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Almond Flour Pancakes – Gluten Free

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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.

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.

Nothing is more enjoyable for me on a Sunday morning than a nice warm pancake breakfast. 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. The addition of baking soda makes them puff on the griddle and results in a fluffier pancake.

It also helps to let the batter sit for about 15 minutes before cooking so the baking soda has some time to react. I served mine with some butter and a low carb maple flavored syrup. They were perfect!

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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.

Low carb gluten free almond flour pancakes

UPDATE: I have been making these delicious low carb almond flour pancakes for over 3 years now. I like to make up large batches on the weekend then freeze them in single servings. They freeze well and can be reheated easily in the microwave.

Low carb gluten free almond flour pancakes

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!

Low carb gluten free almond flour pancakes

Recipe Video

Fluffy Low Carb Almond Flour Pancakes – Gluten Free

Low carb gluten free almond flour pancakes

Low carb gluten free almond flour pancakes
4.1 from 40 votes
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Almond Flour Pancakes - Gluten Free

A nice fluffy gluten free pancake made from almond meal. These low carb pancakes are perfect served with butter and sugar free pancake syrup.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 24 pancakes
Calories 71 kcal
Author Lisa | Low Carb Yum

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

Instructions

  1. Mix ingredients together in a blender.
  2. Let batter sit for about 15 minutes.
  3. Pour onto hot griddle or pan over medium high heat (about 325-350 degree F).
  4. Flip them when the edges start to dry.

Recipe Notes

Makes about 24 small silver dollar pancakes

Nutrition Facts
Almond Flour Pancakes - Gluten Free
Amount Per Serving (1 pancake)
Calories 71 Calories from Fat 50
% Daily Value*
Total Fat 5.6g 9%
Saturated Fat 0.8g 4%
Cholesterol 27mg 9%
Sodium 133mg 6%
Potassium 12mg 0%
Total Carbohydrates 2.1g 1%
Dietary Fiber 1g 4%
Sugars 0.3g
Protein 2.9g 6%
Vitamin A 1%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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.

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Comments

  1. These were perfect. I used baking powder and pecan oil and also halved the recipe. It was more than enough.
    P.S…. syrup on popcorn is a southern tradition. It is very good. Also they still sell popcorn ball makers and the recipe used syrup.

    Reply

  3. Wait! Am I missing something? The nutrition information says a serving is one pancake. Recipe says it makes 24 silver dollar size pancakes with a net carb count of 1.1 per pancake. Who eats one silver dollar sized pancake?

    Reply

    • I typically eat 3 which brings it up to 3.3. The data is giving per pancake so you can adjust according to how many you want to eat.

      Reply

  4. What are the measurements per pancake batter? Is it 1/4 cup batter or less to get 24 pancakes? Thanks going to try.

    Reply

  5. Do you think this would work in a waffle maker? I find them hard to flip but maybe I need more patience lol.

    Reply

    • I find a waffle maker needs a thicker batter. You could try it. If the batter is too thin, you can thicken it with a little heavy cream in place of water or reducing the water.

      Reply

      • We made them in our Mickey Mouse waffle maker this morning. They worked perfect – but only made 10 waffles – something to consider when you are looking at the nutritional content. They tasted great!

        Reply

    • For most waffle recipes, you separate the eggs and mix yolks with everything else. Beat the whites to stiff peaks and fold into batter. That’s how I have always made waffles.

      Reply

  6. Thank you for the pancake recipe. I won’t put so much salt as I don’t put in the sugar. I too had very runny batter. I used large eggs. I used half soda pop and half almond milk. I also added the oil. Was I not suppose to? Was that oil to be used to cook the batter? The recipe was quite greasy. The only thing different that I did was take almond meal and grind it to almond flour, but I don’t think that would be the problem. Next time I will reduce the liquid. Other than that, these are great tasting and I am thankful for another lchf, gluten free recipe.

    Reply

  7. I made these pancakes according to the recipe and they honestly taste terrible. I wouldn’t make these pancakes for my worst enemies.

