Jump To Recipe 71 reviews posted Mar 6, 2019 by Jessica Hoffman
These Fluffy Almond Flour Pancakes are made with 7 simple ingredients for a light and healthy breakfast. These pancakes are fluffy, full of protein, gluten-free and keto friendly!
Pancakes made from Almond Flour
Let me start this post off by saying that I’m a serious carb lover. Big carby fluffy pancakes and waffles are my jam. But some days it’s nice to enjoy a breakfast that is a little lighter in carbs and packed with extra protein and healthy fats.
Almond flour is a great option to use as a healthy low-carb flour in pancakes. Each serving of these almond pancakes is packed with 18 grams of protein and is perfect when you want a protein-packed breakfast option. I also make a variation of these pancakes with matcha in them that are delicious!
Why you’ll love this recipe
- Grain-Free and Gluten-free. These fluffy almond flour pancakes that are completely grain-free are one of my favourites. They’re also a great option if you’re looking for gluten-free friendly pancakes.
- Keep you full. These almond flour pancakes are even more satisfying than regular pancakes since they’re made with almond flour they are high in protein and keep you feeling fuller, longer! They’re also perfect to enjoy post-workout.
- Freezer-friendly. Double the recipe and store leftover pancakes in the freezer for an easy breakfast that you already have prepped ahead of time!
Keto Almond Flour Pancake Recipe
I’ve never actually done the Keto diet before, but it’s become wildly popular. Basically, the Keto diet is a very low-carb and high-fat diet that can help you lose weight quickly. (And specifically, burn body fat.)
While I don’t personally follow a Keto diet, I know many people who have had great success with it to help them lose weight, burn body fat or even just feel more energetic and focused.
These fluffy pancakes can be enjoyed whether you’re a carbaholic (hi!) or on a low-carb eating plan. These pancakes are keto-friendly and don’t contain any added sugar.
Pancake Ingredients
- Almond flour: it’s best to use almond flour and not almond meal. Almond flour is more finely ground than almond meal so will make for a softer texture.
- Baking powder: this is necessary to help the pancakes rise.
- Salt: for a little taste.
- Eggs: these pancakes call for 2 eggs while many pancake recipes use 1 egg. The reason for this is that almond flour is gluten-free and needs more eggs to help it bind together.
- Almond milk: you can substitute any type of milk you like here.
- Vanilla extract: for some flavour. (this is optional to add)
- Coconut oil: just a touch! This helps make the batter smoother.
How To Make Almond Flour Pancakes
Step 1
This pancake recipe is super quick and easy to make. Start by mixing the wet ingredients together in a bowl, and the dry ingredients together in a separate bowl.
Step 2
Next, pour the dry ingredients into the wet ingredients and mix just until combined. The batter should resemble that of regular pancake batter, and be runny enough to pour a large spoonful into your pan.
Step 3
Cook the pancakes on medium heat, and be patient to let the pancakes cook enough on each side. When you start to see little bubbles forming on top of the pancakes, that’s when you know it’s time to flip them!
Step 4
Serve immediately with your favourite toppings to store for another time.
Why are my almond flour pancakes falling apart?
Since almond flour is gluten-free, the pancake batter needs to have enough eggs in it to help the almond flour bind together. If you are using eggs that are too small or swapping out the eggs for a vegan option, (like flax eggs) the pancakes are more likely to fall apart. For best results follow the recipe ingredients and measurements exactly.
What to serve with these Pancakes
These pancakes can be served with a wide variety of toppings or fillings. You can get creative and add whatever you like to these pancakes. Here are some of my favourite things to serve up with this recipe to get you started.
- Maple syrup
- Honey or agave
- Cinnamon
- Jam
- Whipped coconut cream
- Berries
- Chocolate chips
- Sliced bananas
- Hazelnut spread
How To Store leftovers
Store any leftover pancakes in a sealed container in the fridge for up to 3 days. Reheat the pancakes on the stovetop or in the oven.
How to Freeze Almond Flour Pancakes
These pancakes are freezer-friendly. To freeze them place the pancakes in the freezer on a baking sheet for 1 hour to lightly freeze, (this will prevent the pancakes from sticking together) then place them in a freezer bag and store for up to 3 months. Defrost on the countertop or in the microwave.
