Simple Almond Flour Pancakes – Only 5 main Ingredients

Gluten-free, low-carb, Simple Almond Flour Pancakes that you have to try! Super fluffy, less than 15 minutes to make, only 5 main ingredients, and the only pancake recipe you will ever need! An easy Healthy Breakfast you need to try!

These Simple Almond Flour Pancakes are kind of my everything right now. I know, its summer, it’s hot and we are not really thinking about carb-loaded breakfasts (aka pancakes) but this recipe had to be shared asap. It’s that good!

Plus it is actually a lower carb pancake recipe. Which is great for those days when you know you will want something carb loaded later in the day like Butternut Squash Lasagna or Avocado Toast.

Did I mention that it only requires 5 main ingredients, takes less than 15 minutes to make, and is only 8 grams of carbs per serving? That’s it! So super simple and crazy, melt in your mouth delicious! Basically, this is a pancake recipe you can enjoy multiple times per week without any guilt. Yippee!

Similar to these Skinny Banana Oatmeal Pancakes that are also a go-to breakfast recipe in our house when we are craving pancakes! We love to pair them with this Easy Homemade Granola for a sweet, crunchy topping.

Why you will love this recipe

• Lower in carbs than traditional pancakes, thanks to the almond flour.
• Kid-friendly, my kids love them!
• Gluten-Free!
• Super easy to make with only 5 main ingredients
• You can make them in under 15 minutes!
• Homemade pancakes are the BEST and you can eat this a few times per week!

Plus, for all of you Keto peeps out there, this is also a Keto-friendly pancake recipe that you cannot live one more day without!

Is Almond flour good for you?

Yes, it is! Made from ground almonds, it is naturally gluten-free, lower in carbohydrates, and has a slightly sweeter taste than traditional wheat or white flours. It is higher in fat but good fat that is and helps keep you fuller longer.

Almond flour is also less processed than traditional white flour and can be swapped for all purpose flour using a 1:1 ratio in most recipes.

Almond flour is also packed with vitamin E, fiber, and protein. It is easy to cook and bake with and is a very popular alternative to flour on keto and gluten-free diets. There are a lot of different kinds of almond flour you can buy.

This recipe comes out best using fine blanched almond flour.

Read more about the benefits of using almond flour here.

Can you use almond meal in place of almond flour?

First of all, it is important for you to know that almond meal and almond flour are not the same thing and they are different.

Almond flour is ground more finely like traditional flours and is made up of blanched almonds. While almond meal is coarser in texture and not ground as finely since it is made of unblanched almonds with the skin left on.

You can swap them 1:1 in most recipes, especially breads and cakes. I have not tested this recipe using almond meal so if you do then please let me know in the comments below.

What can you make with almond flour?

Almond flour is an incredible ingredient addition to your pantry and can be used in so many ways to turn regular everyday recipes into gluten free versions that everyone will love!

One of the best ways to use almond flour is by making these crazy delicious almond flour pancakes, which are probably my favorite recipe for using almond flour.

You can also make crazy good healthy dessert recipes with almond flour like these insane Almond Flour Blondies. That are so easy but also decadent-tasing and gluten free. I am also super obsessed with these Vegan Chocolate Chip Cookies.

Gluten Free Muffins and bread are also great with almond flour like these Healthy Apple Muffins, Healthy Zucchini Muffins or this super moist Zucchini Banana Bread.

As you can see, the possibilities are endless and healthier if you try baking and cooking with almond flour. Of course, I recommend starting with these flavor packed gluten free pancakes.

