A nice fluffy gluten free pancake made from almond meal. These low carb almond flour pancakes are perfect served with butter and sugar free pancake syrup.
Are you stuck trying to find the perfect fluffy low carb pancakes recipe that fits into your new lifestyle?
This is one of those recipes I enjoy on a Sunday morning when I don’t feel like making coconut flour pancakes or waffles made with almond flour.
Although I’ve tried variations of the traditional pancake, this morning I was looking for a fluffier pancake. I also wanted something simple and almond flour based.
These low carb almond flour pancakes are an adaptation of Laura Dolson’s recipe. Her version does not bubble and tends to be a little flat.
I added some baking soda to the recipe so the that the batter will bubble when cooked. It’s a simple change that results in fluffier pancakes.
The addition of baking soda makes them puff with air bubbles on the griddle. It results in a higher rise and lighter texture.
Letting the batter sit for about 15 minutes before cooking also gives the baking soda has some time to react before cooking.
These almond flour pancakes have become a family favorite. And, it doesn’t take much time to prepare them in the morning.
I can see these easy hotcakes becoming a regular item in my house. Even my kids eat them without complaining.
It does help to have a large flat griddle to cook them on. I can typically cook about ten small pancakes at a time on my electric griddle.
Just like cooking regular pancakes, you’ll want to let the tops bubble up before flipping. You should see the edges becoming drier as well.
It also helps to make them on the smaller side. I find they cook up faster and are much easier to turn.
I typically serve these almond flour pancakes with some butter and a low carb maple flavored syrup. They are perfect this way!
I’m going to double the recipe next time so that I can store them in the freezer to easy weekday breakfasts at work.
It’s great to have some low carb convenience foods on hand, especially during busy periods. So, if you have the time, always make more for later.
I have been making these delicious low carb almond flour pancakes for years now. They’ve become a staple breakfast for me.
I like to make up large batches on the weekend then freeze them in single servings of 3 pancakes. They freeze well and can be reheated easily in the microwave.
My family loves these low carb pancakes too. And as long as I don’t tell them, they have no idea that they are made from gluten free blanched almond meal.
My husband and kids drench their pancakes in syrup so it’s hard for them to tell the difference. Now, if I can just sneak the healthier syrup into them too!
When we go away on vacation over the summer. I’ll bake up a large batch of these to take on the trip.
No one wants to be spending every morning cooking. And, it feels like a real treat in the morning to have these delicious almond flour pancakes.
If I don’t have time to make them ahead, I’ll just take a bag of my almond flour with me.
We usually rent a place with a kitchen so at least I can whip up a batch if I want them.
One year, we rented a cabin in a campground that had pancake breakfasts every morning.
I met the rest of the family with my low carb pancakes reheated in the microwave. And, my breakfast didn’t look any different than theirs.
There’s no need to miss out on pancake breakfasts when you are on low carb. It just requires a little planning.
How do you like to serve your low carb almond flour pancakes? Whipped cream, chocolate chips, and fruit are all fabulous toppings.
Sometimes, I’ll make up a batch of blueberry syrup in the summer. It’s a nice alternative to the maple flavored syrup.
And the whipped cream is perfect for drawing up a funny face for the kids. If you have pancake molds, you can even do them in kid friendly shapes.
Fluffy Low Carb Almond Flour Pancakes – Gluten Free
Enjoy these tasty low carb hotcakes! They are such a nice treat on weekend mornings. And don’t forget to leave a comment to let us know how they turned out for you.
Almond Flour Pancakes - Gluten Free
Ingredients
- 2 cups almond flour
- 4 eggs
- 1/2 cup water (for puffier pancakes you can use sparkling water)
- 1/4 cup oil
- 1 teaspoons baking soda use baking powder if you prefer
- 1/2 teaspoon salt
- 3-4 packets stevia
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Mix ingredients together in a blender or bowl with electric mixer.
- Heat griddle or pan over medium high heat (about 325-350°F. Pour batter onto hot griddle.
- Flip them when the edges start to dry.
Notes
Nutrition
Additional Info
- Net Carbs 1.1g
- % Carbs: 6.6%
- % Protein: 17.5%
- % Fat: 75.9%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Geraldine says
June 18, 2019 at 5:12 pmActually fluffy and delicious!!
