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If you’ve been disappointed with other almond flour pancake recipes, don’t give up until you try this one. I’ve spent months testing various ratios of eggs, flour, and liquid, but this is the version I keep coming back to.
The flavor is so good, you don’t even need extra syrup on top. (Unless you want to.)
One thing to note is that almond flour pancake batter is thicker than regular pancake batter. If you add more liquid than this recipe calls for, the pancakes may not flip well. Also, don’t make the pancakes too big! You’ll need to flip these a little earlier than you think to prevent burning, so the bigger they are, the more difficult to flip.
However, once you taste these, I think you’ll agree they’re worth the effort. We make a double batch almost every week so we can store the leftovers in the fridge for a fast morning.
⭐⭐⭐⭐⭐ Review
“This is the first almond pancake recipe I’ve made that I actually like. Great flavor and fluffy too!” – Jodee
Almond Flour Pancake Ingredients
- Blanched almond flour. Blanched means the skins have been removed from the almonds, so the flour is light colored and very finely ground. This makes fluffier pancakes! If you use almond meal (which has flecks of brown skin), the pancakes will be heavier and more cake-like.
- Eggs. Grain-free baking relies on eggs for both binding and structure. These ingredients help the pancakes hold together while also fluffing up. (Don’t use an egg substitute here.)
- Olive Oil. This works better than coconut oil, as it won’t solidify when it comes into contact with cold eggs from the fridge. You don’t need much, since almonds are already a source of healthy fats, but you could use avocado oil instead.
- Baking Powder. Baking powder provides more lift than baking soda, and it doesn’t affect the taste. If you must use baking soda instead, use only half the amount and add a squeeze of lemon juice to help it activate. (This is why pancakes use buttermilk often!)
- Maple Syrup. This is purely for flavor, instead of using white sugar. For a lower-carb option, substitute it for sugar-free maple syrup.
- Salt. The best sweet treats always include salt to boost the flavor. I use fine sea salt (Real Salt brand), which tastes different than white table salt. If you plan to reduce the sweetener in this recipe, be sure to reduce the salt as well. (They work together!)
Note: These are not “keto pancakes” as written, since maple syrup contains natural sugars. You can swap this for a sugar-free maple syrup if you need a low-carb option. If you omit the maple syrup entirely, you’ll also need to reduce the salt in this recipe and add a splash of water or milk until the batter reaches a pourable consistency.
How to Make Pancakes with Almond Flour
Step 1:
Add 1 cup of blanched almond flour, 2 large eggs, 2 tablespoons of maple syrup, 2 tablespoons of olive oil, 1 teaspoon of baking powder, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to a mixing bowl, then whisk to combine.
The batter will likely look thick at this point, so add 2 tablespoons of milk or water and stir again. (I like to use a whisk to break up any clumps.)
Note: It might be tempting to add more liquid, but I never add more than 2 tablespoons of milk to the batter. The more liquid you add, the more challenging they are to flip later.
Step 2:
Heat a skillet over medium heat on the stove, and grease it with butter or cooking spray. You’ll know the pan is ready for cooking when a drop of water instantly sizzles on the surface.
Add the pancake batter to the center of the skillet using a scant 1/4-cup measure. Use a spatula or the back of a spoon to spread the batter, creating a pancake about 4 to 5 inches wide.
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If the pancakes become any larger than that, they become much more difficult to flip.
Step 3:
Cook these for about 2 minutes on one side. You might see one or two bubbles start to form on top. Then, flip them over and cook for an additional 2 minutes. You want both sides to be nice and golden, and they should puff up slightly in the center.
Repeat the cooking process with the remaining batter until all of the pancakes are done.
Note: After cooking the first pancake, lower the heat, and briefly wipe the pan between pancakes so the subsequent ones won’t get too dark too quickly.
Serving Tips
You can keep the cooked pancakes warm in the oven set to 180ºF if you’d like to serve them all at once. Or, try the oven-baked pancake method below to cook them all at once without flipping.
Serve almond flour pancakes with your favorite toppings, such as fresh berries or extra syrup. You can even add extras, like blueberries or chocolate chips, to the pancake batter as it cooks for an extra flavorful option.
How to Bake Almond Flour Pancakes
To cook pancakes all at once, preheat your oven to 350ºF and line a large baking sheet with parchment paper. Use 1/4 cup of batter per pancake, then drop it into puddles on the prepared pan.
Leave 2 inches of space between each pancake to allow room for spreading. You may need to use the back of a spoon or your measuring cup to spread the pancake batter into a shape about 4 to 5 inches in diameter. Repeat with the remaining batter, adding roughly six pancakes to each half-sheet-sized baking pan.
Bake the pancakes at 350°F for 10 to 12 minutes, or until they’ve puffed up and are dry to the touch in the center. There’s no need to flip baked pancakes, so they look different than a pan-fried version, but they still taste just as delicious. Plus, there’s no extra cooking oil required!
Almond Flour Pancakes Recipe
Ingredients
- 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
- ¼ teaspoon fine sea salt
- 2 tablespoons milk or water (as needed, to thin the batter)
Instructions
- Preheat a skillet over medium-low heat on the stove. As it heats, whisk together the almond flour, eggs, maple syrup, olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be thicker than a traditional pancake batter and will continue to thicken as it sits in the bowl. Thin it out by adding 1 to 2 tablespoons of milk or water. I don't recommend adding much more liquid, or it might change the texture of the pancakes.
- Grease the preheated skillet with butter or spray oil, then scoop a scant 1/4 cup of the batter and pour it into the pan. 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. It's important to keep the pancakes small, or they will be difficult to flip later.
- Cook until small bubbles form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 2 minutes), use a spatula to flip the pancake and cook the other side for 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.
Video
Notes
Nutrition
More Recipes to Try
If you try this Almond Flour Pancake recipe, please leave a comment and star rating below, letting me know how you like them!
A new staple in our home. Quick to throw together. My 4 year old loves thus healthier version!
These are our go to pancakes. It meets my families dietary needs, me being low histamine, my son who can’t have gluten or dairy. We all love these!
Delicious! Love this healthier pancake option for my toddler. Thank you so much
They came out so good tyty.
Just made these,first time, made as written
PERFECT I could turn keto easily lol
as for people looking for sugar free maple syrup try 1 drop of maple extract 1 packet of splenda.
Easy to make and delicious. Thank you!