These almond flour pancakes are fluffy, nutty, and delicious made with simple pantry ingredients. Enjoy these low-carb pancakes topped with some butter, syrup, and fresh fruits for a protein-packed breakfast that’s indulgent yet healthy and yummy!
Wishing everyone a very happy, healthy, and prosperous New Year 2021! I hope you guys had a fabulous time with your friends and family 🙂
I, for one, had a great time with my family during this holiday season. We indulged in a lot of sweet treats and decadent meals. So now it’s time to get back on track towards a healthier lifestyle in the month of January.
As I’ve mentioned before, we don’t follow any sort of diet and eat everything in moderation. But this year, my husband and I aim to reduce carbs and sugar even though we are not following a keto diet. If I make something we enjoy in that category, it will definitely be up on this blog 🙂
These healthy homemade almond flour pancakes are a favorite in my house, even my kids enjoy these. Quite a win-win situation in my book! So, I definitely had to share them with y’all as well.
If you are looking for a low-carb, gluten-free pancake recipe, you have got to try these pancakes made with almond flour. I’m sure you will enjoy this guilt-free and satisfying pancake recipe.
They are really easy to prepare and are an awesome alternative to traditional pancakes. Since these pancakes are gluten-free, they aren’t are light as the traditional pancakes but trust me, they are really delicious in their own way.
These are a little tricky to work with as it is a nut flour after all. But don’t worry, I’ve included tips and a short video that shows you how to make these low carb almond pancakes effortlessly.
Table of Contents
Ingredients and substitutions
- Blanched almond flour: I’ve used Bob’s Red Mill almond flour. I’ve also tried these with Costco’s brand and it worked great. Any brand of fine almond flour will work here. If your’s is a little coarse, simply pulse it in the blender to a finer consistency. Do not blend too much, or else you will end up with almond butter.
- Eggs: The eggs lend moisture and act as a binder in this recipe. Along with that, they also help make the pancakes fluffy. Unfortunately, I’ve not tested an eggless version of this recipe at this point, so I’m not sure what would work here. If you have successfully made an eggless version, please do share in the comments below so that others can benefit as well.
- Coconut oil: You can swap this with any other cooking oil like sunflower, avocado, grapeseed oil, or melted unsalted butter.
- Sweetener: I prefer not to add a lot of sweetener in the batter, as I top the pancakes with syrup or honey. I’ve used maple syrup as the sweetener in this recipe. For a keto-friendly version use sugar-free maple syrup, monk fruit syrup, erythritol, or stevia.
- Liquid: The recipe needs some liquid for the pancake batter. The batter should be thick and pourable. I’ve used whole cow’s milk. You can use water or plant-based milk like unsweetened almond milk, oat milk, cashew milk, or coconut milk, etc.
- Baking powder: To make the pancakes fluffy!
- Salt: To round up all the flavors!
- Flavoring: I’ve used vanilla extract, ground cinnamon, a pinch of allspice to boost the flavor profile of these pancakes. The pancakes don’t taste as eggy with the addition of some vanilla and warm spices. Be sure to use a good quality vanilla extract as it makes a lot of difference in the final flavor of these pancakes!
How to make almond flour pancakes? – Step by step process
Step 1: Mix wet ingredients
In a medium mixing bowl, whisk together 2 large eggs, add 1/4 to 1/3 cup milk, 1 tablespoon coconut oil, 1/2 tablespoon maple syrup, and1 teaspoon vanilla extract. Whisk well. (Photos 1 to 6).
Note: Start with 1/4 cup milk, adjust the consistency with more milk if needed later.
Step 2: Add the dry ingredients and mix
Add 1 cup of fine blanched almond flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon of allspice, and 1/8 teaspoon of fine sea salt. Mix until the batter is smooth. (Photos 7 to 12)
Step 3: Cook the pancakes
Heat a nonstick skillet over medium-low heat. Grease the skillet with any neutral-flavored oil or melted unsalted butter. Turn down the heat to low and pour a little less than 1/4 cup of the batter. Spread it with the back of the measuring cup to make a round shape (about 3.5 inches in diameter).
Cook until bubbles begin to form on top and the bottom looks set (about 2 minutes). Flip the pancakes using a spatula, cook the other side for another 1-2 minutes, or until golden brown on the other side. Transfer to a serving plate.
Repeat the same process with the rest of the batter to make more pancakes. If you have a large griddle, you can cook 3-4 pancakes at a time. (Photos 13 to 18)
These fluffy little almond flour pancakes are great topped with a combination of either of these;
- Maple syrup/sugar-free maple syrup or honey. My kids prefer honey, so that’s what I’ve used to top the pancakes.
- Fresh berries
- Banana slices
- Homemade berry compote
- Spread a thin layer of cream cheese/almond butter or peanut butter
- Breakfast sausage links
Storage, freezing, and re-heating these low carb pancakes
Store: This recipe does not make a lot of pancakes, so ideally you shouldn’t have any leftovers. If you do or if you make a double batch for meal prep, you can refrigerate the pancakes in an air-tight container for up to 3 days.