I did add some swerve, vanilla and cinnamon 😉
Lisa says
June 15, 2019 at 10:26 pmI’ve made keto pancakes a few times, using other recipes, and we have always enjoyed them. I tried this recipe after watching Highfalutin Low Carb on YouTube where he makes this recipe. It was awful. So bad we didn’t even finish them, we all had 1 pancake apiece and that was it. I think part of the problem was the baking soda I could taste it in the recipe. They had a weird taste and was not enjoyable.
Lisa MarcAurele says
June 16, 2019 at 7:06 amI’m sorry the recipe didn’t work out for you. You could try using less baking soda with the sparkling water option. A little more sweetener should also offset any taste of the baking soda.
Dominique says
June 4, 2019 at 3:46 amHi! Super excited to make this recipe. Just wondering what size measuring cup I should use to make a silver dollar sized pancake. Thanks!
Lisa MarcAurele says
June 4, 2019 at 7:59 pmI use about 2 tablespoons which is about 1/8 cup.
Dana says
May 31, 2019 at 11:17 pmScore!! I haven’t had a whole pancake in so long, usually just a bite of my husbands. 😂
I made these little guys and am overjoyed to say they are delicious!! Put a little butter on top and used Walden Farms calorie (everything free) syrup. I also added a bit of vanilla extract to the batter.
DELISH!
Linda says
May 29, 2019 at 4:07 pmYummy yum yum!! These are by far the best almond pancakes I’ve ever tasted!
Celina says
May 23, 2019 at 10:03 pmWhat is the freezer time and how long do you microwave them?
Lisa MarcAurele says
May 24, 2019 at 6:05 amThey can be kept in the freezer for at least 3 months. I microwave them for a minute or two.
Theresa says
May 22, 2019 at 8:55 amI made these pancakes this morning! VERY good. A slice of butter and sugar free syrup hit the spot! Thank you.
Helen says
May 2, 2019 at 7:25 pmIs every silver dollar pancake 71 cal
Lisa MarcAurele says
May 2, 2019 at 7:33 pmIt’s what I get for each pancake when the batter is divided into 24 pancakes. So if you get 12 larger pancakes, it will be double that.
Jen says
April 9, 2019 at 9:08 amI love these! I added a splash of vanilla and a dash of cinnamon to the recipe, along with using lakanto as the sweetener. Yummy!!! My 5 yr old devoured them. Thanks for the recipe!
Lisa MarcAurele says
April 9, 2019 at 3:47 pmSo glad you both enjoyed the almond flour pancakes!
S says
March 16, 2019 at 3:57 amI wanted to love these, but this isn’t a recipe for batter, it’s a recipe for dough. It was too thick to spoon, so I added more water and another egg. Still no dice. After cooking, the middle is still doughy.
Lisa MarcAurele says
March 16, 2019 at 8:53 amAre you sure you didn’t accidentally use coconut flour? The ingredients and ratios used in this recipe should result in a batter, not a dough. There had to be a mistake made.
Ana says
June 9, 2019 at 10:05 amI had actually the same issue even though I used the exact ingredients. The oil I used is coconut oil, maybe this caused it to look like dough. I am still to cook them and see.
2 cups of almond flour, could this be too much?
Lisa MarcAurele says
June 9, 2019 at 7:46 pmI make these pancakes all the time without issue but I usually don’t let them sit for 15 minutes so maybe that’s the problem. I’m going to delete that step.
Catherine says
February 24, 2019 at 10:05 amI tired this recipe with almond meal instead of almond flour and the texture was too gritty for me. I ended up adding shredded cheddar cheese to the mix to make a savory pancake to serve with bacon and the flavor was better but still a bit gritty. Next time, I will use the flour.
Lisa MarcAurele says
February 25, 2019 at 5:31 amBlanched finely ground almond flour is much better than the meal.
Karen Rye says
February 14, 2019 at 10:21 amDo you have to mix with a blender, will hand mixer work?
Thank you
Karen
Lisa MarcAurele says
February 15, 2019 at 7:22 amA hand mixer or even a whisk works for the recipe.
Pour Moi says
February 6, 2019 at 10:42 amThese were not good, I’m sorry to say. They did have a beautiful golden color, but they were just not good. I give up on keto/low carb breads/baked goods/pastries. I think my taste buds are just too refined for these eggy creations.
