Almond Flour Pancakes


5 from 300 votes
Jump to RecipeRate

These almond flour pancakes are thick, fluffy, and come together in under 5 minutes! Made with just 5 ingredients, they make a satisfying breakfast.

almond flour pancakes.

You might remember that I’ve shown a few pancake recipes that use different flours- like oat flour pancakes or coconut flour pancakes. Our favorite, though, is making pancakes with almond flour. 

Why you’ll love this almond flour pancake recipe

  • Ready in 5 minutes. Like protein pancakes, from prep to plate, these take barely any time.
  • Perfect texture. These pancakes are thick, fluffy, and perfectly soft in the middle.
  • Diet-friendly. Naturally gluten-free, low carb, and dairy-free, they can also be adapted to various diets (similar to our healthy oatmeal pancakes).
  • Perfect taste. These pancakes taste like any good pancake out there! 

There are so many almond flour pancake recipes out there, but none of them come close to achieving the texture of a classic wheat-based pancake. This recipe, however, ticks all the boxes.

almond pancakes.

Ingredients needed

If you’ve made any of my almond flour recipes before, you’ve probably got everything on hand! If not, you can easily find them at your local supermarket. Here is what you’ll need: 

  • Almond flour. Blanched almond flour is preferred, as it yields a lighter and fluffier pancake, but almond meal will work too. 
  • Salt. Just a pinch to balance out the sweet ingredients. 
  • Maple syrup. Adds sweetness and keeps the pancakes soft in the middle. 
  • Vanilla extract. A must for any good pancake. 
  • Eggs. Room temperature. 
  • Milk. I used unsweetened almond milk but any milk works. 
  • Coconut oil or butter. To grease the pan.

How to make pancakes with almond flour

These pancakes are easily one of the easiest to make and take less than a minute to prep. They follow a simple 2-step process and all up, you’ll have pancakes ready in under 5 minutes. 

Step 1- Make the batter

Mix the dry ingredients together. Add the wet ingredients and mix until a thick batter remains. Let it rest for 5 minutes.

almond flour pancake mix.

Step 2- Cook the pancakes

Add oil to a non-stick pan and place it over medium-low heat. Once hot, pour scant 1/4 cup portions of the pancake batter onto it and cover immediately. Cook the pancakes for 2-3 minutes before flipping and cooking for another minute or two. Repeat the process until all the pancakes are cooked up.

pancakes with almond flour.

Tips to make the best recipe

  • Use blanched almond flour: Blanched or superfine almond flour, which is made from almonds with the skins removed, works best for pancakes. It provides a finer texture and smoother batter.
  • Let the batter rest: Allow the batter to rest for 5 minutes before cooking. This resting time allows the almond flour to absorb the liquids and thicken, and results in a better texture and fluffiness.
  • Adjust consistency: If the batter is too thick, you can add a little more milk to thin it out. This won’t affect the overall texture. 
  • Grease the skillet or griddle: Always grease with butter or cooking oil to prevent the pancakes sticking. 
  • Cook on low-medium heat: Almond flour pancakes tend to cook faster than traditional pancakes, so it’s best to use low to medium heat. This allows the pancakes to cook through without burning the exterior.
  • Cover when cooking. Covering the pan while the pancakes cook promotes them to rise, thanks to the trapped air. This results in even fluffier pancakes. 
  • Flip carefully: When the edges of the pancakes start to look set and bubbles form on the surface, carefully flip them with a rubber spatula to prevent them breaking.

Dietary swaps and substitutions

The beauty of these pancakes is just how easy they are to customize to various diet options available, along with flavor ideas to try: 

  • Make it keto friendly. Swap out the maple syrup for a keto maple syrup (in the batter). 
  • Replace the eggs. Instead of whole eggs, try using flax eggs or one of these egg substitutes
  • Try a vegan version. Give this recipe a miss and instead, make vegan almond flour pancakes
  • Add mix-ins. Chocolate chips, chopped nuts, fresh berries, almond butter, granola butter, or anything your heart desires. 
  • Make pancake bread. Transfer the batter into a loaf pan and bake it at 180C/350F for 20-25 minutes. 

Storage instructions

To store: Leftovers can be stored in the fridge in an airtight container for up to five days.

To freeze: Place the cooked and cooled pancakes in a ziplock bag and store it in the freezer for up to 6 months.

