Almond Flour Pancakes

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These Almond Flour Pancakes are some of the best you’ll ever eat, even when compared to traditional versions! They have an amazingly fluffy texture and an addictive flavor, using just 5 main ingredients.

almond flour pancakes

If you or someone you know is following a special diet, these almond flour pancakes are a great brunch option. They are made with low-carb almond flour and protein-rich eggs, but this recipe is not Keto as written because of the maple syrup. (It makes them taste amazing, which is why I include it.)

Tip: For a lower-sugar recipe, swap the maple syrup with a sugar-free syrup. If you attempt omitting the maple syrup all together, be sure to omit the salt, too. The sweet and salt balance each other out.

Before you change the recipe, be sure to check the comments below, as many people have already experimented with this!

Ingredients You’ll Need

Is almond flour better than regular flour? I prefer almond flour, because it’s simply ground, blanched almonds. It’s minimally processed, low in carbohydrates, and high in fiber and healthy fats.

Here’s what you’ll need to make these almond flour pancakes:

  • Blanched Almond Flour. This is simply ground almonds, which have been blanched first to have the skins removed. Blanched almond flour will give you the fluffiest results, and will also look like “real” pancakes, but see my notes below about using almond meal, if that’s what you have on hand.
  • Eggs. These give the pancakes structure. You can see my notes on the egg-free substitute I tried below, but know that flax eggs won’t work here. Try my Vegan Oat Flour Pancakes or Vegan Buckwheat Pancakes if you need an egg-free & gluten-free recipe.
  • Maple Syrup. This acts as a liquid ingredient, while adding sweetness at the same time. You might be able to omit it for a sugar-free recipe, but be sure to add a little milk or water (just a tablespoon at a time), to help thin the batter out.
  • Olive oil. I use olive oil because it doesn’t solidify when it comes into contact with cold ingredients, like eggs from the fridge or maple syrup. I can’t taste it much in this recipe, but if you decide to swap this with coconut oil, your batter might thicken up– so beware of that! (It won’t thicken up if your ingredients are at room temperature, FYI.)
  • Baking powder. Baking powder is double-acting, meaning it rises once when the batter is mixed, and it rises again when it’s exposed to heat. This will give you the fluffiest pancakes possible! If you need to use baking soda instead, use only half the amount called for and add a teaspoon of vinegar to help it rise.

almond flour pancake ingredients

How to Make Them

To make almond flour pancakes, you’ll just need one bowl and about 5 minutes of prep time. Start by preheating your skillet on low heat, since the batter will come together so fast.

(Alternatively you can preheat your oven if you’d like to bake the whole batch at once.)

almond flour pancake batter stirred

Stir together all of the ingredients, keeping in mind that the batter won’t be quite as runny as traditional pancake batter.

The batter will thicken up as you go, but don’t don’t be tempted to add extra liquid to the batter. When the batter is too wet, they are difficult to flip. Do be sure to use the back of a spoon or a spatula to gently smooth out the batter when it’s thick, so that the pancakes will cook evenly.

smoothing out the batter with a spoon

It’s important to keep your pancakes relatively small so that they will cook evenly and are easy to flip in the skillet. I use about 3 to 4 tablespoons of batter per pancake, then I use a spatula to spread out the pancake on the pan so that it’s about 1/4 to 1/2-inch thick.

The pancakes will be about 4-6 inches in diameter.

flipped almond flour pancakes

Just like traditional pancakes, you’ll cook these for about 3 to 4 minutes on one side using low heat, until the batter bubbles a bit on top, and then you’ll flip them over and cook for another 2-3 minutes. You want both sides to be nice and golden!

almond flour pancakes with bite out of them

Keep the cooked ones warm in the oven if you can’t serve them right away, then top them with fresh fruit or any of your other favorite pancake toppings.

Extra pancake syrup isn’t necessary with these, but you can add it if you want to!

