These almond flour pancakes are thick, fluffy and so easy to make in just one bowl. They are a healthy and delicious grain free alternative and perfect for a low carb breakfast or weekend brunch.
Almond Flour Pancakes
Pancakes are such a great weekend breakfast treat. They are so easy to make and you can customize them according to what you like or have in your pantry. We are always experimenting with gluten free pancake recipes and as much as we love these coconut flour pancakes, these fluffy almond flour pancakes are one of our absolute favorites.
Can you make pancakes with almond flour?
Absolutely! We love almond flour since it is a delicious a nut-based grain-free, gluten free alternative to white flour or whole wheat flour. Almond and almond meal are made by grinding down almonds and they are packed with a number of vitamins, minerals, protein, and fiber.
If you or someone you know has dietary restrictions or are following a paleo or low carb keto diet, this almond flour pancake recipe is a healthy and delicious brunch option.
Ingredients you need for gluten free pancakes:
Almond Flour: Be sure you are using almond flour that is labelled as super-fine blanched and not almond meal for this almond flour pancake mix. Instead of all purpose flour like in regular wheat flour pancakes, almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
If you’re allergic to almond flour, be sure to check out these fluffy coconut flour pancakes which shows you how to make keto pancakes with coconut flour.
Baking Powder: a leavener that helps your pancakes rise.
Spices: for flavor to make your pancakes delicious – use your favorites: cinnamon, nutmeg, cloves, ground ginger etc.
WET INGREDIENTS:
Eggs: help to give the pancake batter structure and bind everything together. TIP: for extra fluffy almond flour or coconut pancakes, separate the egg whites and whip until stiff peaks then fold into the batter.
Almond Butter: binds the pancakes and gives them structure and that fluffy texture
Unsweetened Almond milk: or any other milk (dairy-free or not) of your choice
Vanilla extract: bring out the flavors from all the other ingredients.
Granulated monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste of granulated sugar but is keto-friendly. If you don’t have monk fruit sweetener, you can swap with your preferred low carb sweetener like SWERVE, erythritol or coconut sugar for paleo.
How to make Almond Flour Pancakes
1. MIX WET INGREDIENTS: In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk and vanilla until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the cinnamon.
- PREPARE YOUR COOKING SURFACE: Meanwhile, preheat griddle or a large skillet over medium-low to medium heat. Since these are not regular pancakes, it’s important to cook the grain free pancakes low and slow. Spray with avocado or coconut oil cooking spray or ghee.
- MAKE THE PANCAKES: Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip the pancakes and cook another 3-5 minutes or until golden brown and the middle is cooked through. Serve warm with your favorite toppings.
If you’re not paleo, you can make almond flour pancakes with cream cheese, just substitute the almond butter with cream cheese.
And if you’re not low carb, you can also mash in a sweet potato or a ripe banana for paleo pancakes.
Are pancakes made with almond flour good?
Not only are these paleo pancakes healthy and delicious, but they are also:
- low in carbs, paleo, diabetic and ketogenic friendly
- if you’re looking for a vegan almond flour pancake recipe, you may have to experiment or find another recipe that adds another flour such as tapioca starch to bind the pancakes together
- perfect allergy-friendly option for your guests for Easter brunch, Mother’s Day and Christmas holidays
Are almond flour pancakes keto low carb?
The almond flour pancake recipe makes 7-8 small 1/4 cup sized pancakes.
The nutritional information for 1 serving is:
- 127 calories
- 3g Net Carbs = 5g Total Carbs – 2g Fiber
- 5g Protein
- 11g Fat
Can you freeze almond flour pancakes?
Absolutely, you can make these paleo pancakes ahead of time and freeze them when you’re ready to enjoy them throughout the week.
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
More low carb recipes:
These Almond Flour Pancakes are soft, fluffy and easily made for your next low carb breakfast or brunch. They are made with almond flour and are completely grain free. If you're looking for allergy friendly pancakes, this is your go to recipe!
- 3 large eggs **for extra thick & fluffy pancakes, separate the egg whites & egg yolks
- 2 tablespoons almond butter OR any nut or seed butter
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 2-3 tablespoons granulated monk fruit sweetener , can also sub with coconut sugar for paleo
- 1 1/4 cups super-fine blanched almond flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- cooking spray or ghee , for griddle
- melted ghee, butter, chopped nuts, drippy almond butter, whipped coconut cream, sugar free syrup
In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk and vanilla until smooth.
Add the almond flour, baking powder, cinnamon and salt, and stir until the batter is combined.
Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat griddle or a large skillet on medium-low or medium heat. It's important to cook the pancakes low and slow since they are grain free and take longer. Spray griddle or pan with avocado OR coconut oil cooking spray.
Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden, about 3-5 minutes. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
Top with sugar free syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.
Separate the egg whites and egg yolks and whip the egg whites until stiff peaks.
In a large bowl, beat the egg yolks then whisk in the almond butter, sweetener, milk and vanilla until smooth.
Add the almond flour, baking powder, cinnamon and salt, and stir until the batter is combined. Fold in the egg whites.
Allow the batter to rest for 3-5 minutes & cook as directed above.
To freeze pancakes:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
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