Tips for making these Almond Flour Pancakes perfectly
- These fluffy almond flour pancakes are super delicious plain but can be made with additional add-ins like blueberries or chocolate chips. Add in whatever your heart desires!
- It’s important to make sure to use almond flour NOT almond meal for these pancakes. Almond flour is much more finely ground which is important to get light and fluffy pancakes.
- Don’t cook these pancakes on too high of a heat. They can burn a bit more easily than pancakes made with regular flour, so cooking them on medium-heat works best!
- Almond flour naturally has a bit more of a grainy texture than wheat flour, so you can expect these pancakes to have a little bit of graininess to them. (Think sort of like a cornbread texture.)
More Almond flour recipes to try
If you tried theseFluffy Almond Flour Pancakesor any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness!
Fluffy Almond Flour Pancakes
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 71 reviews
- Author: Jessica Hoffman
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 mins
- Yield: 4–6 pancakes 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
These almond flour pancakes are light and fluffy and all around delicious! They’re naturally grain-free, gluten-free and keto friendly.
Ingredients
UnitsScale
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 cup almond milk
- 1 tsp coconut oil, melted and cooled
- 1 tsp vanilla extract
- extra oil for the pan
Instructions
- Mix the dry ingredients together in a bowl.
- Mix the wet ingredients together in a bowl.
- Pour the dry ingredients into the wet ingredients and mix just until combined.
- Heat some oil in a large skillet on medium heat and pour a ladle of the batter into the pan. Let cook for about 2-3 minutes until little bubbles start to form on top, then flip and let cook for another minute.
- Serve with your favourite toppings like blueberries, yogurt or maple syrup!
Notes
Add any mix-ins you like such as chocolate chips or blueberries.
Make sure to use almond flour not almond meal. Almond flour is more finely ground and will give a smoother texture to these pancakes.
Store any leftovers in the fridge and heat up in a pan or toaster oven when you want to enjoy!
Nutrition
- Serving Size: 1/2 recipe
- Calories: 460
- Sugar: 1.4g
- Sodium: 320mg
- Fat: 30g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 18g
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
posted by Jessica Hoffman on March 6, 2019 (updated July 28, 2022)
200 Comments Leave a Comment »
Leave a comment and rating!
200 comments on “Fluffy Almond Flour Pancakes”
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Lisa — Reply
So good! Maybe the best pancakes I’ve ever had.
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Lynn Beasley — Reply
These were delicious! I added unsweetened shredded coconut and blueberries, with a buttery cinnamon sauce. Thank you for sharing!
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Sherry — Reply
I can’t wait to try this recipe since I always have those ingredients on hand. Getting ready to go camping this weekend, do you think you could make up the batter ahead of time (1-2 days) and cook later?
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Jessica Hoffman — Reply
Hi Sherry, I wouldn’t recommend preparing the batter ahead of time. The almond flour will absorb too much of the liquid and it will change the consistency.
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JD — Reply
Idk if I already commented years ago but this is my go-to almond flour pancake recipe!! I love the simplicity of the recipe and ingredients!! They are so freakin gooooood!!! Currently making some for Father’s Day and I just had to say THANK YOU!!!
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Asmae sououd — Reply
These are delicious ❤️❤️
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Sangeeta — Reply
My years-long quest for a reliable and simple low carb pancake recipe has ended! These are now my go-to. I love the fluffy texture and the fact that they use ingredients I always have in my pantry. I cook them in a cast iron pan with butter at low-medium heat and they don’t stick or fall apart. Lovely served with mascarpone and blueberries.
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Jessica Hoffman — Reply
So happy you like the recipe Sangeeta! Sounds delicious with mascarpone on top!
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Arielle — Reply
So delicious and easy
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Zeynep — Reply
Just tried these pancakes over the weekend and they turned out great! I will definitely make these again 🙂 Thank you so much for the recipe!
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Victoria Villasenor — Reply
Best almond flour pancakes I’ve ever made
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Deepti Ahuja — Reply
Hi, can I substitute eggs with something else? Please recommend. Thanks
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Jessica Hoffman — Reply
Hi Deepti, unfortunately there are no substitutions for eggs in this recipe.
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EB — Reply
You can try ground flax, Bob’s Red Mill Egg Replacer or Just Egg. All should be available at target.
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Lauren — Reply
Can you replace the coconut oil with ghee?
