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