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How To Make Almond Flour Pancakes

how-to-make-almond-flour-pancakes

Gluten Free and Low Carb Pancakes

Nothing makes me feel as good as eating a good plate of pancakes with maple syrup. Saying that I love pancakes is an understatement. I will eat them not just for breakfast, but also for dinner! However eating that many pancakes during the week makes me feel lethargic and is never kind to my waistline.

I have discovered the art of low-carbing that's customized to my eating habits and lifestyle. I found that this works for me and it seems the only way to keep my weight in check as well as my sanity. These delicate pancakes are made with almond flour and can be enjoyed by those on a low-carb or a gluten-free diet.

I have also found that after eating these almond-flour pancakes, I don't feel the need to take a nap. It's quite filling but not in the way that flour-based pancakes are. I usually eat them with a sugar-free syrup or some fruit like blueberries. I even use high-carb items like bananas now and then. Besides, I'm making them with almond flour so I feel that I can allow myself bananas once in a while.

Almond flour is highly nutritious and easy to use. It has a good amount of protein and low in carbohydrates and sugars. If you are counting your carbs or watching your glycemic index, it is a perfect replacement for white flour.

What are the benefits of almond flour?

*Photo taken by myself.

Quick Question...

You Need To Start With Some Almond FLour

Helpful Tip!

Before starting to make the pancakes, you may want to heat the oven to a low heat with a plate inside to keep your cooked pancakes warm.

How to Make Almond Flour Pancakes

A batch of almond flour pancakes

A batch of almond flour pancakes

Cooking Time

Prep timeCook timeReady inYields

5 min

15 min

20 min

2-3 Servings

Ingredients

  • 1 3/4 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup soy or almond milk

Instructions

  1. Whisk the eggs in a bowl for 30 seconds. Add the soy milk ( or your favorite milk ) and vanilla extract and mix well.
  2. Add the almond flour, salt and baking powder and mix until the batter is smooth.
  3. Heat a non-stick teflon frying pan just above medium heat. (If you are using a normal frying pan, coat it with some oil or butter)
  4. Pour about 1/4 cup of the batter onto the pan and cook for 3-4 minutes. Once you see a couple of bubbles form on the top, very carefully flip the pancakes with a spatula to cook the other side for another minute or so.
  5. Remember that these pancakes are very fragile and break easily so it might take a little practice to get it right. Use up the remaining batter keeping the cooked pancakes warm in a heated oven until ready to eat.
  6. Serve with sugar-free syrup or your favorite topping.

How to Make Gluten Free Almond Pancakes with Raspberries

Baked Goods Poll

Cooking with Almond Flour

Fabulous Almond Flour Muffins

Fabulous Almond Flour Muffins

Make a Variety of Baked Goods with Almond Flour

Did you know that you can make a wide variety of scrumptious baked goods using almond flour? Yes you can and they taste just as good as their white flour counterparts.

From pancakes to cupcakes, you can make delicious treats that are healthy as well as taste good. Give almond flour a try and you might be surprised to find how good they can be.

My Favorite Almond Flour Cookbook

Storing your almond flour

Storing your almond flour

Buying and Storing Almond Flour

There are many brands of almond flour on the market today. In addition to the products I recommend, I sometimes find a good bargain in my local health food store.

I don't notice that much of a difference in taste and texture but I know everyone has their favorites.

I do prefer to buy it online as it's generally much less expensive even with the shipping costs. It's definitely more expensive than white flour, but you'll be getting all the nutritional benefits that white flour doesn't have.

I store my almond flour in the refrigerator as it seems to stay fresher longer. You can also freeze it to extend shelf life but I end up using it up before the expiration date. During the winter months, I'll keep a batch on the kitchen counter as it's cool enough to do so.

What Did You Think?

Other Healthy Eating Articles

If you enjoyed this hub, how about checking out some of my other articles on healthy eating.

Low Carb Tofu Pizza

No-Bake Sugar-Free Cheesecake

No-Sugar Gluten-Free Strawberry Cupcakes

Do you like pancakes? Have you tried cooking with almond flour? Are you a low-carber?

Shinichi Mine (author) from Tokyo, Japan on September 22, 2014:

Faye Rutledge it was my pleasure coming up with this one. Thanks!

Melody Lassalle from California on September 18, 2014:

Those look pretty tasty. I'm going to have to pass this on to my niece as she has celiac's and is always looking for alternatives.

Kathryn Grace from San Francisco on September 18, 2014:

Oh, I'm liking these. I wonder whether hazelnut flour would work in a direct substitution? I have some on hand I need to use up. Hope to give these a try this weekend. I'm posting this as Recipe of the Day on Cooking with Whole Grains & Whole Foods on FB. Yay!

Lorelei Cohen from Canada on September 18, 2014:

Delightfully done as always is your style my friend. I really do want to start experimenting with coconut and almond flours. They are so much healthier than the traditional wheat flour and sound like they would have so very much more flavor as well.

Giovanna from UK on September 18, 2014:

These sound so tasty!