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Caroline Leonard — Reply
This recipe is delicious. I like to add toasted pecans and chocolate chips.
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Jessica Hoffman — Reply
So happy you enjoyed the recipe Caroline! Sounds delicious with those additions 🙂
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K R — Reply
Wow, so nice to get the List of Ingredients in the beginning at a glance, so I clicked on your recipe and found your blog very engaging in the way that you composed it, so thank you. Now I’m off to the store to get all the correct ingredients since I’m out of eggs and want to make these fluffy pancakes today. I’m looking forward to following you and trying many other recipes of yours as well.
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Laura — Reply
Nice & fluffy. Very easy to make. It was just like cornbread consistency. It’ll definitely be my go-to recipe when I’m in the mood for fluffy almond flour pancakes!
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Terry — Reply
I was skeptical but these were absolutely delicious…thanks fir this great recipe!
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Eileen Driscoll — Reply
These are by far the best almond meal pancakes I’ve ever had. And I’ve tried several recipes. They actually are light and fluffy. I don’t put any oil in them though and they’re absolutely fine. Highly recommend
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Matt — Reply
These are delicious!
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Arlene Geer — Reply
Very tasty and smell greaat while cooking them. Thank you !
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Christina — Reply
This recipe is great! It provided a great base for my usual pancakes where I switched it up a bit. I added in mashed bananas and it was so good! My mother loved them!
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April Gienapp — Reply
These are soooooo good!!! After 9 months of not havi g pancakes, i am sooo excited!!!!
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Karen — Reply
I’m new to the low carb diets and was very skeptical about this recipe.
I’m so glad I tried it. It was great. I added a drop of stevia to the last pancake as I can’t really use Vermont maple syrup. It also was great.Thank You. -
Rajeshwaree Sawant — Reply
This was the best recipe ever!! Tried almond flour for the first time and it was a huge success all because of your recipe! 💕
Gonna try many more recipes from your blog for sure now 😋💖 -
Heather — Reply
Tasty and fluffy
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Katie — Reply
Are the nutritional facts listed for 1 serving, or 1 batch? I ask because I notice that the matcha pancakes have similar ingredients, but the calories listed are half the amount.
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Roisin — Reply
These were great and a perfect, low-carb/keto replacement for my beloved weekend pancakes. I added a little ground cardamom to the batter and then topped with stewed blueberries and strawberries and a big dollop of thick cream. The pancakes were fluffy and the serving size was excellent, sometimes the recommended serve is always depressingly small but these made four small pancakes per person. Thanks for the recipe!
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Vineca Gray — Reply
Absolutely the best breakfast pancake recipe – I replaced the coconut oil with avocado oil, perfect, light pancakes. Thank you!
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Vanessa Lagunas — Reply
I whipped the egg whites and folded them in at the end. They were super fluffy
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Idalina — Reply
Do you put the coconut out in with the wet ingredients?
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Jordan — Reply
These pancakes are the B.O.M.B.!!! Tasty and fluffy and I don’t feel the heaviness I get from eating wheat! The whole family loved them. Thank you!
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Mirelys — Reply
I just made them and are delicious!
Thank you for this recipe! 😊
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Tom F — Reply
These were easy to make, fluffy and delicious. Top them with blue berries, bananas and lite syrup and you have a delicious healthy breakfast option to start your day. We enjoy them Thanks!
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John Legbuh — Reply
I love this recipe! I tried it in my waffle maker and it worked even better than the pancakes! I added 2 tbps of peanut or almond butter and it helps them stay together a litte better.
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Kyla Streeter — Reply
If your reading the comments to see if this recipes is worth making, they really are amazing just go ahead and make them!
I will never eat flour pancakes again! -
Madelayne Brown — Reply
Perfect recipe!
This is the 4th almond flour pancake recipe I have tried and I’m happy only with this one. Thank you so much!! -
JD — Reply
Simple recipe, delicious outcome!!
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Jamease — Reply
That picture doesn’t do this recipe justice! I grew up on homemade pancakes and am now watching the carbs. So, like another reviewer, I thought I would never be able to enjoy my favorite comfort food again. Now, cue the angels singing…I LOVE THESE PANCAKES!!! I can’t thank you enough for posting this gem of a recipe on the internet!
