Hot, fluffy, delicious almond flour pancakes make a fantastic low-carb breakfast. They taste just like the ones you ate as a kid. But these come from an easy, gluten-free, keto recipe.
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Is there anything better than a hot, fluffy pancakes on a weekend morning? How about ones that are actually good for you?
These almond flour pancakes have been a staple in my house for years! My whole family loves this recipe.
The best part is knowing that these keto pancakes with almond flour are low-carb and gluten-free. I like to serve mine up with butter and sugar-free maple flavored syrup for comfort food without any of the guilt.
Pancakes always make me think of the weekend, but they’re great for an easy weekday breakfast too! In fact, this recipe only takes about 20 minutes to make from scratch.
You can also cook them ahead of time and then store them in the refrigerator or freezer. Then, breakfast is as easy as warming them up and adding your toppings!
How to make almond flour pancakes
The process is the same as making traditional pancakes. Just follow these simple steps:
- Make the batter. Combine almond flour, eggs, water, oil, baking soda, salt, and sweetener in a blender or in a bowl with a whisk.
- Let batter sit. Allow the mixture to sit for a few minutes so the baking soda can activate. This results in fluffier pancakes.
- Pour batter onto hot griddle. Preheat griddle or pan over medium high heat (about 325°F-350°F). Pour about ¼ cup mixture for each pancake or adjust to desired size.
- Cook until both sides are browned. When the edges start to dry and you see small bubbles in the pancakes, flip and cook on the other side for a minute or two. Remove from heat and keep warm.
- Repeat until all the batter has been used.
In just five easy steps, you’ll be ready to dig into a delicious stack of pancakes!
Tips for light and fluffy pancakes
Almond flour is a great one-to-one replacement for all-purpose flour. The taste is very neutral as well. However, almond flour is denser than regular flour.
The key to this almond flour pancake recipe is to use a little extra baking soda than a traditional recipe.
Baking soda plus the acid of the other ingredients causes a chemical reaction. This creates the light and fluffy texture we want in pancakes and other baked goods.
This is why you want to allow the batter to sit for a few minutes. It gives the baking soda time to react with the other ingredients.
If your pancakes are not turning out as fluffy as you like, try adding a little apple cider vinegar. This acid will help increase the effect of the baking soda.
Toppings for low-carb pancakes
Keto pancakes with almond flour are a great base for a healthy breakfast. If you want extra flavor, I recommend using low carb toppings to keep your meal keto friendly.
Here are a few of my favorites:
- Low carb maple flavored syrup
- Whipped cream
- Sugar free chocolate chips or dark chocolate chips
- Fresh or frozen berries
- Low carb sugar free blueberry syrup or other fruit flavored syrup
With so many delicious flavor options, it’s hard to choose. You may just have to try them all!
Can they be made ahead and frozen?
These almond flour pancakes are just as good out of the freezer as they are the first day they were made.
To prevent them from sticking to each other in the freezer, place a sheet of wax paper between the layers. Alternatively, freeze them individually on a tray first and transfer them to a freezer bag once they are completely frozen.
To reheat, you have plenty of options.
- Microwave – Place one or two pancakes on a microwave-safe plate and microwave for 20 seconds.
- Toaster – Toasting gives them slightly crunchy edges. Just toast like bread on a light setting.
- Oven – For large batches, reheat them in the oven at 350 degrees F. for ten minutes.
This is an easy way to meal-prep healthy breakfasts for the whole week!
Other recipes to try
Looking for more low carb breakfast ideas? You can try some of these other keto pancake recipes:
- Oat Fiber Low Carb Buttermilk Pancakes are the closest you will get to traditional high carb pancakes. No one can tell the difference!
- Keto Coconut Flour Pancakes are a great pancake alternative for anyone with a nut allergy.
- Fluffy Keto Cream Cheese Pancakes have two secret ingredients that make them super light and fluffy!
- Gluten Free Low Carb Pumpkin Pancakes are a great way to use up leftover canned pumpkin for a delicious breakfast treat.
- Peanut Butter Pancakes have a unique, nutty taste and are completely vegan!
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Almond Flour Pancakes (Keto, Gluten-Free)
Recipe Video (Click on Image to Play)
Ingredients
- 2 cups almond flour finely ground is best
- 4 eggs
- ½ cup water for puffier pancakes you can use sparkling water or add in a little viinegar
- ¼ cup oil
- 1 teaspoons baking soda use baking powder if you prefer
- ½ teaspoon salt
- 3-4 packets stevia or one tablespoon of granular sweetener
Instructions
- Mix ingredients together in a blender or bowl with electric mixer. Allow to sit for a few minutes to allow baking soda to activate.
