Ingredients & Substitutions
Here I explain the best ingredients for my keto pancake recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Pancakes With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Other flours are not ideal for this recipe — you need almond flour. Coconut flour is very different, so if you want to use that, make my coconut flour pancakes instead. You can also try my cream cheese pancakes that use no flour at all.
Use the right almond flour. I recently mentioned the texture difference in my almond flour cookies, and the same is true here. Wholesome Yum Almond Flour has the finest consistency, so your almond pancakes won’t be gritty. I’ve tried so many and none work as well as this one! Whisk the batter vigorously. This introduces more air, so they turn out more fluffy. You can even use a blender if you like, which will work even better for this effect — but I usually don’t because a bowl is easier to wash. Check the batter consistency. It should look like a typical pancake batter (see my pictures above or my video on the recipe card below for reference). If it’s too thick, add more milk as needed. Don’t use too much oil when frying. If you want an evenly browned surface as shown in my pictures, it’s best to oil the pan, then wipe with a paper towel, so only a thin layer remains. Your pancakes will turn out just fine if you use more oil, but won’t have that smoothly browned surface. Important: Cover when cooking the first side! This is different from white flour pancake recipes, and makes them a lot easier to flip. You can leave them uncovered on the second side. Watch the heat. These pancakes darken a bit more easily than regular ones, so be careful not to burn them. Sometimes medium is just right and sometimes I need to turn it down to medium-low.
To make pancakes with the mix, use this ratio for 2 servings (6 pancakes):
1/2 cup + 1 tablespoon dry almond flour pancake mix 1 egg 2 1/2 tablespoons almond milk 1 tablespoon avocado oil 1/2 teaspoon vanilla extract
You can multiply that out by as many servings as you want! I don’t recommend trying to make just one serving, since 1/2 an egg is hard to measure.
Add-ins – Feel free to mix blueberries, chocolate chips (this sugar-free brand is my fave), or chopped nuts right into the batter. Toppings – My fave is Wholesome Yum Zero Sugar Maple Syrup (it tastes like regular) and fresh berries, as shown above. You can also top your almond flour pancakes with other fresh fruit (like sliced bananas or strawberries), sugar-free jam, or my sugar-free chocolate syrup.
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Tips: Check out my recipe tips above to help you get the best texture in your almond flour pancakes and flip them successfully. Make pancake mix: See my pancake mix section above for the right ratio to make a big batch of mix in advance. So convenient! Store: Keep them in an airtight container in the fridge for up to 1 week. Reheat: I like to spread a little butter on top to lock in moisture, then warm in the oven for 10 minutes or in the microwave. Freeze: Place them in large zip lock bag, with parchment paper between the pancakes to prevent sticking, and keep in the freezer for up to 3 months. You can reheat them right from frozen!
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here!
