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:
- Keto Waffles with Almond Flour
- Almond Cake with Almond Flour
- Almond Meal Bread
Almond Flour Pancakes Recipe
By Aysegul Sanford
Yields: 10 to 12 pancakes
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Learn how to make The Best Almond Flour Pancakes that will make your family want to jump out of bed in the morning! Whipped up in the blender, they are a great option for those who are following a keto, gluten free, low carb, or paleo diet. Dairy and sugar free as well!
5 from 10 votes
Print Recipe
Ingredients
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
As Toppings:
- maple syrup for drizzling
- seasonal fruit
Instructions
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.
Video
Notes
- 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.
Nutrition
Calories: 212kcal | Carbohydrates: 8g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 84mg | Potassium: 67mg | Fiber: 3g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
Course: Breakfast
Cuisine: American
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This recipe was published in April 2019 but has been updated with additional information in October 2019.
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