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The almond flour pancakes are easy healthy pancakes with only 5 ingredients and 2.6g of net carbs. In addition, these delicious fluffy almond flour pancakes are gluten free, keto and low carb approved. So keep reading to learn more about how to make them.

Keto pancakes

Almond flour pancakes keto and dairy free

These almond flour pancakes are the best fluffy almond flour pancakes to start the day. If you are looking for healthy pancakes for kids it’s also a great recipe! They contain lots of protein and fibers to keep their little tummy full until lunchtime. Honestly, everyone loves this simple almond flour pancakes recipe in my house. In addition to their amazing fluffy texture and nutty sweet flavor, they are super EASY to make. This recipe is much easier to make than my keto coconut flour pancakes since almond flour is easier to work with than coconut flour.

Healthy pancakes for kids

Easy healthy pancakes without banana

Additionally, these healthy pancakes without banana are keto friendly. They don’t use any high-carb fruits, only low-carb flour and no added sugar. Below are all the ingredients you need to make them.

Gluten free pancakes Low carb

  • Almond flour – make sure you use blanched almond flour and not almond meal. Almond meal has a coarser texture and the paleo pancakes will lose their fluffy texture with almond meal
  • Unsweetened vanilla almond milk – as always, I love to use Almond Breeze as there’s no sugar added in their almond milk, it’s low calories and dairy free. Any milk will work in this recipe, so if you can’t find almond milk, feel free to adapt with any milk you like.
  • Eggs – you need eggs in this almond flour pancake recipe especially if you want to keep the recipe low-carb. At this time the only egg replacement option that works was using 1/4 cup of buckwheat flour instead of eggs but it’s not a low-carb option.
  • Melted coconut oil – or any vegetable oil you like. If you are using coconut oil, make sure your eggs and milk are not too cold, or it would solidify the coconut oil, creating lumps in the batter.
  • Baking soda – 1/2 teaspoon is what I like to use, you can upgrade to 3/4 teaspoon for fluffier pancakes if you like.

Gluten free pancakes for kids

5 tips to make perfect gluten-free pancakes

  1. Ingredients’ temperature – make sure your eggs and almond milk are at room temperature. If they are cold, straight from the fridge, they will solidify the melted coconut oil creating lumps. If your ingredients are cold and you can’t wait, use a different oil to prevent this from happening. Any vegetable oil would work well like canola oil, avocado oil, flaxseed oil.
  2. Cooking temperature – temperature is key to make the perfect almond flour pancakes. The crepe pan should be hot but not too hot or the pancakes won’t raise and burn. Choose a medium-high heat, reducing to low heat if needed, be patient.
  3. Space – Leave them some space. Don’t add more than 3 pancakes at a time in the crepe pan for even cooking. Keep your pan still, no shaking and wait until the sides are set before you flip them to the other side.
  4. Oil – Spray or rub the pan with absorbent paper covered with vegetable oil. Avoid butter, it burns easily at medium-high temperature leaving a burn flavor to your pancakes. Don’t add oil directly or it will dry your pancakes.
  5. Flipping – not more than one flip or your almond flour pancakes will deflate. Also make sure you flip them after the bubbles are showing in the batter. If flipped too early, they will break and not raise.
Gluten free pancakes

What goes well with almond flour pancakes?

Paleo pancakes are very bland on their own. We recommend to add toppings to bring out all the flavor of those almond flour pancakes. First, a delicious simple pancake topping is a piece of grass-fed butter and sugar free flavored maple syrup. The hot pancakes melt the butter, it’s absorbed into the dough adding an amazing buttery flavor. Next, melted chocolate or sugar-free chocolate sauce and berries. This is a powerful combo of flavor especially chocolate and raspberry. Finally, why not adding some savory toppings on your pancakes? Try some mashed avocado, chives, smoked salmon topped with poached egg. This will create the most decadent paleo pancakes for breakfast.
KETO ALMOND FLOUR PANCAKES easy breakfast with only 2.6 g net carbs per pancakes. The best fluffy pancakes to starts the day. #ketogenicdiet #ketopancakes #healthybreakfast #lowcarbfoods #lowcarbrecipes #lowcarbdiet #lowcarbbreakfast #lowcarb #lowcarbpancakes #ketorecipes #ketoforbeginners #ketodiet #ketogenes #ketones #ketosis #almondflourpancakes #glutenfreepancakes #grainfreepancakes #healthypancakes
XOXO Carine