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Nicole Kucheryavaya — Reply
good base recipe. i added twice the salt and liquid (a mixture of equal parts half and half and Silk unsweetened coconut milk), plus two tablespoons Tapioca flour to help bind it, and it came out perfect!
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Nina — Reply
Love it! Finally I found a recipe that doesn’t crumble lol Is so fluffy and delicious. I just can’t wait to do it again.
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James Hoyland — Reply
These have become our “go to” pancakes! So tasty and also filling in a good way!
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Rachel — Reply
Made these this morning and they disappeared quickly!! Thank you for this delicious recipe!
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Brendon — Reply
I have ALL of these ingredients.! I can’t wait to try them!! They look so fluffy and perfect. Great recipe my friend!
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Will — Reply
So I wasn’t going to make these because this recipe is so similar to another recipe that I already make, but I did and they were even better!
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Effie NY — Reply
I just found today that my 12 yo son has celiac disease and we need to change his diet to a gluten free. So, it’s a new world to me, thank god I had an almond flour, bought it for no reason . So, how surprised will he be in the morning (few more hours) when he’ll see those yummy gluten free pancakes I made especially for him ❤️ Thank you for an amazing healthy pancakes 🙌💕
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Amy — Reply
I really liked these pancakes! Could I use this recipe to make waffles?
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Jessica Hoffman — Reply
Hi Amy! I don’t think this recipe would turn out well for waffles because the almond flour is very delicate
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Karen — Reply
John on Aug 28 said he added 2 tbls of penut butter or you could use almond butter to hold them together and his turned out great. I will try this the next time I make them.
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Rosie — Reply
Thank you so much for this recipe. My son is a type 1 diabetic. Unfortunately regular pancakes are out of the question. He absolutely loved these pancakes.
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Sammy — Reply
Love these
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Karley — Reply
I’ve made this recipe multiple times, its so good. They are fluffy and a perfect nutty but soft texture. My favorite way to eat them is topped with blueberries and a scoop of coconut cream. Definitely my new go to recipe for pancakes 💙
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Venus — Reply
Absolutely delicious!
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Julie — Reply
I just made these almond flour pancakes and let me tell you…THEY’RE DELICIOUS! You’ve converted a pancake “hater” (lol) to a lover! I added some semi-sweet chocolate chips, extra vanilla extract (not too much) & just a pinch of sugar. I’m definitely sharing your recipe to my family & friends! Thank you! ❤🥞❤🤤
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Jen — Reply
OMG! I love pancakes so much and when I started watching my carbs I thought I would never be able to fit them into my diet again. These are so good and so easy to make. I tried adding frozen fruit I had thawed to some of them and this didn’t work out so well so next time I’ll try adding fresh fruit that I’ve rinsed and thoroughly dried instead. Even plain with no add-ins these pancakes are as wonderful as can be. I was in doubt as to how they would turn out because super fine almond flour looks grainy but the texture becomes more cornbread like and soft. These have made me very happy. They fit well within my carbs goals and add the filling protein I need to make pancakes as a standalone meal if desired. Thank you!
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Jessica Hoffman — Reply
Thanks for the review Jen! I’m so happy you enjoyed the recipe! I haven’t tested adding fruit to them, but I usually add fruit on top!:)
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Ashani — Reply
I have tried many almond flour pancakes before and they didn’t come out well but this one was just perfect . Thanks for the recipe.
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Andrea — Reply
I just made these pancakes for my kid’s birthday breakfast and they were amazing!! The only change I made was using almond extract because I ran out of vanilla. Only half the amount of almond extract was used per other website recommendations for substitutions. This is a keeper and was so easy to make! The gluten free recipe was not at all tedious for me considering I usually use boxed mixes for convenience. Thank you for my full and happy belly!
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Tanya — Reply
I haven’t made this yet but i was wondering if its possible to add chia seeds to the recipe or will it go funny because of the gelling chia seeds do? If they can be added but a modification if needed, what modification would i need to do?
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Jessica Hoffman — Reply
Hi Tanya, I wouldn’t recommend adding chia seeds to this recipe. Almond flour is very delicate to work with so its best to leave it as is.
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John — Reply
Mine are flat. Definitely not fluffy and taste incredibly bland. What am I doing wrong?