    Reply

  8. Made the recipe this morning, but my daughter who is type 1 diabetic said they taste like egg and (lucky me) she doesn’t like eggs. Any suggestion on how I can reduce or minimize the egg flavor and still keep it from falling apart? Great recipe in my opinion! Thanks

    Reply

  9. For anyone who is wondering, I have a nut allergy and successfully modified these by replacing the almond flour with a 50-50 mix of hemp protein powder and sesame seed flour. Sure, they turned out a little green, but they are very tasty and nut-free!

    Reply

      • Hi Lisa,

        i’m super confused! I’m following the keto diet, and when i input the ingredients in, it’s 2.1g of carbs for one piece of the pancake that’s the sixe of a silver dollar coin… isn’t that a lot of carbs for something so small? Or am i reading this wrong? how can i make a medium sized pancake and how to add it. Any tips are welcome as i am new to all of the LCHF desserts.

        Reply

        • There’s about 2g carbs and 1g fiber which is a net carb of 1g per pancake. I typically eat 3 pancakes which is a good size serving for me and only 6 grams total carbs for the meal.

          Reply

  10. I just made these, using coconut oil and leaving out the sweetener. The batter consistency was fine and I found they cooked similar to a regular pancake. In order to keep the extra toppings from adding sugar I topped mine with an over easy egg. The texture of the cake is different but i didn’t mind. The taste is definitely savory vs sweet which I feel is a good thing. Thank you for taking the time to share! I can now add pancakes back to my diet!

    Reply

  11. I was just looking for something for breakfast on this cold Sunday morning and came across this simple recipe, I made half of it because I have been wasting food lately due to the taste after trying new things out but believe me I was eating as I was making these, have no time to sit, finished my breakfast while standing. It’s yummy low cab breakfast, I will be making it over and over again, thanks for the recipe

    Reply

  12. Just made these for dinner tonight (and breakfast on some other mornings-yes plenty of leftovers!) They were beautiful to look at, look like buckwheat pancakes.The batter was thick but I used a tablespoon to scoop dollops onto the pan and it all just worked. I used olive oil, (added that item last) and wisked everything together in a bowl. I didn’t have any sweetner packets left so went without,and they came out just fine! Topped with a pat of butter and sugar free maple syrup and the odd thing is they sort of tasted like buttered popcorn with syrup. I’m making them again and again though, they are delicious! Thank you for the recipe!

    Reply

  13. Made these & were pretty good. Almost tasted like a potato pancake in a way to me! I did use a teaspoon of real maple syrup though to dip my 4 pancakes in. Would also be great with blueberries or Lilly’s chocolate chips added in them!

    Reply

  14. Thank you so much for this recipe! I have always liked the ‘initial’ taske of pancakes but after a few bites, had enough…plus I’m hungry in an hour. Not only do these taste great but they stay with you! After making them a couple of times, I’ve settled on a couple of changes— I use 2 tsp baking powder, vanilla and a little extra water to thin the batter and serve them with chopped pecans and Cary’s sugar free syrup. My huband loves them!

    Reply

  15. Great recipe! I halved the recipe and still have a bag full in the freezer! I added protein powder to sugar free syrup for a topping. Thanks for the recipe!

    Reply

  16. Love, love, love!!! Made exactly as recipe states. Served with Blueberry Agave Syrup, butter & rasberries. Can’t wait for tomorrow morning!

    Reply

  17. Thank you! Just when I thought I was going to have to choke down another spongy flaxseed pancake, I found these. The texture is dead on and they’re delicious. I’ll be making these with sugar free chocolate chips and whipped cream next.

    Reply

  18. Very very pleased. I looked through all the comments and took the various suggestions to tweak the recipe. Instead of a half a cup of water, I used a quarter cup water and a quarter cup heavy cream. I also did a teaspoon of baking powder in addition to the baking soda. Instead of 3 to 4 packets of sweetener, I used two thirds of a teaspoon of Sugarleaf Sweetleaf sweetener. After last night’s Low carb pumpkin doughnut fiasco, which I actually threw in the trash this morning (which probably cost me $20 to make), I was really happy that this was a success.