Almond flour pancakes healthy pancakes

Almond flour pancakes are healthy pancakes for kids and the family made with only 5 ingredients. Those fluffy gluten free pancakes contains only 2.6 g net carb per serve, a keto friendly recipe for low-carb pancake lovers.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
6 pancakes
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Wet ingredients

Dry ingredients

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  • In a medium mixing bowl, whisk together the dry ingredients.
  • Whisk in unsweetened vanilla almond milk, melted coconut oil and eggs until combined. Make sure your ingredients are not too cold or they will solidify the coconut oil. We recommend to keep eggs and milk at room temperature to this to happen or use any other vegetable oil you like. 
  • Heat a large non-stick pancake pan or griddle over medium-high heat.
  • Apply  vegetable oil to the pan with kitchen absorbent paper towels or spray oil on the pan.
  • Ladle 1/4 cup batter onto the griddle for each pancake.
  • Flip the pancakes over when the sides are set, about 2 minutes. 
  •  Keep cooking on the over side until golden brown.
  • Serve with butter and sugar free flavored maple syrup.
  • Store in the fridge in an airtight container up to 3 days. Rewarm on a pan, sandwich press or in the toaster. Can be frozen in airtight zip bag and defrost in the toaster before serving.
Nutrition Facts
Almond flour pancakes healthy pancakes
Amount Per Serving (1 pancake)
Calories 233 Calories from Fat 179
% Daily Value*
Fat 19.9g31%
Carbohydrates 5.6g2%
Fiber 3g13%
Protein 7.2g14%
Net Carbs 2.6g
* Percent Daily Values are based on a 2000 calorie diet.

This almond flour pancakes keto recipe is sponsored by Almond Breeze Made from the best California Almonds and I received a compensation to develop this recipe but note that I only recommend product I love and trust on this blog. Thank you.

Keto almond flour pancakes

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  1. Good texture but too eggy and I could feel baking soda as a very strong flavor as well. Used everything and followed the instructions, only subbed soy milk

    • I am sorry to hear that, you may not like eggs much in baking and you can cover egg flavor in keto baking by adding more flavor like cinnamon, vanilla or extra keto sweetener. However the recipe has only 2 eggs which is very similar to any classic pancakes recipe so for most of us it taste good. Regarding the baking soda, the recipe can be made with double amount of baking powder instead, this will remove any baking soda flavor. Enjoy the recipes around here, XOXO Carine.

  2. 5 stars
    I’ve been craving pancakes for awhile! I’ve tried many other recipes BUT this recipe is delicious, fluffy, and my kids love it! Thank you for sharing!

  3. Have you ever tried this exact recipe but with pumpkin purée? Trying to make these but with pumpkin flavor and seeing if you knew how much to add. Thank you!

    • No I didn’t tried that yet I am sorry.Maybe try to add pumpkin spices to brings out some pumpkin flavors. Enjoy the recipe, XOXO Carine

  4. 5 stars
    I’ve been looking for keto fluffy, tasty, nice texture pancakes and FINALLY found it! I added cake batter flavor and swerve to the recipe. YUM!😍 My only problem was trying to flip the pancake. Now, I have mastered how to flip pancakes for years but this gave me a challenge. Think next time I will put a lid over it so there won’t be any deformed pancakes.🤭 But this is thee BEST recipe! Thank you!🙂

    • Thanks for the lovely feedback! I agree almond flour pancakes are a bit more fragile to flip. The trick is to make them smaller and cook slowly until the sides set. Enjoy the keto recipes on the blog, XOXO Carine

  5. 5 stars
    I wanna say thank you for developing this recipe as I can’t take gluten. I can’t wait to try this recipe over the weekend!

    • I am sorry you didn’t enjoy them. Did you use fine almond flour as recommended? Almond meal is coarse and leave a gritty, dry texture to my recipes. I don’t recommend this option. I hope you find another recipe you like on the blog soon. XOXO Carine

  6. 5 stars
    These were absolutely delicious!They somehow tasted buttery. I added a couple spoonfuls of coconut cream just for flavor and since I did not have coconut oil. I also added cinnamon. Keeping the heat lower and giving the ingredients time to bind was key as well as room temperature eggs and almond milk – thanks for those tips!

