Almond Flour Pancakes are some of the best gluten-free pancakes you’ll ever eat! They have an unbelievably fluffy texture and are super-easy to prepare.
These almond flour pancakes have the comforting flavor you love and are naturally gluten-free and dairy-free. Because they’re made with simple real food ingredients, they will keep you full for hours!
When working with gluten-free flour, there’s no need to separate dry ingredients from wet ingredients, because there’s no risk of over-mixing. Adding everything to one bowl makes the mixing process even faster!
If you need an easy breakfast on the go, try baking these pancakes all at once, then store them in the fridge for the week ahead. You can easily reheat them by popping them in the toaster for a fast morning.
Ingredients You’ll Need
For this grain-free pancake recipe, use blanched almond flour which is made from almonds with their skins removed. This type of almond flour will give you the fluffiest results.
If you use almond meal, the pancakes will be slightly dense in texture and darker in color. They won’t be quite as fluffy, so just keep that in mind when making substitutions.
You can add any extras you like to this recipe, such as a splash of vanilla extract, or a few blueberries, sliced banana, or chocolate chips, if you want a flavored pancake.
Need a keto recipe? 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 cut back on the salt in this recipe and add a splash of water or milk until the batter reaches a pour-able consistency.
How to Make Almond Flour Pancakes
Add the almond flour, eggs, maple syrup, olive oil, baking powder, and salt to a mixing bowl and use a whisk to mix well. The batter may look thick, so add 1 to 2 tablespoons of almond milk or water to help thin it out.
Don’t add too much extra liquid or the pancakes will become too difficult to flip later.
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 when it touches the surface.
Add the pancake batter to the center of the skillet, using a 1/4 cup measure. Use a spatula or the back of a spoon to spread out the batter, so the pancake is 4 to 6 inches in diameter.
If the pancakes become any larger than that, they become much more difficult to flip.
Just like traditional pancakes, you’ll cook these for about 2 to 3 minutes on one side, until you see bubbles start to form on the top of the pancake. Then flip them over and cook for another 2 to 3 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. As the pancakes cook, you will probably want to reduce the heat to medium-low heat, or even low heat, because the pancakes will start to cook faster as you get through the batter with an already-hot pan.
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 any toppings you love, like 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 Pancakes
Baked pancakes are life-changing if you prefer not to stand by the stove, flipping each pancake individually. To bake pancakes, start by preheating the oven to 350ºF.
Line a large baking sheet with parchment paper (prepare two pans to bake them all at once) and then pour the pancake batter, using a 1/4 cup per pancake, 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 6 pancakes to each half-sheet-sized baking pan.
Once you’ve filled the baking sheets, bake the pancakes at 350ºF for 10 to 12 minutes or until the pancakes have 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!
Frequently Asked Questions
You can store leftover pancakes in an airtight container in the fridge for up to 5 days. Or store them in the freezer for up to 3 months. They make a great meal-prep option for a fast breakfast! Just pop them in the toaster to reheat.
Unlike all-purpose flour, almond flour requires eggs for binding. I haven’t found an egg substitute that works well for these yet, but if you need a vegan pancake recipe, try my Buckwheat Banana Pancakes or Vegan Oat Flour Pancakes.
This recipe calls for olive oil because it doesn’t thicken when chilled, so it makes the batter runnier and easier to pour into the pan. (The taste is not noticeable, but you can use another mild-flavored oil, too.) If you prefer to use melted butter or coconut oil, instead, you might want to make sure your eggs aren’t cold from the fridge, or the batter might thicken when you mix it.
Yes, in that case, you should use a 1/2 teaspoon of baking soda plus 1 teaspoon of apple cider vinegar, to help the pancakes rise.
Looking for more grain-free pancake recipes? Try Coconut Flour Pancakes, Banana Oatmeal Pancakes, flourless Paleo Pancakes, or Chickpea Pancakes for more options.
Almond Flour Pancakes
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
- 1 to 2 tablespoons almond 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 almond 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 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.
