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4.7 from 480 votes

Almond Flour Pancakes

Almond Flour Pancakes are naturally gluten-free and taste just as delicious as the traditional version! All you need is a few simple ingredients to get started.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6 small pancakes
Calories: 193 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup blanched almond flour
  • 2 large eggs
  • 2 tablespoons maple syrup (use sugar-free syrup for keto)
  • 2 tablespoons olive oil (or any other liquid oil)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 to 2 tablespoons almond milk or water (as needed, to thin the batter)

Instructions

    Cup of Yum
  1. Preheat a skillet over medium-low heat on the stove. As it heats, whisk together the almond flour, eggs, maple syrup, olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be thicker than a traditional pancake batter and will continue to thicken as it sits in the bowl. Thin it out by adding 1 to 2 tablespoons of almond milk or water. I don't recommend adding much more liquid, or it might change the texture of the pancakes.
  2. Grease the preheated skillet with butter or spray oil, then scoop a scant 1/4 cup of the batter and pour it into the pan. Use a spatula or the back of a spoon to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick. It's important to keep the pancakes small, or they will be difficult to flip later.
  3. Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes.
  4. Repeat with the remaining batter, until all of the pancakes are cooked. I usually get about 6 pancakes from this batch that are roughly 4 to 6 inches in diameter. Even though they are on the smaller side, they are very filling! Serve warm with your favorite toppings.

Notes

  • Nutrition information is for 1 of 6 pancakes. This is automatically calculated, and is just an estimate, not a guarantee. 
  • How to Make Oven Baked Pancakes: Prepare the batter as directed above, but instead of using the stove preheat the oven to 350ºF and line a large baking sheet with parchment paper. Pour the prepared batter by a scant 1/4 cup onto the lined baking sheet, and use a spoon or spatula to spread the batter into a round pancake shape until it's 1/4-inch thick. Leave about 1 inch between each pancake, and repeat with the remaining batter until you have roughly 6 pancakes on the pan. Bake at 350ºF for 10 minutes. The pancakes should puff up, and you don't need to flip them, as long as they look like they are thoroughly cooked through.
  • Prepare the batter as directed above, but instead of using the stove preheat the oven to 350ºF and line a large baking sheet with parchment paper. Pour the prepared batter by a scant 1/4 cup onto the lined baking sheet, and use a spoon or spatula to spread the batter into a round pancake shape until it's 1/4-inch thick. Leave about 1 inch between each pancake, and repeat with the remaining batter until you have roughly 6 pancakes on the pan. Bake at 350ºF for 10 minutes. The pancakes should puff up, and you don't need to flip them, as long as they look like they are thoroughly cooked through.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 9g (3%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 62mg (21%) Sodium 119mg (5%) Potassium 103mg (3%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 87IU (2%) Calcium 84mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6small pancakes

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 9g 3%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 62mg 21%
Sodium 119mg 5%
Potassium 103mg 2%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 87IU 2%
Calcium 84mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.