Easy Almond Flour Pancakes (Gluten-Free, Keto & Dairy-Free)
Light, fluffy, and delicious, these Easy Almond Flour Pancakes are a simple low-carb breakfast made with superfine blanched almond flour, eggs, almond milk, and warming spices.
If you are looking for easy almond flour pancakes that aren’t too eggy or too dense, this is the recipe to try.
These gluten-free pancakes are grain-free, dairy-free, and made without added sugar, yet they still have plenty of flavor from aromatic spices such as cinnamon, cardamom, and nutmeg. They are delicious paired with fresh berries and sugar-free maple syrup.
Almond Flour Pancakes At A Glance:
I love these almond flour pancakes because:
- They’re gluten-free, grain-free, and dairy-free.
- They’re made without added sugar, making them suitable for many low-carb and keto-friendly meal plans.
- Spiced with cinnamon, cardamom, and nutmeg, they don’t taste too eggy.
- They’re quick and easy to make in one bowl.
- Each serving contains approximately 6 grams of carbohydrates, 1 gram of sugar, 7 grams of protein, and 3 grams of fiber, based on the original recipe.
What Do These Almond Flour Pancakes Taste Like?
If you’ve never made pancakes with almond flour before, you might wonder whether they taste strongly of almonds.
These pancakes have a mild nutty flavor, but they’re not overwhelmingly almond-flavored. The combination of vanilla, cinnamon, cardamom, and nutmeg gives them a warm, comforting flavor.
I tested several batches to get the texture and flavor just right. I wanted pancakes that weren’t too eggy, too nutty, or too dense.
After plenty of experimenting, these were finally just right.
Ingredients for Almond Flour Pancakes
You only need a handful of simple ingredients to make these easy almond flour pancakes.
Almond Flour
For the best texture, use superfine blanched almond flour rather than almond meal.
Superfine almond flour has a much finer texture, which helps produce softer, more tender pancakes. Almond meal is coarser and can leave the pancakes gritty, so it isn’t the best choice for this recipe.
Baking Powder
Almond flour is naturally denser than wheat flour, so baking powder helps give these pancakes some lift and keeps them from becoming overly heavy.
Salt
A small amount of salt helps balance and enhance all of the other flavors.
Cinnamon
Cinnamon is the main spice in these pancakes. It adds warmth and a subtle sweetness without adding sugar.
Cardamom
Cardamom gives these pancakes a wonderfully aromatic flavor. It’s optional, so you can leave it out if you don’t have any on hand.
Nutmeg
Nutmeg pairs beautifully with the cinnamon and cardamom. Like the cardamom, it is optional. Or it can be replaced with ground ginger.
Almond Milk
I use almond milk to keep these pancakes dairy-free. You can substitute another unsweetened dairy-free milk, such as coconut, soy, or another nut milk.
If you don’t need the pancakes to be dairy-free, regular milk can also be used.
Eggs
Eggs help bind the almond flour and hold the pancakes together. They are especially important because almond flour does not contain gluten, which normally helps provide structure in traditional pancakes. Eggs also help amp up the protein content of these pancakes.
Vanilla Extract
Pure vanilla extract adds another layer of flavor and works especially well with the cinnamon and nutmeg. If you have almond extract on hand, add in a quarter teaspoon of it as well.
Oil or Butter for the Pan
You’ll also need a little oil or butter to grease your skillet or griddle. I like using a combination of olive oil and vegan butter, but coconut oil, regular butter, or another cooking fat can also work.
Instructions
One of the best things about these pancakes is how easy they are to make. You only need a mixing bowl, a spoon or whisk, and a large skillet, frying pan, or griddle.
1. Mix the dry ingredients
Add the superfine blanched almond flour, baking powder, salt, cinnamon, cardamom, and nutmeg to a bowl. Stir until the ingredients are evenly combined.
2. Add the wet ingredients
Add the almond milk, eggs, and vanilla extract to the dry ingredients. Whisk everything together until you have a well-combined pancake batter.
Don’t worry if the batter looks a little different from traditional wheat-flour pancake batter. Almond flour behaves differently and doesn’t absorb liquid in exactly the same way as regular flour.
3. Heat the skillet
Place a large skillet or heavy-bottomed frying pan over medium-low heat.
Allow the pan to heat gradually, then lightly grease it with your choice of oil, butter, or a combination of the two.
Medium-low heat is important because almond flour pancakes can brown quickly on the outside.
4. Cook the pancakes
Give the batter another quick stir, then add approximately 3 to 4 tablespoons of batter to the heated skillet for each pancake.
Cook for about 3 to 3½ minutes with the lid on the pan, until the edges look set and small bubbles begin to appear.
Uncover the pan, and carefully flip the pancake with a spatula. Place the lid back on and let it cook for another 2 minutes or so, until cooked through.
Transfer the pancake to a plate and repeat with the remaining batter.
How Do You Keep Almond Flour Pancakes From Falling Apart?
Because almond flour doesn’t contain gluten, almond flour pancakes can be more delicate than traditional pancakes.
Eggs are important for helping bind the batter, so don’t skip them unless you’re working from a recipe specifically developed with an egg substitute.
It also helps to cook the pancakes over medium-low heat with the lid on, and wait until the edges are set before flipping. If you try to flip them too early, they can break apart.
Using superfine blanched almond flour rather than coarse almond meal also helps create a better texture.
How Do You Make Almond Flour Pancakes Fluffy?
Almond flour is naturally heavier than all-purpose flour, so almond flour pancakes won’t have exactly the same texture as traditional buttermilk pancakes.
However, you can make them lighter by:
- Using superfine almond flour.
- Adding baking powder.
- Using eggs to provide structure.
- Cooking over medium-low heat.