Video
Notes
Nutrition
If you try this Almond Flour Pancake recipe, please leave a comment and star rating below letting me know how you like them!
Wow! These really are the best almond flour pancakes I’ve ever made. Normally they fall apart when I try to flip, but these held up beautifully. Thanks for the tip about keeping the batter very thick. I also appreciate that this recipe is super easy to halve. Perfect for a quick 1-person breakfast. I topped half with homemade spiced apple butter, and sprinkled half with crunchy cane sugar and cinnamon. So. Tasty.
Super light and fluffy! I halved the recipe just to make a quick breakfast for myself and had with a hardcooked egg. I am so full. : )
I didn’t have much maple syrup left so I added the last of the jar (only about a teaspoon) and then added a bit of coconut sugar for sweetness. I didn’t have to add any additional liquid.
They were picture-perfect (I made 3 with the 1/2 recipe). I have another favourite coconut flour recipe but these are much easier to prepare- those are always a bit too runny and hard to flip.
I still love this recipe, but I used the full amount of maple syrup for the first time and found them way too sweet and the batter was harder to handle! I will stick with my original small amount!
I have been eating grain free for over 7 years now and this pancake recipe is by far the best! Simple and easy to make. Thank you so much!
Try ener-g egg replacer….it works great in most recipies I’ve tried
My husband was really disappointed. He is a pancake afficionado and I’ve made loads of GF recipes over the years. This one wasn’t up our alley. But such is life without grains because this was our first real paleo pancake besides Birch Benders mix.
I followed this recipe exactly as written and it didn’t turn out for me at all. There’s no liquid in this recipe, so I don’t understand how you get it to the batter consistency. The batter was very dry and crumbly, and wouldn’t pour like batter. I tried adding milk to it, but that didn’t help.
I’m sorry to hear that it didn’t work out for you! There is 3/4 cup of liquid in this recipe– a 1/2 cup of it is the eggs, and the other 1/4 cup is the olive oil and maple syrup. That should be plenty of liquid for blanched almond four, since it’s not absorbent like other flours. Hope you find another recipe you like better.
These pancakes got me through the last couple days of a candida cleanse. I left out the maple syrup and salt and added blueberries. I’m done with the cleanse and made the regular version today (with blueberries again) and can’t believe how much sweeter they are with only 2 tablespoons of syrup. These will be my family’s go to GF pancakes. Thanks for the recipe!
Can I omit the oil?
I have used peanut butter, in place of eggs; I am sure that almond butter would work, also!
Made this today. However, I left the syrup out all together. Used butter to grease the frying pan. Delicious. I knew I’d like it since I’m an almond freak anyway. Used peanut butter for topping.
I have a recipe for almond flour pancakes that I have been using but it will be placed in the trash. This recipe is the very best. Outstanding!. Thank you so very much for sharing.
Have you tried egg whites only? I can have egg whites but not yolk. I made them this way for my so and they were a hit but would like to try egg whites only… and w the price if almond flour would rather know in advance if it’s going to be a failure.
Thanks
I made the batter thinner by adding about about two table spoons of heavy whipping cream. You can add one at a time to see how it affects the batter. Husband and I loved them.
So delicious! I did add about 1/4 cup of almond milk because the batter was just too thick to get it to spread out. And I added dark chocolate chunks 🙂
Do you have a suggestion for how to store them if you make them ahead for the school week?freezer or fridge?
You could do either the fridge or freezer! I usually store in the freezer if I’m going to keep anything longer than 4-5 days.
Thank you so much! These are hands down the BEST keto pancakes I have ever had. I LOVE the baking method it is so easy.
Thank you so much! These are hands down the best keto pancakes I have had. The baking method is so much easier.
Could you easily freeze & then pop these in the toaster? I just made them & love them but would you be able to prep some in advance for busy mornings.
I haven’t tried them in a toaster yet! I think they would definitely freeze well, I just can’t vouch for how easily they will come out of the toaster. Let me know if you try it!
I ended up trying it and it worked really well actually. The quality was not quite the same but it was still good. Overall, I’m quite satisfied. Thank you so much for your response and especially for your recipe.
