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.)
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.
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.Print
Almond Flour Pancakes
These almond flour pancakes are grain free, gluten free and keto friendly.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 21 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- 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
- In a medium bowl, whisk together the almond flour, ground flaxseed, salt and baking soda.
- In a large bowl, whisk the eggs. Add the milk and butter and whisk thoroughly.
- Gradually whisk the flour mixture into the egg mixture until blended. Add additional milk as needed until consistency is similar to conventional pancake batter.
- 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
Keywords: grain free, gluten free, keto, wheat free, low carb, nut flour, pancakes
More Pancake Recipes
If you enjoy these almond flour pancakes, try our other homemade pancake (or waffle) recipes: