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!
These are actually very good. They are obviously a little dense (not light and fluffy like traditional pancakes) but I actually like these. I like the texture and flavor of these.
I used almond meal and blood orange olive oil. I only cooked 2 bc I knew I would eat the whole amount by myself. OMG delish with some blueberries!
Wonderful! Added a bit of chia seeds and hemp hearts to the batter before baking in my convection oven. They browned up nicely. Taste and appearance were superior to conventional pancakes using all purpose flour,
Thank you for this recipe! Will definitely make again.
Wow! This is the best recipe that tastes closest to the “real thing” pancakes. Thanks for sharing this quick, easy, gluten-free and overall healthier version of pancakes.
Hi,
Great recipe, these are probably my favourite almond flour pancakes.
Have you tried replacing the eggs with aquafaba? It’s a great egg white replacement, easy to whip us and stays firm.
This is not good! Very thick and takes to long to cook so it burns!
These are amazing!! I followed the recipe, as written and they turned out great. I baked mine in the oven.
Definitely amazing!!!!! We are in a low carb diet and we have tried so many recipes. This one is the BEST!! Thank you for sharing!!
Totally hit the spot. I have tried coconut pancakes (from another blogger) and like them okay.But I wasn’t really lovin’ the texture of coconut pancakes which lead me on the hunt for another recipe. I am only one week in to experimenting w/Paleo this was a happy happy find. My family eats pancakes every Sunday & I needed something to substitute. Yummy! Ate mine with blueberries strawberries and a dash of maple syrup.
I love the taste of these pancakes, but have had a horrible time with them sticking to my parchment and skillet. Any tricks to keep them from sticking to my parchment paper? I’m baffled.
You definitely used parchment paper and not wax paper? That’s a common issue and would definitely cause sticking. Otherwise, maybe try baking for a minute or two longer and see if they peel off the paper easier?
Mahi what would be the calories for 1 pancake thanks
The nutrition information listed below the recipe is for 1 of 6 pancakes. Hope that helps!
Best gluten free pancakes ever!
Its was actually pretty good for me who has never tried almond flour in a recipe before.The only thing i didnt like that much was that the pancake is a bit sensitive when cutting into it but thats okay it was overall good i do recommend. 🙂
Light and fluffy. Taste like normal pancakes. Super easy to make.
easy, affordable and YUMMY !!!!!
Absolutely love this recipe. It’s so easy and quick to throw together. It’s become a go-to for weekend breakfasts and brunches. My 1 year old loves these with peanut butter, too.
Well, those turned out like nasty eggy porridge…won’t try those again. Maybe pictures of what the batter is supposed to look like would help?
I made these using the balanced almond flour and skinny maple syrup, they were lovely and cooked all the way through! Once cooked how Lang can you store them for
I tested these today without the baking powder and with more milk they turned out super yummy !!! I then used 1 tbs honey, toasted coconut chips which are keto and some blueberries. omg so tasty .they did not look as good as these in the photos however,
These are my families favorite. I think they have a great texture and just the right amount of sweetness!
The best and simplest recipe I’ve come across for a gluten free pancake. I skipped the yellow of the egg and just added whipped up whites. Thank you for this.. my kiddo is finally happy!
Can you add protein powder to this recipe? If yes, how mucb?
Easy to make and very yummy! I didn’t use maple syrup.. I added two top Erythritol and a pinch of cinnamon. I had to add more water to the batter.. overall it is delicious!
This is the best tasting recipe with almond flour!
Hi is this recipe great for those with high cholesterol?
I’m gonna try the almond pancakes this morning. Thank you so much
Thank you for sharing this recipe! I have developed an exorbitant amount of allergies and intolerances and am trying to figure out what to eat as I am going through tests with different specialists. This recipe has allowed me to have pancakes again!
These were amazing!! They were so fluffy and the flavor was great! Both my kids loved them. 🙂
Do these freeze well and reheat in the toaster?
Thank you so much for these! I was not able to try as I can’t have eggs or almond but my kiddos loved them! We did the baked version and it turned out great. My little one calls them pancake cookies, lol. Super easy to make. Thank you!
Topped these with applesauce and purely Elizabeth vanilla and almond butter grain free granola and WOW! Sooooo good!
I have made these and loved them, now I am going to try making the batter the night before and keeping it in my Pampered Chef bowl with the rubber snap on lid.
I’ve made a couple of adjustments to the recipe.To keep the carbs down I substituted monkfruit+erythritol sugar substitute for the maple sugar, and to make them light as a feather, I separate the eggs, beat the whites just past soft peak, combine dry ingredients together, combine wet ingredients together, add the wet to the dry, then fold in the whites. I also crush the almond meal with the bottom of a glass since it tends to get clumpy in storage.
What is your nutrition information based on? You neglected to mention quantity. /per pancake for two?
It’s automatically calculated based on the number of servings listed in the recipe. In this case, there are 6 servings listed, so assuming you get 6 pancakes out of the recipe the nutrition info will be per pancake.
Can this recipe be doulbed?
Yes, I would think so!
Is the kcal per pancake.
These are great, I’ve been doing half almond flour and half flaxseed meal and they come out great!
Really yummy!
Absolutely delicious! I used coconut oil and didn’t add the maple syrup. I baked them and served them with raspberry/blueberry chia jam (berries, chia, water) and they were incredible. Thank you for such a great recipe.
Love this recipe, i have made it many times.
Since my newborn came along it can be a little hard to cook pancakes if she is unsettled.
I did a half batch then popped in the microwave for 2 minutes… Pancake mugcake. Still delicious!
I’ve been making these pancakes for two years now. Everyone in my family loves them! I add chocolate chips in them once in a while for an extra treat for my kids 🙂
What a great recipe! I find so much inspiration here!
Would it be fine to make the batter ahead of time? Let’s say 24 hours in advance?
HOW MANY PANCAKES CAN YU EAT FOR 9 CARBS PLEASE..
I keep finding myself coming back to this recipe because of its deliciousness and simplicity. I also love that it makes a smaller amount of pancakes than most other recipes I’ve seen.
I’ve used this recipe for a year and this version is the best because I tried others. It’s so healthy as well.
My husband & I just started a keto diet a couple of weeks ago & tried these a couple of times. I used a little swerve sugar replacement instead for f sugar free maple syrup as we didn’t have any the first time & they were good but didn’t stay together very well to flip. Added a little shredded mozzarella cheese in the last of the batter & was much easier. Made it second time with sugar free maple syrup & added the mozzarella cheese. Just have to be careful & not too much of rush before flipping. Loves them. My husband thought he was having a real breakfast
Great recipe and super easy! Thanks!
I’m so glad you enjoyed the almond flour pancakes. Thanks for taking the time to leave a review!
This is my favorite almond flour pancake recipe. I add a mashed banana to the batter, I ended up with 8 big size pancakes.
Nope, wont so that again! They burned within seconds. Turned heat down super low too. Definitely have to add some sort of sweetener too.