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Healthy, low carb recipe for almond flour pancakes so nourishing and yummy you might even be tempted to serve them for dinner. Naturally starch-free with keto option.
I devised this recipe for almond flour pancakes one Friday night some years ago when my husband and I got the late night munchies. I recommend a coffee grinder rather than a grain grinder to make fresh almond flour due to the oiliness of the nuts.
I was absolutely delighted with how fabulous they tasted and how “wheat-like” they are in texture!
I intentionally mix up the flours I use for baked goods in my home to add variety. It reduces the potential for food allergies and encourages my family to consume foods made with flours other than just from grains. These pancakes made with sprouted almond flour make a great snack too, so make a bunch and have them in the fridge or freezer for a quick bite. Just pop them in the toaster oven for a minute or two and they are ready to eat!
Almond flour pancakes are surprisingly filling. If you can eat a whole stack of regular pancakes made with wheat flour, I dare you to eat more than two of these almond flour pancakes and not come away pleasantly stuffed!
Almond flour pancakes even look like wheat pancakes as you can see from the picture. They are, however, definitely smaller and don’t expand as much when cooking.
The Best Almond Flour
It is best to avoid buying almond flour from the store as it is not sprouted or pre-soaked to eliminate anti-nutrients such as phytic acid. As a result, it will present digestive issues (gas, bloating) for some who consume it. It is best to learn how to make homemade almond flour yourself to eliminate these problems. It only takes a few minutes and your digestion will thank you!
To maximize efficiency, grind large batches, and freeze what you do not use in large ziplock freezer bags to lock in the nutrition until you are ready to use. Almond flour, like wheat flour, does not clump in the freezer and can be used immediately without any thawing!
Not Sure about Almond Flour Pancakes?
If you’re not sure if you want to invest the time to soak almonds and grind them to make almond flour pancakes, I would recommend that you try the almond flour pancake and waffle mix from Simple Mills. They taste fantastic and contain only whole ingredients.
If you enjoy these pancakes, then you know that you want to go the extra mile to make them yourself from scratch in the future.
Alternatively, you can buy sprouted almonds and grind them into flour without taking the time to soak and dehydrate them yourself.
Already love almond flour baking? Try this almond flour crust next time you make homemade pizza.
Need another idea for low carb pancakes? Try this recipe for keto pumpkin pancakes too.
Almond Flour Pancakes
This recipe for almond flour pancakes is filling and delicious and tastes so much like wheat your family will probably not notice a difference.
Ingredients
- 2 cups almond flour finely ground, from sprouted or soaked almonds
- 4 eggs preferably pastured or free range
- 4 Tbl expeller pressed coconut oil
- 1/2 tsp vanilla extract
- 1 Tbl coconut sugar (for keto, use 5 drops stevia extract)
- 1/2 tsp sea salt
- 1/2 cup mineral water
Instructions
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Grind almonds in a coffee grinder to make fresh, finely ground almond flour.
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Mix all ingredients together and cook in a skillet on medium heat in a bit of butter or expeller coconut oil.
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Serve with dark maple syrup or raw honey and a BIG slab of butter.
I really want to try making my own almond flour…how intriguing!!! These pancakes sound amazing…thank you for telling us how to do it and for sharing it with us at Two for Tuesdays this week =)
Hi Kelsey, you can use a dehydrator instead. If your oven is digital, you can also adjust the temperature down if you check in the user manual.
What if your oven temp does not go below 170? I don't want to damage the nutrients by drying them at too high a temp – any ideas? (Get a new oven, maybe?? 🙂 )
I leave the skins on.
Do you use the skins when you grind them or blanch the almonds and remove them?
I ground my almonds with the Ultimate Chopper. It worked so well and the flour came out quite fine, much better than my Cuisinart. Perhaps not as fine as the store almond flour (although I have never bought the store flour, only looked at it in the bags), but I think the lack of nutrition from the store flour and the fact that it is not presoaked/dried to maximize digestibility is a big problem. The flour I got from the Ultimate Chopper was fine enough where there were no texture issues to the pancakes or muffins (I posted a blog about almond flour muffins last month). The final product was nice and smooth.
question: is it possible to soak the almond flour to break down anti-nutrients or do they still need to be in whole form when soaked? thanks!!
Sarah, we've been on GAPS diet for over a year and been eating a lot of coconut flour and our own soaked/dehydrated nut flours, but I find they don't work well in most recipes as the store bought almond flour.
How do you grind your almonds? I tried Vitamix and use Cuisinart now. I think it needs to be much finer. Or our almonds from Organic Pastures are just too oily and go to butter too quickly.
Thanks Sarah. You're pancakes look delicious! I like to make some pancakes with pecan flour, coconut flakes and coconut milk. They are so tasty too.
Hey Jim – I am the chapter leader for Indianapolis. Contact me& if you would like to get more information for central indiana sources.
Hi Jim, you definitely have a challenging situation. I would suggest contacting your WAPF Chapter Leader (westonaprice.org) and getting a list of buying clubs in your area. Many buying clubs order almonds straight from the farm in bulk. Once you get your almonds, before you go to bed one night, soak them per the instructions on the blog, the next morning while preparing breakfast, drain the almonds, place on cookie sheets and put in the oven at 150F. This is such a low temp that you can keep it on all day while you are out. Then after they are dried, put them in airtight containers in your pantry until you are ready to grind. Hope that helps.
Ok, so you've got me all interested in making almond-flour pancakes. And I accept your warnings about the pre-made almond flour I might buy somewhere. But as a single dad who works full time and has other outside obligations, how am I supposed to source farm-fresh almonds (in central Indiana) and find the time to grind them?