Almond Flour Pancakes (Keto, Gluten Free)

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    [sodium] => 419
    [potassium] => 40
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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.

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.

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!

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)

Author: Lisa MarcAurele

4.37 from 137 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.

Recipe Video (Click on Image to Play)

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

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Servings 6 people

Calories 335

Ingredients

• ▢ 2 cups almond flour finely ground is best
• ▢ 4 eggs
• ▢ ½ cup water (for puffier pancakes you can use sparkling water)
• ▢ 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

• 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

Makes about 24 small silver dollar size. Larger size can be made if desired. 

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

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    [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
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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.

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First Published: May 20, 2012… Last Updated: May 26, 2020