Using Almond Meal

I recently tested this recipe using almond meal instead of blanched almond flour, so I want to share those results, too! The pancakes cook up just as well using almond meal which is made using whole almonds with their skins, so there are brown flecks in the final pancakes.

almond meal pancakes texture

Using almond meal will change the texture of these pancakes. They don’t turn out quite as fluffy, and they are a little denser, with of a more cake-like mouthfeel.

But, they still work, so I thought I’d share! I prefer the version made with blanched almond flour more, so that’s what I’d use when making these for guests.

More Gluten-Free Pancake Recipes

I usually recommend that you look for a recipe calling for the specific flour you want to use. Here are some other pancake recipes you might want to check out if you don’t have almond flour on hand:

Do you have a favorite pancake recipe? Feel free to share it in the comments below!

almond flour pancakes
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4.64 from 141 votes

Almond Flour Pancakes

These Almond Flour Pancakes are my favorite gluten-free recipe! They are low-carb, keto-friendly, and easy to make with just 5 main ingredients.
Course Breakfast
Cuisine American
Keyword almond flour, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 small pancakes
Calories 193kcal


  • 1 cup blanched almond flour
  • 2 large eggs
  • 2 tablespoons maple syrup (use sugar-free syrup for keto)
  • 2 tablespoons olive oil (or any other liquid oil)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 to 2 tablespoons almond milk or water (as needed, to thin the batter)


Skillet Pancakes

  • Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, eggs, maple syrup (if using), olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. If you need to thin it out a little, you can add 1 to 2 tablespoons of almond milk or water, but I don't recommend adding much more liquid, or it might change the texture of the pancakes.
  • Grease the preheated skillet with butter or olive oil, then pour 3 to 4 tablespoons of the batter into the center of the skillet (I use a scant 1/4 cup). Use a spatula or the back of a spoon to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick.
  • Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes.
  • Repeat with the remaining batter, until all of the pancakes are cooked. I usually get about 6 pancakes from this batch that are roughly 4 to 6 inches in diameter. Even though they are on the smaller side, they are very filling! Serve warm with your favorite toppings.

Oven-Baked Pancakes

  • Prepare the batter as directed above, but instead of using the stove preheat the oven to 350ºF and line a large baking sheet with parchment paper.
  • Pour the prepared batter by a scant 1/4 cup onto the lined baking sheet, and use a spoon or spatula to spread the batter into a round pancake shape until it's 1/4-inch thick. Leave about 1-inch between each pancake, and repeat with the remaining batter until you have roughly 6 pancakes on the pan.
  • Bake at 350ºF for 10 minutes. The pancakes should puff up, and you don't need to flip them, as long as they look like they are thoroughly cooked through. I like to flip them over for serving, so the browned side is on top. Serve warm, with your favorite pancake toppings.



Nutrition information is for 1 of 6 pancakes. This is automatically calculated, and is just an estimate, not a guarantee. 
Recipe Notes:
  • I have not had success making egg-free almond flour pancakes yet. I've tried replacing the egg with both a banana, arrowroot starch, and Bob's Red Mill egg replacer, and I couldn't get the pancakes to set. They were soggy in the middle, and didn't hold together. Be sure to try one of my tested vegan pancake recipes mentioned in this post if you need an egg-free recipe.
  • Do not use other flours in this recipe. Instead, check out the other pancake recipes I posted earlier in this post for substitution ideas.
  • If you're wondering about using almond meal instead of blanched almond flour, be sure to check my notes above the recipe-- I've included pictures of how both versions will turn out!


Calories: 193kcal | Carbohydrates: 9g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 119mg | Potassium: 103mg | Fiber: 2g | Sugar: 5g | Vitamin A: 87IU | Calcium: 84mg | Iron: 1mg

Reader Feedback: Do you have a favorite pancake recipe? Please feel free to share more ideas in the comments below!

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Hello, I would love to make there but only have raw almond flir.. could I just toast it in the oven?


