It’s no secret we love pancakes around here. In fact, my classic Buttermilk Pancakes is one of the most popular recipes on this site!
But my goal is to share breakfast recipes that you can feel good about eating at any time of the day. And sometimes that means a healthier pancake recipe that doesn’t include a carb overload alongside a sugar crash!
Instead of regular all-purpose flour pancakes, the pancake recipe I’m sharing today is for 100% almond flour pancakes.
These almond flour pancakes are hearty and nutritious while still remaining fluffy on the inside. If you’re looking for a low carb, gluten-free pancake, you’ve found it!
What is almond flour?
Almond flour is exactly that – finely ground almonds. The almonds that are used are blanched and have their skins removed. The almonds are then finely ground into a powdery consistency that resembles flour. In fact, almond flour is a bit of a misnomer, because it is completely grain and gluten-free. (*Waves to all my celiac friends*)
You can make your own almond flour, using a powerful food processor, spice grinder, or blender, but to be honest, I haven’t worked up the courage to try! I worry about grinding the almonds finely enough – even with my high-powered Vitamix blender! (If anyone has made their own almond flour using a Vitamix, please let me know and put my fears aside!!) Instead, I buy Bob’s Red Mill super-fine almond flour.
What are the benefits of using almond flour?
Almond flour is:
- 100% gluten free
- high in fiber
- high source of protein
- low carb
Because almond flour is low carb, it is revered in the paleo and ketogenic world. While this pancake recipe isn’t paleo or keto, I think that everyone’s health would benefit from eating less refined grains, so I encourage you to get out of your box and try this healthier almond flour pancake recipe!
Almond flour makes a denser, more hearty pancake, so if you haven’t cooked with it before, please know that this recipe will not give you a pancake with the same fluffiness as a regular buttermilk pancake. However, if you add an additional egg to my recipe, as written in the notes, you will achieve a thinner but much more spongy and souffle-textured pancake.
Let me know if you make this recipe by leaving a rating or a comment! I’d love to hear what you bake with almond flour.
Almond flour pancakes are hearty and nutritious while still remaining fluffy on the inside. If you're looking for a low carb, gluten-free pancake, you've found it!
- 1 cup super-fine almond flour
- 1/2 tsp baking powder
- 1 tsp sugar (see note)
- 1/2 tsp cinnamon (optional)
- 1 egg, separated (see note)
- 1/2 cup milk (either dairy or non-dairy milk works)
- 1 tbsp butter, melted
- 1 tsp vanilla
In a large bowl, add the almond flour, baking powder, sugar, and cinnamon, and whisk to combine.
Then add egg yolk, milk, butter, and vanilla to bowl and whisk to incorporate. Set aside.
In a small bowl, beat the egg whites until medium-stiff peaks. Then add the whipped egg whites to the other ingredients, and gently fold to incorporate.
Heat your griddle to medium heat and grease with a small amount of butter. Using a 1/3 cup measuring scoop, pour pancake batter onto the griddle. (NOTE: Do not attempt to make the pancakes larger than this! Otherwise they will not hold together when flipping.)
Cook pancakes for approximately 2-5 mins per side, flipping when the edges look dry and slightly cooked.
Serve hot with fresh berries and maple syrup, if desired.
- Sugar alternatives: instead of granulated sugar, try using coconut sugar, which has a lower glycemic index than regular sugar. Or substitute an equal amount of honey or maple syrup - just add it with your wet ingredients instead of the dry ingredients.
- Note on eggs: using one egg will result in a denser pancake, closer to a traditional all-purpose-flour pancake. However, I've also tested this recipe using two eggs, and the addition of the extra egg whites creates a thinner batter with a much spongier, souffled texture. Both are great options!
- Recipe yields approximately 6 medium-size pancakes, serving 3 people. If you use two eggs, as noted above, you will get approximately 8 medium-size thin pancakes.
Nutrition information is just an estimate and is based on a 2 pancake serving, made with one egg, 2% milk, and regular granulated sugar.
For another gluten-free pancake option, try oat flour pancakes.
NatalieMay 25, 2018 at 9:35 pm
I love the idea of making almond flour pancakes! Looks and sounds absolutely divine!
JacklynOctober 18, 2018 at 4:12 am
These are so good! I made them with almond flour and a little less salt and cooked them in coconut oil because that is what I usually use. Perfect! I’ll have to experiment with ricotta cheese, that sounds good. Oh, and the best thing about these is they didn’t suck up the coconut oil, I didn’t have to re grease the pan after each pancake.
breakfastfordinnerNovember 11, 2018 at 1:45 pm
That’s fantastic to hear! Thanks for sharing your tips!
RKLDecember 25, 2018 at 11:57 am
We made these and while the taste was good, the consistency was not great. They didn’t hold together all that well. We did use two eggs and buttermilk instead of milk. Will try again without separating the eggs though next time.
breakfastfordinnerJanuary 3, 2019 at 12:28 pm
Thanks for the feedback. I’m wondering if you made the pancakes too big? In the recipe, I specify that you should use a 1/3 measuring scoop to pour the batter into the pan, because otherwise they will spread too large and be too delicate to flip! I will edit the recipe for clarify to enforce that point. Let me know how your next batch goes!
Simran TalwarOctober 15, 2019 at 4:31 pm
Hi, thanks for the recipe. I am planning to make these but have 2 modifications-
1. Use whole almond flour (with the skin and finely ground)
2. Use buttermilk instead of milk
Any suggestions of this will go well? Would love to hear if any one has tried either of these combinations.
breakfastfordinnerOctober 19, 2019 at 12:41 pm
Hi Simran, I have not tried this recipe using either of your modifications. However, I am sure that buttermilk will work just fine – I’ve made this recipe using a variety of dairy and non-diary milks, and all have worked. I am unsure about substituting whole almond flour (also known as unblanched almond flour). There may be differences in texture and the quantity of almond flour needed. If you try it, please let us all know how it works out!
EricaNovember 3, 2019 at 8:30 am
Tasty recipe! I subbed out regular sugar for Maple Syrup and it worked great. Will be adding into our breakfast rotation for a healthier option. Next time I’ll double or triple to feed the whole family. Thanks!
breakfastfordinnerNovember 3, 2019 at 8:37 pm
Yay! Glad you loved them 🙂