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Additional Info
Almond flour pancakes make a fantastic low carb pancake breakfast. They taste like the light and fluffy pancakes you ate as a kid. But these come from an easy, gluten free, keto recipe.
Can you have almond flour pancakes on keto?
Absolutely! Almond flour is probably the best substitute for flour on the keto diet. Along with coconut flour, it is one of the lowest carb flours available.
Almond flour has a number of benefits that will encourage you to keep it on hand, including the following:
- contains only two net carbs per serving
- 12 grams of fat and 5 grams of protein
- high in fiber
- packed with healthy fats
- can help to regulate blood sugars (source)
- is gluten free
Can I replace regular flour with almond flour?
Almond flour is a great substitute for regular flour. You can use it in any recipe. Cakes, cookies and especially these fluffy almond flour keto pancakes all taste great made with this low carb flour.
Take your favorite pancake recipe and substitute all-purpose flour with this keto flour cup for cup. That’s how I came up with this easy recipe for almond flour pancakes.
However, I recommend you use a little extra baking soda than the traditional pancake recipe calls for. Almond flour is more dense than white flour and takes more help to rise into the keto fluffy pancake you want.
It’s also a little sweeter than wheat flour. So these low carb pancakes with almond flour taste even better than the carb-laden traditional version
Shelf Life of Flour
Almond flour has a higher oil content than wheat flour. This means it will turn rancid quickly.
Therefore, you should store your almond flour in a cold, dark location. In the refrigerator, almond flour will keep for six months. In the freezer it will keep for a year.
What is the difference between almond flour and almond meal?
Almond flour and almond meal are often used interchangeably. They are both made from ground almonds. And either work for these keto pancakes with almond flour.
However, they do have some differences, including:
Type of Almonds – Almond flour should only be made using blanched almonds, meaning the skins have been removed. But almond meal can be made from almonds that are either blanched or unblanched.
Texture – Additionally, almond flour is more finely ground than almond meal. As a result, it is perfect to use in baked goods and other foods with smooth batter, like almond flour pancakes.
These fluffy almond flour pancakes are very forgiving, so either almond meal or flour will work fine.
Can I make almond flour at home?
If you wish to make you own almond flour, grind blanched almonds in a food processor. To get the fine consistency of flour, grind them longer and then sift out any larger pieces that remain. Just don’t process them too long, or you’ll end up with almond butter.
What causes pancakes to rise?
If there is any downfall of the typical almond flour pancake, it’s that they tend to be flat. But there is a little secret to creating fluffy pancakes without wheat flour.
Baking powder and baking soda are the chemical agents that cause pancakes to rise.
When baking soda combines with the acid of the other ingredients, a chemical reaction occurs. This creates the “puffiness” of pancakes and other baked goods.
So let the pancake batter sit for about 15 minutes before cooking. This allows the baking soda time to complete the reaction.
The activated baking soda is what creates bubbles while the pancakes are cooking in the pan or griddle. Bubbling is a great indicator that your pancakes are going to be fluffy.
What can I add to an almond flour pancake recipe to make it better?
Almond flour pancakes make the perfect base for a nutritious breakfast. But you may want to add some extra flavor to the almond flour pancakes. Here’s a few of my favorite add-ins:
- 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
Can you freeze almond flour pancakes?
These almond pancakes are just as good out of the freezer as they are the first day they were made.
To prevent the pancakes 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.
- Place one or two pancakes on a microwave-safe plate and microwave for 20 seconds.
- Toaster – Toasting almond flour pancakes gives them slightly crunchy edges.
- For large batches, reheat pancakes in the oven at 350 degrees F. for ten minutes.
This is an easy way to meal-prep healthy breakfasts for the whole week!
Are There Other Good Keto Pancakes?
Looking for more low carb breakfast ideas? You can try some of these other keto pancake recipes:
- Coconut Flour Pancakes
- Keto Pumpkin Pancakes
- Oat Fiber Keto Buttermilk Pancakes
- Keto Peanut Butter Pancakes
In addition, you can try experimenting with recipes for regular pancakes. Just replace the regular flour with almond flour and add some extra baking soda.
But don’t forget to let the batter sit so the baking soda can get activated. If you don’t see the needed bubbles, try adding in a little vinegar for the needed acid.
The Best Keto Pancake Recipe
Enjoy these tasty low carb hotcakes! They have been a family favorite for years. We love making them as a nice treat on weekend mornings.
And if you give the recipe a try, don’t forget to leave a comment to let us know how they turned out for you.