Kelli says
February 3, 2019 at 10:12 amGreat recipe. My whole family loves these! Important tip: put all the wet ingredients in the blender first, then the almond flour on top. It blends much faster and smoother that way!
Lisa MarcAurele says
February 3, 2019 at 1:43 pmThanks for the tip!
Suzie says
January 27, 2019 at 7:50 pmHelloooo!! Thank you for this absolutely delicious recipe! These are without a doubt THE BEST BEST BEST BEST almond meal no carb healthy pancakes I’ve ever ever made!!! I also separated the eggs, whipped the egg whites to soft peaks and folded them through the mixture. These pancakes were light, fluffy and delicious but most importantly they were solid! They were enough and didn’t fall apart. That’s a winner!! Thank you again!
Lisa MarcAurele says
January 28, 2019 at 9:12 amThanks for that tip on fluffier pancakes!
Jan4c says
February 19, 2019 at 12:39 pmI’m going to try this recipe how much stevia is in each packet? Can you help?
Thank you in advance
Jan4c
Lisa MarcAurele says
February 19, 2019 at 9:17 pmEach packet is equivalent to about 1-2 teaspoons of granular sweetener.
Ciera says
January 13, 2019 at 5:43 pmThis recipe is fantastic. I made a double batch to keep some in the freezer for my daughter. She had hers with a smear of peanut butter and i drizzled mine with honey. My go to pancake recipe is typically a coconut flour one, but the texture of these are so much better.
Lisa MarcAurele says
January 13, 2019 at 7:48 pmI like to keep a good supply of both this and the coconut flour one in the freezer. However, I’ve been trying to stay away from dairy so this one is what I prefer lately. Glad you and your daughter enjoy the pancakes!
Manij says
February 24, 2019 at 3:41 amThank you very much Lisa.
Caitlin says
January 11, 2019 at 11:51 amIs this one serving? Is the nutritional information for 1/24 of the recipe? So one pancake?
Lisa MarcAurele says
January 12, 2019 at 8:17 am1 pancake is not a serving size, but the nutritional data is given per pancake. I typically eat 3.
Pat2326 says
December 5, 2018 at 6:19 pmOh my gosh! Loved these!! Did not want the ones with coconut OR with cream cheese! My husband loved them! THEN forgot to pin!! After an hour found you!!! It’s pinned now! Thank you for sharing! Hope I’m not going to get junk mail by leaving comment
Lisa MarcAurele says
December 6, 2018 at 7:48 amThanks for the pin! I’m so glad you found the recipe. It’s been a keeper with my family for a decade.
dave says
October 29, 2018 at 12:58 pmhow can i sub pecan meal in your recipe or just add
Lisa says
October 30, 2018 at 8:07 amIt should be okay to sub that for almond flour or meal.
Jacklyn says
October 18, 2018 at 7:08 amThese are so good! I made them with almond flour and a little less salt and cooked them in coconut oil because that is what I usually use. Perfect! I’ll have to experiment with ricotta cheese, that sounds good. Oh, and the best thing about these is they didn’t suck up the coconut oil, I didn’t have to re grease the pan after each pancake.
Lisa says
October 18, 2018 at 11:00 amThanks for writing in Jacklyn!
Christina says
September 30, 2018 at 1:52 pmBeing diabetic and the cook in the family , it’s hard cooking for me and my husband. These are great for both . I added vanilla to mine and made them a little bigger. I also melted sugar free blackberry jam on top. Wonderful! I will be making these again.
Lisa says
September 30, 2018 at 4:46 pmThe jam sounds like a wonderful way to top them off!
Carla says
September 8, 2018 at 2:03 pmI can definately handle these. I added vanilla extract and doubled the Stevia. Used melted butter instead of oil.
I tried coconut flour pancakes and had to throw them away. I couldn’t handle the test and powdery texture. This texture came out very similar to real pancakes and tasted fabulous with butter and sugar free syrup on top. After adding the syrup 4 silver dollar pancakes came out to around 8g net carbs . definately a nice treat for my high carb days 🙂
Lisa says
September 9, 2018 at 8:55 amThanks for letting us know how they came out and the mods you made!
Brittany says
August 20, 2018 at 7:12 pmDo you have to use a blender?
