These ALMOND FLOUR PANCAKES are fluffy, flavorful, and perfect for a cozy breakfast. Made with wholesome ingredients like almond flour, sour cream, and a hint of cinnamon, they’re naturally gluten-free and packed with rich, nutty flavor. Quick to whip up and endlessly customizable with your favorite toppings, they’re a delicious way to start your day!
After our wedding and honeymoon, my wife and I found ourselves in the same situation many couples before us—we’d indulged in all the good food and desserts and came home carrying a little extra weight. Determined to get back on track, we decided to try a low-carb diet. But giving up some of our favorite comfort foods, like pancakes, felt like a tough ask. That’s when we discovered almond flour pancakes, and they quickly became a staple in our weekend breakfast routine.
What we love about this recipe is how satisfying and fluffy the pancakes are, even without traditional flour. The almond flour gives them a slightly nutty flavor, and with a hint of cinnamon and vanilla, they feel like a treat without the guilt. They also kept us full for longer compared to traditional pancakes, which was a big win for those busy days when you have to skip lunch!
This recipe is incredibly versatile, which is another reason we kept coming back to it. Sometimes we’d top them with a little butter and sugar-free syrup for a classic feel, and other days we’d go all out with fresh berries, whipped cream, or even a dollop of nut butter. It made sticking to a low-carb diet feel far less restrictive and even fun—something we could look forward to instead of dreading.
If you’re looking for a gluten-free or low-carb alternative to traditional pancakes, I can’t recommend this recipe enough. Whether you’re watching your carbs or just want to switch things up, these almond flour pancakes are a delicious, wholesome option that you’ll feel good about eating. Give them a try, and I promise they’ll become a regular on your breakfast table too!
IN THIS RECIPE...
Why almond flour?
We know how delicious traditional buttermilk pancakes can be — heck, we have a recipe of them on our site! But we were pleasantly surprised to discover that we could still have delicious pancakes along with all the numerous health benefits of almond flour.
Lower in Carbs
Unlike traditional pancakes, which are often made with refined white flour, almond flour is naturally low in carbohydrates. This makes almond flour pancakes a great option for those following low-carb or keto diets. They help you enjoy a hearty breakfast without causing a spike in blood sugar, which is especially beneficial for people managing diabetes or watching their carb intake.
Higher in Protein and Healthy Fats
Almond flour is rich in protein and healthy fats, both of which help keep you feeling fuller for longer. Compared to traditional pancakes, which can leave you hungry shortly after eating, almond flour pancakes provide sustained energy throughout the morning. The protein also supports muscle repair and growth, making them a great option for anyone with an active lifestyle.
Gluten-Free and Nutrient-Rich
Since almond flour is naturally gluten-free, these pancakes are perfect for those with gluten sensitivities or celiac disease. Beyond that, almond flour retains many of the nutrients found in whole almonds, including vitamin E, magnesium, and fiber. These nutrients are important for everything from heart health to digestion, offering a more nutrient-dense option than pancakes made with processed wheat flour.
No Refined Ingredients
Traditional pancakes often rely on refined flours and added sugars, which can lead to a quick energy crash. Almond flour pancakes, on the other hand, use natural, wholesome ingredients like almond flour, eggs, and a touch of maple syrup or a sugar-free sweetener. This results in a cleaner, more balanced breakfast option.
What do I need to make these pancakes?
Almond Flour
Almond flour is the base of these pancakes, providing a rich, nutty flavor and a tender texture. If you don’t have almond flour on hand, coconut flour can be used, but keep in mind that coconut flour is much more absorbent, so you’ll need to adjust the liquid in the recipe to compensate (try starting with half the amount of flour and increasing the liquid).
Sour Cream
Sour cream is a secret weapon in this recipe, adding richness and a slight tang that enhances the flavor of the pancakes. More importantly, it helps keep the pancakes moist and tender, preventing them from becoming dry or crumbly, which can sometimes happen with almond flour. If you don’t have sour cream, Greek yogurt is a great substitute—it offers a similar creamy consistency and tangy flavor. For a dairy-free option, coconut yogurt works well too, though it will add a slight coconut taste.
Pancake Staples
- Milk: The recipe uses almond or oat milk to keep it light and dairy-free, but any milk you have on hand will work. Regular cow’s milk, coconut milk, or cashew milk are all great options. Just make sure the milk is unsweetened if you’re sticking to a low-carb or sugar-free version.
- Eggs: Eggs are essential in this recipe to bind the almond flour and create a light, fluffy texture.
- Maple Syrup (or Sweetener): A small amount of maple syrup adds just a touch of sweetness to the batter, enhancing the flavor without making the pancakes overly sweet. For a low-carb alternative, you can use a liquid sweetener like monk fruit syrup or a pinch of stevia. Honey or agave nectar also work if you’re not strictly avoiding sugar.
- Baking Powder: Baking powder helps give the pancakes their rise and fluffy texture. Make sure your baking powder is fresh; otherwise, your pancakes may not puff up as nicely.
- Cinnamon & Vanilla Extract: Cinnamon adds a warm, cozy flavor that complements the nuttiness of the almond flour, while vanilla extract enhances the sweetness and overall flavor profile. You can swap cinnamon for pumpkin spice or nutmeg if you want to change things up, or use almond extract instead of vanilla for a more pronounced nutty flavor.
