Fluffy Almond Flour Pancakes (Keto, Gluten Free)

This content originally appeared on Low Carb Yum. Republished with permission.

By Lisa MarcAurele

Delicious hot and fluffy almond flour pancakes make a fantastic low-carb breakfast! They taste just like the ones you ate as a kid. But these come from an easy, gluten-free, keto recipe.

Is there anything better than a hot, fluffy pancakes on a weekend morning? How about ones that are actually good for you?

Drizzled with sugar free maple syrup, these keto pancakes have been a staple in my house for years! My whole family loves this recipe.

The best part is knowing that these almond flour pancakes are low-carb and gluten-free. I like to serve mine up with butter and sugar-free maple flavored syrup for comfort food without any of the guilt.

Pancakes always make me think of the weekend, but they’re great for an easy weekday breakfast too! In fact, this recipe only takes about 20 minutes to make from scratch.

You can also cook them ahead of time and then store them in the refrigerator or freezer. Then, breakfast is as easy as warming them up and adding your toppings!

Ingredients Needed

You only need five simple ingredients plus water to make these easy keto almond flour pancakes!

Almond flour

Almond flour and almond meal are great replacements for all-purpose flour. The taste is very neutral as well. However, almond flour is denser than regular flour.

For fluffy pancakes, the key is to use extra fine blanched almond flour so the texture isn’t too dense.


Whole large eggs are used as the binder for the recipe. If you find the taste a bit too eggy, you can use flax eggs or psyllium eggs for half the recipe.

Baking powder or soda

Baking powder or soda creates the light and fluffy texture we want in pancakes and other baked goods.

If you use baking soda in this almond flour pancake recipe, it’s best to add a little vinegar so there’s enough acid to make air bubbles in the batter.


It’s best to use a mild oil like avocado oil. Coconut oil and olive oil are okay to use but may add undesired flavor.


A small amount of salt gives the pancakes a better taste!

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

How To Make Homemade Pancakes With Almond Flour

Making some keto almond pancakes is actually very easy so it’s perfect for those slow weekend mornings. You won’t even miss those “traditional pancakes”.

Here’s a step by step guide on how to make them…

Step 1: Preheat cooking surface

Before starting the batter, preheat a griddle or large nonstick skillet. Lightly oil or grease the cooking surface and heat to about 325 to 350°F on medium heat.

Step 2: Make pancake batter

Combine all the ingredients in a blender or large mixing bowl with a whisk.

Tip: Adding in vinegar or sparkling water to your pancake batter will create more bubbles and result in fluffier pancakes.

Step 3: Cook gluten free pancakes

Pour the prepared batter onto the hot cooking surface. Use about ¼ cup batter for each pancake or adjust to desired size.

When the edges start to dry and you see small bubbles on the top of the pancakes, flip and cook on the other side for a minute or two.

Note: The first side should be nice and golden.

When the other side is browned, remove from heat and keep warm. Repeat until all the remaining batter has been used.

That’s it! In just a few easy steps, you’ll be ready to dig into a delicious stack of almond flour pancakes!

Quick Tips For The Best Almond Flour Pancakes

Add an acid. If your pancakes are not turning out as fluffy as you like, try adding a little apple cider vinegar. This acid will help increase the bubbling effect needed. Or, you can try using baking powder instead.
Use homemade blanched almond flour. Try making your own almond flour by gently pulsing blanched almonds in a coffee grinder until they are finely ground. I don’t recommend using almond meal which is made with the nut skins on.
Separate the eggs. Another way to get fluffier pancakes is to add the egg yolks directly into the batter and beat the egg whites in a separate bowl. After the egg whites have reached soft peaks, gently fold them into the batter.
Make a double batch. The pancakes freeze well and can be reheated right from the freezer in the microwave. So do yourself a favor and make enough for later.

How To Serve Low Carb Pancakes

Almond flour pancakes taste great with a tablespoon of butter on each for a healthy breakfast. If you want extra flavor, I recommend using low carb toppings to keep your meal keto friendly!

Here are a few of my favorites:

Low-carb maple syrup or cinnamon dolce syrup
Keto whipped cream
Sugar free chocolate chips or dark chocolate chips
Fresh or frozen berries
Keto blueberry syrup or other fruit flavored syrup

For a full meal, serve these fluffy almond flour pancakes with a soft boiled egg and crispy bacon. You can also bake a sausage, egg and cheese casserole in the oven while preparing the pancakes and enjoy a delicious breakfast!

