Living in Vermont, we are surrounded by pure maple syrup that gets tapped from local maple trees. It is the sugaring season around here and I just can’t get enough of the delicious maple syrup that we get to sample every day.
The sweet scent is so reminiscent of pancakes, I crave them quite often. So I wanted to find a healthy, gluten-free alternative to those sugar-laden griddle cakes we enjoy on the weekends with family and friends.
That was the main inspiration for this almond flour pancakes recipe. But the best part – the batter comes together in a blender! It’s that simple! With just 7 ingredients, you can have breakfast on the table in no time. And they are a great option for all your friends following a keto-friendly (with one ingredient swap -more on that below), gluten-free, low carb, dairy-free, or paleo diet.
I know you may be nervous about flipping the perfect pancakes. But I can assure you – these almond flour banana pancakes are 100% foolproof!
Can you make pancakes with almond flour?
Yes! Almond flour is a great alternative to white flour, both for flavor and nutrition. Almond flour comes packed with a number of vitamins, minerals, protein, and fiber. Almonds are also high in unsaturated fat, which is the good kind. This higher fat content means we do not need to add as much fat to the batter.
But since almond flour is gluten-free, it needs more eggs to bind the batter. I tried making this recipe with no eggs and the pancakes simply fell apart. The eggs are necessary to hold the batter together, giving you protein-packed and fluffy almond flour pancakes every time.
Live in an area where almond flour is not available or you ran out of it? If so, check out my comprehensive guide to How to Make Almond Flour at Home.
How to make pancakes with almond flour?
The process of making this Almond Pancake recipe has 3 parts:
First, measure out all your ingredients in a blender and blend until it reaches a smooth consistency.
Second, set a large nonstick skillet over medium heat and heat 1 teaspoon coconut oil (avocado oil would also work) for about 1 minute. Depending on your skillet, you might not need to use as much oil so feel free to adjust the amount you use as you cook your pancakes.
Finally, pour ¼ cup of the batter into the skillet and spread it gently with a spatula. Cook for 1-2 minutes on one side until bubbles start to form on the surface, flip, and cook until golden brown, about another 2 minutes.
Now, as it is with regular pancakes (meaning ones made with all-purpose flour), the first few of these pancakes might not be perfect, but as your pan heats up to the right temperature, they should cook faster and look better.
Continue this process with the rest of the batter. Top with seasonal fruit and drizzle with pure maple syrup!
Step by Step Video for Almond Flour Pancake Recipe
RELATED: Love almond flour and banana flavors? If so, be sure to try my Almond Flour Banana Bread recipe. Similar to this recipe, it is easy to make and naturally sweetened.
Can you use almond milk in pancakes? Pancake recipe with almond milk?
Yes, almond milk acts as a great dairy free milk alternative to the pancake batter, making this recipe Paleo and Keto friendly.
It adds another depth of almond flavor to these pancakes too, reinforcing that nutty goodness. I prefer unsweetened almond milk, but any almond milk you like would work for this recipe.
You can make almond milk at home or you can swap almond milk with coconut milk.
Can you substitute water for milk in pancakes?
Yes, water can replace the almond milk in this recipe 1:1. If you use water, to make up for the slight sweetness and flavor of almond milk, add an additional ½ teaspoon vanilla extract to the batter.
What brand of almond flour is best for these paleo pancakes with almond flour?
I have been testing this recipe for over 3 months now and have tried this with three different almond flour, two of which are popular brands that are (mostly) available throughout the US.
On my first try, I grounded my own almond flour made from blanched almonds using my Vitamix blender (affiliate link) using the method I outlined in my How To Make Almond Flour post. The recipe below worked perfectly and delivered perfect almond flour pancakes.
On my second testing, I used Trader Joes’ packaged almond meal (affiliate link) and it was very similar to the first version except that the color was darker as the almond meal is made from almonds with the skin on.
On my third testing, I used Bob Red Mill’s superfine almond flour (affiliate link). The batter made with superfine almond flour was thicker compared to the other two versions. Therefore, I had to add in 2 to 3 more tablespoons of almond milk to the batter to make it a little runnier.
With that being said, if you decide not to add in more liquid you would still have great pancakes, but your batter would be thicker delivering thicker pancakes.
How to make keto pancakes?
I’ll be honest, I do not follow a keto diet. However, I know that some of my readers are interested in almond flour recipes because they are following a keto diet. That is why I thought I would share how to turn this into a Keto Pancake Recipe.
But before let’s answer the most important question:
Is Almond Flour Keto-Friendly / Low-Carb?
