond skins still on, unlike almond flour.
Equipment You May Need
- Blender – Although you don’t have to use a blender for these pancakes, I love how quick and easy it makes blending the batter.
- Scoop – A trigger ice cream or cookie scoop helps keep the pancakes the same size or you can just pour right from the blender.
- Griddle Pan – I have a griddle pan that fits right onto my stovetop, but you can also use a flat griddle pan. Nonstick would be a great option for these pancakes.
- Electric Griddle – A large nonstick electric griddle would also work for cooking these almond flour pancakes especially if you want to make a lot quickly.
There are a lot of substitute possibilities with these pancakes BUT I have only tried the recipe as written and have not tried the substitutes so I can’t say for sure how the pancakes will turn out. You can make these pancakes without eggs as well for those wondering.
(Full printable recipe card is at bottom of post.)
Almond Flour Pancakes Ingredients
- Almond Flour – I’d suggest using store-bought almond flour such as Honeyville, Bob’s Red Mill, or even Kirkland (at Costco). Do not substitute all-purpose, coconut flour, or any other flour substitute.
- Coconut Milk – I used unsweetened coconut milk but you could also try buttermilk, milk, or your favorite milk substitute such as almond milk or soy milk. You could also try using softened cream cheese, yogurt, ricotta cheese, or cottage cheese for some of the milk (but again, I have not tried, so you’ll need to experiment).
- Eggs – Large eggs. If you can’t have eggs, you can try an egg substitute such as flax and water (1 tablespoon of flaxseed mixed into 3 tablespoons of water for each egg) for an eggless version. I haven’t tried it but others have had good luck with it.
- Coconut Oil – Liquid coconut oil or melted, or you could also use melted butter or vegetable oil.
- Maple Syrup – Or you can use sugar, honey, or your favorite sugar substitute. Or you can omit altogether for a lower carb pancake.
- Vanilla Extract – A little vanilla extract is great in these pancakes or use your favorite extract.
- Orange Juice – You need something acidic for the baking soda but you could substitute apple cider vinegar or lemon juice.
- Baking Soda
How to Make Almond Flour Pancakes
Step One: Put all ingredients in a blender and process until smooth. (Or whisk all the ingredients together well in a medium mixing bowl.)
Step Two: Lightly grease (with coconut oil, butter, or vegetable oil) a griddle or nonstick pan over medium heat.
Step Three: Spoon about 3 tablespoons of batter onto the preheated pan and cook for about 3-5 minutes per side. The batter will get a little bubbly (although not necessarily as much as regular pancake batter). Gently lift the edge up of the pancake to see if the bottom is golden brown and cooked before trying to flip.
(Full printable recipe card with full details is at bottom of post.)
- Serve these pancakes warm after cooking with your favorite pancake toppings.
- Maple syrup, butter, fruit (strawberries, blueberries, or raspberries) or fruit sauces, chocolate chips, whipped cream, or a little powdered sugar are good toppings to try. This strawberry sauce looks delicious (although not low carb).
- If it’s fall, add a little pumpkin and pumpkin spice for these Almond Flour Pumpkin Pancakes. Or add some blueberries like these Almond Flour Blueberry Pancakes.
Quick Tips for Best Results
- As I mentioned above, make sure your almond flour is very finely ground for the best smooth batter.
- These pancakes can be made ahead of time and stored in a resealable or airtight container in the refrigerator or freezer. Just reheat before eating.
- The recipe makes about 2 1/4 cups of pancake batter. You can make the pancakes in any size you like but smaller pancakes tend to work and flip better with the almond flour.
- For a quick almond flour pancake mix, you can measure out the almond flour, baking soda, and salt in a resealable bag or airtight container. The nuts can go bad so don’t keep that long or place in the freezer.
Almond Flour Pancakes FAQ
How should I store Almond Flour Pancakes?
Store any leftover pancakes in an airtight container or resealable bag in the fridge.
Can I freeze the pancakes?
Yes! These pancakes do freeze really well in a resealable bag or if well wrapped. If you’d like to freeze a big batch, I’d suggest freezing the pancakes in a single layer on a piece of parchment paper or silicone mat lined baking sheet. Once the pancakes are frozen, place the pancakes in a resealable bag. This helps prevent the pancakes from sticking to each other.
How long will the pancakes last?
The pancakes should last at least a few days in the refrigerator or a few months in the freezer if well wrapped or in an airtight container.
There are many substitution possibilities for these almond flour pancakes. Please see the list of ingredients above with some suggestions. BUT please note, that I have not tried all the possibilities so please substitute carefully.
Can I use low-fat ingredients?
Almond flour is naturally high in fat since it’s made from all nuts so no way to get around that. You could try using low-fat butter or margarine and a low-fat milk or milk substitute.
What else can I add to this recipe?
You can add a wide range of “mix-ins” such as chocolate chips, toffee chips, grated fresh apple, blueberries, raspberries, or your other favorites. Slices of banana, grated zucchini, or grated carrots (think like carrot cake), would be fun to try. You can also add your favorite spices such as cinnamon. Flax seed or protein powders can also be added.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Yes! I listed lots of vegan substitute options in the ingredient list above.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute or omit the maple syrup for a lower carb option.
Gluten-Free -These almond flour pancakes are gluten-free.
Other Almond Flour Recipes You May Enjoy
Looking for more almond flour recipes? Well, you’re in luck. I have many!
- Almond Flour Banana Bread – Mini banana bread baked in ramekins.
- Mini Almond Flour Chocolate Cakes – A family favorite!
- Almond Flour Biscuits (Cheddar Bay Biscuits) – Easy gluten-free copycat of Red Lobster’s biscuits using almond flour.
- Tropical Almond Flour Mango Muffins – A fun fruity breakfast muffin.
- Almond Flour Pizza Crust – This pizza crust gets rave reviews!
- Easy Almond Flour Muffins – Another easy breakfast option.
- Almond Flour Chocolate Chip Cookies – Soft and cake-like homemade cookies.
- Almond Flour Brownies – super fudgy gluten-free brownies.
Hope you enjoy these from scratch Almond Flour Pancakes! Would love to hear how they turned out for you and if you added any “mix-ins”.
Almond Flour Pancakes How To Video
Quick video how to make almond flour pancakes…
You might also like these Almond Flour Crackers for an easy gluten-free and lower-carb snack!
Almond Flour Pancakes
- 2 cups almond flour
- 3/4 cup unsweetened coconut milk (or buttermilk, milk, or milk substitute)
- 4 large eggs
- 2 tablespoons coconut oil melted (or melted butter or vegetable oil); plus more for pan
- 2 teaspoons maple syrup (or sugar, honey, or sugar substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange juice (or apple cider vinegar or lemon juice)
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- Place all ingredients in a blender, and process until smooth.
- Lightly grease a griddle or large nonstick pan with a little more coconut oil (or butter or vegetable oil). Preheat pan over medium heat.
- Spoon about 3 tablespoons of batter onto hot pan. Cook about 3-5 minutes per side or until golden brown underneath and batter is slightly bubbly. Flip over and cook an additional 3-5 minutes. Repeat with remaining batter.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
This post was originally published in February 2018, but updated in April 2021 with additional information.