These were amazing!! I was so happy to happen upon this recipe when I woke up this morning. My daughter and I are not eating grain or dairy, so this definitely filled a craving for bread. We had some for breakfast and some with butter for dinner! Yum! I love your website and first book and have followed you for a few years! You definitely make healthy eating attainable and yummy. I have told many people about your website over the years! So thank you for all your great recipes, beautiful pictures, and nutrition advice.


I absolutely love this website! I make several recipes every week as go to meals. I just made these pancakes and I’m not sure why they came out so bad. I did the maple free version so I used water and for the oil I used avocado like I do in every recipe and they were soooo salty. I def only did the 1/4 tea but I couldn’t even finish the one I tried. I also baked them just for more reference. I’m still going to check back for new recipes all the time but I think I’m gonna stick to the almond butter pancakes recipe that I’ve used for years from this site. Side note I make them with cashew butter and they are even better!


    Avocado oil is what I mean not actual avocado!

    Megan Gilmore

    Aw, sorry to hear that! I should have mentioned that if you leave out the maple syrup I would leave out most of the salt. They need each other for balance, so if you leave one out, the other is too strong. I’ll adjust that in my notes. The almond butter pancakes are still one of our favorites, too!

      Erin L

      These are a family FAVORITE. They are delicious. I just tried baking them today and we love them!!! So easy to bake. Thank you.


I never leave comments, but I had to let you know that these are the BEST pancakes I’ve ever tasted. My new go-to recipe!


Wow, these turned out so well! I baked them so I didn’t have to add the extra oil in the skillet.


So I wasn’t going to make these because this recipe is so similar to another recipe that I already make. But I am so glad I did! The baking powder makes all the difference. They puffed up way more than traditional almond flour pancakes. I would definely recommend this recipe. They keep you full for hours and do not taste gluten free. Thank you so much, Megan!


Delicious!!! Definitely it just make a small batch of pancakes. But they are delicious. But keep that in mind if you have a hungry husband, lol. Its a very thick batter and its not easy to spread in the pan. But definitely this recipe is a keeper. Finally a good pancake recipe with just almond flour! Juts a quick question. Have you tried this with almond meal?


Amazing pancakes! I LOVE almond flour baked goods, they are so filling so I don’t need many, so satisfying and they don’t give me any symptoms like gluten filled recipes do. Megan does a great job with these recipes.

I made these in my vitamix because my almond flour wasn’t very smooth, so they were pourable and turned out really fluffy. I almost wonder if you could turn this into a cupcake.

I used XL eggs and my second time cut the maple syrup out and they were great.

Great job on another excellent recipe!


Has anyone successfully made these with flax eggs?


    No, I tried and it was a disaster haha!


      I just made these with 2 flax eggs (2 Tbs flax to 5 Tbs water). I let the flax egg sit for 5 mins and cooked the pancakes really low for about 10 or so mins a side. They turned out bomb!


Oh my gosh, these are the BEST pancakes! I didn’t think an almond flour pancake could possibly be as good as the buttermilk ones my mom used to make, but these totally satisfy my craving while letting me stick to my paleo diet. Thank you!


Just tried the recipe and these almond flour pancakes are perfect. Next time I’ll double the recipe to make more.


Amazing! I love how they fluff up when then cook!


I swapped the maple syrup for honey and a splash of water to thin it out and it was delicious!! A great Kosher for Passover recipe. Will definitely make these again!

Jessica Baker

Hi there! I am wondering what you think about making these from almond meal after making homemade almond milk? Its definitely wetter than the dry flour – thank you!


    I dry my almond meal from making almond milk by spreading it out on parchment paper on a baking tray in the oven at the lowest temp possible (170 for my oven) for a few hours. I turn it off and leave it sealed in there overnight (sometimes longer). Then I run the dried meal briefly through the food processor until it’s powdery. Store it in a sealed container. Makes great flour for these delicious pancakes and other recipes! I make these at least every other week now!