Not sure what happened, but these were incredibly dry. I added about 1/4 cup of oat milk because the batter was so dense (not pourable or spreadable) and even then, they were too dry. I made pear compote with maple syrup to put on top and somehow even that didn’t cancel out the dryness. Next time I’ll add almond extract and add some additional wet ingredients.
Be nice if you gave instructions. How much water? What do I mix together?
I don’t understand what you mean. There’s a printable recipe card with exact measurements and instructions, telling you exactly how to make these pancakes.
I don’t have a printer. I don’t see clear instructions in the open. Where can I find the instructions to read online?
They are directly above this comment section, in the blog post. You’ll first see the title of the recipe, followed by number of servings, the ingredient list and then the step by step directions. If you scroll up from here in the comments, you should run right into it.
Omg…loved these pancakes,easy to make in a flash, and I topped up with stewed apples and cinnamon on top, a definite winner. Thankyou
I made these with crumbled up leftover bacon stirred in to the batter. All I can say is I’m a genius, and you’re welcome. 🙂
This time they didn’t come out as pretty but oh my gosh are they Delicious
I’ve made these pancakes twice.
First time I did it according to the recipe above. They came out perfectly. I just didn’t like how thick the batter came out. My son wanted pancakes with little faces and I wasn’t able to spread the batter on that pan.
So, I decided to thin out the batter by adding almond milk and some raspberry juice (from the raspberries I used as a substitute for the maple syrup). The batter was still quite thick, not runny enough for the pan with the faces. These pancakes didn’t work out, they didn’t get fluffy and were moist. My son didn’t eat them.
I recommend not straying from the recipe. Leave in the maple syrup, as without it the pancakes are more salty than anything.
Thank you for sharing what you tried! So helpful!!
I used rice malt syrup instead of maple , these are amazing, fluffy and delicious! I had to be careful they didn’t get to dark underneath. I needed to flatten mixture a bit, This is a great recipe.
Very light and fluffy. Put almond butter on them for a bit of fat. Only used 1 tablespoon of maple syrup
Love this recipe. I took it, modified it and it my own. I left out the salt and syrup and added 1 teaspoon peanut butter powder. It was delicious as it was but my version is just as good, in my opinion.
What’s the serving size for the nutritional facts? Just 1 pancake? I haven’t made these but they look delicious!
These are DELICIOUS!! I did add an extra egg and I used melted coconut oil for the oil – SO good!!!
This is my first time using almond flour and I found it grainy (which isn’t your fault, I didn’t love that. Also the pancakes tasted eggy, I wanted pancakes not egg flavoured bread.
You have to add water otherwise the mixture is impossible to pour. very poor recipe explanation.
This recipe is a game changer for my keto diet! The best part is that even my 8-year-old likes them. 😊👍🏼 Thanks for sharing this!
I am doing the keto diet. I generally try to keep my carbs low, and that means eliminating one of my all-time favorite foods… Bread. I came across your recipe and tried it this morning. It is absolutely delicious! I omitted the syrup or any sugar so I can use these as a bread substitute with lunch or dinner. They turned out fantastic.
Even when I am no longer on the keto diet, I will definitely make these a staple to help lower carbohydrates in my diet! Oh… I topped these with some fresh raspberries and blackberries and a dollop of sour cream… Yummy!
I will check out your other recipes!
I had to add unsweetened almond milk to make the pancakes, otherwise wouldn’t come out right
So these taste AWESOME, but the nutrition facts confused me. Is it 175 calories per pancake? Or 175 per batch (about 6)
The nutrition info is automatically calculated and divided by the number of servings at the top of the recipe, so in this case it would be per pancake if you got 6 out of the batch.
Can I use unsweetened apple sauce or a banana instead of Maple syrup?
Hmm… I’ve never tested that before so I couldn’t say for sure. Maybe? I would think it could work. Please come back and let me know if you try it!