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Jessica Hoffman — Reply
Hi John, sorry to hear your pancakes didn’t turn out. There’s a couple things that may have gone wrong: you want to use almond flour, not almond meal. Almond flour is very finely ground and will give a lighter texture to the pancakes. You also may want to try buying a fresh baking powder. Baking powder can go stale and cause your baked goods to not rise properly. Otherwise with the rest of the ingredients measured correctly you should end up with light, fluffy and flavourful pancakes!
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Alexis — Reply
I have a tree nut allergy so I subbed for 1/3 cup flaxseed meal and 1/3 cup sunflower flour. I also added 1tbs of powdered stevia and 1 tbs of unsweetened cocoa flour (from Trader Joe’s) and it was delicious! Just a tip for other allergy people- consistency was very fluffy!
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Jessica Hoffman — Reply
Happy you enjoyed the recipe Alexis! Great to know this recipe works well with those substitutions!
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Dara — Reply
Could I add in 1/4c ground flaxseed or I would need to take out some of the flour?
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Jessica Hoffman — Reply
Hi Dara, I wouldn’t recommend it. Almond flour is very delicate so any big changes to the recipe could alter the texture
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Jacinta — Reply
I’ve made these twice now and while I adore them and think they taste absolutely amazing, especially topped with mixed berries and a little raw honey, they do not yield 4-6 pancakes for me. How big did you make yours? Mine made 3 and I could eat them all myself but the calories would be far too large. 1 doesn’t fill me up at all! Yummy flavour and nice amount of fluff all the same!
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Jessica Hoffman — Reply
Hi Jacinta, happy you enjoyed the recipe! Depending on how big you make you pancakes, the amount of pancakes you get will vary. 4-6 pancakes are slightly smaller pancakes 🙂
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Oksana — Reply
Absolutely the best gluten-free, sugar-free pancakes I have ever tried! Thank you so much for this recipe!!!
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Nightfall — Reply
These pancakes were very delicious. I have come to really like the flavor and texture that almond flour gives to baked goods, but I was afraid they wouldn’t make good pancakes because of the lack of gluten and thus elasticity and fluffiness. But this is awesome!! I made it exactly as written, except I used duck eggs instead of chicken eggs, and the pancakes were an amazing golden color and very tender. Do you think this recipe would work with hazelnut flour as well? Thanks for a winning recipe.
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Jessica Hoffman — Reply
So happy you enjoyed! I think this would definitely work with hazelnut flour too!
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Alexa — Reply
i made my vegan lemon ricotta pancakes with this recipe for my mom and she was so surprised at how good they were being gluten and dairy free!!
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Kate — Reply
I absolutely love these pancakes and the name says it all they are so nice and fluffy. Once I tried them I knew they would be a regular favourite in our house. My kids ask for these to be made every morning.
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Tod — Reply
I made these pancakes this morning. I used canola instead of coconut oil. I also added ¼ tsp of Splenda to the batter. Then, I added fresh blueberries while cooking. They turned out great! One comment was that, “these were better than standard pancakes.”
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Clarinha — Reply
My husband and I loved these pancakes. I made them small and served them covered with semisweet pieces of pineapple on the side of duck breasts. Next time I will put a dollop of cream fresh between pancakes and fruits.
I hadn’t almond milk and used normal milk instead. Simple and delicious!
Thanks for the recipe.. -
Roses — Reply
This is the best These Fluffy Almond Flour Pancakes I’ve ever made. Before, I tried it a few times . But this time it was best delicious. Your recipe is awesome. Thanks Jess!
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Veronica Trejo-Aguilera — Reply
I have made these twice already and loved them! It’s nice to eat pancakes without going into a food coma. Would it be ok to add smashed banana into the batter? Will it change the fluffy consistentsy?
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Jessica Hoffman — Reply
Thank you so Veronica! The mashed banana may change the consistency a bit, I’d recommend adding no more than 1 mashed banana to these!
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Betsy — Reply
Made these this morning. Added a thin spread of natural peanut butter and a few slices of banana.
They are light and fluffy and the perfect comfort food breakfast. -
Lexie — Reply
Thank you for this recipe! It was so simple and easy to follow. I understand that almond flour is grainy and the texture is sponge-like, would I be able to sub the almond flour for coconut flour, regular flower, or whole wheat flour? If so do you know the ratios & possibly what the texture would be like?
