Almond Flour Pancakes
Start your day blissfully with these fluffy Almond Flour Pancakes. This gluten-free pancake recipe uses a handful of simple ingredients and have a delicious soft texture when fried up in a skillet!
This almond flour pancakes recipe is the best morning treat or dessert. Made with eggs, sweetener, butter, creamy whole milk, almond four, and a secret ingredient (psyllium husk flakes!) it is a great option for those following a keto or gluten-free diet. The pancakes have a perfectly fluffy texture that you won’t believe is grain-free! The recipe is so easy to make you can indulge in this dish on a weekday or save it for a lazy weekend.
They have the perfect amount of sweetness and are great served with a drizzle of sugar-free or maple syrup (depending on your diet), a spread of butter, a dollop of coconut cream, or blueberries. For more gluten-free pancakes, try my keto pumpkin spice pancakes, chocolate chip protein pancakes, or strawberry pancakes with cream cheese glaze recipes.
Why You Will Love This Recipe
- Keto-friendly. There are options in this recipe to make keto almond flour pancakes, using low-carb sweetener and zero grains!
- Fluffy Texture. Despite these pancakes being grain-free, they have an incredibly fluffy and tender texture, making each bite satisfying.
- Delicious Flavors. The combination of nuttiness from the almond flour, creamy richness from the milk and butter, and a hint of warm caramel from the vanilla make a delicious pancake experience.
Ingredients
Below are the simple ingredients you will need to make these keto pancakes with almond flour at home. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Eggs: Use large eggs and bring them to room temperature so they mix more easily, resulting in fluffier pancakes.
- Sugar: To make these low-carb or keto pancakes, use monk fruit sweetener. Or use regular granulated sugar if preferred.
- Butter: Unsalted butter is best so you can control the seasoning of this recipe. Melt it first and let it slightly cool before adding.
- Whole Milk: Gives the almond pancakes the richest, creamy flavor and texture. Alternatively, you can swap for half-and-half or lower-fat milk.
- Vanilla: Use pure vanilla extract for the best flavor.
- Almond Flour: Superfine blanched almond flour gives these grain-free pancakes the best texture.
- Psyllium Husk Flakes: Acts as a binding agent when mixed with liquid to firm up this low-carb pancake recipe.
- Baking Powder: Essential leveling agent to help the pancakes rise and become fluffy.
- Sea Salt: Use finely ground sea salt to add depth of flavor and improve the texture of the pancakes.
How to Make Almond Flour Pancakes
Below are photos and recipe steps so you can easily make this recipe at home. You will also need a large mixing bowl, a medium mixing bowl, a whisk, a large skillet or griddle, and a stovetop burner.
Prep the ingredients
In a large bowl, whisk together the eggs, sugar, melted butter, milk, vanilla extract, and water. Next, in a medium bowl, whisk together the almond flour, psyllium husk, baking powder, and salt. Then add the dry ingredients to the wet ingredients and whisk until just combined. Let the pancake batter sit for 3-5 minutes to thicken. Then heat a large nonstick skillet over medium-low heat. Add 1 tablespoon of butter and allow it to melt completely.
Cook the pancakes
Once the butter is melted, scoop 2 tablespoons of batter per pancake into the hot skillet and use the back of a spoon to spread out in a pancake shape about 2 ½” in diameter. This will allow you to fit about 3 pancakes in the skillet at a time. Immediately cover the pan with a lid and cook for about 3 minutes until the pancake begins to look set (you should see bubbles on top). Uncover the pan and flip the pancakes, cover again, and cook for another 2-3 minutes or until fully cooked through. Add additional butter to the skillet as needed to cook the remaining pancakes.
Serve
Serve these pancakes with desired toppings (like fresh fruit, a spread of apple butter, or a drizzle of Keto Caramel Sauce) and your favorite breakfast drink (like a Sunshine Shake or Keto Peppermint Bark Latte) for a simple meal. To stretch it further, add some candied bacon, homemade sausage patties, or steak and eggs for more protein.
Storage and Reheating Instructions
Pancakes with almond flour are best enjoyed right away, but you can also save your leftover pancakes. Allow to cool completely, then stack the pancakes with parchment paper or wax paper between them. Place in an airtight container and store in the fridge for 2-3 days. You can also freeze in a single layer on parchment paper then transfer frozen pancakes to a freezer-safe container for up to 3 months. Reheat in a toaster oven for best results or in the microwave until heated through.
Tips and Tricks
- Use a nonstick skillet and add a bit of butter before frying each almond flour pancake so the batter does not stick to the pan.
- Cook the pancakes low and slow and cover the pan with a lid so they cook evenly and create the fluffiest, softest texture.
- Don’t skip the psyllium husk flakes if you want the fluffiest, most pancake-like texture and taste. They are a key ingredient!
- To make this recipe dairy-free, swap the whole milk for almond milk to make almond milk pancakes or any other variation, and use vegan butter.
Almond Flour Pancakes FAQ
Yes, this recipe is gluten free when prepared as described.
I used about 2 tablespoons of batter per pancake, which yields 12 pancakes. Feel free to make your pancakes a larger size by using more batter. You can also double this recipe to feed more people or halve the recipe to feed less!
I don’t recommend swapping the superfine almond flour for a coarser almond meal as it will change the texture of the pancakes.
More Pancake Recipes
Get the Recipe: Almond Flour Pancakes
Ingredients
- 2 large eggs, at room temperature
- 1 tablespoon sugar, monkfruit if low carb
- 3 tbsp unsalted butter, melted and slightly cooled
- 1/4 cup whole milk
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- 1 cup almond flour, the superfine blanched version is best, spooned and leveled
- 1 teaspoon baking powder
- 1/2 tbsp psyllium husk flakes
- 1/4 teaspoon fine sea salt
Instructions
- In a large bowl, whisk together the eggs, sugar, melted butter, milk, vanilla extract and water.
- In a medium bowl, whisk together the almond flour, psyllium husk, baking powder and salt.
- Add the dry ingredients to the liquid ingredients and whisk until just combined.
- Let the batter sit for 3-5 minutes to thicken.
- Heat a large nonstick skillet over medium-low heat. If your skillet is a good nonstick pan it shouldn’t need any cooking spray, and the spray can actually burn fast if the pan is new. If the nonstick coating on your pan is a bit worn-off, spray the pan with cooking spray.
- Scoop 2-tablespoons of batter per pancake into the hot skillet and use the spoon to spread it a bit so the pancake is about 2 ½” in diameter. You should be able to fit about 3 pancakes in the skillet.
- Immediately, cover the pan with the lid and cook for about 3 minutes until the pancake begins to look set and bubbly. Uncover the pan and flip the pancakes, cover again, and cook for another 2-3 minutes or until fully cooked through. *You can test 1 pancake as a reference to ensure it’s cooked through and then you’ll know how long to cook the remaining pancakes for.
- Enjoy pancakes right away.
Notes
- The first pancake will ALWAYS be ugly and maybe cook unevenly or burn. Don’t worry, it’s normal! For some reason, the first pancake is never the prettiest.
- Psyllium husk flakes are the secret ingredient to giving these pancakes a real pancake-like texture. Technically it can be left out, but your pancake won’t be as fluffy with a real pancake-like texture.
- Make it dairy free: Swap the milk and butter for dairy-free alternatives!
I like the taste of these pancakes and they paired well with Avocado,Cumin, Basil and chopped tomatoes.