With so many delicious flavor options, it’s hard to choose. You may just have to try them all!

How To Store And Freeze Pancakes

These fluffy almond flour pancakes are just as good out of the freezer as they are the first day they were made.

To prevent them from sticking to each other in the freezer, place a sheet of wax paper between the layers. Alternatively, freeze them individually on a tray first and transfer them to a freezer bag once they are completely frozen.

To reheat, you have plenty of options.

Microwave – Place one or two pancakes on a microwave-safe plate and microwave for 20 seconds.
Toaster – Toasting gives them slightly crunchy edges. Just toast like bread on a light setting.
Oven – For large batches, reheat them in the oven at 350 degrees F. for ten minutes.

This is an easy way to meal-prep healthy breakfasts for the whole week!


Before getting to the full almond flour pancake recipe, let’s take a look at some questions people often ask about these pancakes.

Can almond flour be substituted for all purpose flour in pancakes?

You can use finely ground blanched almonds or almond meal in place of regular flour in pancakes. But you may need to make a few small adjustments to the recipe.

Why are my almond flour pancakes falling apart?

If you don’t have an adequate binder in the batter, the pancake may be crumbly. That’s why you need to use plenty of eggs in the recipe. Xanthan gumpsyllium, or flax meal are also binding ingredients.

How many carbs are in pancakes made with almond flour?

Using about 2 tablespoons of batter per pancake, a serving of 4 pancakes will have about 8 grams of total carbs with 4 grams of fibers. So a serving is about 4g net carbs.

Like This Keto Pancake Recipe? Try These!

If you like this almond flour pancake recipe, you may want to try more keto pancakes. Take a look at some of these other low-carb breakfast ideas:

Oat Fiber Low Carb Buttermilk Pancakes are the closest you will get to traditional high carb pancakes. No one can tell the difference!
Keto Coconut Flour Pancakes are a great pancake alternative for anyone with a nut allergy.
Fluffy Keto Cream Cheese Pancakes have two secret ingredients that make them super light and fluffy!
Gluten Free Low Carb Pumpkin Pancakes are a great way to use up leftover canned pumpkin for a delicious breakfast treat.
Peanut Butter Pancakes have a unique, nutty taste and are completely vegan!

Follow us on FACEBOOKPINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!


Almond Flour Pancakes (Keto)

Light and fluffy gluten-free pancakes made from finely ground almonds. These low-carb pancakes are perfect served with butter and sugar-free maple flavored syrup.
Course Breakfast
Cuisine American
Keyword diabetic, Gluten-Free
Prep Time 15 minutes minutes
Cook Time 5 minutes minutes
Total Time 20 minutes minutes
Servings 6
Calories 335kcal


▢2 cups almond flour finely ground is best (see note)▢4 eggs▢½ cup water for puffier pancakes you can use sparkling water or add in a little vinegar (see note)▢¼ cup oil▢1 teaspoons baking soda use baking powder if you prefer▢½ teaspoon salt▢3-4 packets stevia or one tablespoon of granular sweetener


Preheat griddle or pan over medium high heat (about 325-350°F).
Mix ingredients together in a blender or bowl with electric mixer. Pour batter onto hot griddle.
Flip them when the edges start to dry and tops are bubbling. Remove when both sides have browned.


Makes about 24 small silver dollar size. Larger size can be made if desired.
If needed, the almond flour can be sifted up to 4 times to make the pancakes less grainy.
For fluffier pancakes, try adding a small amount of vinegar (up to 1 tablespoon) or use baking powder instead of soda.
Another way to get fluffier pancakes is to add the egg yolks directly into the batter and beat the egg whites in a separate bowl. After the egg whites have reached soft peaks, gently fold them into the batter.
Pancakes can be frozen and reheated in the microwave for about 20 seconds on high for each serving. Larger batches can be placed in oven at 350°F for about ten minutes.

Low Carb Sweeteners | Keto Sweetener Conversion Chart


Serving: 4small pancakes | Sodium: 419mg | Calcium: 95mg | Vitamin A: 158IU | Sugar: 1g | Fiber: 4g | Potassium: 40mg | Cholesterol: 109mg | Calories: 335kcal | Saturated Fat: 3g | Fat: 31g | Protein: 12g | Carbohydrates: 8g | Iron: 2mg

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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