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
- Salt
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.)
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 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. 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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition:
(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.
Sandee says
I read so many positive reviews so I was very hopeful that this would be my go to recipe but I honestly didn’t care for these. Followed the recipe exactly & wanted to love them but I didn’t care for the texture. They weren’t horrible but for the price of almond flour I’d have to love these so I won’t be making these again.
Lisa Huff says
Sorry you didn’t like them. If you’re not used to almond flour recipes it can taste a little different.
Nat says
Can you just bake the batter in the oven? Not a fan of greasing the pan! Looks so good tho!
Lisa Huff says
Hmmm you probably could, but I haven’t made pancakes like this in the oven so can’t say for sure. You could also cook them in a nonstick pan on the stovetop if you’d prefer.
Sandra says
I just made a fresh batch and really enjoyed the flavor and texture. I too used one less egg since another recipe I tried was too eggy for me. I used an almond coconut milk (Califa) and used one cup instead of 3/4 to add more liquid. I used a lavender oil to cook them which added another layer of flavor. I dusted them with a pinch of powdered sugar; topped with toasted almonds and fresh blackberries and Fresh squeezed lemon juice. They were super delicious and made for a lovely presentation.
Lisa Huff says
Sounds great!
Johnni says
I wanted to like these pancakes. I was really excited to try them and watched your video first. The problem is I think you were using a food processor and I used my Vitamix, which shouldn’t have been a problem. However, putting the dry ingredients in First made it so hard for my blender that I thought I was burning it out. I stopped and scrapped down the sides, I added way more liquid than it should have needed by the end of the process and it still was not a batter. 2 cups of Almond flour did not make my morning go well. I don’t know if I will try these again but if I do, I will definitely put the liquid ingredients in First.
Lisa Huff says
Sorry they didn’t work out for you. I have used both a blender and food processor but not a vitamix specifically. Others Have also just mixed by hand and had good luck.
Cherie says
These were great. Can you freeze the batter?
Lisa Huff says
I wouldn’t freeze the batter, but you can freeze the pancakes. They freeze fairly well and I do that often. :)
Jessica says
How many calories are in the pancakes? In process of making them buy so far they look great and smell great!
Mindy says
Really good pancakes!! I used 2 Tbsp of batter per pancake, and added blueberries and chocolate chips (not in the same batch). I got approx. 16 pancakes total. They were so tasty and soft! I also used honey instead of maple syrup, and I didn’t have enough milk, so I used whole milk and water for the rest. Would 100% make these again!!
Lisa Huff says
Thanks Mindy! Happy to hear the pancakes were a hit!
Erin says
Made these this morning and they were delicious! I’ve tried a bunch of almond flour pancake recipes and this one is by far the best. They were nice and fluffy without having to whip the egg whites separately. This will be our new go-to pancake recipe!
Lisa Huff says
Thank you Erin! Happy to hear you liked the pancakes! :)
Tania says
How many calories are on this pancakes?
Lisa Huff says
I’m not sure you’d have to use an online calculator. Can vary a lot depending on brand of products, any changes you make, and size of pancakes.
Lisa says
These were delicious!! I added some orange zest along w my fresh orange juice! Yum! ???? And added a dash more maple syrup to make it sweeter. They were nice and fluffy and made a beautiful stack of pancakes????
Lisa Huff says
Oh that’s a great idea adding a little orange juice! Happy to hear you enjoyed the pancakes!
Sue says
5 out of 5. Yes the batter was runny but cooked up perfectly!! I haven’t Had pancakes in FOREVER! Except for the almond flavor every aspect was like the pancakes I make from scratch. I used buttermilk, apple cider vinegar and maple syrup and will be making these again. I halved the recipe, used a 1/4c ladle to pour the batter and made 10 6” pancakes. Recipe says a serving is 12? Does that sound right to you? I ate them ALL!!! Can the batter be made and kept refrigerated for a daily dose of yummy?
Lisa Huff says
Glad you enjoyed! That should be yield is 12 pancakes. Looks like something got messed up there, thanks for letting me know!
Sue says
I checked my “1/4” cup ladle and it’s actually 2 TBSP. That explains why I was able to make 10 6” pancakes.
Sue says
Can the batter be made up and then kept in the fridge? I know you said they are free able.
Lisa Huff says
Oh sorry, I forgot to answer that part! I haven’t tried it but would think it would be ok for a few days in the fridge. I generally make a big batch and cook it all then keep the finished pancakes in a container in the fridge or store in the freezer and reheat. They reheat fairly well.
Sheila says
Made these today for the first time. I’ve been wanting to try almond flour. They turned out a little thicker than I was expecting. Any suggestions on thinning the batter. I used a blender and the batter was very smooth. They tasted ok. Will try again.
Lisa Huff says
If you like a thinner batter, just add a little bit more milk and that should help.
Claire says
Great Recipe! Used egg beaters equivalent to 4 eggs = perfect! Not a heavy batter, but the pancakes set up nicely. We’ll make these again.
Christina says
I used 3 eggs instead of 4 because someone on pinterest said they were a little runny, turned out perfect! Great recipe ????????
Lisa Huff says
May have to try that myself next time, thank you! :)
Jess says
I don’t like the taste of eggs too much. Could I add only 2 or 3 eggs?
Lisa Huff says
I can’t say for sure, I haven’t tried it. You could try using an egg substitute (like ground chia or flaxseeds with water), but again I haven’t tried it so can’t say for sure.
Karyn says
I make a smaller batch with one egg and some soaked chia seed and around 3/4 c flour and 2/4 c ground coconut????