I think these are the Best Almond Flour Pancakes, made with just five main ingredients and adaptable for Paleo, grain free or low carb when served without maple syrup.

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I stumbled on these Almond Flour Pancakes and they changed weekend mornings. Made mostly with blanched almond flour and eggs, they flip light but hold together in a way that kept surprising me.

I honestly thought they’d taste like a diet food but nope, there’s real depth and a toasty nuttiness that pairs with almost anything. If you’re into Paleo Pancakes Almond Flour style breakfasts or just curious about a lighter pancake that actually satisfies, this will make you rethink what a pancake can be.

I still mess around with timing and heat, each batch teaches me something new.

Ingredients

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Blanched almond flour: Nutty, low-carb flour, high in healthy fats and vitamin E, adds tender crumb.
Eggs: Packed with complete protein, bind the batter and give pancakes lift and richness.
Baking powder: Leavening agent that makes pancakes fluffy, contains a bit of sodium, no big flavor.
Vanilla extract: Tiny splash gives warm aroma and perceived sweetness without adding bulk or calories.
Melted butter or coconut oil: Adds richness and crisp edges but brings saturated fat, so use wisely.
Unsweetened almond milk: Thin, low calorie option that loosens batter, little protein or natural sweetness.
Maple syrup or erythritol: Maple gives caramel sweetness and minerals, erythritol sweetens with almost zero calories.

Ingredient Quantities

1 1/2 cups blanched almond flour, lightly packed (150 g)

3 large eggs, room temp

1 tsp baking powder (gluten free)

1/4 tsp fine sea salt

1 tsp pure vanilla extract

2 tbsp melted butter or coconut oil, cooled

2 to 4 tbsp unsweetened almond milk, optional

1 to 2 tbsp maple syrup or granular sweetener like erythritol, optional

How to Make this

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1. Whisk the dry stuff in a bowl: 1 1/2 cups blanched almond flour, 1 tsp baking powder, and 1/4 tsp fine sea salt.

2. In another bowl beat 3 large eggs (room temp), 1 tsp vanilla, 2 tbsp melted butter or coconut oil (cooled), and 1 to 2 tbsp maple syrup or granular sweetener if you want it sweet. Add 2 tbsp unsweetened almond milk to start if using.

3. Pour the wet into the dry and stir just until combined. Let the batter rest about 5 minutes so the almond flour soaks up moisture. If it seems too thick, add almond milk 1 tbsp at a time until it’s spoonable but still thick.

4. Heat a nonstick or cast iron skillet over medium low heat and brush with a little more butter or coconut oil so pancakes wont stick.

5. Use about 3 to 4 tablespoons batter per pancake for 3 to 4 inch pancakes. Drop on the skillet and gently spread a bit with the back of the spoon.

6. Cook until the edges look set and you see small bubbles and the top looks less glossy, about 2 to 3 minutes. Almond flour pancakes dont always bubble like regular ones so watch the edges.

7. Flip carefully and cook the other side about 1 to 2 minutes until golden and cooked through but not dried out.

8. Keep finished pancakes warm in a low oven or covered plate while you cook the rest, adding a little butter to the skillet between batches if needed.

9. Quick tips: measure the almond flour lightly, use room temp eggs for fluff, dont overmix the batter, lower the heat if they brown too fast, and make smaller cakes they flip easier. For keto skip maple syrup and use erythritol or serve with berries and butter.

10. Stack and serve with your favorite toppings, enjoy.

Equipment Needed

1. Two mixing bowls (one for dry ingredients, one for wet)
2. Whisk
3. Measuring cups and spoons (or kitchen scale for 150 g almond flour)
4. Rubber spatula or wooden spoon for folding and scraping
5. Tablespoon or small ladle to portion batter (3 to 4 Tbsp per pancake)
6. Nonstick or cast iron skillet
7. Silicone brush or paper towel plus extra butter/coconut oil for greasing
8. Plate or baking sheet and a low oven or covered plate to keep pancakes warm

FAQ

Q: Why are my pancakes crumbly or falling apart? A: Almond flour lacks gluten so you need the eggs and fat to bind. Make sure you lightly pack 150 g almond flour, use all 3 room temperature eggs, and don’t flip too soon. If they still break add 1 extra tbsp melted butter or 1 tsp psyllium or xanthan gum, or let the batter rest 5 to 10 minutes so the almond flour hydrates.

Q: Batter too thick or too thin, how do I fix it? A: Add almond milk 1 tablespoon at a time to loosen it, up to 4 tbsp. If it’s too thin add a tablespoon more almond flour. Remember almond flour absorbs differently by brand so small tweaks are normal. Letting it sit helps you see the final thickness.

Q: How do I get nice golden pancakes that don’t burn or stick? A: Cook on medium low heat in a non stick or well seasoned skillet, use a little melted butter or coconut oil, and wait till the edges look set and small bubbles form in the center before flipping. Smaller pancakes flip easier and are less likely to tear.

Q: Can I make these dairy free or paleo? A: Yes. Use coconut oil instead of butter and unsweetened almond milk. The recipe is already grain free. For paleo friendly sweetener use maple syrup instead of granular sweeteners.