    Reply

  19. We jut made these and I’m thinking maybe we did something incorrectly. Our batter was not pourable at all. It was super thick. Didn’t look at all like the pics. We followed the recipe exactly…used blanched almond flour. But it was so so thick. It had to be scooped out and then spread out in the pan to even become thin enough to cook through. Maybe adding how many grams the almond flour weighs would be helpful?
    Any ideas? Thanks so much

    Reply

    • Weight is certainly more accurate and that’s likely the issue unless the eggs were too small. If the batter is too thick, you can always add a bit more water to thin it out.

      Reply

    • I just made these and my batter seemed fine but the taste was VERY eggy. I’m considering throwing them out but the recipe made such a huge batch and I hate wasting food. Could you update the recipe to include the size of the egg you used because it seems to make such a difference. I’ll be trying this again but will half the recipe and will use less egg 🙂

      Reply

  21. These were great! Very good. I tweaked them a little. I used olive oil for the oil to add. I used baking powder as another commenter did. I also added fresh blueberries just before pouring the batter into the pan, instead of using any artificial sweeteners because I just can’t do the aftertaste of them. Was so good and filling!! 2 thumbs up! 👍👍

    Reply

  22. These are magic! I have tried so many different low carb pancakes and failed miserably every time. But these were light and fluffy and tasty. I used 1 tsp of baking powder to help them rise. I made a double batch and am going to freeze them so I can just pull them out for breakfast. Thank you so much!!!!!

    Reply

  23. Loved these. I have missed eating pancakes since I switched to low carb and these were great. I added a little bit of cinnamon and used baking powder instead of baking soda since I was out of baking soda. (Used double the amount of baking powder).

    Reply

  26. Fabulous! Best low carb recipe I’ve found. Added splash of vanilla, blueberries, sparkling water. Didn’t add sweetener at all with Blueberries. I’ve also frozen them, put parchment paper in between. And pop them in the toaster. This is a keeper!

    Reply

  27. I am so obsessed with these!! They’re so easy and they taste amazing with a great texture. I haven’t tried freezing them but I reheat some the next day and they are still great. I’m so impressed with this recipe and happy I tried it. Thanks for the recipe!!

    Reply

  28. Made a few substitutions, added splash of vanilla, instead of water added almond milk. Batter was thicker made a delicious pancake! Also added Blueberry. Used no sugar. Still were great didn’t miss it. Don’t like artificial sweeteners. This is a keeper. My daughter says better than regular pancakes.

    Reply

  29. I’m new to low carb baking and pancakes. I’ve purchased Almond Flour/Meal and Super Fine Almond Flour. Which should I use?

    Reply

  31. This might be a silly question, but….which type of oil are you using? I have coconut oil, extra Virginia olive oil, and vegetable oil. I just want to make sure that I am not messing with the nutritional value too much. Thank you 🙂

    Reply

  34. Thank you for replying. One more question, I do not have baking soda @ the moment, is there a substitute I can use instead?

    Reply

  35. I’ve been following a low carb like style for several months. Lower A1.C.! But I was missing some bread. Tried these yesterday. They were fabulous. I will be adding this receive to my favorites. Thank you

    Reply

      • Thank you so much for this recipe. I made these today exactly as the recipe called. They were very fluffy. A nice low carb option. The flavor on my pancakes was… Ugh.. I used three sweet n low packets. Should I use more? Or use more salt ? Please let me know your advise. Thank you.

        Reply

        • Sweet and Low may give a little after taste. I’ve used stevia and topped with syrup. If not adding syrup you may want to up the sweetener and add a tad more salt if needed.

          Reply

  36. Hi, can I skip on the sweetener? I’ll be using a low calorie syrup, so don’t want to add more carbs

    Reply

  37. I love this recipe. And I am going to feature this on my blog. I’m adding some of my own tweaking to the recipe.

    Just one question, can I substitute water for milk?

    Reply

  38. Would it materially change the texture if I added two scoops of Unjury unflavored protein powder to up the protein content?

