Nothing says good morning like a stack of healthy Almond Flour Pancakes made in just 15- minutes and served with your favorite toppings! This is an easy, low-carb, and keto-friendly breakfast recipe that uses a combination of almond flour and tapioca flour to create a light, sweet, fluffy pancake your whole family will love.
If you want your Almond flour pancakes to be super fluffy, this grain-free and gluten-free pancake recipe are for you! The naturally sweet flavor from the almonds creates a delicious base and the healthy fats help to keep you satiated for hours. My family loves eating these paleo-friendly pancakes topped with a pat of pastured butter and maple syrup.
Why you’ll love this recipe
- Versatile: These pancakes are easily adaptable for a variety of diets. They are naturally gluten free, grain-free, dairy-free, paleo and keto-friendly.
- Easy: Ready in minutes, these easy almond flour pancakes are ideal for whenever you’re wanting a simple and quick breakfast! Mix ingredients in bowls, combine and cook, that’s it!
- Healthy: This pancake recipe is naturally sweetened, made with wholesome ingredients and packed with healthy fats and fiber to keep you full and satisfied.
- Perfect for meal prep: These are great for prepping breakfast ahead of time! Just cook, cool, and store the pancakes in the refrigerator or freezer until you’re ready to enjoy!
Ingredients needed
This low-carb almond flour pancake recipe uses minimal ingredients that are super nutritious, yet these still taste amazing! And we’re using a combination of almond flour and tapioca flour to make them super light and fluffy. Here’s everything you’ll need:
- Almond flour: Almond flour is made from blanched almonds that have been ground up into a fine meal. It’s a naturally gluten-free, low-carb flour which is why we often see it used in paleo recipes or grain-free baking. I really love Bob’s Super Fine Almond Flour as it creates a nice light texture. You can learn more about almond flour here.
- Tapioca starch: Tapioca starch and tapioca flour are the same things. It’s a starchy, slightly sweet flour that comes from the cassava plant, and it works really well as a thickener. I love adding it to grain-free batters, like these pancakes.
- Baking powder: To help these get nice and fluffy.
- Salt: Just a pinch to bring the flavors together.
- Milk: You can use any preferred milk. To keep these dairy free, we recommend using almond or cashew milk.
- Egg: One egg will add structure and fluffiness.
- Maple syrup: To add a natural sweetness. For a keto/low-carb option, swap the maple syrup for a sugar-free maple syrup like this one.
- Vanilla extract: For a delicious, subtly sweet flavor.
How to make Almond Flour Pancakes
Pancakes made with almond flour are incredibly easy to make and come together in just a few minutes. Here’s the simple method:
For full, printable instructions, reference the recipe card at the bottom of the post.
- Combine dry ingredients: Whisk together the almond flour, tapioca flour, baking powder and salt in a large bowl.
- Mix wet ingredients: Stir together the almond milk, egg, maple syrup and vanilla extract in a separate bowl or spouted cup.
- Combine liquid ingredients with dry ingredients: Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
- Cook pancakes: Heat a medium non-stick skillet over medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form small to medium-sized pancakes. Cook until the edges begin to puff and the bottom is golden brown. Flip and cook the other side until cooked through.
- Serve: Enjoy the flapjacks with your favorite pancake toppings! I love bananas and maple syrup with these.
Tips for recipe success
This recipe is simple and straightforward, but here are a few pancake-making tips for perfection every time.
- Blanched almond flour: We recommend using super fine blanched almond flour to keep these pancakes super fluffy and light. You can use almond flour that is not blanched, but the end result will be a little more dense.
- Don’t press down on the pancake: It’s best not to press down on the pancakes with the back of your flipper, while they’re cooking. This can cause the pancake to flatten and it won’t help them cook any faster.
- Only flip once: Flipping the pancakes back and forth causes them to deflate and become dense, so when it’s time to check if they’re done on bottom, just barely lift them to take a peek.
- Warm pancakes: If you’re cooking breakfast for a group, keep these warm until they’re ALL ready by placing them on a large baking sheet in a 200 degree oven.
Frequently asked questions
Almond flour is incredibly nutritious and a great alternative for anyone on a gluten free diet. It’s chock full of vitamins and nutrients. It is rich in magnesium and Vitamin E, as well as manganese, copper, and phosphorus.
If your pancakes are falling apart, it’s probably because you didn’t let them cook long enough before flipping.
If you use maple syrup to sweeten these pancakes they will 14 grams net carbs. However, if you use stevia or monk fruit that will lower the carbs to 10 net carbs.
Storage recommendations
- Storing: Leftovers can be stored in an airtight container or bag in the refrigerator, for up to five days.
- Freezing: Place the cooked and cooled pancakes in a freezer safe bag or container and store in the freezer for up to 6 months.
- Reheating: To reheat from frozen, you can either heat them in a toaster oven, microwave, or a warm oven. You can also reheat without thawing them first.
More pancake recipes to enjoy:
- Pumpkin Protein Pancakes
- Coconut Flour Pancakes
- Fluffy Vegan Pancakes
- High-Protein Blueberry Pancakes
- Whole Wheat Chocolate Chip Pancakes
If you make and enjoy this recipe, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
15-Minute Almond Flour Pancakes (with video!)
Ingredients
- 1 cup almond flour I like Bobs blanched super fine almond flour*
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- Pinch of kosher salt
- 1/3 cup unsweetened almond milk
- 1 egg
- 1 tablespoon sugar-free maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a large bowl combine almond flour, tapioca flour, baking powder and salt. Gently whisk all ingredients together with a fork.
- In a separate bowl or spouted cup whisk together the almond milk, egg, maple syrup and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
- Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.
- Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!
Notes
- Storing: Leftovers can be stored in an airtight container or bag in the refrigerator, for up to five days.
- Freezing: Place the cooked and cooled pancakes in a freezer safe bag or container and store in the freezer for up to 6 months.
- Reheating: To reheat from frozen, you can either heat them in a toaster oven, microwave, or a warm oven. You can also reheat without thawing them first.