Almond Flour Pancakes
These almond flour pancakes are soft, lightly sweet, and quick to make. They come together in just 15 minutes and use simple low-carb ingredients to create a satisfying breakfast or dessert.
Almond Flour Pancake Ingredients
- Almond Flour: Use finely ground almond flour rather than almond meal. Fine almond flour gives a smoother batter and softer texture, while almond meal can make the pancakes grainy.
- Heavy Cream: Use heavy cream or a cream with a fat content of at least 30 percent. In some countries heavy cream is called double cream. The higher fat content adds richness and helps keep the pancakes tender rather than dry.
- Cream Cheese: Full-fat cream cheese works best. It adds structure and a subtle tang, which helps balance the sweetness.
- Eggs: Use fresh eggs. Fresher eggs have stronger proteins, which helps the batter bind more effectively and gives the pancakes better structure.
- Baking Powder: Provides gentle lift so the pancakes are light rather than dense. Make sure it is fresh, as baking powder loses effectiveness over time.
- Salt: A small pinch balances the sweetness and sharpens the overall flavor of the pancakes.
- Vanilla Extract: Use a good-quality pure vanilla extract for the best flavor. Vanilla paste can also be used as a substitute and will also taste great.
- Erythritol: Sweetens the pancakes without adding sugar. Erythritol is a 1:1 replacement for sugar. Stevia can also be used, but it is more concentrated and sweetness varies by brand. Follow the manufacturer’s recommended conversion ratio.
Expert Tips
Soften the Cream Cheese First
Cream cheese needs to be fully softened before mixing so it blends smoothly into the batter. Cold cream cheese creates lumps that are difficult to fix once the dry ingredients are added and can lead to uneven cooking.
Cook Over Medium Heat
Almond flour does not hydrate the same way as wheat flour, so the batter needs a bit more attention. Spending a little extra time whisking helps everything come together evenly, which leads to pancakes that cook more consistently from edge to center.
Grease the Pan Lightly Between Batches
A small amount of butter or oil keeps the pancakes from sticking without making them greasy.
Storage and Leftovers
Refrigerator
Store leftover almond flour pancakes in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing so moisture does not build up and soften the pancakes.
Freezer
Almond flour pancakes freeze well. Place parchment paper between each pancake and freeze in a sealed container or freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
Reheating in a Skillet
Reheat the pancakes in a nonstick pan over low heat until warmed through. This method gives the best texture and helps the pancakes stay soft without drying out.
Reheating in the Microwave
Place the pancakes on a plate and cover lightly. Heat in short intervals until warm. The microwave works for convenience, but the pancakes will be softer compared to reheating in a pan.
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Almond Flour Pancakes
Ingredients
- 3 ½ oz almond flour about 1 cup
- 1 ¾ fl oz heavy cream about ⅕ of a cup
- 1 ¾ oz cream cheese about 3 ½ tbsp
- 2 eggs
- 1/2 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
- ¾ oz erythritol about 2 tbsp
Instructions
- Microwave the cream cheese for 30 seconds until softened, then whisk it with the heavy whipping cream until smooth.
- Whisk in the egg and vanilla extract until fully combined.
- Add the almond flour, baking powder, salt, and erythritol. Mix until the batter is smooth.
- Heat a nonstick pan over medium heat and lightly grease it.
- Ladle the batter into the pan and cover with a lid. Cook for 2–3 minutes until the bottoms set and the pancakes begin to firm up.
- Flip and cook for 1–2 minutes until cooked through and lightly golden.
- Serve warm with sugar free syrup, butter, or preferred toppings.
Thank you for all your great work, Sahil! I tried these today and I liked them! I find them a bit too dense to have a couple for breakfast but one as a dessert (which is how your dad seems to have viewed them) works very well.
Just wanted to point out that in the video you add some stevia but it is omitted in the written recipe.
Thanks again for all the horns-up inspiration!
Yeah, definitely, more than dense they are actually very calorie heavy at 200+ calories per pancakes so I can’t eat more than a single pancake in a sitting either. And thank you for pointing that out. I’ll edit the recipe asap!
Fabulous! They have a nice crispiness to them, which I love in a pancake. I added extra heavy cream as you suggested because I like a thinner batter. Deeelicious!
Made these pancakes for my family and they were a hit! Keep up the great work.
where did you get the sugar free maple syrup ?