    Reply

  39. Hi there, would love to try this. One question though please – when you say baking soda, does this refer to baking powder or bicarbonate of soda? I live in South Africa and baking soda here normally refers to bicarbonate of soda:)

    Reply

    • Baking soda is bicarbonate of soda. Baking powder is usually a blend of bicarbonate of soda and something like cream of tartar.

      Reply

  41. Not gonna lie… I’m kinda lazy! I’ve not stood and flipped pancakes in probably about 10, maybe 15 years!! Instead I put it the batter in a baking dish and bake it. This specific recipe, I bake in a 7x11in glass pan at 350 degrees for about 15-20 mins until golden brown! Or in other words… i pour it in the pan, run and shower, come back down, put it in the oven, run back up and dry my hair :)… forever multitasking!

    Reply

  42. This is pretty similar to the recipe I’ve been using, which I sort of based on the One Minute Muffin recipe, except I’ve never tried adding oil, so I’ll definitely do that the next time! We do love our pancakes!

    Reply

  44. 3 to 4 packets of sweeteners, if i don’t have packets what does equal to just measuring it out?

    Reply

  45. I have made these a few times now, and they are delicious. The first time I made them, the batter was a little thin. The last few times I have made them, I added about 1/8 tsp of Xanthan Gum and it helped texture and consistency to be absolutely perfect. It has been great with its low carb content and gestational diabetes. I think I actually prefer these over typical pancakes.

    Reply

  46. I just made these ave they turned out great. Even my 2yo loved them! I followed the recipe except for the almond flour. All I had on hand was unblanched almond meal. It gave them a great texture. The only problem I ran into was that when I added up all my nutritional facts, mine came out to be 1.1 net carbs. They were worth it though! Thanks for sharing!

    Reply

    • There’s a lot of variation of macros based on calculation method used and brand ingredients. I think 1.1 net is totally worth it!

      Reply

  47. Would it be advisable to add some protein powder to this recipe for some extra protein? If so, how much would you recommend?

    Reply

    • I usually sub protein powder for some of the almond flour rather than add it. You should be able to sub up to 1/2 a cup easily. I wouldn’t recommend adding more than a tablespoon if you keep the flour amount the same.

      Reply

  48. Made these today and they were great!! I am rather new to the low carb way of eating and have been grain free for close to a month . Thanks so much. These don’t taste too eggs and are nice and moist. Made extra to freeze .

    Reply

      • liquid coconut oil. It was immovable. The flour absorbed the lot and it was a solid lump. I quadruple checked and it was all as the recipe said so I thought I was losing my mind!

        Reply

        • Coconut oil is not recommended as it turns solid easily as you add other ingredients (particularly those coming out of the refrigerator). I like to use avocado oil as it has a pretty neutral taste. Regular vegetable, canola, or olive oil can also be used as well. It has to be an oil that doesn’t solidify.

          Reply

          • I had the same thing happen to me, but I used olive oil. Are you sure the measurements are correct? I even added more water, an extra egg and extra oil, it is not batter. It has the consistency of dough…I triple checked everything I put in there and followed the recipe. I’m not sure what is going on.

          • It worked for me, but I used vegetable oil. You can always add more liquid if it’s too thick. I’m pretty sure the measurements are okay, but I can check using a different oil.

  50. We really love these pancakes. I do put a cup of blueberries in the microwave for 2 min. Drain off juice and add to the batter. Thank you for sharing this recipe.

    Reply

  51. My grocery store does not carry the almond meal pancake batter, is there something I can do to get the almond flavor?

    Reply

  54. I’m gonna try these! Can I assume that coconut sugar could be used for the sweetener instead of sugar substitute or cane sugar? Thanks!

    Reply

  55. These became my instant favorite! I am pancake-making-challenged, but these were easy, no-fuss, and – best of all – they taste like pancakes!

    Reply

  56. I don’t use low carb sweeteners and was wondering if you know how much sugar I would add instead? Thank you, I look forward to trying these pancakes!

    Reply

  57. I am definitely trying this recipe! One question, can coconut oil be used instead of regular cooking oil? Thanks! 🙂

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a part-time blogger, full-time engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
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