Low Carb Almond Flour Pancakes

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Low Carb Almond Flour Pancakes packed with 10 grams of protein are fluffy, filling, and delicious. No one will ever guess they are low-carb, keto, and paleo-friendly. Add your favorite fruits, nut butter, and toppings to create all different flavor combinations.

234 CAL 7g CARBS 20g FAT 10g PROTEIN 6

These Low Carb Almond Flour Pancakes are a dream come true for anyone eating low-carb or keto and craving light and fluffy pancakes. Think of this basic almond meal pancake recipe as your blueprint to build all types of low-carb pancakes by adding your favorite toppings and fillings. Add them to low-carb pancake toolkit along with these low carb flaxseed pancakes and low carb coconut flour pancakes.

There are so many different ways to make low carb pancakes but sometimes it is nice to have a basic recipe you can customize any way you like. This simple almond flour pancake recipe is just that! Plus it is packed with protein without needing protein powder or expensive protein pancake mixes.

The other thing I love about these almond pancakes is that they are perfect for meal prep. Make a big batch ahead of time and store the pancakes in the refrigerator or freezer for quick breakfasts in the future.

Whether you are looking for a low carb pancake, keto pancake, or just another delicious pancake recipe, this is one you will want to start making immediately.

Why You'll Love These Almond Flour Pancakes

There are so many reasons to love these pancakes! 

  • Packed with protein: Many low-carb and grain-free pancakes rely on protein powders, cottage cheese, Greek yogurt, or eggs to add protein. Although this works great, it results in a very dense pancake that tastes good but doesn't have the best texture. These pancakes are lighter and fluffier and still have 10 grams of protein per serving.
  • Freezer and meal prep friendly: These pancakes keep well in the fridge and freezer, making them perfect for batch cooking and meal prep. Reheat in the toaster or a skillet.
  • Versatile: Change up the flavor of these pancakes by adding fresh fruit, peanut butter, almond butter, flavored sweeteners,  cocoa powder, sugar-free chocolate chips, and more to change up the flavor.

Ingredients for low carb almond pancakes including almond flour, blueberries, eggs, applesauce, water, vanilla extract, and coconut oil.

Ingredients and Substitutions

Here is everything you need to make these tasty pancakes.

  • Almond flour: Make sure to look for fine-grain almond flour or almond meal for these pancakes. Do not replace the almond flour with coconut flour. Coconut flour needs significantly more liquid and will not turn out the same. 
  • Eggs: Eggs are necessary to bind the pancake batter since almond flour doesn't have gluten, which is a natural binder. Eggs also add protein and nutrients. Swap in chia eggs or flax eggs if you want a vegan option.
  • Water: For the fluffiest pancakes, use sparkling water in this recipe! If not regular water, unsweetened almond milk, unsweetened coconut milk, or whole milk can all be used.
  • Applesauce: Applesauce is a great trick for replacing some of the oil in baked goods. It also adds a touch of natural sweetness. Swap in coconut oil or melted butter if you prefer.
  • Coconut oil: Any type of oil or melted butter will work in this recipe.  I like the subtle coconut flavor in the pancakes from using coconut oil.
  • Vanilla extract: This adds a subtle vanilla flavor to the pancakes. Experiment with different extracts like almond or coconut extract to change up the flavor.
  • Stevia: Stevia is completely optional but will help the pancakes taste like traditional pancakes made with sugar. If you plan on topping the pancakes with maple syrup or sugar-free maple syrup, you can skip the Stevia. You can also swap in another sugar-free sweetener like monk fruit or xylitol.

What's almond flour anyway? Almond flour is just flour made from ground almonds. It is also called almond meal, powdered almonds, and ground almonds. It is used in all kinds of recipes but has recently become more popular as low-carb, keto, grain-free, and paleo diets become more popular and people are looking for an alternative to wheat flour.

When looking for almond flour in the grocery store, it's important to find one that only contains almonds. There should be no other ingredients or fillers. For most recipes, you will want fine almond flour. It is important to note that you can't simply substitute almond flour for wheat flour and expect to get the same outcome. Almond flour doesn't contain gluten, which is a critical element in baking.

The Secret to Fluffy Almond Flour Pancakes

One common complaint about almond flour pancakes is that they are dense and not fluffy. This doesn't bother everyone, but if you like a fluffier pancake, consider using sparkling water for the batter. Trust me, it works!

You can also add 1 tsp. of baking soda to the pancake batter. This will help the batter to rise and create a fluffier end product.

Almond flour pancakes cooking in a nonstick skillet with golden brown edges.

How to Make Pancakes with Almond Flour

These pancakes come together in just a few simple steps.

1. Make the pancake batter

Start by whisking together the wet ingredients including the eggs, applesauce, water (or milk), vanilla extract, stevia, and coconut oil. Once well combined, add the almond flour and salt. Slowly stir together until combined. If the batter seems very thick, add an extra splash of water or milk to the batter.

2. Cook pancakes

Heat a large skillet or griddle over medium heat. Spray with cooking spray, add a drizzle of coconut oil, or melt some butter so the pancakes don't stick.

Add the pancake batter and let it cook for 3-5 minutes until the batter begins to bubble and the bubbles burst. The bottom should be golden brown. Carefully flip the pancakes over and cook for another 2-4 minutes until cooked through. Repeat wth remaining pancakes,

Flavor Combinations for Almond Flour Pancakes

There are so many ways to level up these delicious pancakes. 