Lisa says
August 20, 2018 at 8:37 pmNo. Most times, I just use a whisk.
Yvonne says
August 30, 2018 at 12:23 amHi Lisa
I tried the recipe, the pancakes were yummy! Pls advice what oil can i replace with cos i used olive oil .
TIA
Best Regards
Yvonne
Lisa says
August 30, 2018 at 10:16 amCoconut or avocado oil are what I use. I like to melt the coconut oil first or use fractionated (liquid version).
Jaclyn says
August 4, 2018 at 9:10 amThanks for this recipe! I left out the sweetener and put in a few dashes of cinnamon and ginger. The baking powder and sparkling water was a great tip. I definitely made mine larger than the recipe called for because it made much less than 24 :). I think I can trick my daughter into eating these no problem. Used coconut oil in batter and cooked them in coconut oil which adds to the flavor. I am usually sensitive to the egg taste too and found these modifications help!
Lisa says
August 5, 2018 at 10:19 amThanks for sharing. I love the addition of cinnamon and ginger.
Marie says
July 18, 2018 at 4:59 pmI would love to make these for my granddaughter, but she has an allergy reaction to eggs. She also is type 1 diabetic. Has problems with certain kinds of food. She is now on a special diet from her doctor. Is there a recipe without eggs?
Lisa says
July 19, 2018 at 7:59 amYou can try subbing out with psyllium eggs (psyllium and water).
Kevon says
August 4, 2018 at 5:37 pmDid that plus subbed the stevia with molasses. Yummy! Will definitely do again.
Lisa says
August 5, 2018 at 10:13 amThanks for sharing Kevon!
Anja Dreyer says
August 18, 2018 at 4:39 pmYou can also try flaxseed flour and water for an egg substitute:)
Lisa says
August 19, 2018 at 7:43 amFlax eggs are a good option!
Wayne Tremblay says
July 25, 2018 at 1:49 amUnsweetened applesauce use 1 forth cup for every egg 😊
Stacie says
July 13, 2018 at 12:31 amWhat THM fuel is this? It may have been on the recipe, but if so I couldn’t find it. We tried them for breakfast this morning and they are yummy!!
Lisa says
July 13, 2018 at 7:08 amI’m not familiar with THM, but I think most low carb high fat items are S.
Ronalyn says
July 4, 2018 at 9:26 pmI was looking for an almond meal pancake recipe and found yours. I followed the recipe exactly, using baking powder in place of soda and sparkling water instead of plain. The pancakes were outstanding in both taste and texture. I’ve been baking gluten free for several years and the best thing I learned (and strongly recommend) is to weigh the almond flour (and all other flour used for GF and Keto baking). It can make a big difference in the outcome of the recipe.
Lisa says
July 5, 2018 at 11:35 amThanks for writing in. I’m glad to hear the pancakes worked out!
Ems says
August 12, 2018 at 11:54 amPlease can you send to me the recipe?
I will appreciate
Lisa says
August 13, 2018 at 8:55 amIt’s shown above in the recipe card.
Olga says
June 22, 2018 at 1:42 pmThese turned out to be perfect and delicious pancakes! Easy and low carb, exactly what I was looking for. I added a tiny bit of vanilla extract, but otherwise followed the recipe exactly as written. Thank you for sharing!
Lisa says
June 22, 2018 at 9:30 pmThanks for writing in Olga to let us know how they turned out!
Leslieski says
June 21, 2018 at 6:13 pmLove this recipe! I have tried 4 others and didn’t like them and almost gave up. Thanks for posting this.
Lisa says
June 21, 2018 at 8:47 pmI’m so glad they worked out for you!
Kat says
June 10, 2018 at 12:17 pmThis was my first foray into almond flour pancakes and I’m pretty pleased. I don’t eat stevia, and the Stevia website advised a conversion of 1 teaspoon sugar. I halved the recipe and these were not sweet at all. (I think I will add more sugar next time, I like a sweet pancake.). The batter was easy to make and nice and thick, I’ll try Pellegrino next time, too, although plain water worked just fine.
Without the extra sweetness, I thought that this batter would work well as a “quick bread”, too. Kind of like naan. I might add some garlic powder and some herbs and a little more salt and serve it with soup, maybe? I’m a gastric sleeve patient and sometimes I miss eating bread with meals, but the carbs on this recipe are so low, i wouldn’t feel guilty!