- 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 and tops are bubbling. Remove when both sides have browned.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: May 20, 2012… Last Updated: May 26, 2020
Elizabeth T Marler
Haven’t tried this yet, but am curious about the choice of either baking soda or powder. The 2 behave differently depending on other ingredients. As baking soda needs something acidic to activate it, it would be useless here unless you used the sparkling water. It would only add a little saltiness. Baking powder would be the better option otherwise.
Elizabeth T Marler
*I see now where you mention adding a little vinegar. Perhaps amending the actual recipe might make it a little clearer for those less experienced bakers. Lol
Lisa MarcAurele
I will make it clearer in the instructions. Thanks!
Gianna Laffin
Hey, I’m looking for a Pancake recipe where I can make/mix the dry ingredients ahead of time and store it in a Airtight container so when I want pancakes it’s super easy to throw them together. Would the dry ingredients in this recipe be okay? Would there be any issues/reactions between the dry ingredients being stored together? How long could they last before expiry? Thanks.
Lisa MarcAurele
This recipe should work for that. I’d say the mix should last as long as the expiration date on your ingredients. You can also use powdered whole eggs in the mix and just add more water to the batter so you don’t need to have fresh eggs on hand to make the pancakes.
Alina
Made these this morning and they were very good! I sifted my dry ingredients and added a little vinegar and vanilla. Thank You I’ll be making these again.
Lesley
Are the carbs shown per pancake or per 100 gm, please?
Lisa MarcAurele
Carbs are per serving. When I make them very small and get 24 mini pancakes, it’s 4 mini pancakes. I sometimes make them twice as big and get a dozen. So it depends on how big you make your pancakes. The carbs are based on 6 servings for the recipe.
Lesley
Thank you so much. L
Mikey
I have started cutting carbs last week and I just can’t eat eggs for breakfast everyday. I came across this recipe on youtube. I made them today minus the sweetener, added a little vanilla and cinnamon. I found that I needed to add a little more water. I will need to find a sweetener I can tolerate but they were fine without. Just put a little sugar free syrup on them. I also cut up a medium strawberry and put on top. These were not bad, not as fluffy as regular pancakes but will change my breakfast choices. Thanks for the recipe.
Em
Do you know what the conversation would be for using THM gentle sweet or super sweet instead of stevia?
Lisa MarcAurele
It’s about 1 tablespoon.
Darlene Naylor
Lisa’s Almond Flour pancakes were wonderful! Very filling & delicious! I did add a couple of drops of vanilla! I also love her cookbook 5-Ingredient KETO!
Tammy
Thank you so much. These will fit into my mediterranean diet and my gluten-free diet (I have celiac’s disease)
You are a lifesaver
Desiree
Can this also be used to make waffles?Anything need to be changed?
Lisa MarcAurele
I haven’t tried making waffles with this recipe. It may need a little tweaking with liquid/fat amount.
Heather
The consistency was great for a pancake. Light and fluffy. But, they tasted like egg… followed ingredients as written. Has anyone used less egg?
Lisa MarcAurele
You could try substituting an egg or two with psyllium or flax with water which are popular egg substitutes known as psyllium egg and flax egg.
Rose
A little salty. I used coconut oil. Id try a variation of this recipe and maybe cut down on the oil. Thanks for the share 🙂
Phil
What oil is used?
Lisa MarcAurele
I use avocado oil, but any oil should work.
Kerri
This was my absolute first time using almond flour. They turned out perfect and tasted great. I did add a few drops of vanilla extract and some ground cinnamon for flavor. The family loved them. Thanks!
Wendy
Absolutely love this recipe! I add some blueberries and serve with Cary’s sugar free syrup!
Fourester
I have tried these a few times. They always turn out nearly burnt and crunchy on the outside while still uncooked on the inside, no matter what level of heat I use. The keto coconut recipe doesn’t do that.
Lisa MarcAurele
Are you using the finely ground almond flour? I’ve never had that happen to me.
Carol Little R.H. @studiobotanica
Love this wonderful simple recipe!
I have all the ingredients. On it !!
Sharon
We have made these for years, the absolutely best dairy free, gluten free pancakes.
yang
Love the pancakes, very easy to make!
Donny
OMG these look so perfect! So light and fluffy. Didn’t think that could be done with almond flour pancakes so I have to try these!
Raia
So easy and tasty! Thanks for the great recipe. 🙂