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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.
Lori Grady Seth Wheeler seltzer water in the batter!!
Great website. Thanks for taking the time. I’ll definitely check to your site to find out more and inform my friends about your website.
Is this the same ultimate chopper that was sold on tv? I had two and both died very quickly on me. Although while they work, they are awesome. Can you use a food processor?
Hi Sarah,
Does cooking or baking with almond flour cause the natural oils to change for the worst? Is there a temp that we should not bake almond flour beyond? Just curious? I know we shouldn’t cook with almond oil but is almond flour different?
Thank you!
Had these pancakes for breakfast this morning. Made them with the soaked and dehydrated blanched almond flour I made yesterday (first time making that too). The pancakes came out so yummy, much better than coconut flour pancakes for sure and so easy. 2 per person is the limit here as well, very filling.
I really love your blog. I was a vegetarian for over 20 years and I started eating pastured meats after several months of reading your blog (and researching what you said online) and then getting the NT book which I also thank you for recommending. I even lost a few lbs and I have never felt better!
I’m trying to find the link to “how to soak almonds properly”
It doesn’t work from this page… can you give me a basic run down please.
Thanks
Sarah,
What do you suggest for those of us who don’t have a Weston A Price Chapter near us? Is there someplace to order them from online? Thanks for your help!
forgot to add that your “how to soak almonds” link isn’t working.
I now am really confused! I cannot buy really RAW almonds as I read you do have to buy them form the farm. I am outside LA and cannot find any place like that. What do I do? Someone online said it will not get rid of all the problems with the nuts when you soak them because they are not really raw. Is this true?
Hi Sarah,
do you think grinding the almonds with a food processor would do the trick?