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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
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
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.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Kim says
I looooove this recipe I make them in my waffle maker and keep them in the fridge for the week.
Thank you
Donofrio Diana says
These are very good pancakes however the recipe macros don’t match my calculations.
I have multiple bags of Bob’s Red Mill Super Fine Almond Flour in my freezer with best buy date of Jun 2020. According to the label:
Serving Size: 2 T (14g)
Calories: 80
Fat: 5g
Carb: 5g
Fiber: 1g
Protein: 4g
Using this info, I calculated 80g of Total Carb/64g of Net Carb for 6 servings:
4 large eggs = 1.6g net carb, 19.9g Fat, 25.1g Protein
Vegetable oil: 0g net carb, 14g Fat, 0g protein
Total Net Carbs for 6 servings = 65.6g
10.9 g Net Carb per serving
I think the issue is that there is a discrepancy among sources for Bob’s Red Mill Almond Flour including their own website as well as the listing for the product link on Amazon. I used the package in my pantry to calculate macros above.
Sarah says
Sorry these were very eggy. and I cut the recipe in 1/2 just in case of this. Thanks
Joy says
What oil do you use in pancakes
Lisa MarcAurele says
Usually avocado oil or coconut oil
Misty Arendt says
The macros can’t possibly be correct for 1 silver dollar pancake. Can you possibly double check that?
Lisa MarcAurele says
Thanks for catching that. It’s a serving of 4 small pancakes.
Russ says
We are on our 2nd batch. We LOVE these. They are simple.. And more importantly, taste great and good for Keto. Thanks Lisa for this and all your other fantastic recipes.
I normally watch you on Youtube and just wanted to add that I definitely prefer your videos when you are in them and making the recipe as you comment on it vs the 2min ones when you’re not in it at all. Just fyi…
Thanks again
Lisa MarcAurele says
Thanks Russ! I haven’t had the time to make the cooking show style videos, but hope to get some new ones up later this year.
Ladeisha says
It turned out great
Pat says
Easy to make… tasty! I added a few blueberries….yum! Thanks for the recipe!
This will be one of my go to recipes ?
Mike says
Can i use this mix for waffles?
Lisa MarcAurele says
It should work for waffles too. But you may need to make slight adjustments to the liquid if needed.
Hope says
I made these this morning and they were perfect for a lazy weekend morning, but even better for being low carb!
paleoglutenfreeguy says
This is such a good recipe to have handy. You made it so simple for me to whip some up on a weekend so thank you for that!
Megan Stevens says
Wow, so great to have a basic recipe. Thank you.
Irena Macri says
Super simple and delicious! Also, a good reminder to let the batter sit for 10-15 minutes for the baking soda to activate properly. I always rush but it did make a difference.
ChiihYu says
Yum! Pancakes! Nothing better than a hot, fluffy pancake that’s good for you!
Jean Choi says
Love almond flour pancakes and this is so yummy and fluffy!
MariLyn says
I have not found a recipe for pancakes in the three years I have been looking for a really good pancake. Until now! These rocked! I doubled the recipe, so I would have batter in the fridge for later this week, make a waffle or two is the plan. The only thing I changed was, 1 tsp. Baking soda, and 1 tsp of baking powder. Even my finicky, autistic grandson ate four of them! With recipes like this, it’s not hard to keep us on low carb. Thanks a zillion! M
Francine says
Are you serious, a 1 inch pancake???
Lisa MarcAurele says
They are more like 2 to 3 inch pancakes.
Lorraine Burnham-Levy says
I made these pancakes this morning! Truly fluffy! I added a bit of apple cider vinegar and waited to fry them up! So good!
Judy says
Hi LISA!
These are really deliand fluffy. I love the fact that the recipe is easy to cut into 1/4. 6 pancakes is just enough for just me.
Hubby tasted it, and he loved it also.
My stomach gets queasy when I consume coconut flour or coconut milk, so I am really happy to see this easy recipe!!!
After breakfast, I’m going to make your cinnamon rolls!!!
Lisa MarcAurele says
Happy the low carb pancakes worked out for you. Enjoy the cinnamon rolls!
Patrick says
Thank you Lisa. These are delicious. I use baking powder and I also leave out the stevia. Still deelish even without sweeteners. Also I use a mixer to whip up heavy cream for a topping with berries rather than syrup. Low carb YUM! Thanks so much for sharing.
Janet Palaggi says
Thank you, my family would be lost without your LOW CARB YUM!
Lisa MarcAurele says
I’m so happy the recipes are working for you!
Geraldine says
Actually fluffy and delicious!!
