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    Home / Recipes / Keto Breakfasts

    Fluffy Almond Flour Pancakes (Keto, Gluten Free)

    By Lisa MarcAurele · May 28, 2020 · 424 Comments

    319.9K shares
    Jump to Recipe
    almond flour pancakes pinterest image
    almond flour pancakes recipe

    Delicious hot and fluffy 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.

    almond flour pancakes keto gluten free pintrest image
    Article Index
    • Ingredients
    • Instructions
    • Quick tips
    • ️ Serving suggestions
    • Freezer Storage
    • FAQs
    • Related recipes
    • Recipe

    Is there anything better than a hot, fluffy pancakes on a weekend morning? How about ones that are actually good for you?

    These keto pancakes have been a staple in my house for years! My whole family loves this recipe.

    The best part is knowing that these almond flour pancakes 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!

    Ingredients

    You only need five simple ingredients plus water to make these easy keto almond flour pancakes!

    Almond flour

    Almond flour and almond meal are great replacements for all-purpose flour. The taste is very neutral as well. However, almond flour is denser than regular flour. For fluffy pancakes, the key is to use extra fine blanched almond flour so the texture isn’t too dense.

    Eggs

    Whole large eggs are used as the binder for the recipe. If you find the taste a bit too eggy, you can use flax eggs or psyllium eggs for half the recipe.

    Baking powder or soda

    Baking powder or soda creates the light and fluffy texture we want in pancakes and other baked goods. If you use baking soda in this almond flour pancake recipe, it's best to add a little vinegar so there's enough acid to make air bubbles in the batter.

    Oil

    It's best to use a mild oil like avocado oil. Coconut oil and olive oil are okay to use but may add undesired flavor.

    Salt

    A small amount of salt gives the pancakes a better taste!

    Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

    ingredients in blender

    Instructions

    The process for making almond flour pancakes is the same as making traditional pancakes. Just follow these simple steps.

    Preheat cooking surface

    Before starting the batter, preheat a griddle or large nonstick skillet. Lightly oil or grease the cooking surface and heat to about 325 to 350°F on medium heat.

    Make Batter 

    Combine all the ingredients in a blender or large mixing bowl with a whisk. Adding in vinegar or sparkling water will create more bubbles and result in fluffier pancakes.

    ingredients in blender

    Cook

    Pour the prepared batter onto the hot cooking surface. Use about ¼ cup batter for each pancake or adjust to desired size.

    cooking on griddle

    When the edges start to dry and you see small bubbles on the top of the pancakes, flip and cook on the other side for a minute or two. The first side should be nice and golden.

    keto almond flour pancakes on griddle

    When the other side is browned, remove from heat and keep warm. Repeat until all the remaining batter has been used.

    That's it! In just a few easy steps, you’ll be ready to dig into a delicious stack of almond flour pancakes!

    Quick tips

    • Add an acid. 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 bubbling effect needed. Or you can try using baking powder instead.
    • Use homemade blanched almond flour. Try making your own flour by gently pulsing blanched almonds in a coffee grinder until they are finely ground. I don't recommend using almond meal which is made with the nut skins on.
    • Separate the eggs. Another way to get fluffier pancakes is to add the egg yolks directly into the batter and beat the egg whites in a separate bowl. After the egg whites have reached soft peaks, gently fold them into the batter.
    • Make a double batch. The pancakes freeze well and can be reheated right from the freezer in the microwave. So do yourself a favor and make enough for later.
    keto pancakes with almond flour stack

    ️ Serving suggestions

    Almond flour pancakes taste great with a tablespoon of butter on each 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 syrup
    • Whipped cream
    • Sugar free chocolate chips or dark chocolate chips
    • Fresh or frozen berries
    • Keto 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!

    almond flour pancakes recipe

    Freezer Storage

    These fluffy 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.

    1. Microwave - Place one or two pancakes on a microwave-safe plate and microwave for 20 seconds.
    2. Toaster - Toasting gives them slightly crunchy edges. Just toast like bread on a light setting.
    3. 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!

    FAQs

    Before getting to the full almond flour pancake recipe, let's take a look at some questions people often ask about these pancakes.

    Can almond flour be substituted for all purpose flour in pancakes?

    You can use finely ground blanched almonds or almond meal in place of regular flour in pancakes. But you may need to make a few small adjustments to the recipe.

    Why are my almond flour pancakes falling apart?

    If you don't have an adequate binder in the batter, the pancake may be crumbly. That's why you need to use plenty of eggs in the recipe. Xanthan gum, psyllium, or flax meal are also binding ingredients.

    How many carbs are in pancakes made with almond flour?

    Using about 2 tablespoons of batter per pancake, a serving of 4 pancakes will have about 8 grams of total carbs with 4 grams of fibers. So a serving is about 4g net carbs.

    almond flour pancake stack

    Related recipes

    If you like this almond flour pancake recipe, may want to try more keto pancakes. Take a look at some of these other low-carb breakfast ideas:

    • 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!

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    almond flour pancakes

    Almond Flour Pancakes (Keto)

    4.46 from 162 votes
    Light and fluffy gluten-free pancakes made from finely ground almonds. These low-carb pancakes are perfect served with butter and sugar-free maple flavored syrup.
    Prep Time:15 mins
    Cook Time:5 mins
    Total Time:20 mins
    Course: Breakfast
    Cuisine: American
    Diet: Diabetic, Gluten Free
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 6 people
    Calories: 335

    Video

    Ingredients

    • 2 cups almond flour finely ground is best (see note)
    • 4 eggs
    • ½ cup water for puffier pancakes you can use sparkling water or add in a little vinegar (see note)
    • 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
    US Customary - Metric

    Instructions

    • Preheat griddle or pan over medium high heat (about 325-350°F).
    • Mix ingredients together in a blender or bowl with electric mixer. Pour batter onto hot griddle.
    • Flip them when the edges start to dry and tops are bubbling. Remove when both sides have browned.