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Anna Oppermann — Reply
A good almond flour shouldn’t be too grainy! If you find that it is, you could throw it in a food processor to fluff it up a bit more. You could substitute regular flour or whole wheat 1:1 for almond flour. Coconut flour is not a 1:1 sub, it absorbs a lot more liquid than the others!
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Laura S — Reply
Best pancake recipe I’ve ever tried. We make these a few times a week now. They are fluffy, light and delicious!
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Michael — Reply
thanks Jess!
I have tried so many different almond flour pancake recipes.But it is the best. A piece of cake for breakfast would be delicious and nutritious. -
inbal perlman — Reply
Just made these. Delicious and fluffy.thank you! I also made the chia and buckwheat bread from your website and both feel healthy and nutritious yet yummy.
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Robin — Reply
I followed the recipe exactly and they tasted really good. However, the batter didn’t spread at all in the pan so they came out small and thick. I knew the batter would be thicker but I thought it should spread? Great taste for sure though.
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Jessica Hoffman — Reply
Hi Robin, the batter shouldn’t be too thick, the pancakes should spread out (not a ton, but a little). It may be becuase of the type of almond flour your using (there’s almond meal and flour, some types are less fine-ground). Also if you let the batter sit for a while before making the pancakes, the almond flour will absorb the liquid and can result in a thicker batter. In any case you can always add a touch more almond milk to thin it out if needed!
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Ana Kojinsky — Reply
I have tried so many different almond flour pancake recipes and none work out for me. What am I doing wrong? I followed this recipe to a T and the pancakes just stick to the pan and fall apart. I end up with a Pancake scramble and not a formed pancake. I think I’m done trying almond flour pancakes.
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Jessica Hoffman — Reply
Hi Ana, I’m sorry to hear that! I haven’t had any other readers have a problem with this recipe, but if you say you’ve tried many different recipes and none of them are working I’d look into the type of pan you are using. That may be the culprit! For this recipe, I do recommend a non-stick pan if you have one. You can also pre-heat the pan on the stove before adding the butter or oil to the pan to make sure the pan is nice and hot. From there you want to make sure not to touch your pancakes until little bubbles form on top and then flip. But definitely look into maybe getting a new pan. Hope this helps!
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Jessica — Reply
Made theses and they were super tasty. Will be making them again for sure!!
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Jessica Hoffman — Reply
Thanks for the review Jessica! So glad you enjoyed these pancakes. I’m making them for brunch tomorrow 🙂
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Cathy — Reply
Loved these, turned out great, but I did add flax seed and a little more almond milk
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Ana — Reply
Can we substitute banana instead of egg?
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Marta Maroni — Reply
could you bake them in the hoven?
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Sarah — Reply
My batter came out really thick. Did I do something wrong?
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Jessica Hoffman — Reply
Hi Sarah, the batter should be relatively thick, but still easy to spread in the pan
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June — Reply
I made your recipe and loved it! I did use butter instead of coconut oil and whole milk instead of almond milk. Since the butter had salt, next time I won’t use salt. I have a waffle maker that makes (2) 4-inch waffles; I have to try waffles next. Thank you for your great recipe!!
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Cheryl — Reply
This recipe is the BOMB!! It is now my go-to pancake recipe, they are delicious…and healthy! Can’t wait to try other recipes on this site.
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Lisa — Reply
These were delicious. I made a recipe for the first time and then went ahead and made a second batch to keep for future meals this recipe is awesome. Do you think I could freeze these and then heat up when I wanted them??
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Jessica Hoffman — Reply
Hi Lisa, glad you enjoyed the recipe! I believe these would freeze ok, though they won’t be as fluffy after frozen!
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Anna Oppermann — Reply
Thanks so much Robyn! I’m so happy you loved them!
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LISA — Reply
I have recently discovered I have a gluten intolerance. I have tried over 10 almond flour pancakes/waffle recipes and none of them can compare to this one. When I cooked the pancakes in a pan they would always burn. I bought a 4” waffle maker and it was a game changer. I used this pancake recipe in the waffle maker (1/4 cup scoop of batter) and they were just like an Eggo waffle
I have a photo of my finished product but don’t know how to post them.-
Anna Oppermann — Reply
I’m glad you enjoyed this recipe so much! And if you’d like to email me the photo, I would love to see it 🙂
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Jackie — Reply
I had no flour in the house as I stopped using flour mostly. My kids wanted pancakes so I gave these a whirl. Loved by a 2, 4, and 12 year old. Super fluffy and look great. Thanks.