I did add some swerve, vanilla and cinnamon 😉
Lisa says
I’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
I’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
Hi! 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
I use about 2 tablespoons which is about 1/8 cup.
Dana says
Score!! 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
Yummy yum yum!! These are by far the best almond pancakes I’ve ever tasted!
Celina says
What is the freezer time and how long do you microwave them?
Lisa MarcAurele says
They can be kept in the freezer for at least 3 months. I microwave them for a minute or two.
Theresa says
I made these pancakes this morning! VERY good. A slice of butter and sugar free syrup hit the spot! Thank you.
Helen says
Is every silver dollar pancake 71 cal
Lisa MarcAurele says
It’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
I 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
So glad you both enjoyed the almond flour pancakes!
S says
I 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
Are 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
I 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
I 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
I 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
Blanched finely ground almond flour is much better than the meal.
Karen Rye says
Do you have to mix with a blender, will hand mixer work?
Thank you
Karen
Lisa MarcAurele says
A hand mixer or even a whisk works for the recipe.
Pour Moi says
These 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
Great 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
Thanks for the tip!
Suzie says
Helloooo!! 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
Thanks for that tip on fluffier pancakes!
Jan4c says
I’m going to try this recipe how much stevia is in each packet? Can you help?
Thank you in advance
Jan4c
Lisa MarcAurele says
Each packet is equivalent to about 1-2 teaspoons of granular sweetener.
Ciera says
This 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
I 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
Thank you very much Lisa.
Caitlin says
Is this one serving? Is the nutritional information for 1/24 of the recipe? So one pancake?
Lisa MarcAurele says
1 pancake is not a serving size, but the nutritional data is given per pancake. I typically eat 3.
Pat2326 says
Oh 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
Thanks for the pin! I’m so glad you found the recipe. It’s been a keeper with my family for a decade.
dave says
how can i sub pecan meal in your recipe or just add
Lisa says
It should be okay to sub that for almond flour or meal.
Jacklyn says
These 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
Thanks for writing in Jacklyn!
Christina says
Being 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
The jam sounds like a wonderful way to top them off!
Carla says
I 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
Thanks for letting us know how they came out and the mods you made!
Brittany says
Do you have to use a blender?
Lisa says
No. Most times, I just use a whisk.
Yvonne says
Hi 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
Coconut or avocado oil are what I use. I like to melt the coconut oil first or use fractionated (liquid version).
Jaclyn says
Thanks 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
Thanks for sharing. I love the addition of cinnamon and ginger.
Marie says
I 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
You can try subbing out with psyllium eggs (psyllium and water).
Kevon says
Did that plus subbed the stevia with molasses. Yummy! Will definitely do again.
Lisa says
Thanks for sharing Kevon!
Anja Dreyer says
You can also try flaxseed flour and water for an egg substitute:)
Lisa says
Flax eggs are a good option!
Wayne Tremblay says
Unsweetened applesauce use 1 forth cup for every egg ?
Stacie says
What 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
I’m not familiar with THM, but I think most low carb high fat items are S.
Ronalyn says
I 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
Thanks for writing in. I’m glad to hear the pancakes worked out!
Ems says
Please can you send to me the recipe?
I will appreciate
Lisa says
It’s shown above in the recipe card.
Olga says
These 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
Thanks for writing in Olga to let us know how they turned out!
Leslieski says
Love this recipe! I have tried 4 others and didn’t like them and almost gave up. Thanks for posting this.
Lisa says
I’m so glad they worked out for you!
Kat says
This 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
It’s worth a try as a flat bread.
Jenn says
I 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
Love your pancakes. I made them a couple months ago. Had some left over, I popped them into my toaster.
Lisa says
Great way to heat up the leftovers!
Elizabeth S. says
I 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
Thanks for sharing!
Natalie says
These 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
You’re welcome!
Jon says
Does the size of the eggs matter?
Lisa says
I use large eggs. And it typically does.
Tammy says
Something 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
I don’t have a lot of experience with pecan flour. But, pecans have less fat so that may have been a contributor.
Kirsten says
Hi
Can the almond flour be substituted with coconut flour?
Lisa says
It’s better to just make the coconut flour pancake recipe.
Gizella says
My thoughts are because you used coconut oil instead of some other oil is why the batter came out too thick ?
Wanda Maffia says
A question: Is the nutritional information for the 1 pancake silver dollar size? 71 calories for 1 silver dollar size pancake?
Lisa says
It is, but my silver dollar size pancakes are a bit bigger than most.
Molly says
I 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)