Yes, it is. I’ve even heard some people call it, “Keto Flour” due to it being a low carb flour.
A serving (1/4 cup or 28 grams) of almond flour has approximately 160 calories, 6 grams of carbs, and 3 grams of fiber.
To make Almond Flour Keto Pancakes, follow the recipe below but omit banana and swap it with 3 tablespoons of Keto approved maple syrup (affiliate link) or erythritol (affiliate link).
A Few tips for the best almond flour pancakes:
- Can I use almond meal instead of almond flour and make almond meal pancakes? Almond Flour and Almond Meal can be used interchangeably when making almond four pancakes, but there are two differences. First, almond flour is a more coarse grind than almond meal. Second, almond flour is made from blanched almonds that have had their skins removed, whereas almond meal is made from whole almonds with their skin intact. Their flavors are the same, so use whichever one you have on hand.
If you want to learn more about the difference and how to grind your own almond flour at home, you can get more information on my How to Make Almond Flour post.
- What kind of vegetable oil should I use? In terms of vegetable oil, use any neutral flavored oil you have in your pantry. My favorite is avocado oil, but you can use coconut, walnut, or grape-seed oil for this recipe.
- Don’t like bananas? Replace the banana with ¾ cup unsweetened applesauce. Or try this Paleo Blueberry Pancakes recipe for a blueberry twist.
- I don’t have a blender, can I use a food processor instead? You sure can. It might take a little longer for it to fully blend, but you should be able to get a smooth texture using a food processor as well.
- To keep the almond flour pancakes warm while cooking the remaining batter, place on a wire rack set over a baking sheet in a 200-degree oven until ready to serve. This will ensure their edges remain deliciously crisp.
- What other toppings can I use for these low carb almond flour pancakes? I am glad you asked, because I think the toppings are the most fun part and the possibilities are endless. As you can see in the photos, I went with fresh fruit and maple syrup. However, you can also top them off with maple whipped cream, chocolate chips, mashed bananas, whipped cream cheese, chopped nuts, almond butter, or a drizzle of salted caramel.
- What is the best way to store the leftovers? To make ahead and enjoy breakfast throughout the week, cool the almond flour pancakes completely and place in an airtight container or plastic storage bag. To reheat each morning, place in a single layer on a baking sheet and warm through in a 350 degree oven for 5-10 minutes. Alternatively, place on a microwave safe plate, uncovered, and microwave on HIGH for 30 seconds – 1 minute.
- Can I freeze them? You sure can. To freeze, cool the almond flour pancakes completely and place in a plastic freezer storage bag with small squares of parchment paper between each one (to prevent the pancakes from sticking together), remove as much air as possible, label, date, and place in the freezer.
These almond flour protein pancakes will keep for up to a month. To reheat, place in a single layer on a baking sheet, cover with foil, and warm through in a 375 degree oven for about 8-10 minutes. Alternatively, place on a microwave-safe plate, uncovered, and microwave on HIGH for 1 – 1 ½ minutes.
- Almond Flour Pancake Calories: The recipe below makes 10 to 12 pancakes, depending on the size. According to my calorie counting software, each pancake is 156 calories. You can find more information on nutritional data underneath the recipe card below.
Other Almond Flour Recipes You Might Like:
Almond Flour Pancakes Recipe
For The Pancake Batter
- 4 large eggs
- ½ cup unsweetened almond milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ripe banana
- 1 teaspoon baking powder
- Pinch of salt
- 2 cups almond flour or almond meal*
- vegetable oil i.e. coconut, avocado, or grape seed oil for cooking pancakes
- maple syrup for drizzling
- seasonal fruit
- Place eggs, almond milk, vegetable oil, vanilla extract, banana, baking powder, salt, and almond flour in a blender. Blend until fully combined and the batter has a smooth texture.
- Set a large non stick skillet over medium heat and heat 1 teaspoon coconut oil. Pour ¼ cup of the batter. Spread it gently using a spatula. Cook 1-2 minutes or until bubbles form on the surface. Flip and cook the other side for 2 minutes or until your pancake turns golden brown.
- Repeat the same process with the remaining batter.
- Top with fresh fruit, drizzle with maple syrup, and serve while it still warm.
- Need help with what kind (and brand) of almond flour to use? Read the blog post above to learn more about my experiments with 3 different almond flours.
This recipe was published in April 2019 but has been updated with additional information in October 2019.