    Notes

    Makes about 24 small silver dollar size. Larger size can be made if desired. 
    If needed, the almond flour can be sifted up to 4 times to make the pancakes less grainy. 
    For fluffier pancakes, try adding a small amount of vinegar (up to 1 tablespoon) or use baking powder instead of soda.
    Another way to get fluffier pancakes is to add the egg yolks directly into the batter and beat the egg whites in a separate bowl. After the egg whites have reached soft peaks, gently fold them into the batter.
    Pancakes can be frozen and reheated in the microwave for about 20 seconds on high for each serving. Larger batches can be placed in oven at 350°F for about ten minutes.
    Watch me make this recipe on YouTube!

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 4small pancakes | Calories: 335 | Carbohydrates: 8g | Protein: 12g | Fat: 31g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 419mg | Potassium: 40mg | Fiber: 4g | Sugar: 1g | Vitamin A: 158IU | Calcium: 95mg | Iron: 2mg

    Additional Info

    Net Carbs: 4 g | % Carbs: 4.7 % | % Protein: 14 % | % Fat: 81.3 % | SmartPoints: 10
    Values
    Array
    (
        [serving_size] => 4
        [calories] => 335
        [carbohydrates] => 8
        [protein] => 12
        [fat] => 31
        [saturated_fat] => 3
        [cholesterol] => 109
        [sodium] => 419
        [potassium] => 40
        [fiber] => 4
        [sugar] => 1
        [vitamin_a] => 158
        [calcium] => 95
        [iron] => 2
        [serving_unit] => small pancakes
    )
    

    Notes 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.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission 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

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    Comments

      « Previous 1 … 8 9 10
    1. Lily Kindler

      November 16, 2022 at 12:12 pm

      5 stars
      This is my favorite low carb pancake recipe for ease in making and outcome. I skip the sweetener though. I put all ingredients in my blendtec and mix for a few seconds, let rest and cook. They are fluffy and tasty.

      Reply
    2. Denise

      June 25, 2022 at 11:42 am

      5 stars
      Great recipe. I am a idd (insulin dependent diabetic)and my breakfast was so limited! This gives me another breakfast choice and very good flavor. Thank u!

      Reply
    3. LaDonna

      June 05, 2022 at 12:02 pm

      5 stars
      Fantastic recipe that yield’s delicious pancakes! The only change I made was separating my egg whites and whipping them into soft peaks before folding them into the rest of the ingredients. I’ve made these pancakes twice and the last week and the whole family loves them!

      Reply
    4. Eileen

      April 02, 2022 at 12:28 pm

      Hubby and I just finished our pancakes and they were delish!! I will next time use baking powder for added fluffiness

      Reply
    5. Mary Anne

      March 20, 2022 at 12:19 pm

      Just diving into keto for Hubby...made a few changes to suit our tastes as I don’t use artificial sweeteners..
      I added a quarter cup of unsweetened applesauce for sweetness and replacement for the volume of fat found below....
      I added seltzer water as suggested and added a tbsp of apple cider vinegar to water...
      while heating the pan, I added a tbsp of butter and a tbsp of coconut oil...when melted I poured the mixed fat into the batter leaving a generous amt in the pan for frying.this recipe made 8 medium size pancakes.
      I placed the batch in the oven at 300 for 10 minutes before serving. We ate 2 each and I froze 4 in parchment further wrapped in foil...I’ll cook this later in the oven at 300 for another day.
      I might add chopped pecans for flavour next time but they were delicious...and browned really nicely...
      Serving we had no need for butter but did top with one tablespoon pure maple syrup and strawberries...very filling before heading out for a hike!

      Reply
      • Madeleine

        April 05, 2022 at 10:52 am

        Stevia and or Monkfruit are not artificial sweeteners

        Reply
    6. Santa Simo

      February 03, 2022 at 9:00 am

      HI, I would love to try out this recipe. You mentioned the amount of sparkling water in the recipe, but how much of apple cider should I add? I usually have apple cider vinegar at home as opposed to the seltzer water. Y

      Reply
      • Lisa MarcAurele

        February 03, 2022 at 9:18 am

        You still need water, but would add about 1 tablespoon of vinegar.

        Reply
    7. Elaine

      December 05, 2021 at 1:01 pm

      Pancakes tasted bitter and inedible

      Reply
      • Lisa MarcAurele

        December 05, 2021 at 2:51 pm

        It could be your almond flour. But the added sweetener should have offset any bitterness from the flour or the baking powder/soda.

        Reply
      • Madeleine

        April 05, 2022 at 10:50 am

        I have been making a recipe just like this for a couple of years, with no sweetner and it’s never bitter. Your almond flour must be rancid.

        Reply
    8. Julie Martin

      October 16, 2021 at 8:39 am

      Vinegar is misspelled

      Reply
      • Lisa MarcAurele

        October 16, 2021 at 5:23 pm

        Thanks for letting me know. I've fixed it!

        Reply
    « Previous 1 … 8 9 10

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