A fan sent it to me from the USA.
i bought it from iherb using code ANC5184
https://il.iherb.com/r/Walden-Farms-Pancake-Syrup-Calorie-Free-12-fl-oz-355-ml/39774
i just tried the original maple flavor and its amazing .
Sahil, what is “heavy whipping cream”…? I can’t seem to find it in stores or online in India.. All I have is the Amul Fresh Cream…
Can you please specify a brand or a HWC sub…?
Amul Cream is fine and what I use.
Hi Sahil, what is the substitute of eggs?
There is none I’m afraid.
You could try a flax egg. Just google it.
Waffles – love the crispy, crunch of a great waffle.
Hi Shahil,
Fist.. every recipe I have tried has been amazingly delicious.
Can this pancake recipe be refrigerated before cooking? Is so, how long?
Yes you can keep it for a couple of days actually I think.
Which is best, coconut or almond flour pancakes?
Well since I don’t enjoy nuts that much I preferred the coconut flour ones.
Hello, awesome recipes!! Thank you. Hey just regarding your almond flour pancakes; I see you have them at 6 carbs per pancake, but yet all the ingredients, other than the flour, are virtually carb free – so wondering why so many carbs per cake?
Thank you
hey that’s 6 net and 3 total. Eggs have carbs, almond flour has carbs, cream cheese has carbs. Whipping cream has carbs. They are all low carb but they are not carb free 🙂 hope that helps.
You are awesome, I love the pancakes. I used the cinnamon and was perfect. Thanks for making enjoyable and easy to learn.
These are awesome! Second time I made this recipe..love them!! Thank You for this recipe
I made your bread yesterday but forgot the baking powder, I added some sesame seeds. I have to say it was fabulous. This was the coconut bread because it has less calories.
I also just found you but I already love your videos. I’m Canadian. I am also new to keto.
Hi Sahil
I tried making this almond pancake recipe but it did not turn out very well. The taste was good but it crumbled up when I tried to flip them over. I followed all the steps in your video but not sure where I went wrong.
Did your batter look like mine? Perhaps it could use an egg more if the egg size was smaller than what I use here. Sometimes things like that can affect the recipe.
Hello! Thanks for all the great recipes! Is it possible to use Swerve (erythritol) instead of drops of Stevia? If so, how much should I add of confectioners Swerve to the mix? Please let me know, and thanks again!
yes it’s possible. Just start with a tabelspoon and add more if you need
Thanks very much, I’ll be giving this a try this weekend. 🙂
Hey! 🙂
Today i find your blog and its amaizinggg.. 🙂
I just wanna know one 🙂 did u eat just one portion? It’s too small…?
Honestly it’s quite filling with butter and syrup. But depending on your macros you can have more.
Hi there….do you think the Philly cream cheese can be substituted with Mascarpone cheese? Was just wondering as Mascarpone lends itself quite well to desserts like Tiramisu etc… so just had to ask.
Yes it can be substituted no problemo.
Horns up! How I’ve missed my morning pancakes. These were stellar. I can’t wait to share them with others. You’re the best! Keep up the great recipes.
Sahil, I really enjoy your videos and love for life and keto. I started your “Keto For Beginners” week 1 on March 13, 2020. By the 7th day, I did not want to eat the hamburger stir-fry and made taco Zucchini boats. Did I mess up too bad? That was around 2pm. Around 5:45, I had the last piece of curry chicken with some kale I had leftover from my family’s meal. Today is my 7th day and I have already prepped my meals for week 2. Did I alter the results by substituting?
As long as the zucchini was the taco you should be fine. It’s not an issue to substitute really. So you’ll be fine.
hi, I cannot eat full fat dairy. Cream etc. The light might be ok. But I wanted to check with you. Would yogurt be ok to use?
Sure, can also use coconut milk/cream
Can the batter or the pancakes be frozen or kept in the fridge?
Oh my goodness!!! I added cinnamon and clove (elachi) powder and turned these into chai flavoured pancakes. With lots of butter and sugar free syrup on top! Soooooo good!
Thank you very much for all your recipes!!!
I already cooked egg masala and stuffed mushrooms with your recipe. Was delicious.
I’m vegetarian and I love Indian food.
I want to add that you make more vegetarian keto main course videos.
Thank you and wish you happiness, success and creative inspiration.