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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4.61 from 133 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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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!

Donna Hetzer

Try ener-g egg replacer….it works great in most recipies I’ve tried

Mrs spruill

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.

    Megan Gilmore

    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!

Dawn Reardon

Can I omit the oil?

Veda ONeill

I have used peanut butter, in place of eggs; I am sure that almond butter would work, also!

Mike L

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.

Margaret E Head

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.


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 🙂

Jessica Burchner

Do you have a suggestion for how to store them if you make them ahead for the school week?freezer or fridge?

    Megan Gilmore

    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.

      Jessica Burchner

      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.

      Jessica Burchner

      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.

    Megan Gilmore

    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?

    Megan Gilmore

    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?

        Megan Gilmore

        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.

Anna Scaffidi

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.


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

Mike L

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.

Elsha D

What’s the serving size for the nutritional facts? Just 1 pancake? I haven’t made these but they look delicious!

Sarah Caspary

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.

Nicholas Williams

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)

    Megan Gilmore

    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?

    Megan Gilmore

    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)


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??

    Megan Gilmore

    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!

Melinda Sanz

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.

Melinda Sanz

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!

Ronna Ruffin

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.

    Megan Gilmore

    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

SARA McAchran

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?

    Megan Gilmore

    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

    Megan Gilmore

    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!


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!

Raiesa khan

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

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