Ingredients needed to make these pancakes

How to make almond flour pancakes

1. Mix up the dry ingredients: Almond flour, baking powder, cinnamon, and a pinch of salt. Adding the cinnamon will punch up the flavor a little bit more since these pancakes can be slightly bland in flavor.
2. Mix up the wet ingredients: Eggs, melted butter, almond milk, vanilla, and a little maple syrup for sweetness.
3. Combine the wet and dry ingredients: Add the wet mixture to the dry mixture and mix well until a smooth rather thick batter forms. The batter will be a little thicker than traditional pancake batter but that is why they are so fluffy and delicious. Let the batter sit on the counter for a few minutes while you heat up the skillet.
4. Pour the Pancakes: Heat up a griddle or skillet to low heat and add a pat of butter or coconut oil to the pan or griddle. Once the butter is melted, pour the pancake batter onto the hot griddle using a 1/4 cup measuring cup so each one comes out the same size. This will also ensure they cook evenly.
5. Cook the pancakes: Be patient and let them cook about for 4-5 minutes. Once bubbles start to form around the edges then they are ready to flip over. Flip them over with a spatula and let them cook for 2-3 minutes until golden brown. Continue until you have used all of the pancake batter. You may have to turn the heat on the skillet down a little bit after the first batch if cooking these in two batches.
6. Top and serve. Remove, plate immediately and top with fresh fruit, yogurt, and warm maple syrup. I love to add almond butter and sliced bananas as a topping on these pancakes as well.

This recipe makes about 6 even sized pancakes that use about 1/4 cup of batter each. I used as 9-inch cast iron skillet (shown above) to make these pancakes and they turned out perfectly. You could also use a tabletop skillet, which is what I use when I am making larger batches of this recipe for my meal prep.

How delicious do those look? I mean they are so fluffy, perfectly moist and yet slightly cakey. Add a nice drizzle of syrup and some blueberries and these are literally the best treat ever!

How to make these pancakes ahead of time

These almond flour pancakes store great and are a quick and easy meal prep recipe you can make on Sunday and enjoy all week long for breakfast or a sweet, hearty snack.

To make these pancakes ahead of time, cook them according to this recipe, let them cool completely, transfer them to an airtight container and keep them in the refrigerator for up to 4 days.

When ready to eat, reheat in the microwave or in a skillet or toaster oven.

What to serve with Almond Flour Pancakes

These pancakes are great on their own with some fruit and maple syrup but they are also great when paired with some other sweet and savory recipes.

• Serve with a smoothie: Such as this Simple Green Smoothie or this Mixed Berry Smoothie.
• Some eggs: Such as this Baked Veggie Frittata, Broccoli Cheddar Quiche or these Sausage and Pepper Egg Muffins.
• Serve with some yogurt topped with this easy Homemade Granola with Pumpkin Spice

Here are some other sweet breakfast recipes you make also love

Looking for more sweet but healthier breakfast recipes? Here are some of my faves!

• Peanut Butter Banana Overnight Oats
• Blueberry Protein Pancakes
• Banana Oatmeal Pancakes
• Healthy Baked Pumpkin Donuts
• Healthy Pumpkin Protein Muffins
• Gluten Free Zucchini Banana Bread

Recipe Tips for making almond flour pancakes

• For the almond flour, I know there are several different kinds out there. These pancakes come out best with fine blanched almond flour.
• It is important to cook these pancakes on low heat since they can burn easily. After you cook the first batch you may need to lower the heat. Keep these pancakes on the smaller side so they also cook evenly. I used a 1/4 cup measuring cup to measure and pour the batter into the skillet and they came out the perfect size. About 4 inches in diameter each.
• These are perfect for meal prep and can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan on the stove or in the microwave.
• You can even make the pancake mix and store it in an airtight container for up to 2 days. Just add the wet ingredients when you are ready to make them.
• You can swap the melted butter with melted coconut oil, although I think the melted butter tastes better in any pancake recipe.
• Almond flour pancakes can be slightly bland so adding a little ground cinnamon or vanilla extract really helps add some flavor. You could also use pumpkin pie spice in place of the cinnamon.
• Swap the vanilla extract with almond, lemon, or coconut extract to change up the flavors. I am mildly obsessed with the almond extract version.
• If you want to cut back on the sugar, then you can swap the maple syrup in the batter with 1/2 teaspoon stevia, munkfruit or sugar-free maple syrup.

Other recipes that use almond flour

• Almond Flour Blondies
• Healthy Pumpkin Chocolate Chip Cookies
• Simple Gluten Free Buckeye Balls

I hope you make these! If you do, then please leave a comment and rating below!

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