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Jessica Hoffman — Reply
thanks for the review Jackie! So glad to hear these are a hit for people of all ages 🙂
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Polly — Reply
I actually really liked these! Even with no sugar it’s delicious. These are the best almond flour pancakes I’ve had.
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Sally — Reply
I had try to make double the recipe portions just to serve 2 ppl. Produced 3 pancakes each.
Almond batter also burnt more easily so make sure your heat is low.
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Jessica Hoffman — Reply
Hi Sally, thanks for the review! you can definitely double the recipe! Depending on your stove if it runs hot I’d definitely recommend keeping the heat a bit lower since almond flour does have a tendency to burn easily on high heat.
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Karen — Reply
My husband is the biggest critic of new and healthy. Approved and dare I say loved by Wayne! (me too😄)
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Jason — Reply
These came out amazing! I don’t eat pancakes too often but when I do I feel so bloated and uncomfortable after eating them.. but these made me perfectly full. Definitely recommend!!
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Claire — Reply
These are the best healthy pancakes I’ve ever tasted😋
I used butter and whole milk instead of coconut oil and almond milk as the 2nd comment suggested. I halved the recipe and if made two perfect pancakes:)
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Amanda — Reply
Hi, love these! I was wondering if I’m out of almond milk can I substitute with half and half?
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Jess — Reply
Thanks for the review Amanda! and yes you can sub the almond milk with half and half, though I’d water it down a bit to make sure it’s the same consistency of regular milk and not too thick!
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DESIREE STROHMEYER — Reply
This was my first attempt at almond flour pancakes and I am very pleased with the way these turned out. Perfectly fluffy. Topped them with a bit of peanut butter and jam. Delicious.
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Jess — Reply
HI Desiree, glad to hear you enjoyed the recipe! I bet they were delicious with some pb&j on top!
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Paola Sanchez — Reply
This recipe looks incredible! However- would it completely change the recipe if I omitted the eggs to make it vegan?
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Jess — Reply
Hi Paola, I, unfortunately, don’t think this recipe would work if you leave out the eggs. I’m sure there may be some other recipes online for vegan almond flour pancakes, however, they will have different ratios of wet and dry ingredients. If you can get your hands on a vegan “egg mixture” (some grocery shops sell a vegan egg replacement that looks just like eggs) that may work!
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June — Reply
Wouldnt ground flaxseed with water as an egg substitute possibly work for the pancakes?
per egg: 1 Tbsp flaxseed meal (ground flaxseed) and 2 1/2 Tbsp water
Let rest for 5 minutes to thicken.-
Jessica Hoffman — Reply
Hi June, I haven’t tried the substitution myself so I can’t say if it’ll work. I don’t believe the pancakes would come out as fluffy with a flax egg.
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Mika — Reply
These were great! I’ve tried a couple of keto recipes for pancakes and they were other too eggy or they were breaking apart. These were just perfect.
More low carb recipes, please.-
Jess — Reply
Hi Mika, thank you! I’m so glad you enjoyed the recipe! These are one of my favourites!
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Erika — Reply
Delicious
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Mimi — Reply
My favorite and go to recipe!
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Melanie — Reply
The oil mentioned in the recipe is for the batter, correct? Not for heating the pan?
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Mary — Reply
So delicious! I originally tried coconut flour for a different recipe but someone commented almond flour tastes way better so I looked it up and found this! So glad. These with a serving of honey are heavenly.
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Jess — Reply
Hi Mary, thank you for the review! Glad you enjoyed this recipe. Almond flour is delicious in pancakes. 🙂
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Len Lekx — Reply
The batter was a little thicker than I expected – got five full pancakes and one tiny one out of it. (maybe because I used a 1/4-cup to pour out the batter…or regular 1% milk instead of almond milk? 🙂 )
Very tasty, though – chances are that I’ll be making more in the future.
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Jess — Reply
Hi len, depending on the size of the scoop you use you may end up with slightly more or less pancakes/slightly larger or smaller pancakes! The type of milk may have a slight effect on the texture too, though 1% milk should be very similar to almond milk. Glad you enjoyed the recipe!
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P — Reply
Hi, can I use butter instead of coconut oil?
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G — Reply
The pancakes were light and very flavorful. I will make again. Thank you.