Freeze: Once the pancakes have cooled down completely, place them on a baking sheet lined with parchment paper in a single layer into the freezer, until frozen solid. Stack the frozen pancakes between parchment or waxed paper in an airtight container or freezer-safe bag removing out as much air as possible. Freeze up to 2-3 months. It is best to freeze into required portion sizes as you can just grab a bag and thaw what you need.
Reheat: Thaw pancakes overnight in the refrigerator. Reheat the pancakes in the microwave for about 20-30 seconds or in a skillet on low heat, flipping sides until heated through. For a big batch, reheat in a 350°F oven for 8 to10 minutes or until warm.
Top tips to make the best almond flour pancakes
- Use fine almond flour: Almond flour is made by grinding blanched whole almonds. Whereas almond meal is made by grinding whole almonds with the skin. Almond meal has a coarse texture, so using that in this recipe will result in a coarse, mealy, and much denser pancake. Try to use blanched almond flour for best results.
- Fluff the flour before measuring: This will help break up the clumps in the almond flour. Spoon and measure the flour into your measuring cup instead of scooping it, as the latter method packs up the cup with more flour which in turn will result in dense pancakes. You may need a splash of milk to thin out the batter. If the flour still looks a lot clumpy, you can sift the flour and use it in the recipe.
- Quantity of the liquid: You may need to adjust the quantity of liquid depending on the size of the eggs used. If you use small eggs, you may need more than 1/3 cup of liquid. Add a tablespoon at a time, if it turns too runny, you can always compensate by adding more almond flour. You are aiming for a thick, yet pourable batter consistency.
- A good nonstick pan or well-seasoned cast-iron skillet: These pancakes are super delicate, and need a really good quality nonstick pan so that the batter does not stick to the pan, and can be flipped easily.
- Make small pancakes: Pancakes made with almond flour are much more delicate than regular pancakes that are made with refined flour. I find it’s best to use a 1/4 cup measuring cup to pour the batter onto the skillet. It is the perfect size for these pancakes. They cook evenly on low heat without browning too much and can be flipped with ease.
- Cook the pancakes on low heat: These pancakes take longer to cook as compared to the traditional pancakes. Cooking it on high heat will cause the exterior to brown fast and will stay raw in the center. Hence, cook on the lowest heat, especially if using a gas stove.
Why you will love these pancakes?
- One-bowl recipe! You can even dump all the ingredients in a blender to make the batter.
- They are delicious, tender, flavorful, hearty, and filling. Will keep you full until lunch!
- Gluten-free, grain-free, and can easily be adapted to make it keto-friendly.
- These pancakes are packed with protein and fiber, making them much healthier than the traditional pancakes made with refined flour.
- At 83 calories and a net carb of 3 grams per pancake, I’m sure you don’t need reasons to make and enjoy these healthy pancakes for breakfast or brunch :D.
Add-ins: You can throw in some blueberries, chocolate chips, chopped nuts, etc while cooking the pancakes.
Oats: You can swap some of the almond flour with oat flour in this recipe to make almond oat pancakes.
Buttermilk: Swap the milk with buttermilk to make these extra light and fluffy. Use 1/2 teaspoon each of baking powder and baking soda, rest everything stays the same.
Switch up the flavor: You can use different ingredients to flavor up these pancakes like pumpkin pie spice mix, nutmeg, cardamom, almond extract, etc
You may also enjoy these healthy breakfast recipes
★ Did you enjoy this easy almond flour pancake recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much 🙂
Almond Flour Pancakes Recipe
- 2 large eggs about 57 grams each with shell
- 1/4 to 1/3 cup whole milk Refer notes
- 1 tablespoon coconut oil
- 1/2 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup blanched almond flour, 110 grams
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon fine sea salt
- Unsalted butter/coconut oil or any other cooking oil, to cook the pancakes, as required
- In a medium mixing bowl, whisk together 2 large eggs, add milk, coconut oil, maple syrup, and vanilla extract.
- Add blanched almond flour, baking powder, ground cinnamon, ground allspice, and fine sea salt. Mix until the batter is smooth.
- Heat a nonstick skillet over medium-low heat. Grease the skillet with any neutral-flavored oil or melted unsalted butter. Turn down the heat to low and pour a little less than 1/4 cup of the batter. Spread it with the back of the measuring cup to make a round shape (about 3.5 inches in diameter).
- Cook until bubbles begin to form on top and the bottom looks set (about 2 minutes). Flip the pancakes using a spatula, cook the other side for another 1-2 minutes, or until golden brown on the other side. Transfer to a serving plate.
- Repeat the same process with the rest of the batter to make more pancakes. If you have a large griddle, you can cook 3-4 pancakes at a time.