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Keto Almond Flour Pancakes – only 5 Ingredients

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4.83 from 368 votes
By Carine - - 60 Comments

The almond flour pancakes are easy healthy pancakes with only 5 ingredients and 2.6 grams 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 bananas 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  almond milk – Any low-carb 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.
  • Vanilla extract
  • Erythritol or any keto sugar free sweetener to add sweetness to the batter

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 – the 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 burnt 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 adding 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 to your pancakes?
Try some mashed avocado, chives, smoked salmon topped with a 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 start the day. #ketogenicdiet #ketopancakes #healthybreakfast #lowcarbfoods #lowcarbrecipes #lowcarbdiet #lowcarbbreakfast #lowcarb #lowcarbpancakes #ketorecipes #ketoforbeginners #ketodiet #ketogenes #ketones #ketosis #almondflourpancakes #glutenfreepancakes #grainfreepancakes #healthypancakes

More keto pancake recipes

If you like this keto pancake recipe, you’ll love these:

XOXO Carine


Recipe Card

Almond Flour Pancakes Healthy Pancakes

2.6gNet Carbs
4.83 from 368 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Net Carbs 2.6g
Fat 19.9g
Protein 7.2g
Calories 233kcal
Author: Carine Claudepierre
6 pancakes
Almond flour pancakes are healthy pancakes for kids and the family made with only 5 ingredients. These fluffy gluten-free pancakes contain only 2.6 g of net carbs per serving, a keto-friendly recipe for low-carb pancake lovers.

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Net Carbs
4.83 from 368 votes
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Dry ingredients

Wet ingredients

Serving ideas

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  • In a medium mixing bowl, whisk together the dry ingredients: almond flour, baking soda, and erythritol.
  • Whisk in unsweetened almond milk, melted coconut oil, eggs, and vanilla until combined. Make sure your ingredients are not too cold, or they will solidify the coconut oil. We recommend keeping eggs and milk at room temperature for 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 other side until golden brown.
  • Serve with butter and sugar-free flavored maple syrup.
  • Store in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. Can be frozen in an airtight ziplock bag and defrosted in the toaster before serving.
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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.

Keto Almond Flour Pancakes

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    60 thoughts on Keto Almond Flour Pancakes – only 5 Ingredients
    1 2
  1. 5 stars
    By far the best recipe I’ve found and I have tried so many! I add fruit or SF chocolate chips for extra sweet! Thank you and great job!

  2. 5 stars
    Easy to make and delicious. I doubled up in the recipe so I can make some for the next morning. Highly recommend this recipe

  3. 5 stars
    Wonderful. For as much as I appreciate almond flour, I’m not a fan of its flavor. So I added almond extract, cinnamon, cardamon, nutmeg, frozen blueberries, and used the cashew milk I make but probably doubled the amount. Diabetic hubbs was so happy for a change from his usual breakfast. For myself (dairy and refined sugar intolerant, and don’t do well with wheat), I got to add maple syrup and they were fabulous! Thanks for another wonderful recipe.

  4. 5 stars
    These turned out delicious. I was a little worried because I didn’t have vanilla extract but it still turned out good. Almost had a French toast taste to it. I added a few blueberries on top. Thank you for the awesome tasty recipe!

  5. why baking soda over baking powder? could I sub it for baking powder? and if so what would be the conversion?

    • You can use baking powder. Baking soda is pure, no additive, sometimes it contains corn starch that is not keto approved. Use what you prefer, standard conversion is 1/2 teaspoon baking soda match 1 teaspoon baking powder.

  6. 5 stars
    I followed your recipe to a tee. I set out everything for room temp. I did use organic milk instead of almond milk. I could have no more ladled out the mixture than the man in the moon. I even added more milk to thin it out but to no success. I had to make patties out of them which were nothing write home about.

  7. 5 stars
    These pancakes are excellent! I used unsweetened plain (not vanilla) almond milk and powdered erythritol…I also microwaved the coconut oil and almond milk so that they were a little warm and I had no issue with the coconut oil hardening. Also, I put the two eggs in a cup of warm water so that they came to room temp quickly. These are the best keto pancakes that I have ever had and they were super easy to make. Thanks!

    • Apple sauce is not keto or low carb so the recipe won’t be keto friendly if you swap oil for applesauce. I didn’t try this option since I don’t use applesauce in my kitchen but I think the batter will be too wet and hard to flip with it. Enjoy the recipes on the blog, XOXO Carine

  8. 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.

      • 5 stars
        I accidentally put 1 1/2 teaspoons of baking powder in, they turned out great! My first few were average but then I figured out it was best to heat the pan up, then lower the temperature to medium-low, and cook. Then I got a better result with less breaking. Also, keep them reasonably small so they’re easy to get under.

  9. 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!

  10. 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

  11. 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

  12. 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!

    • Enjoy all the gluten-free recipes around here and leave me a comment if you make these pancakes! XOXO Carine

    • 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

  13. 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!

  14. 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.

  15. 5 stars
    Thanks Carina for all your recipes. All yummy..Can I use egg whites instead of whole eggs for this recipe?

    • 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.

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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