These Fluffy Almond Flour Pancakes are made with 7 simple ingredients for a light and healthy breakfast. These pancakes are fluffy, full of protein, gluten-free and keto friendly!

almond flour pancakes topped with blueberries, yogurt and maple syrup

Let me start this post off by saying that I’m a serious carb lover. Big carby fluffy pancakes and waffles are my jam. But some days it’s nice to enjoy a breakfast that is a little lighter in carbs and packed with extra protein and healthy fats.

Almond flour is a great option to use as a healthy low-carb flour in pancakes. Each serving of these is packed with 18 grams of protein and is perfect when you want a protein-packed breakfast option. I also make a variation of these pancakes with matcha in them that are delicious!

Why you’ll love almond flour pancakes

  • Grain-Free and Gluten-free.These fluffy almond flour pancakes that are completely grain-free are one of my favourites. They’re also a great option if you’re looking for gluten-free friendly pancakes.
  • Keep you full.These almond flour pancakes are even more satisfying than regular pancakes since they’re made with almond flour they are high in protein and keep you feeling fuller, longer! They’re also perfect to enjoy post-workout.
  • Freezer-friendly. Double the recipe and store leftover panackes in the freezer for an easy breakfast that you already have prepped ahead of time!

Keto almond flour pancakes

I’ve never actually done the Keto diet before, but it’s become wildly popular. Basically, the Keto diet is a very low-carb and high-fat diet that can help you lose weight quickly. (And specifically, burn body fat.)

While I don’t personally follow a Keto diet, I know many people who have had great success with it to help them lose weight, burn body fat or even just feel more energetic and focused.

These fluffy almond flour pancakes can be enjoyed whether you’re a carbaholic (hi!) or on a low-carb eating plan. These pancakes are keto-friendly and don’t contain any added sugar.

Ingredients you’ll need

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 in the pancakes.
  • Baking powder: this is necissary to help the pancakes rise.
  • Salt: for a little taste.
  • Eggs: these pancakes call for 2 eggs while many pancake recipes use 1 egg. The reason for this is becuase almond flour is gluten-free and needs more eggs to help it bind together.
  • Almond milk: you can substitute any type of milk you like here.
  • Vanilla extract: for some flavour. (this is optional to add)
  • Coconut oil: just a touch! This helps make the batter smoother.

How to make almond flour pancakes:

Almond flour pancakes are super easy to make. Start by mixing the wet ingredients together in a bowl, and the dry ingredients together in a separate bowl.

Next, pour the dry ingredients into the wet ingredients and mix just until combined. The batter should resemble that of regular pancake batter, and be runny enough to pour a large spoonful into your pan.

a bowl of almond flour pancake batter

Cook the pancakes on medium heat, and be patient to let the pancakes cook enough on each side. When you start to see little bubbles forming on top of the pancakes, that’s when you know it’s time to flip them!

Serve immediately with your favourite toppings to store for another time.

a stack of almond flour pancakes with a drizzle of maple syrup

What to serve with these pancakes

These pancakes can be served with a wide variety of toppings or fillings. Here are some of my favourites to serve with these Almond Flour Pancakes:

  • Maple syrup
  • Honey or agave
  • Cinnamon
  • Jam
  • Whipped coconut cream
  • Berries
  • Chocolate chips
  • Sliced bananas
  • Hazelnut spread

How to store

Store any leftover pancakes in a sealed container in the fridge for up to 3 days. Reheat the pancakes on the stovetop or in the oven.

How to freeze these panackes

These pancakes are freezer-friendly. To freeze them place the pancakes in the freezer on a baking sheet for 1 hour to lightly freeze, (this will prevent the pancakes from sticking together) then place them in a freezer bag and store for up to 3 months. Defrost on the countertop or in the microwave.

Tips for making this recipe perfectly

  • These fluffy almond flour pancakes are super delicious plain but can be made with additional add-ins like blueberries or chocolate chips. Add in whatever your heart desires!
  • It’s important to make sure to use almond flour NOT almond meal for these pancakes. Almond flour is much more finely ground which is important to get light and fluffy pancakes.
  • Don’t cook these pancakes on too high of a heat. They can burn a bit more easily than pancakes made with regular flour, so cooking them on medium-heat works best!
  • Almond flour naturally has a bit more of a grainy texture than wheat flour, so you can expect these pancakes to have a little bit of graininess to them. (Think sort of like a cornbread texture.)

If you tried these Fluffy Almond Flour Pancakes or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
almond flour pancakes on a white plate topped with blueberries

Fluffy Almond Flour Pancakes

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 mins
  • Yield: 46 pancakes 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American

Description

These almond flour pancakes are light and fluffy and all around delicious! They’re naturally grain-free, gluten-free and keto friendly. 


Ingredients

Scale

Instructions

  1. Mix the dry ingredients together in a bowl. 
  2. Mix the wet ingredients together in a bowl. 
  3. Pour the dry ingredients into the wet ingredients and mix just until combined. 
  4. Heat some oil in a large skillet on medium heat and pour a ladle of the batter into the pan. Let cook for about 2-3 minutes until little bubbles start to form on top, then flip and let cook for another minute. 
  5. Serve with your favourite toppings like blueberries, yogurt or maple syrup


Notes

Add any mix-ins you like such as chocolate chips or blueberries.

Make sure to use almond flour not almond meal. Almond flour is more finely ground and will give a smoother texture to these pancakes. 

Store any leftovers in the fridge and heat up in a pan or toaster oven when you want to enjoy!


Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 460
  • Sugar: 1.4g
  • Sodium: 320mg
  • Fat: 30g
  • Carbohydrates: 10g
  • Fiber: 7g
  • Protein: 18g

Keywords: almond pancakes, keto pancakes, gluten-free pancakes