High-Protein Almond Flour Pancakes

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This High-Protein Almond Flour Pancake recipe is light, fluffy, and made with just 7 simple ingredients. They’re naturally gluten-free, grain-free and packed with 18 grams of protein per serving for a nourishing breakfast!

Recipe Highlights
Key Ingredients
How To Make Almond Flour Pancakes
Recipe Variations
How To Store
Jess’s Tips
Frequently Asked Questions
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High-Protein Almond Flour Pancakes Recipe

When it comes to healthy high-protein breakfasts, pancakes don’t usually make the list. But this High-Protein Almond Flour Pancake recipe, along with my Fluffy Protein Pancakes and Protein Pancake Bowl are an exception. With over 72 five-star reviews, this recipe has become a reader favourite for its light texture, nutty flavour, and 18 grams of protein per serving.

These pancakes are made with just 7 simple ingredients and are naturally gluten-free and low-carb. They’re easy enough for weekday mornings but feel special enough for a weekend brunch. If you love baking with almond flour also try my Almond Flour Banana Muffins and for a fun variation, I even use this recipe as the base for Matcha Pancakes.

Recipe Highlights

Gluten-free and Keto. Made with almond flour, these pancakes are a perfect gluten-free option and keto-friendly too. For another gluten-free option, try my Healthy Cottage Cheese Pancakes.
Protein-packed and filling: Each serving has 18 grams of protein, making these pancakes more satisfying than traditional ones and great for post-workout fuel. For another protein-packed breakfast also try this Protein Chia Pudding.
Freezer-friendly. Double the recipe and store leftover pancakes in the freezer for an easy breakfast that you already have prepped ahead of time!

Key Ingredients

A flat lay of ingredients for almond flour panackes

Almond flour: It’s best to use almond flour and not almond meal. Almond flour is more finely ground than almond meal so will make for a softer texture. Use any extra almond flour to make Almond Croissant Baked Oats.
Eggs: While most traditional pancakes use 1 egg, this recipe requires 2 eggs. The reason for this is that almond flour is gluten-free and needs more eggs to help it bind together.

*This is a recipe overview. Please refer to the recipe card below for the full recipe with measurements.

How To Make Almond Flour Pancakes

eggs and almond milk in a bowl with a whisk

Step 1: Mix the eggs, almond milk and oil together in a bowl.

almond flour, baking powder, tapioca starch and salt in a clear mixing bowl

Step 2: Mix the almond flour, baking powder and salt together in a bowl.

Almond flour waffle batter in a clear mixing bowl

Step 3: Gently mix the wet and dry ingredients together just until combined.

Step 4: Spoon the batter in a greased pan on medium high heat and cook for 2-3 minutes.

Step 5: Flip the pancakes and cook another 1-2 minutes on the second side.

Step 6: Serve immediately with your favourite toppings.

Recipe Variations

Add mix-ins: Fold in blueberries, raspberries, or mini chocolate chips like I add to these Almond Flour Chocolate Chip Cookies for extra flavour and texture.
Change the flavour: Make them sweeter with a 1-2 teaspoons of granulated sugar, or stir in a dash of cinnamon, pumpkin spice, or almond extract for a fun twist.
Add toppings: Serve with fresh fruit, maple syrup, yogurt, nut butter, or chia seed jam.

How To Store

Store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat on the stovetop, in the oven, toaster oven, or microwave.

Jess’s Tips

Use almond flour, not almond meal: Almond flour is finely ground and makes the pancakes light and fluffy, while almond meal is coarser and will make them dense. Almond flour also works great in these Almond Flour Waffles!
Cook on medium heat: Almond flour pancakes can burn more quickly than all purpose flour, so keep the heat at medium and be patient.
Expect a slightly different texture: Almond flour gives the pancakes a tender, slightly grainy texture, a bit similar to cornbread.
Add mix-ins: Fold in blueberries, raspberries, or chocolate chips for extra flavour. Just don’t overfill the batter, or they’ll be harder to flip.
Flip gently: These pancakes are more delicate than wheat-based pancakes, so use a thin spatula and wait until bubbles form on the surface before flipping.
Keep them warm: Place cooked pancakes on a baking sheet in a low oven (200°F/95°C) while you finish the batch so they stay warm and fluffy.

Frequently Asked Questions

Why are my Almond Flour Pancakes falling apart?

Since almond flour is gluten-free, it relies on eggs to bind the batter. If your eggs are too small or you swap them for a vegan option like flax eggs, the pancakes may not hold together as well.

Can I make Almond Flour Pancake batter ahead of time?

It’s best to cook the pancakes right after mixing, but you can prep the pancakes ahead of time, store them fridge or freezer and reheat them when ready to eat.

Can I substitute almond flour with coconut flour?

No, coconut flour behaves very differently and absorbs much more liquid so it can’t be replaced in this recipe,but you can follow my recipe for Coconut Flour Pancakes if you want to use coconut flour.

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