Faye Rutledge from Concord VA on August 08, 2014:

Never tried almond flour, but I have made pancakes with gluten-free Bisquick. Love pancakes with pure maple syrup! Thanks for this recipe.

Shinichi Mine (author) from Tokyo, Japan on July 04, 2014:

@paulahite: Thank you so much.

Margaret Schindel from Massachusetts on June 30, 2014:

I've just started baking with almond flour (I've been using Bob's Red Mill, too, and it's awesome). These pancakes sound right up my alley! Thanks for sharing your yummy recipe. :)

Mary from Chicago area on June 29, 2014:

I think I'm going to try these for brunch -- though due to the fragility factor you mention (thanks for the heads up!), I may do half regular white flour and half almond meal. I use the Bob's kind in smoothies a lot, and it's excellent...though not the cheapest...

Dorian Bodnariuc from Ottawa, Ontario Canada on June 22, 2014:

Very interesting recipe, I will definitely try it. I love pancakes too.

Paula Hite from Virginia on June 17, 2014:

Come and visit your lens on our G+ page.

https://plus.google.com/u/0/b/10673155513900942970...

queerdoo on May 26, 2014:

I would really appreciate knowing the exact weight of your flour and milk. I just made and ate these and they were very good. But, I only made half of your recipe and halving 1 3/4 cups of flour and 3/4 cup of milk was sort of hard. Thanks for any help you can give me.

Marja79 on February 19, 2014:

I love baking with almond flours. And yes I also love pan cakes made of almond flour, but I make them without baking powder and I cook them crispy, almost like thin cookies. Unfortunately I have not been able to get almond flours for ages. Tho, since it is high in fat, I have lost 3 pounds ... I guess I have been over using almond flours and this is good for me :D

Kathryn Grace from San Francisco on February 14, 2014:

I love pancakes and treat my family to them three or four times a year, although when I was making sourdough bread, we had them every weekend. Oh. My. Goodness. I'm going to give your recipe a try. Currently, I have some hazelnut flour I need to use, so I'm going to try a substitution. Hope it works!

Shinichi Mine (author) from Tokyo, Japan on November 30, 2013:

@lesliesinclair: I hope you like it Papier. I love using it.

lesliesinclair on November 27, 2013:

Well, I haven't tried using almond flour but now I'm convinced to try it.

Shinichi Mine (author) from Tokyo, Japan on October 13, 2013:

@TanoCalvenoa: Sounds like you're leading a healthy life Tano.

TanoCalvenoa on October 11, 2013:

I've been making gluten-free pancakes with a mix I buy that is based on brown rice flour. I now want to try almond flour, and I know where to get it at a local grocery store. After all, I use almond milk (I don't drink cow's milk), and I like it. I typically eat pancakes with some honey, the one form of sugar I allow myself to use.

Shinichi Mine (author) from Tokyo, Japan on October 09, 2013:

@changrcoacher: I love your approach to a healthy lifestyle and celebraging.

changrcoacher on October 08, 2013:

Since reading "Wheat Belly", I'm.changing my cooking a lot! I make breads, cookies, waffles and pancakes with a variety of wheatless flours. Often I add organic blueberries to my waffles and pancakes..freeze them so I'm never without! Thanks for sharing your recipes. I've eliminated soy from my diet so I'll use coconut or almond milk with the almond flour. Bob's Red Mill also makes a wheatless, gluten free baking flour I use......

Shinichi Mine (author) from Tokyo, Japan on September 06, 2013:

@Minoru10: Yay! Me too.

Michael Yoshinaka from Honolulu, Hawaii on August 23, 2013:

I love pancakes !!!

Shinichi Mine (author) from Tokyo, Japan on August 20, 2013:

@blestman lm: Hmm...interesting to see how it would turn out with crepes. Almond flour pancakes are very fragile so I'm not really sure how they would turn out. I think I will try that though. Thanks for the idea!

blestman lm on August 20, 2013:

Wonder how almond butter is with crepes. I like them better than pancakes although I won't refuse them if they have maple syrup. Him!

Shinichi Mine (author) from Tokyo, Japan on August 18, 2013:

@Diana Wenzel: Hello fellow pancake lover! Thank you so much for your comments.

Renaissance Woman from Colorado on August 18, 2013:

So happy to have found this lens. I wasn't aware of almond flour. Since pancakes are my favorite food, I will definitely be making some almond flour pancakes. I could eat pancakes every day! Thanks for introducing me to this delicious alternative to regular flour. Appreciated!

Shinichi Mine (author) from Tokyo, Japan on August 14, 2013:

@othellos: Thank you so much for the kind words othellos. Cheers!

othellos on August 14, 2013:

Almonds & pancakes... Perfect for me. Delightful lens. Thank you for publishing it.

Shinichi Mine (author) from Tokyo, Japan on August 04, 2013:

@Bercton1: Thank you for the comments.

Bercton1 on August 03, 2013:

Almond is my prefer nuts so i will enjoy that pancake!

