Fluffy Almond Flour Pancakes
Tender, golden pancakes with a gentle nutty sweetness. Almond flour and eggs replace the wheat, so a stack of two comes in at just a few grams of net carbs.
Nutrition per serving
2 pancakes- Net carbs
- 3.3g
- Calories
- 283kcal
- Protein
- 9.3g
- Fat
- 26g
- Total carbs
- 9.1 g
- Fiber
- 2.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour): Coconut flour and carton coconut milk stand in for the almond flour and almond milk. Coconut flour soaks up far more liquid, so the batter takes two extra eggs and twice the milk. The pancakes come out softer and more cake-like.
- Whisk all 4 eggs with the coconut milk, melted butter and vanilla first, then whisk in the sifted coconut flour, sweetener, baking powder and salt until smooth.
- Rest the batter 5 minutes. It should be thick but still pourable; if it holds its shape like dough, whisk in another 1–2 tablespoons of coconut milk.
- Make smaller pancakes (about 2 tablespoons of batter each) and cook over low to medium-low heat for 2–3 minutes, flipping only once the edges look dry. They are more fragile than the almond version.
Lemon blueberry: Fresh blueberries and lemon zest give you a bakery-style blueberry pancake. Blueberries carry more carbs than raspberries, so they're measured, but a stack still stays under 6 g net carbs.
- Whisk the lemon zest into the wet ingredients.
- Rather than stirring the berries into the bowl, drop 5 or 6 onto each pancake right after you spread the batter in the pan. They won't sink or turn the batter purple, and each pancake gets its fair share.
- Cook a little lower and slower, about 3 minutes on the first side, because the juicy berries make the pancakes slightly more delicate.
Dairy-free: Coconut oil replaces the butter in the batter and on the griddle, so the pancakes are completely dairy-free and still rich and tender.
- Have the eggs and almond milk at room temperature before you add the melted coconut oil. Cold liquids make it seize into little solid flecks.
- Refined coconut oil tastes neutral; virgin coconut oil gives the pancakes a light coconut flavor. Avocado oil also works on the griddle.
- Also add
- Also add
Estimated cost $3.94 for 4 servings ($0.98 each) · how we estimate
Instructions
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Whisk the almond flour, erythritol, baking powder and salt in a mixing bowl, pressing out any clumps of almond flour.
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In a second bowl, whisk the eggs, almond milk, melted butter and vanilla until smooth. Pour into the dry ingredients and stir just until no dry pockets remain. Let the batter rest 5 minutes so the almond flour can hydrate and thicken it slightly.
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Heat a nonstick skillet or griddle over medium-low heat (about 325°F/165°C on an electric griddle) and brush it lightly with butter.
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Scoop about 3 tablespoons of batter per pancake and spread into 3½-inch (9 cm) rounds. Cook 2–3 minutes, until the edges look dry, small bubbles dot the surface and the underside is golden brown.
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Slide a thin spatula fully underneath and flip. Cook 1–2 minutes more, until the center springs back when pressed. Add a little butter between batches and keep finished pancakes warm in a 200°F (95°C) oven.
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Serve with a pat of butter, a few raspberries or sugar-free “maple” syrup.
Tips for success
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Keep the heat gentle. Almond flour browns much faster than wheat flour, so medium-high heat scorches the outside before the middle sets. - Small pancakes flip more cleanly. With no gluten holding them together, big ones tend to tear.
- For extra lift, separate the eggs, whip the whites to soft peaks and fold them in last.
Nice to have, not needed
- An electric griddle set to 325°F (165°C) makes even batches easy — a nonstick skillet over medium-low does the same job.
- A few raspberries and a drizzle of sugar-free syrup are nice on top — a pat of butter is enough.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Toaster or a dry skillet over medium-low, 1–2 minutes per side; from frozen, toast twice.
Prep tip: Freeze flat on a tray with parchment between the pancakes, then bag them, so you can take out one portion at a time.
Cool completely, then refrigerate up to 4 days or freeze up to 3 months with parchment between the pancakes. Reheat in a toaster or a dry skillet.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut flour)
DietCoconut flour and carton coconut milk stand in for the almond flour and almond milk. Coconut flour soaks up far more liquid, so the batter takes two extra eggs and twice the milk. The pancakes come out softer and more cake-like.
- blanched almond flour → coconut flour
- unsweetened almond milk → unsweetened coconut milk (carton)
- + 2 large extra eggs
3 g net · 196 kcal · 8.1 g protein · 15 g fat · ≈$0.65 per serving (−0.3 g net carbs vs the original)
Lemon blueberry
FlavorFresh blueberries and lemon zest give you a bakery-style blueberry pancake. Blueberries carry more carbs than raspberries, so they're measured, but a stack still stays under 6 g net carbs.
- + ½ cup fresh blueberries
- + 2 tsp lemon zest
5.6 g net · 294 kcal · 9.4 g protein · 26 g fat · ≈$1.29 per serving (+2.3 g net carbs vs the original)
Dairy-free
DietCoconut oil replaces the butter in the batter and on the griddle, so the pancakes are completely dairy-free and still rich and tender.
- butter → refined coconut oil
- butter → refined coconut oil
3.3 g net · 299 kcal · 9.2 g protein · 27 g fat · ≈$1.06 per serving (same net carbs as the original)
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