- Oil or Butter for Cooking: Using a neutral oil or unsalted butter to cook the pancakes helps create a golden-brown surface without sticking. Avocado oil, coconut oil, or ghee are excellent alternatives, and if you’re a fan of butter, its rich flavor pairs beautifully with the pancakes
A Step-by-Step Guide
Making these pancakes is simple, but a few small techniques can take them from good to great.
1. Mix the Dry Ingredients
Start by whisking together the almond flour, baking powder, salt, and cinnamon in a medium mixing bowl. Whisking ensures the dry ingredients are evenly distributed, so you don’t end up with clumps of baking powder or uneven flavor.
2. Whisk the Wet Ingredients
In a separate small bowl, combine the milk, sour cream, eggs, maple syrup, and vanilla extract. Whisk until smooth and fully combined.
3. Combining the Batter
- Combining Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients and gently stir until everything is combined. The batter should be pourable but thick enough to hold its shape when ladled into the pan. If it seems too thick, add a splash more milk; if it’s too runny, sprinkle in a bit more almond flour.
- Resting the Batter: Let the batter rest for about 10 minutes—this step allows the almond flour to absorb the liquid, giving the batter a better consistency for cooking.
4. Cooking the Pancakes
- Heating the Pan: While the batter is resting, heat a non-stick skillet or griddle over medium heat. Once it’s hot, add a small amount of neutral oil or butter to the pan. Swirl it around to ensure an even coating. Heating the pan to the right temperature is crucial—too hot, and the pancakes will burn before the insides cook; too cool, and they won’t get that beautiful golden-brown crust. A good test is to sprinkle a tiny drop of water onto the pan—it should sizzle and evaporate immediately.
- Pouring the Batter: Use a ¼-cup measuring cup to scoop the batter and pour it into the center of the pan. This helps ensure your pancakes are evenly sized and cook at the same rate.
- Cooking the Pancakes: Let the pancake cook for about 2-3 minutes on the first side. You’ll know it’s ready to flip when the edges start to look set and bubbles form on the surface. Gently flip the pancake using a spatula and cook for another 1-2 minutes on the other side until golden brown.
Tip: If your pan starts to get too hot between batches, lower the heat or turn it off for a moment. Almond flour pancakes can burn more easily than regular pancakes, so keep an eye on the temperature.
Common Mistakes to Avoid
- Skipping the Batter Rest: Letting the batter rest is key for achieving the right texture. Don’t skip this step!
- Overmixing: Stir the batter just until combined. Overmixing can make the pancakes dense.
- Cooking on High Heat: Medium heat is your best friend. Too high, and the pancakes will burn on the outside while remaining undercooked inside.
Serving Suggestions
Almond flour pancakes are incredibly versatile and can be served in a variety of ways to suit your taste. For a classic breakfast, drizzle them with warm maple syrup and add a pat of butter for extra richness. Fresh fruit like berries, banana slices, or even sautéed apples make for a naturally sweet and refreshing topping.
If you’re looking for something heartier, spread almond butter or peanut butter on top, then sprinkle with chopped nuts or a drizzle of honey. For a more indulgent treat, add a dollop of whipped cream, a dusting of powdered sugar, or a few chocolate chips. You can even turn them into a savory option by skipping the cinnamon and maple syrup in the batter and serving them with smoked salmon, avocado, or a fried egg. The possibilities are endless!
Storing Leftovers
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or skillet until warmed through.
Related Recipes
Almond Flour Pancakes
Ingredients
- 1⅓ cups almond flour spooned and leveled
- 1 teaspoon baking powder
- 1 pinch salt
- ½ teaspoon cinnamon
- ¼ cup almond or oat milk
- ¼ cup sour cream
- 2 large eggs
- 1 tablespoon maple syrup or other sweetener
- 1 teaspoon vanilla extract
- neutral oil or unsalted butter for cooking
Instructions
- In a medium bowl, whisk together the almond flour, baking powder, cinnamon, and salt.1⅓ cups almond flour, 1 teaspoon baking powder, 1 pinch salt, ½ teaspoon cinnamon
- In a separate, small bowl, whisk together the milk, sour cream, eggs, maple syrup, and vanilla extract.¼ cup almond or oat milk, ¼ cup sour cream, 2 large eggs, 1 tablespoon maple syrup, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir until combined. Your batter should be pourable but not too thin. Adjust with more milk or flour as needed. Let your batter rest for about 10 minutes.
- In the meantime, heat oil or butter in a non-stick skillet over medium heat. Once the oil is heated, use a ¼ cup measuring cup to pour batter into the center of the pan. Cook each pancake for about 2-3 minutes on the first side until nice and browned. Then, flip to the other side and cook for an additional 1 minute. Tip: I usually turn my heat off or very low between pancakes as I've found leaving it on leads to the pancakes easily burning!neutral oil or unsalted butter
- Repeat for the remaining batter.
- Top your pancakes with butter, maple syrup, fresh fruit, or any of your other favorite toppings and enjoy!
This Post Has One Comment
This is one of the best almond flour pancake recipes I’ve found! Nothing beats buttermilk pancakes but these come as close as you can 🙂