Thanks!
Lisa says
June 10, 2018 at 7:37 pmIt’s worth a try as a flat bread.
Jenn says
September 23, 2018 at 9:14 amI make naan with a half cup of almon flour, a half cup of arrow root starch, and a cup of coconut milk. Cook in a skillet like pancakes with a tiny bit of coconut oil.
Wilma says
June 3, 2018 at 3:36 pmLove your pancakes. I made them a couple months ago. Had some left over, I popped them into my toaster.
Lisa says
June 4, 2018 at 5:54 amGreat way to heat up the leftovers!
Elizabeth S. says
June 3, 2018 at 2:50 pmI wish you could post a photo cause mine came out great. I agree they can be eggy and too savory. What I did second time making them: I halve the recipe cause it makes enough for two people. My alterations: Half of everything listed above except: 1/2 tsp baking soda, 1/2 tsp baking powder, used Diet Sunkist cause I didn’t have sparkling water (from plastic 2L), 2 tbsp Swerve granular, 1 tbsp Swerve confectioners, splash vanilla extract. Served with Walden Farms calorie free pancake syrup, sliced banana and strawberry, brought the Swerve confectioners to the table to taste but didn’t need it this time. I was too impatient to let the dough sit long but I noticed bubbling faster halfway through. I like a hot griddle, lots of oil and smaller pancake. I’ll post a pic on Pinterest at eblawler! Thanks! Everyone in family loved them.
Lisa says
June 4, 2018 at 5:55 amThanks for sharing!
Natalie says
June 1, 2018 at 11:47 amThese were so good. I never rate recipes, but I enjoyed this one so much, I had to comment. I have been in search of a good low carb pancake recipe forever, and this was awesome. I used baking powder, a little coconut sugar instead of stevia, almond milk in place of water and added a little extra based on other reviewer comments, and added vanilla. I also let stand for 30 minutes before making (only because I was on a conference call 😊). They came out perfect! Very light and fluffy, great flavor. Served with strawberries and a little Irish butter. Omg! I could have eaten the whole batch. Thank you for sharing!
Lisa says
June 2, 2018 at 2:41 pmYou’re welcome!
Jon says
May 31, 2018 at 2:04 amDoes the size of the eggs matter?
Lisa says
May 31, 2018 at 6:07 amI use large eggs. And it typically does.
Tammy says
May 26, 2018 at 10:09 amSomething went wrong! I tried substituting pecan flour for the almond flour and also used coconut oil. As soon as I started mixing (used mixer instead of blender) I knew something was wrong. The batter was extremely thick, more like dough than batter. I added water until I got it to batter consistency, but upon cooking discovered that this just depleted everything that would have been binding in it. When putting in the skillet, I still had to use my spatula to slightly spread it out. As it cooked, bits of the edges kept breaking off and upon trying to flip it, it just crumbled to pieces. Is there something about the density of pecan flour that I should have used less than the two cups? It’s kind of expensive, so I hate to waste in on more experimenting, so if anyone has any tips, I’d surely appreciate it.
Lisa says
May 26, 2018 at 5:50 pmI don’t have a lot of experience with pecan flour. But, pecans have less fat so that may have been a contributor.
Kirsten says
June 27, 2018 at 10:22 amHi
Can the almond flour be substituted with coconut flour?
Lisa says
June 27, 2018 at 12:59 pmIt’s better to just make the coconut flour pancake recipe.
Gizella says
February 9, 2019 at 11:28 amMy thoughts are because you used coconut oil instead of some other oil is why the batter came out too thick 😊
Wanda Maffia says
May 16, 2018 at 12:34 pmA question: Is the nutritional information for the 1 pancake silver dollar size? 71 calories for 1 silver dollar size pancake?
Lisa says
May 16, 2018 at 1:32 pmIt is, but my silver dollar size pancakes are a bit bigger than most.
Molly says
May 13, 2018 at 9:18 amI made these this morning and loved them!!!
(Don’t let the negative reviews stop you! I hate to say it, but they must have done something wrong, Sorry folks!)
These are delicious!
I am going to try to store the extra batter in the fridge for tomorrow. Fingers crossed.
(I don’t have a blender- but my food processor worked perfectly)