These pancakes are fabulous!! This recipe kept me from making and binging on the “real” thing. The great thing is, I didn’t feel one bit guilty because they are good for you. The batter was a bit thick, so I thinned it with a little almond milk. Yum!


    Sometimes, I have to add a bit of water but I also use a rounded tsp of baking powder.

    These are the best pancakes we have eaten. Love them more than flour pancakes!

Renee wallace

They turned out great. I added agave instead of maple syrup!


Followed your directions exactly and they turned out delicious! Thank you!


    Hi, how many of these pancakes do you recommend per person. Many thanks


Added blueberries and strawberries in batter and on top, along with whipped coconut cream. Yummy


I made them using 3/4c. of almond flour and 1/4c. Tapiica flour. Really tasty and fluffy. Also substituted vanilla with cherry extract because i had it 😉


This was great! Satisfied a craving of pancakes. Since I dont eat bread much, but love it so much, I was so excited to make this. Thank you

Tung song

Fantastic. Just what i need.


The mixture was pretty chunky. It seemed to need more liquid. But I tried it just as the recipe said. Unfortunately, it was barely edible. It was a little better once I added some soy milk, coconut sugar and cinnamon. But my son still wouldn’t eat it.


    I added coconut milk to mine and they were perfect. The times I’ve used recipes where the pancake batter is very thick, I have never liked the pancakes, so I am always thinning with almond or coconut milk.

Diane Schiefer

Very good. Husband loved them. Picture shows all 6 on plate, is that one servind or is it 1 pancake each for 6 people

    Megan Gilmore

    The nutrition information is per pancake, so you can plan your portion accordingly! I’m usually full with 2 pancakes and some fruit on the side.


Sorry missed adding rating


I’ve never made an online comment. I work at whole foods in the nutrition dept. I’ve been sending friends and customers to detoxinista for years now. I must say, I appreciate your time, efforts and passion, we all benefit from it. This post is not just for this recipe, it’s for the entire kit and kaboodle of your site. These pancakes were flippin yummy. I wanted blueberry pancakes. I found you CAN’T just add the blueberries to the batter (this makes it impossible to smooth them). I adjusted. I used a 1/4 cup cookie scoop to keep my pancakes consistent, right after I scooped your rock star pancake batter onto the pan, I dipped a small spatula in coconut water to smooth it to size, added 8 blueberries on top, and flipped when ready. I smooshed it down after flipping, when done, I served them blueberry side up. They looked as wonderful as they tasted. Thank you, for all you share.

    Megan Gilmore

    Thank you for the kind words, and thank you for the tips with the blueberries! That’s so good to know.


Some recipes I have made substitutes flaxseed for the egg. Have you tried it with this recipe?

    Megan Gilmore

    My guess is that it wouldn’t work as well. Almond flour needs something better at binding, but you might want to try my vegan Buckwheat pancakes or vegan oat flour pancakes as an egg-free alternative.

Felicia Vazquez

DELICIOUS!! Just what I was looking for. For Keto


Smell n taste good.. Thanks for the recipes 😍my hubby who doesn’t fancy pancakes love this too.. It got a little taste of nutty.. 👍👍


Really enjoyed this recipe. I added blueberries, and it was perfect!

Deb C

First time with almond flour. So easy to make, so delicious. Topped with freshly picked blueberries. Outstanding.


Oven pancakes 🥞 😍 You are a genius!! I made a triple batch this morning and the oven ones came out so perfectly! My kids loved them. Thank you!!


I’m so happy to have found this recipe. I managed to make the oven baked version with gelatin eggs as a replacement egg! I’ve been dreaming of pancakes since I had to cut eggs out. Also subbed honey for the maple syrup. Thanks for this!


Love this recipe!! I’m not a great baker (working on it!) and this was super easy to follow!
Filled mine with LOTS of blueberries and topped each layer with Skyr and loads of honey 🙂

Cyn Galicia

The best almond pancakes ever!

Sheila McDougall

Just tried these- what a success! They are lovely, easy to flip and delicious! Thanks for the recipe!