I have a special needs grandson who is gluten, lactose , and soy intolerant. Would I be able to prepare and freeze these pancakes so he could have them for a quick breakfast any time? Also I’m wondering if they could be used for sandwiches in place of bread. The bread my daughter uses is quite awful.
I think you can freeze these pancakes. Though I would recommend storing them in between wax paper (or parchment paper) so they won’t stick to each other. Since it is made from almond flour they won’t freeze fully so it would be easy to warm up and enjoy for him. Simply warm it up in a low heat (275 F) oven for 5-7 minutes and serve.
In terms of a gluten free, lactose free, and soy free bread recipe, I would suggest my Almond Flour Bread recipe – https://foolproofliving.com/almond-flour-bread/ It is one of the most popular recipes on the site with a lot of helpful reviews. Feel free to check it out and let me know if I can help in any way.
Made these today and these are amazing!! I’ve bought the Keto pancake mix from the store and i prefer this recipe. Fluffy, easy to flip (unlike the mix), and sweetened with the banana! Definitely going to be my go to pancake recipe going forward. Thank you! Looking forward to trying more almond flour recipes.
This is music to my ears. So happy to hear that you liked it. Thanks for taking the time to leave a review.
Can you substitute almond milk with regular milk? I don’t have almond or coconut milk. Looks delicious though!
For sure. I don’t think that you’d have any issues.
Hope it works for you. Let me know if I can answer any other questions.
These look perfect, and so healthy too! Love your photos so much.
Thanks my friend. This, coming from you, means so much to me. ❤️
Would love to try these! How long do you think it would keep if I made a big batch of the batter in advance?
It should be fine if you make it a day advance and keep the batter in an airtight container in the fridge.
I hope you like them as much as we do.
Heavenly recipe! First time cooking with almond flour, definitely a fan. Quick question about the nutritional facts: are those values per pancake? Thanks in advance <3
So happy to hear that you liked it. Thanks.
Yes, the nutritional facts are per pancake. 🙂
Please do not hesitate to let me know if I can answer any questions.
Thank you so much!
This Almond Flour Pancake recipe is my new favorite for summer diet. Thanks for it.
YAY! Thanks my friend. So glad you liked it.
Traci | Vanilla And Bean
What a helpful and through post, Ayse! And these pancakes are absolutely perfection. I love that I can use banana or apple sauce and that I can whip em’ up in the blender! Talk about an easy peasy weekend morning! Thank you for sharing my dear. xo
So true. So happy to hear that you liked it my friend. And thanks so much for all your help on this.
I would love to make the pancakes for the weekend when we would like to eat them with fried eggs and bacon. Do I HAVE to use a fruit in the mixture?
Sorry Aysegul ~ firstly for misspelling your name and secondly for not reading the recipe properly. The banana of course is used to hold the pancake together. But could I use eggs for this instead of the banana?
That’s okay. No worries.
If you do not want to use bananas just omit it. The recipe already has eggs in it so you should be fine without any fruit.
I hope this helps.
These are so good! The use of almond flour is such a great alternative, and they taste amazing!
Can’t agree more. Thanks Katie.
It was such a huge hit for breakfast!! Everyone in my family loved it!
It is such a great alternative to pancakes made with all purpose flour, no? So happy to hear that your family loved it. Thanks Toni.
These almond flour pancakes sound amazing! I love how you reduced carbs without compromising the flavor!!!
YAY! So happy you liked them Liz.
Yum! Made these for breakfast today and we all loved them. Thanks for all of the tips and tricks!
So glad you found them helpful. Thanks Alyssa.
Scrumptious! I love almond flour so these are a must!
You and me both. Thanks Beth!
These pancakes are so worth waking up for! Love how easily they come together!
Can’t agree more. Thanks Lindsay.
Thank you so much for these almond recipes and tips. I was recently put on a very restrictive diet and am now on the look out for things I can eat. Just learned that I have a food sensitivity to egg whites
Do you have any suggestion for anything I could use as a replacement. Thank you.
So happy to hear that you found these tips and recipes helpful.
My go-to egg replacement (that I usually use in vegan baking) is flax eggs. The ratio for flax seeds to water for one egg is 1 to 2 1/2. In other words, to substitute for 1 egg you mix 1 tablespoon of ground flax seeds with 2 1/2 tablespoons of water.
However, please be aware that flax eggs do not work with every recipe, especially when it comes to recipes made with almond flour. I am sure there are exceptions to this rule, but the ones I have on my site heavily rely on eggs.
So I would caution you on choosing recipes that would work with flax eggs.
I hope this helps. All the best of luck.