Q: Can I make the batter ahead or freeze the pancakes? A: You can refrigerate batter up to 24 hours but baking powder will lose some lift, so expect slightly flatter pancakes. Cooked pancakes keep in the fridge 2 to 3 days. Freeze flat with parchment between layers, then reheat in a toaster oven or skillet for best texture.

Q: I’m egg free or vegan, any good swaps? A: Eggs are the main binder so swaps change texture. Try 1 tablespoon ground flax mixed with 3 tablespoons water per egg, but you may need to add 1 to 2 teaspoons xanthan gum or psyllium for structure, and expect a denser, moister pancake.

Almond Flour Pancakes Recipe Substitutions and Variations

Almond flour: swap with equal-volume oat flour or finely ground sunflower seed flour. Oat gives a softer, slightly chewy pancake and sunflower mimics the nutty texture. If you try coconut flour use about 1/4 to 1/3 cup coconut flour per 1 cup almond flour and add an extra egg because coconut soaks up liquid.
Eggs: replace 3 large eggs with 3 flax eggs (3 tbsp ground flax + 9 tbsp water, let sit 5 minutes) or about 9 tbsp aquafaba (chickpea brine). Flax helps bind, aquafaba adds lift, but both make the batter a touch denser than real eggs.
Butter or coconut oil: use neutral oil like avocado or light olive oil 1:1, or swap with unsweetened applesauce 1:1 to cut fat — pancakes will be a bit softer and more moist.
Maple syrup or granular sweetener: swap maple with honey or agave 1:1, or use monk fruit/stevia blends in the conversions the package suggests. Granular erythritol can usually replace sugar 1:1.

Pro Tips

– Measure the almond flour by weight or spoon it into the cup and level it off; if you pack it down the pancakes come out dense, so sift or fluff the flour a little before measuring.
– Let the batter rest 5 to 10 minutes so the almond flour absorbs the liquid, then thin with almond milk 1 tbsp at a time if it feels too stiff. This saves you from adding too much liquid at once.
– Cook on medium low and test with a tiny dollop first, because almond flour browns fast. Watch the edges for doneness since bubbles can be unreliable, and flip gently when the top loses its glossy sheen.
– For taller, lighter pancakes separate the eggs and beat the whites to soft peaks, fold them in last. It takes an extra minute but the difference is worth it.

Almond Flour Pancakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I think these are the Best Almond Flour Pancakes, made with just five main ingredients and adaptable for Paleo, grain free or low carb when served without maple syrup.

Servings

servings

Calories

332

kcal

Equipment: 1. Two mixing bowls (one for dry ingredients, one for wet)
2. Whisk
3. Measuring cups and spoons (or kitchen scale for 150 g almond flour)
4. Rubber spatula or wooden spoon for folding and scraping
5. Tablespoon or small ladle to portion batter (3 to 4 Tbsp per pancake)
6. Nonstick or cast iron skillet
7. Silicone brush or paper towel plus extra butter/coconut oil for greasing
8. Plate or baking sheet and a low oven or covered plate to keep pancakes warm

Ingredients

1 1/2 cups blanched almond flour, lightly packed (150 g)
3 large eggs, room temp
1 tsp baking powder (gluten free)
1/4 tsp fine sea salt
1 tsp pure vanilla extract
2 tbsp melted butter or coconut oil, cooled
2 to 4 tbsp unsweetened almond milk, optional
1 to 2 tbsp maple syrup or granular sweetener like erythritol, optional

Directions

Whisk the dry stuff in a bowl: 1 1/2 cups blanched almond flour, 1 tsp baking powder, and 1/4 tsp fine sea salt.
In another bowl beat 3 large eggs (room temp), 1 tsp vanilla, 2 tbsp melted butter or coconut oil (cooled), and 1 to 2 tbsp maple syrup or granular sweetener if you want it sweet. Add 2 tbsp unsweetened almond milk to start if using.
Pour the wet into the dry and stir just until combined. Let the batter rest about 5 minutes so the almond flour soaks up moisture. If it seems too thick, add almond milk 1 tbsp at a time until it’s spoonable but still thick.
Heat a nonstick or cast iron skillet over medium low heat and brush with a little more butter or coconut oil so pancakes wont stick.
Use about 3 to 4 tablespoons batter per pancake for 3 to 4 inch pancakes. Drop on the skillet and gently spread a bit with the back of the spoon.
Cook until the edges look set and you see small bubbles and the top looks less glossy, about 2 to 3 minutes. Almond flour pancakes dont always bubble like regular ones so watch the edges.
Flip carefully and cook the other side about 1 to 2 minutes until golden and cooked through but not dried out.
Keep finished pancakes warm in a low oven or covered plate while you cook the rest, adding a little butter to the skillet between batches if needed.
Quick tips: measure the almond flour lightly, use room temp eggs for fluff, dont overmix the batter, lower the heat if they brown too fast, and make smaller cakes they flip easier. For keto skip maple syrup and use erythritol or serve with berries and butter.
Stack and serve with your favorite toppings, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.