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!
How exactly did you calculate these calorie totals for the recipe? If the whole recipe is one serving I’m not quite sure that’s accurate. They were delicious by the way!
The nutrition info is per pancake, I believe. It’s automatically calculated based on the number of servings I list in the recipe, so I listed it for the 6 individual pancakes.
These are so good! I’m new to a low carb diet as I’ve just been diagnosed with PCOS and I love finding out I can still eat good food like this!
Anyone know if these last in the fridge over night?? I’ve made 6 and eaten 2 so I want to put them in the fridge overnight.
I used this recipe with an egg replacement called “Ener-g” and it came out perfect just like the picture, I added twice as much of the required egg replacement equivalent to make sure it was enough and slightly more almond flour. I also used swerve instead of the maple syrup. great recipe!!!
Thank you for sharing! I’m glad to hear it worked out with the egg replacer!
Thank you for sharing!
Omg!!! Amazing. I added chopped pecans, cinnamon and cocoa nibs! It was like heaven. Thank you for the recipe! You can’t don’t notice that’s it’s not regular flour !
Great idea – trying this next!
Delicious + easy! Thank you for a great recipe
First recipe I’ve tried since visiting your page and girl.. I. Am. In. Loveeee. So yummy. Thank You !
Love love love. Yes, the batter is super thick and not pourable… use your spoon and tada in the pan! Flatten/smooth like she says with the back of the spoon and your golden. Don’t change it, ignore her tips and complain it didn’t work out. I tried different ways too! Leave it, people! It’s perfect as is. To those that complained about an eggy taste, it’s eggs and almond flour… 😉 Happy eating!
I have these almost every morning. I have decreased the maple syrup and oil by half and deleted the salt. I have made cherry almond, coconut chocolate chip, cranberry orange, mango and carrot cake. I haven’t tried savory yet but I’m sure they would be delicious also. And, they freeze beautifully!
I’m so glad you’re enjoying them! And I’m so glad to hear that they freeze successfully! They never last long enough with my kids for me to test that. 🙂
Solid pancake recipe. I have made these every weekend since my fiancé and I decided to try to cut out grains about a month ago. The texture and flavor are satisfying and I would make these even if I wasn’t trying to avoid regular flour. I follow the recipe exactly with the addition of 1 TBS of almond butter and top generously with strawberries.
Did this almond pancake. Family loved them. Thanks
I made mine in the blender and ate them all ! No regrets they were delish!
I forgot to add my star rating definitely 5 ⭐️
The batter was so thick, it didn’t flatten out when I spooned it into the skillet. I just fried a big, dry blob of bread.
The recipe says you shouldn’t add liquid to the batter, but I suggest you do to bring it down to a more manageable consistency.
Also, putting a cover on top of the skillet helps cook the pancake more evenly and make it a bit fluffier. I’d highly recommend that.
What if you don’t have blanched almond flour? Can you use just regular?
If you mean almond flour with little brown flecks, then yes, that works, too. There are actually photos in the post above showing you my results when I tested it with almond meal vs. blanched almond flour, if you want to see how they turn out.
Pancakes came out very well. I used flaxseed powder as egg replacement (1 egg = 1tbsp flaxseed powder with 2.5tbsp water, rest for 10 mins). I also added little water to bring it to your consistency and made them on my cast iron dosa pan. Thanks for the recipe!
These were very good. I have spent four days looking and trying different GF options and this one was great! Is this GAPS legal?
Thank you!!
Can I use liquid eggs?
I imagine that would work! I believe 1 egg usually equals roughly 1/4 cup.
This is amazing! I’m on keto so I substituted monkfruit for the maple syrup. This is the best pancake! Definitely a keeper. Thank you.
They were not only easy to make but they are delicious!
Hey, I made these but found addi g a half teaspoon of xanthan gum helped bind them and made them easy to flip and not crumble. Added after 4 pancakes huge difference! Thought I would share!
Excellent recipe and pancakes. I have tried some different low-carb versions but this one was the best! I loved the fact it only made 5-6 pancakes too. I am always throwing out the extra batter or leftover pancakes. No leftovers this time! put fresh peaches and blueberries on top with just a little more maple syrup. Delicious!! Thank you so much!!
These are absolutely disgusting! I would rather go without pancakes than eat these. They Tatar’s like soggy cornbread not like fluffy pancakes…
Super light and fluffy for almond flour pancakes. I can’t eat egg yolks so I used 1/3 cup egg whites and the oven version came out delicious! I also added fresh blueberries to the mix. Thanks for a great recipe!
Just started keto and I have been missing carbs so much. Not after making these!!! Thank you so much! Used sugar feee syrup like you suggested
Overall not too bad. I added coconut oil in mine which gave it a nice coconut flavor. I also added blueberries in my batter. I did a little splash of unsweetened vanilla almond milk too. Definitely different than regular pancakes but not a bad healthy alternative.