This is THE best pancakes recipe ever!!! I’m coeliac so I can’t eat gluten and currently have pregnancy diabetes so I can’t eat carbs. I missed so much my sunday pancakes, but your recipe is a true miracle: so yummy, easy, just perfect 🙂 Thank you so much!


Delicious! The only complaint I have is the serving amount. I wish there was a way to stretch the batter to make more than just 6 pancakes without having to use up all my almond flour. They so good.

    Kevin Solis

    Mine looked just like the picture were very fluffy and tasted exactly like a pancake


While these ‘pancakes’ are tasty, they’re not really pancakes (and look nothing like the photos). If you came for a pancake alternative just know they’re more like eating small cornbreads, and yes I followed the recipe to a T. I found the recipe easy to follow and the final result fairly tasty, though they were not what I would want as pancakes for breakfast. We opted to eat them later as a snack or with a savory dish as the side. Not dissing the recipe, just keeping expectations real 🙂 these are not fluffy, they’re dense and super thick so you have to spread as recipe suggests. But if you can have flour, make regular pancakes.

    Kevin Solis

    Mine looked just like the picture were very fluffy and tasted exactly like a pancake


Came out pretty good. I used half of the maple syrup and the other half water and they were still a little sweet for my liking (but I like savory pancakes and adding syrup after.) bigger ones definitely were difficult to flip so the smaller the better. I was worried about the amount of salt so I used kosher salt which is less salty and they came out perfect.


Perhaps flax seed as an egg substitute I tablespoon for each egg

    Megan Gilmore

    That doesn’t work as well in paleo baked goods using almond flour, as the results are very wet and gooey, but it’s great with grain-based flours!

Elena k

I did leave out the maple serup, substituted with half and half, and they were a bit salty but still amazing because I used sugar free serup on top. Next time I’ll leave out the salt… Or use them like low carb bread biscuits in savory sandwitches. Either way thanks for this recipe 😘


Tried the recipe and used the water option instead of maple syrup and boy the texture is killing me. It’s all so dry and crumbly. Idk if that’s how almond flour works since this is the first time I’ve made almond flour pancakes but even as I drench them in syrup it didn’t help. I don’t know what I did wrong 🙁


How well do these freeze? I’d like to use these for an on the go recipe wrapped around a banana for breakfast.


I’m not usually a sweet breakfast type of person, but I’ve been craving pancakes, and of course when you can’t have certain things you want them(thank you gestational diabetes).These were amazing!! My daughters, 9 and 5 absolutely loved these. They definitely hit the spot. I added a few dark chocolate chips, bc, why not. These will definitely become a breakfast staple. The girls, myself and the little bean thank you. I’ll be checking more delicious recipes on the site. Thank you!!!


I just made these but added Lankato drinking chocolate and omg! They were so satisfying! I am doing Keto and was missing pancakes on Sunday….cocoa would probably work too, just not as sweet.

Dennis L Wills

Followed recipe to the letter. A total failure! Batter was so dry I had to add water. They still fell zpart pn flipping so added another egg. It helped but will look for another recipe online.

S. Cannady

I’ve made this recipe a few times. Most recently, I added the Homemade Pumpkin Pie Spice from to make these pumpkin pancakes! So, so good!

Sarah Shah

Just made these as I was craving pancakes but am on keto. Thanks for coming up with this lovely recipe! I halved everything to make breakfast for one.


My husband attempted these yesterday and it was a complete failure. We were discouraged but I thought I’d give it a try and they turned out incredibly scrumptious!!!
If at first you don’t succeed, try again.


Is the calorie count correct?1/4 cup of almond flour is 180 calories

    Megan Gilmore

    I use an automated nutrition calculator for my recipes that totals common ingredients that were uploaded to a database and then divides by the 6 servings. Since ingredients can vary (my almond flour says it has 150 calories per 1/4 cup) this is my best estimated guess, but you can always use your own labels at home if you need to be more exact.

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