Reheating: The quickest way to heat these pancakes up is in the microwave for 20-30 seconds, or until warm. You can also warm them up in the oven.

Recommended tools to make this recipe

  • Non-stick skillet. For perfectly cooked pancakes!
  • Griddle. Make the pancakes anywhere and anytime with this portable griddle.
  • Spatula. To seamlessly flip the pancakes.
pancakes with almond flour.

More pancake recipes to try

Frequently Asked Questions

Why are my pancakes falling apart?

If you don’t add extra milk to an overly thick batter, you risk the pancakes falling apart when you try to flip them. To ensure this doesn’t happen, always allow 1-2 tablespoons of extra milk for the batter.

Is almond flour healthier than all purpose flour?

Nutritionally, almond flour has more protein and fiber than all purpose flour. However, the higher fat content makes them a little higher in calories.

How many carbs are in almond flour pancakes?

There are around 3 1/2 carbs in each pancake when made with traditional maple syrup. If you swap it out for sugar free syrup, the carbs are 2 grams per pancake.

almond flour pancake recipe.

Almond Flour Pancakes

5 from 300 votes
These almond flour pancakes are thick, fluffy, and come together in under 5 minutes! Made with just 5 ingredients, they make a fabulous gluten free and grain free breakfast! 
Servings: 8 pancakes
Prep: 1 minute
Cook: 4 minutes
Total: 5 minutes



  • In a large mixing bowl, whisk together the almond flour and salt. Add the maple syrup, followed by the vanilla extract, then the eggs and milk and mix until combined.
  • Let the batter sit for 5 minutes to thicken. If the batter is too thick, add a little extra milk.
  • Add oil to a non-stick pan and place it over medium heat. Once hot, add 1/4 cup portions of the pancake batter to the pan and cover it immediately. Cook the pancakes for 2-3 minutes, remove the lid, flip and cook for a further 2 minutes.
  • Repeat the process until all the pancake batter is used up then serve immediately.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. 
TO FREEZE: Place the cooked and cooled pancakes in a ziplock bag and store it in the freezer for up to 6 months. 
TO REHEAT: The quickest way to heat these pancakes up is in the microwave for 20-30 seconds, or until warm. 


Serving: 1pancakeCalories: 105kcalCarbohydrates: 5gProtein: 4gFat: 8gSodium: 60mgPotassium: 23mgFiber: 1.5gVitamin A: 135IUCalcium: 97mgIron: 2mgNET CARBS: 4g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    The only thing I can share about these pancakes is DELICIOUS!! Wow, my husband and I both really enjoyed.
    Thank you

  2. 5 stars
    Your recipes never fail me! Loved this one, however I think it turned out a little better when I added a pinch of baking powder to the second serving. Added chia seeds and cinnamon to the batter then topped it with crunchy peanut butter and a little more syrup. Took only 15-20 minutes at most and it was so good!!!

  3. 5 stars
    I made these for Me and my Diabetic Father. I used half buttermilk and half Almond/Coconut milk. I added blueberries. These were so easy to make and absolutely delicious.

  4. 5 stars
    These are amazing. Had two with one tbsp on regular syrup. 235 calories of deliciousness. Highly recommend.

  5. 5 stars
    I LOVE this recipe. I come back to it many times at least once a week and especially now in Maple Syrup season!. Thank you Arman, can’t wait to get into your other recipes 😀

  6. 5 stars
    Delicious and so quick to make! I make a keto blueberry syrup using frozen blueberries. Yummy with these pancakes! I also think these pancakes taste far superior to the pancakes served in average restaurants which are bland in flavor and not worth eating!
    I did add one other ingredient to this batter…1/4 tsp of baking powder. I wanted just a bit of rise in the pancakes. Maybe I did not need it? I will try it next time without the bp.

    Thank you! I enjoy trying out different recipes from your site. :0) You offer so many wonderful recipes.

  7. 5 stars
    I made these for my son this morning and they were great. The only things I did differently was added cinnamon and chia seeds to the batter. They were great. So many almond flour/egg recipes taste very eggy and are a bit mushy. Not these. I think putting the lid on the pan makes a big difference. Thank you for such a healthy high protein breakfast recipe!!

  8. 5 stars
    My new favorite recipe site! I love how you break things down even the option to make the most basic ingredient. Even then, the recipes aren’t overly complicated. I’m so happy I found you!