  • Banana Almond Flour Pancakes: Leave out the applesauce and add 1-2 mashed bananas to the batter. This will add a significant amount of carbohydrates to the recipe though so it may not be best for low carb and keto diets.
  • Vegan Almond Flour Pancakes: Replace the eggs with either chia eggs or flax eggs.
  • Berries: Berries have the lowest amount of carbohydrates when it comes to fruit so they are a good choice.  Consider using sliced strawberries, blueberries, or raspberries. They can be added directly to the batter and served on top.
  • Chocolate chips: There are some chocolate chips and cocoa nibs that work on a low carb diet. Consider using no sugar added dark chocolate chips, cocoa nibs, or sugar free chocolate chips.
  • Nut butter: To add more protein, you can add nut butter directly to the batter or spread some on top. When adding it to the batter, melt it slightly in the microwave before so it is easy to stir into the batter.
  • Nuts and seeds: Nuts and seeds are a great way to add crunch and protein to the mix. Add them right into the batter or serve them on top. We love sliced almonds, chia seeds, hemp seeds, walnuts, and pecans.
  • Sugar free maple syrup: Keep things low carb by drizzling the finished pancakes with sugar free maple syrup.
  • Spices: Add cinnamon, cardamom, ginger, or nutmeg for another level of flavor. 

Stack of almond flour pancakes wit yogurt, blueberries, and maple syrup in a bowl.

How do I freeze almond flour pancakes?

The best way to freeze almond meal pancakes is to first cook all the pancakes and let them cool to room temperature. Make a double batch so you have lots of leftovers.

Once they have cooled, set them on a parchment-lined baking sheet with a little space between each pancake. You can make more than one layer of pancakes, just place a sheet of parchment between each layer so they don't stick together.

Freeze for 3-4 hours until frozen. Then you can add them to a freezer-safe bag or container and they won't stick together.

To reheat leftover pancakes, place the pancake in the toaster (or toaster oven) for 1-2 minutes until warmed through. You can also reheat them in a skillet or the microwave. For the microwave, wrap in a moist paper towel and cook for 1-2 minutes until warmed through.

Frequently Asked Questions

Here are the most common questions about making these keto pancakes with almond flour.

Almond flour has a higher fat content than wheat flour and burns more easily, which can lead to pancakes that are over-browned or burnt on the outside but not fully cooked inside.

The solution is to cook the pancakes on a lower heat setting than you might use for traditional pancakes. It's important to give them enough time to cook through without burning the exterior. Using a non-stick pan and a small amount of oil or butter can also help prevent burning.

Additionally, keep an eye on the pancakes and be ready to adjust the heat as necessary. Cooking them slowly and patiently is key to achieving a golden brown exterior and a fully cooked, fluffy interior.

For a quick and easy option, add almond flour, eggs, coconut oil, applesauce, water, salt, stevia (if using), and vanilla extract to a blender. Blend for 30-60 seconds until well combined to make your pancake batter. The cook in a skillet over medium heat for 3-5 minutes. 

Please note that almond flour pancakes make in the blender tend to turn out more dense than when the batter is mixed by hand. 

Keto almond flour pancakes stacked on a plate with plain yogurt, blueberries, and honey.
The Recipe
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Low Carb Almond Flour Pancakes

234 CAL 7g CARBS 20g FAT 10g PROTEIN 6
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  • 2 eggs
  • 1/4 cup water
  • 2 tbsp. applesauce
  • 1 tbsp. coconut oil
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 tsp. Stevia (or honey, more to taste)

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Mix together all the ingredients until well combined. Add a touch of water or milk if the batter is too thick.


Heat a nonstick skillet over medium high heat. Spray with cooking spray and flip once the batter begins to bubble and pop. Cook for another 1-2 minutes and serve with your favorite pancake toppings.


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Nutritional Facts
Serving Size: 2 pancakes
Amount Per Serving
Calories 234
Calories from Fat 178
% Daily Value *
Total Fat 20g
Saturated Fat 4g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 93mg
Sodium 184mg
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars 2g
Protein 10g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.


For extra fluffy pancakes, use sparkling water instead of plain batter in the batter or add 1 teaspoon of baking powder to the pancake batter.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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On Low Carb Almond Flour Pancakes
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Laurian Rhodes
July 9, 2023 - 11:16
Add a Rating:
Turned out well, thanks!
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February 18, 2022 - 19:28
Hi can you sub Greek yogurt for the oil ? Also can you sub egg white for one of the eggs ?
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February 22, 2022 - 12:03
I haven't tried swapping in Greek yogurt so I am not sure how it will turn out. Egg whites should work fine! If you try with the yogurt, let us know how they turn out.
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Penny Wilson
February 7, 2022 - 18:22
Add a Rating:
My husband and I both love these pancakes. They're easy to make and delicious. I'm going to try adding some blueberries to my next batch. Thank you for this recipe!
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November 21, 2021 - 10:30
Add a Rating:
My husband really liked these pancakes! It's not easy to find food he likes for a diabetic diet for him. And his glucose reading was great.
Thankful I found this recipe. Thank you.
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Amber Lowery
December 13, 2019 - 21:32
What could be used to substitute coconut oil?
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June 5, 2023 - 13:19
Any oil or melted butter can be used in the pancakes.
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Gayle Stine
January 1, 2019 - 05:36
What size scoop is used for each pancake - 1/4 cup, 1/3 cup, etc?
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Sofia B
June 3, 2023 - 23:24
I have the same question!
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June 5, 2023 - 13:19
Usually, I use about 1/4 cup for each pancake.
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