Almond Flour Pancakes

These light and fluffy almond flour pancakes are a low carb breakfast that are perfect for meal prep or a relaxing weekend at home. They’re keto friendly, paleo, dairy free, grain free and gluten free with a vegan option!

I was always a plain pancakes kind of gal as a kid. No butter, no chocolate chips, just white flour pancakes with (lots of) maple syrup. While I love a sugary, floury, absolutely no nutrition pancake as much as the next person, sometimes you just need a little more substance to your breakfast!

Enter: almond flour pancakes. They’re low in sugar, high in protein, big on flavor, and even keto friendly and paleo like my coconut flour pancakes!

They provide a bit more texture compared to their white flour counterparts, and are also much more filling. Plus, there’s a vegan option too!

I love to top them off with some dairy free yogurt and frozen then melted blueberries. The berries release a lot of juice and combined with maple syrup, it’s just so good. Try one of my other favorite almond flour recipes or paleo granola next!

Key ingredients

EGGS. Two eggs will add some protein as well as bind all ingredients together. For a vegan option, use my almond flour waffle recipe instead.

ALMOND FLOUR. Almond flour keeps these pancakes grain free, paleo and very fluffy!

TAPIOCA STARCH. This will help give the pancakes a more traditional texture and help everything bind together.

OIL. Just a bit of oil adds some moisture.

MILK. Any kind of milk works! I used almond but you can use dairy or non-dairy.

MAPLE SYRUP. Maple syrup will naturally sweeten the batter, and then of course add extra on top!

How to make almond flour pancakes

In a large mixing bowl, whisk together all of the wet ingredients. Whisk in all of the dry ingredients. The batter will be thick, but it is much easier to flip the pancakes this way, so avoid thinning it out!

If the batter sits for too long, you may need to add 1-2 additional tbsp of milk, but only if it’s too thick. Just whisk in one tablespoon at a time until it gets back to its original consistency.

Once the batter has formed, add 1/4 cup worth to a warm and greased griddle or pan and cook on each side for about 2-3 minutes. It helps to keep the pancakes small. They will spread slightly as they cook, but keeping them small makes them easier to flip.

When adding the batter to the pan, you can take the backside of spoon and smooth out the top if the batter is thick and not spreading naturally. 

These pancakes require a slightly longer cooking time than regular pancakes, but you’ll know it is ready to flip when a few bubbles have formed and the top of the pancake looks a bit matte.  Repeat until all batter has been used. Top with coconut yogurt, berries and maple syrup. Try my almond flour snickerdoodles next!

Almond flour vs. meal

Almond flour is made from blanched almonds without skins so it is light in color. On the other hand, almond meal is made from whole almonds with the skins.

Almond flour is much lighter in color and texture than almond meal, and will yield a much fluffier pancake. Same with a fluffier almond flour banana bread.

These pancakes were designed to be made specifically with almond flour, which behaves very differently than other kinds of flour. If you want to use a different flour, I have lots of other gluten free pancake recipes you can try instead!

Storage tips

Once prepared, these almond flour pancakes will store in the fridge for about 3 days. Make sure they cool completely before transferring to an air tight container.

I like to reheat pancakes in the toaster so they get a bit crispy on the outside, but a microwave or back on the pan will work just fine. You can also freeze these! They’ll store in the freezer for up to 2 months.

Frequently Asked Questions

Why is the batter so thick?

The batter for both recipes (regular and vegan) should be pretty thick, this will keep the pancakes fluffy!

Because of the nature of the flour, it will thicken slightly as it sits as you’re making the first few pancakes, so you may need to thin it out with a few tablespoons of almond milk as you go. Avoid making the batter too runny because it will be difficult to flip. 

Can I make them crispy?

Almond flour can get both crispy and cakey under the right conditions. The inside of the pancakes should be nice and fluffy. If you let them cook long enough, you can slightly brown the outside to make the pancakes crispy.

Can I add blueberries?

These pancakes are delicious on their own, but if you want to spruce it up a bit, you can add in some chocolate chips or fresh or frozen blueberries to the batter.

Try these pancake recipes next

• Banana Pancakes
• Vegan Blueberry Pancakes
• Oat Flour Pancakes
• Chocolate Chip Pancakes
• Vegan Gluten Free Pancakes

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5 from 9 votes

Fluffy Almond Flour Pancakes

by: claire cary

These light and fluffy almond flour pancakes are a low carb breakfast that are perfect for meal prep. They’re keto friendly, paleo, dairy free, gluten free and incredibly easy to make!

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Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

8

1x2x3x

Ingredients

• ▢ 2 eggs
• ▢ ¼ cup non dairy milk
• ▢ 2 tablespoons neutral oil I used avocado
• ▢ 1 teaspoon apple cider vinegar
• ▢ 2-3 tablespoons maple syrup
• ▢ 1 tablespoons vanilla extract
• ▢ 1 ¾ cup almond flour not meal
• ▢ 2 tablespoons tapioca starch
• ▢ 2 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon sea salt
• ▢ ¼ teaspoon cinnamon

US Customary – Metric

Instructions

• In a large mixing bowl, whisk together all of the wet ingredients (first 6 listed). 
• Whisk in all of the dry ingredients making sure to pour the almond flour into the measuring cup and then level it off, don’t scoop right from the bag.
• The batter will be thick, but it is much easier to flip the pancakes this way, so avoid thinning it out! 
• Once the batter has formed, add 1/4 cup worth to a warm and greased griddle or pan and cook on each side for about 2-3 minutes.
• When adding the batter to the pan, you can take the backside of spoon and smooth out the top if the batter is thick and not spreading naturally. 
• These pancakes require a slightly longer cooking time than regular pancakes, but you’ll know it is ready to flip when a few bubbles have formed and the top of the pancake looks a bit matte. 
• Repeat until all batter has been used. Top with coconut yogurt, berries and maple syrup and enjoy!
• For a vegan option, use my almond flour waffle recipe!

Notes

Once prepared, these pancakes will store in the fridge for about 3 days. Make sure they cool completely before transferring to an air tight container. I like to reheat pancakes in the toaster so they get a bit crispy on the outside, but a microwave or back on the pan will work just fine. 

Serving: 1pancake / Calories: 212kcal / Carbohydrates: 11g / Protein: 5.5g / Fat: 8.2g / Fiber: 2.3g / Sugar: 4.8g

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