I just adjust to make a savory pancake based on your recipe, it turns out great:
1 cup blanched almond flour
2 eggs
2 tablespoons olive oil
1 teaspoon baking powder
A pinch of salt to taste (<1/4 teaspoon fine sea salt)
A pinch (each) of tumeric, paprika/red pepper flakes, cinamin, celery seed/powder, black pepper
½ cup chopped spinach
2 tbsp chopped green onion
2 tbsp finely chopped carrot
2 tbsp sweet pepper or bell pepper
(can replace any of the vegetables with cauliflower, broccoli, celery, mushroom, parsley, dried tomato, etc)
Thanks for sharing!
The kids taste tested these this morning and were not fans of them cooked in the skillet, but I took the last 1/6 of the batter and put it in a coffee mug in the microwave for one minute and they were over the moon! Could I keep the batter in an airtight container in the fridge and make fresh mug muffins each morning??
I believe once you open an egg it’s the safest if you cook it within 2 days, so you could save it for at least that long for the mug muffins. Thanks for sharing the idea!
I am going to make this almond flour pancake ecipe today. Has anyone tried making this recipe without the eggs and instead substitute the eggs with chia seeds and water. The chiac seeds makes an egg-like consistency. I might experiment with the chia seed, water substitute today. I am going to make two batches of this recipe one with the eggs and one batch without the eggs, and use the chia seed, water substitute.
I made two versions of this revipe. The only difference was I cut this recipe in half. The first version i made with egg and the second version I made with an egg substitute which was an 1 tbsp of chia seeds and 3 tbsp of water.
I agree with Megan or whoever said substituting the eggs for an egg replacement doesn’t work. The version without the egg did not work. The version with the egg did. I came out delicious. I enjoyed making this and I’m going to keep exploring different ways to make almond flour pancakes. It takes patience and work in the kitchen but it feels like an accomplishment when the recipe comes out right! Thank you!
Loved thease so much and my,husband asked for more!!
One thing I used 1 cup of sifted almond flour and it made a huge diffrence!!
These made the best tasting little waffles. I followed the recipe, didn’t change anything. Used my mini Dash waffle maker. This recipe is a keeper!
They were delicious! Yet again, you haven’t disappointed me on a recipe. I decide to omit the maple syrup and salt and used 2Tbsp of coconut milk for the liquid. Then I topped with some maple syrup and added fruit on the side. I also used avo oil instead of olive.
Question though, how many pancakes are a serving? The recipe says in makes 6 small pancakes, but wasn’t sure how many are a serving.
I usually can’t eat more than 2 of these almond flour pancakes, so that’s what I personally consider a serving, but it will vary based on a person’s needs! My husband could probably eat 3. 🙂
delicious! Taste reminds me of marzipan cake!
I tried these today and they turned out so good 😍😍😍 I absolutely love the texture of it. Thank you
I tried these, but my batter was so thick it was almost unmanageable. Definitely not able to pour, barely able to scoop. Is there not any water or additional fluid?
No, I don’t add any additional liquid, but I do use the back of my spoon to flatten out the pancakes on the pan.
Definitely you don’t know how to make pancakes this recipe needs water or milk other way is impossible to make them
Are you using large eggs, and including the olive oil and maple syrup? That is 3/4 cup of liquid ingredients right there. I just made these today as directed and the batter is a little thicker than traditional recipes, but if you smooth it out (using a spatula or the back of a spoon) on the pan as the directions state they turn out really well. I wouldn’t add any extra liquid.
Hey, so I have an egg allergy and I use 1/4 cup unsweetened applesauce and works perfectly!
Thank you for sharing, Rachel!
Was looking for non-gluten pancakes. I am convinced I may have developed a gluten sensitivity over this covid stay home/bake like crazy month and a half! I have eczema all over my body.
Considering I never made almond flour pancakes…these were really good and I love that they have an oven option! I have an almost one year old and time is of the essence sometimes!
Amazing! Taste just like the real deal! Thanks for another awesome recipe!
They taste absolutely amazing.
Made these and they came out amazing! It was difficult to get
Them round because the batter is sticky but love them.
Thank you so much for the recipe