I LOVE these pancakes! And so does everyone I’ve made them for. My only problem is not being sure how to scale up the recipe so I have left-overs I can keep in the freezer. I would love this to be a go-to breakfast for my family, but I don’t have time every morning to make something from scratch (and clean all the subsequent dishes). I’ve read that recipes which include baking powder or baking soda can’t be straight doubled or tripled. How would you scale up this recipe for a large batch?
I baked these to see how they would turn out and I LOVE the side & fluffy cake like texture and not having to pay attention to them like normal pancakes! You mentioned yours browned on the bottom, but mine just lol like I cut into a cake on the bottom. Any suggestions what I should do differently? Thanks!
Tried this yummy recipe with added cocoa.. both my pancakes and brownie cravings satisfied
Perfect recipe, I love it, it’s so easy and delicious, I have been making these for weeks now, never fails..thank you.
I have tried it and its the best thank you
these we’re good but i didn’t really like them my sisters didn’t lie them eather but they we’re good but i woulden’t make them again
This is a really simple recipe to whip up with ingredients readily available in my pantry. I used the “bake in oven” option to have all 6 pancakes done at the same time, and they were fantastic. My husband and I gobbled them up! Great recipe.
Wow, Megan, these truly are the BEST paleo pancakes I’ve ever had!! So delicious and the batter is easy to work with, not finicky. My kids requested “ghost pancakes” since it’s October. I poured the batter on a skillet and used a toothpick to drag it out in points at the bottom. Flipped then added two chocolate chips for eyes and one for an open O mouth. They turned out so cute and kids loved them!
Oh my gosh, that sounds so cute! Thanks for sharing!!
Made this exactly as described. (used great value sugarfree syrup and melted coconut oil for the oil) These were easy and quick and had no problem with cookingand flipping. I really enjoyed these!
Absolutely delicious! I have tried several several recipes and this by far the best!
Made these almond flour pancakes this morning using the oven method. I swapped applesauce for the oil, added a tsp of pumpkin pie spice, and baked them for 15 mins. They were delicious, and I have some leftover that I’ll freeze!
Just gave these a try, and I really loved them! I am an Aunt Jemima Pancake Lover and these were pretty good, I love the fact it was so much healthier. I’m trying to eat better 🙂 Thank you so much for sharing this recipe. Definitely going to keep using this one!
Just gave these a try, and I really loved them! I am an Aunt Jemima Pancake Lover and these were pretty good, I love the fact it was so much healthier. I’m trying to eat better 🙂 Thank you so much for sharing this recipe. Definitely going to keep using this one!
I love it recently started keto and have been missing pancakes
Super perplexed! These look like pancakes and were easy to make. But ooof — unless you are an extreme athlete, they are unbelievably high in calories and not very filling for the caloric cost (recipe feeds 2 at 600 calories per person and I’m still hungry). They tasted a bit like a coarse scrambled egg. They make great photos for keto diet, but personally did not pass the yummy or filling test!
I made these pancakes and they looked nothing like the picture. Instead, the mixture was dough like and very thick. Hard to smooth them out once in the frying pan. Bit of a disappointment to my daughter who was trying gluten-free pancakes for the first time.
I’m sorry, I wanted to like this but it literally tastes like cardboard. We’ve tried it twice now and both times it’s the same, dry, mess.
Super quick way to get breakfast on the table and use up almond flour! Unfortunately for my caloric intake, I ate the whole batch… and added strawberries, blueberries, butter, and maple syrup as toppings. The upside to that is I stayed satisfied for over 4 hours, which is not the case when I eat traditional pancakes.
I just want to say that this has become my favorite pancake recipe! I sometimes make variations, such as using elderberry syrup in place of maple syrup, or adding blueberries to the original recipe. But making it just as is makes me very happy too! Thank you for this much healthier way to enjoy pancakes! My grandchildren like them too, which says a lot!
I just did it exactly as the recipe and came out perfect 😊👌🏻. My daughter ate all 😋
I make these almost weekly. My BF and family absolutely love them!
I must thank you for this absolutely perfect, wonderful, amazing recipe. These pancakes are fantastic. I can follow up with more over-the-top words…
Delicious! I didn’t quite have enough almond flour for one cup and added all purpose to make up the difference and they were fantastic. I’m glad I tried them.
We love these! We are making them right now actually, for about the fifth time. We have tried all the almond flour pancake recipes out there, and we think this is the best. And the healthiest since it uses olive oil instead of coconut oil. Also it saves on not having to use lots of coconut milk, that other recipes do. Thanks!
We made these today. They were easy to mix in the morning before school & work. And they were delicious! Thank you!
These pancakes are amazing. I made them for the very first time last night for dinner. Yes, a breakfast dinner. They are fluffy and delicious. My husband and I really loved them. We were both guilty of putting a bit to much maple syrup but it was a splurge to eat these. Thank you.
Can you use this recipe to make waffles?