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Almond Flour Pancakes – Keto Friendly, Grain & Gluten Free

These almond flour pancakes are grain free, gluten free and keto friendly. While the texture is not an exact match for regular pancakes, they are still a delicious option to pair with butter, maple syrup or your favorite low sugar jam. (The photo shows our low sugar blueberry jam.)

almond flour pancakes

Tips for Making Almond Flour Pancakes

Almond flour doesn’t have gluten, so we add eggs and flaxseed to act as binders, plus plenty of baking soda, to get fluffy almond flour pancakes. If you don’t have baking soda on hand, you can swap in 1 teaspoon of baking powder instead.

Nut flour pancakes tend to be more delicate, so only use about 1/4 cup of pancake batter per pancake to make them easier to flip without breaking. (Silver dollar size works well, too.)

Almond flour and almond meal are both finely ground almonds and can be used interchangeably in recipes. If you like a more uniform texture, opt for almond flour, which tends to be more finely ground. (Almond meal is more likely to include skins, too.) Almond flour is more likely to use blanched almonds.

To make your almond flour pancakes dairy free, choose almond milk or light coconut milk. Cook pancakes in a neutral flavored oil that withstands high heat, like coconut oil. (Frying in bacon grease works, too, especially if you like more savory pancakes.)

Different almond flours have different amounts of moisture, so you may need to adjust the amount of liquid slightly to get the consistency of the batter just right.

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pancake batter

Mixing in about 1/4 cup of mini chocolate chips with the dry ingredients works well, but watch the carb count if you’re on a keto diet. Sugar free chocolate chips are available, but pricey.


Almond Flour Pancakes

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5 from 1 review

These almond flour pancakes are grain free, gluten free and keto friendly.

  • Author: Laurie Neverman
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 21 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


Units Scale
  • 3 cups almond flour
  • 1 tablespoon ground flaxseeds
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon baking soda
  • 4 large eggs (or 3 duck eggs)
  • 1 1/4 cup milk, unsweetened almond milk or light coconut milk
  • 2 tablespoon melted butter or coconut oil, or extra light olive oil


  1. In a medium bowl, whisk together the almond flour, ground flaxseed, salt and baking soda.
  2. In a large bowl, whisk the eggs. Add the milk and butter and whisk thoroughly.
  3. Gradually whisk the flour mixture into the egg mixture until blended. Add additional milk as needed until consistency is similar to conventional pancake batter.
  4. Lightly butter or oil a large skillet and heat over medium heat. Spread 1/4 cup batter per pancake on the skillet. Cook for around 3 minutes, or until edges are set and bubbles start to form. Flip and cook for around 3 minutes more, until lightly browned. Repeat until all batter is cooked.


Almond flour pancakes can be a little more delicate than wheat flour pancakes. Make sure to use plenty of butter or oil on your skillet or griddle (coconut oil and bacon grease work well, too), and gently work your spatula under the pancake.

Batter may also be used to make almond flour waffles. Our big round waffle iron takes around 5 minutes per waffle.


  • Serving Size: 3 pancakes

Share a photo and tag us — we can’t wait to see what you’ve made!

almond flour pancakes

More Pancake Recipes

If you enjoy these almond flour pancakes, try our other homemade pancake (or waffle) recipes:

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  1. Fyi, if you mix the yolk with oil and water or “milk” being coconut too with the white part of the egg!! SEPARATE it is much fluffy “er”! Try it.

  2. Hi Laurie!
    I want to thank you for this recipe. We don’t do “keto” but, since March, we are living with a “diabetes and hypertension” diagnosis. I have found some keto recipes to be very helpful in our lifestyle change. Not wanting to waste the “pricey” almond flour, I did a 1/3 recipe version in case we didn’t like them. They were great!!! My husband says they are a “keeper”. So now I plan to make the full recipe and freeze for future breakfasts (or suppers:) ).
    So THANK YOU again!!!

    1. I’m so glad you enjoyed them, Deb. The recipe I adapted them from used less eggs and only 3/4 cup milk, and that texture was way too dry. These, the whole family enjoys (even Dunc, who is not a big fan of nuts).