  7. The text of your pancake recipe says 2.6 net carbs per pancake, but the nutrition info box says 3.1. Which is correct?

    • Yes, it is 2.6 g the net carb automatic calculation in the nutrition panel has been set up within the next hours and we were still testing sorry if the numbers where slightly off. It is all good now. Enjoy the pancakes, Carine.

    • I did not try the recipe with egg white only, if you remove egg yolk you will miss some liquid and fat that really makes the batter perfect. Maye you will need more egg white to balance but it won’t be as moist. Enjoy the recipes on the blog and thanks for being here with me, XOXO Carine.

  8. 5 stars
    Turned out very well, substituted 1/4 cup of blanched almond with 1/4 cup unblanched, added 2 tsp psyllium husk, added 1/4 tsp vanilla and 2 tsp swerve sweetener. I made sure my eggs and milk were warm but not hot! Yummy with some Lakano Keto sryup and 2 pieces pepper bacon!

    • Thanks for sharing your lovely feeedback and tips on aapting this keto pancake recipe! I love the Lakanto sweetener too ! So good with bacon. Enjoy the keto recipes on the blog, XOXO Carine.

  9. Hi Carine! I made these this morning and had trouble flipping them. I waited longer and then they were burnt. Any suggestions? I did use a cold egg rather than room temp. Do you think that made the difference?

    • It is great to use ingredients at same temperature indded, and always cook keto pancakes on very low/medium heat or they burn before they are set because the flour doesn’t have starch, they rely on eggs to bind and set. So egg temp + temperature is the key, and patience I guess 🙂 Enjoy the recipe around here, XOXO Carine.

  10. 5 stars
    OMG!!!I wanted to see if I could still make these bad boys VEGAN and so I used 2 teaspoons of psyllium husk to the dry ingredients and 2 tablespoons of water to the wet ingredients and it fricken WORKED. Yes it takes a liiiitle longer on the griddle to cook but it actually works!!! I mean I feel like you can play around with this more, maybe more or less, maybe some other ingredients to make it not as gooey…you are the master here haha! I love all of the recipes I have tried. Thank you for sharing yourself to the world 🙂

    • WHAT? That is AMAZING! Thanks so much for sharing this I know my vegan keto followers will love you for that. XOXO Carine

    • Hi! I am sorry to hear that but unfortunately this particular recipe doesn’t work with egg replacement. I don’t have a egg free pancake recipe on the blog yet. Enjoy the other egg free recipes around here. XOXO Carine.

  11. 5 stars
    Loved making these.. quite filling and satisfying. I had 2 pancakes and I was full. Thank you for sharing such an easy recipe.. honestly I thoroughly enjoyed making and eating these.

  12. Hi Carine, I note that you are living in Auckland; me too. I am wondering if you are able to get a version of the sugar free maple syrup here in Auckland, or do you buy online from an overseas merchant? Thanks

    • Kia Ora! Yes I am living in NZ. We don’t have natural sugar free maple syrup sold in New Zealand so I order online, from US. You can order through iherb, they delver NZ or amazon with reship address. Enoy the blog, XOXO Carine.

  13. 3 stars
    I’m afraid I didn’t succeed with this recipe. They were so soft that I had difficulty turning them. When I did get some that We could taste they were not sweet at all. So next time I try them I think I will add some sweetener. But I will try again

    • 5 stars
      I found that I put a glass lid on the pancake griddle the pancakes cook more evenly. The heat cooks the top of the pancake without the bottom side getting overdone. I time it for 3-4 minutes on low flame before flipping. More effort, better results. Worth experimenting.

    • I am sorry to hear that. It seems that you flip them over too early, as I mention the border needs to be set before you flip them. It takes a bit longer than wheat flour pancakes to set, you have to be patient. If you flip them at the right time, usually 3 minutes on one side is way enough, they won’t bread. Also, the batter is not sweet, up to you to add 1 or 2 tablespoon of sugar free sweetener if you like. Enoy the low carb recipes on the blog and thanks for trying some. XOXO Carine.

    • Yes but we don’t watch calories on keto low carb diet, only the fat and carbs. Also, you will be full with 2 pancakes which comes to 466 kcal, totally normal intake for a brakfast! Enjoy the recipe. XOXO Carine.