Almond Flour Pancakes

Almond Flour Pancakes are an easy gluten-free pancake recipe made in a blender with almond flour and simple ingredients for light and fluffy results. These make-ahead almond flour pancakes are lower-carb, freezer-friendly, and perfect for a quick homemade breakfast.

Almond Flour Pancakes are an easy homemade gluten-free pancake recipe made with almond flour and just a handful of simple ingredients. These light and fluffy pancakes are made in a blender, come together in minutes, and freeze beautifully for a quick make-ahead breakfast. They can also easily be adapted to be keto or paleo-friendly, depending on the ingredients you use.

I have been a little surprised by how popular some of my almond flour recipes have become, like my Easy Almond Flour Muffins, Gluten-Free Cheddar Bay Biscuits, and Mini Almond Flour Chocolate Cakes. Because of that, I wanted to continue adding more almond flour breakfast recipes to the site, and these Almond Flour Pancakes were an obvious next choice.

If you are wondering whether you can really make pancakes with almond flour, the answer is yes. Not only can you make them, but they turn out much lighter and fluffier than you might expect. Even my kids enjoyed these, which is always a good sign.

This recipe is especially great because it is a blender pancake recipe. You simply add all the ingredients to a blender, blend until smooth, and cook. No extra bowls, no complicated steps. That said, if you do not have a blender handy, you can absolutely whisk everything together in a bowl.

These almond flour pancakes are lower-carb than traditional pancakes, but what “healthy” means is different for everyone. If you have specific dietary needs, be sure to adjust ingredients as needed or consult a professional. The recipe is written based on how I tested it, and while there are many substitution options, results may vary if you make changes.

Why I Love This Recipe

• I love how quick and easy these pancakes are to make, especially on busy mornings.
• The blender method makes cleanup minimal.
• They turn out much lighter and fluffier than expected for an almond flour pancake.
• They freeze well, making them perfect for meal prep.
• They are very versatile and can be customized with different flavors and mix-ins.

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 – Helps the pancakes rise a bit.
• Salt – Balances the sweetness.

How to Make Almond Flour Pancakes

Step One: Make Batter
Put all ingredients in a blender and process until smooth. (Or whisk all the ingredients together well in a medium mixing bowl.)

Step Two: Preheat Pan
Lightly grease (with coconut oil, butter, or vegetable oil) a griddle or nonstick pan over medium heat.

Step Three: Cook Pancakes
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

(Full printable recipe card with full details is at bottom of post.)

Serving Suggestions

• 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 or chocolate chips for these Almond Flour Chocolate Chip 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 an 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.

Substitutions?
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. Flaxseed 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.

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 on how to make almond flour pancakes…

You might also like these Almond Flour Crackers for an easy gluten-free and lower-carb snack!