Shinichi Mine (author) from Tokyo, Japan on July 31, 2013:

@julieannbrady: Ohhh, I've never thought of adding nuts directly into the pancakes. I should try that.

julieannbrady on July 29, 2013:

This sounds quite tasty - haven't had pancakes for several years. I like them to have flavor and I sometimes like them with nuts in them.

Shinichi Mine (author) from Tokyo, Japan on July 29, 2013:

@Judy Filarecki: yay! Thanks for visiting and commenting on my lens. I truly appreciate it.

Judy Filarecki from SW Arizona and Northern New York on July 29, 2013:

Thanks for sharing the recipe. I use almond flour in all in all my baking and low it. Time for breakfast...I think I'll make your pancakes.

Shinichi Mine (author) from Tokyo, Japan on July 25, 2013:

@DownToEarthLiving: aww thanks so much for your kind words. I love your lens as well. You have such a great collection!

Shinichi Mine (author) from Tokyo, Japan on July 25, 2013:

@BritFlorida: aww thanks so much britflorida. They are really good!

Evelyn from Pennsylvania on July 25, 2013:

I'm so glad you visited and commented on my lens - it helped me find your great lenses on gluten free cooking. I've been avoiding white flour for baking, which has really limited my baking, as most alternatives are heavy! Now I must try almond flour. Great lens. Thanks!

Jackie Jackson from Fort Lauderdale on July 25, 2013:

These sound SO good - thank you!

Shinichi Mine (author) from Tokyo, Japan on July 19, 2013:

@takkhisa: Thanks so much for visiting my lens takkhis! Cheers!

Shinichi Mine (author) from Tokyo, Japan on July 19, 2013:

@CherylsArt: Thanks so much for your comments on my lens. I agree that simple recipes are the best. I have a hard time remembering complex ones. ;)

Shinichi Mine (author) from Tokyo, Japan on July 19, 2013:

@Magda2012: Thank you so much for your comments on my lens. Cheers!

Shinichi Mine (author) from Tokyo, Japan on July 19, 2013:

@VinnWong: Thansk so much Vinn.

Shinichi Mine (author) from Tokyo, Japan on July 19, 2013:

@Palitra27: Thanks for visitng and commenting Palitra! Have a great week!

Shinichi Mine (author) from Tokyo, Japan on July 19, 2013:

@triley76: Thank you so much triley76 for visiting my almond flour pancake lens. Btw, have you tried making the pancakes with almond flour? :)

Shinichi Mine (author) from Tokyo, Japan on July 19, 2013:

@anonymous: Thanks so much for commenting on my lens. I apologize for the late reply as I just noticed I could do that. haha. Hope you're having a great weekend!

Shinichi Mine (author) from Tokyo, Japan on July 19, 2013:

@anonymous: Thanks so much for commenting on my lens. I apologize for the late reply as I just noticed I could do that. haha. Hope you're having a great weekend!

Shinichi Mine (author) from Tokyo, Japan on July 19, 2013:

@DebW07: Thanks so much for visiting my lens. I only now noticed I could reply to my comments. Stupid me. lol. hope you're having a great day!

Shinichi Mine (author) from Tokyo, Japan on July 17, 2013:

Hi takkhis. Thanks for visiting and leaving a comment. I truly appreciate it. Hope you're having a great day!

Takkhis on July 17, 2013:

Yeah I agree with you that almonds are very healthy for us. And thanks for sharing this nice recipe :)

Shinichi Mine (author) from Tokyo, Japan on July 07, 2013:

I appreciate your comments CreativeArtist. I also tend to prefer simple recipes. So much easier to remember as well.

CherylsArt on July 06, 2013:

I saw almond flour listed as an ingredient in a healthier foods cookbook, and was intrigued. Thanks for sharing this info and also the recipe for pancakes. I like ones with simple ingredients.

Shinichi Mine (author) from Tokyo, Japan on July 06, 2013:

Thank you Magda2012 for your comment. Yes, please do!

Magda2012 on July 02, 2013:

Sounds delicious! should try your recipe.

VinnWong on June 28, 2013:

Love this one and surprisingly filling. Thank you.

Shinichi Mine (author) from Tokyo, Japan on June 26, 2013:

Appreciate your comments Palitra27. :)

Palitra27 on June 25, 2013:

Great recipe. Thank you for sharing!

Shinichi Mine (author) from Tokyo, Japan on June 22, 2013:

Thank you triley76. Just make sure to use almond milk or soy milk for the recipe. I hope you enjoy it!

Shinichi Mine (author) from Tokyo, Japan on June 22, 2013:

Thank you RusticOutdoorSupplies. I totally agree with you on that. I love reading other people's lenses! I find out so much new stuff here!

triley76 on June 21, 2013:

This sounds pretty good ... I'll have to give it a try since some of my family and I have dairy issues. Thanks!

anonymous on June 21, 2013:

This is one of the reason's I love squidoo, I come across things I never even would have thought about before. These sound great.

Shinichi Mine (author) from Tokyo, Japan on June 21, 2013:

Thank you Deb. They really are yummy! Glad to see another pancake lover here!

DebW07 on June 20, 2013:

I LOVE pancakes and I am going to try these even though I'm not on a gluten free diet.

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