- Avoiding overly large pancakes, which can be difficult to flip.
- Waiting until the edges are set before turning them.
These steps help create pancakes that are light and tender rather than dense and gritty.
Are these Almond Flour Pancakes Keto?
Almond flour is a popular ingredient in low-carb and keto cooking because it generally contains fewer carbohydrates than traditional wheat flour.
These pancakes contain approximately 6 grams of carbohydrates and 1 gram of sugar, according to the recipe’s nutrition calculation.
Whether they fit your individual keto or low-carb goals depends on your overall daily carbohydrate intake and the specific ingredients you use.
For the lowest-carb option, choose an unsweetened almond milk and a sugar-free maple syrup or another low-carb topping.
Are these Almond Flour Pancakes Gluten-Free?
Yes. These pancakes are gluten-free and grain-free because they use almond flour instead of wheat flour or another grain-based flour.
If you have celiac disease or need to strictly avoid gluten, check the labels on your almond flour, baking powder, spices, milk, and other ingredients to make sure they are appropriate for your needs and avoid cross-contact during preparation.
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Can You Make Almond Flour Pancakes Dairy-Free?
Yes. This recipe is naturally easy to make dairy-free.
Use almond milk or another dairy-free milk in the batter and grease the pan with oil or vegan butter.
If you’re not avoiding dairy, regular milk or butter can be used instead.
How to Serve Almond Flour Pancakes
These pancakes don’t contain added sweetener, so I love serving them with toppings that add sweetness and fresh flavor, such as:
- Sugar-free maple syrup
- Fresh strawberries, fresh raspberries, and/or fresh blueberries
- Sugar-free whipped topping and a sprinkle of cinnamon
- A little butter or vegan butter
For an especially cozy weekend breakfast, stack the pancakes high, add fresh berries, and drizzle with sugar-free maple syrup.
How to Store Almond Flour Pancakes
These pancakes are excellent for breakfast meal prep.
Allow leftover pancakes to cool, then place them in an airtight container and refrigerate them. They can be reheated in the microwave for approximately 20 to 30 seconds, or until warmed through.
For longer storage, freeze the pancakes in a freezer-safe bag or container. They can be frozen for approximately 1 to 2 months.
To serve, thaw them and reheat them in the microwave until they reach your preferred temperature.
Frequently Asked Questions
Can I use almond meal instead of almond flour?
For the best results, I recommend using superfine blanched almond flour. Almond meal is considerably coarser and can give the pancakes a gritty texture.
Why are my almond flour pancakes too dense?
Almond flour is naturally denser than wheat flour. Make sure you’re using superfine almond flour, baking powder, and the correct amount of liquid. Cooking the pancakes over medium-low heat also helps them cook through without becoming overly dark on the outside.
Why are my almond flour pancakes falling apart?
Make sure the batter has enough time to set before flipping. The eggs also help bind the pancakes together. Wait until the edges are firm and bubbles appear before carefully turning them.
Can I make these pancakes ahead of time?
Absolutely. Make a batch ahead of time and store the pancakes in the refrigerator for quick breakfasts during the week. They can also be frozen for longer storage.
How many pancakes does this recipe make?
This recipe makes approximately 9 small almond flour pancakes.
Final Thoughts
If you’ve been hesitant to try almond flour pancakes because you’re worried they’ll be too eggy, too nutty, or too dense, give this recipe a try.
These Easy Almond Flour Pancakes have become one of my favorite ways to make a cozy weekend breakfast.
They’re simple, lightly spiced, tender, and satisfying without relying on wheat flour or added sugar. Whether you’re looking for gluten-free pancakes, keto-friendly pancakes, low-carb pancakes, or dairy-free pancakes, this recipe is an easy one to keep in your breakfast rotation.
After all those test batches, I think these are finally just right!
Here are a few more pancake recipes you might enjoy:
Ingredients
- 2 cups Almond flour (superfine, blanched)
- 2 tsp Baking powder
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1/4 tsp Ground cardamom
- 1/2 tsp Ground nutmeg
- 1 cup Almond milk
- 3 Eggs
- 2 tsp Pure vanilla extract
- 2 tbsp Olive oil or Butter (for greasing the pan)
Instructions
- Gather all the ingredients together.
- Mix your dry ingredients, such as the almond flour, baking powder, salt, cinnamon, cardamom, and nutmeg together in a large bowl.
- Then, add in the wet ingredients, such as the almond milk, eggs, and pure vanilla extract to the bowl. Using a whisk or a spoon, mix the dry ingredients and wet ingredients until they are well combined.
- Then, place a pan or skillet over a stove top set to medium-low heat. (I have a gas stove and have the flame set at the mark between low and medium when making these pancakes). Grease the pan with oil and/or butter.
- Mix the batter again and add 3 to 4 tablespoons of the pancake batter onto the pan. Cover the pan with a lid. Let the pancake cook for 3 to 3.5 minutes until the edges are firm and small bubbles form in the center.
- Then, uncover the pan, using a spatula, flip the pancake over and let it cook for another 2 minutes or so.
- Remove the pancake from the pan.
- Repeat until the rest of the pancake batter is used.
Notes
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Many, many almond flour pancake recipes leave me with tasteless bland cakes.. this recipe sings with flavor and spices. Wonderful texture and flufiness too. I cut the recipe in half, and it works for my T2D perfectly.
I haven’t tried this yet. You should know that it printed without your website or any identification of you.
My family loved this!
These sound like a great Saturday brunch treat for me after training 🙂
Thank you for sharing this recipe
Keto almond pancake recipes have always been a bit too eggy for me, until I tried this recipe. It’s not eggy at all and the spices are a nice touch.
Just made these on a griddle – ready in 10 minutes NOT 45 and super tasty! Thank you!