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Almond Flour Pancakes (low carb, diabetic-friendly)

A delicious almond flour pancake recipe that serves as a solid substitute for the real thing.


I finally developed a perfect almond flour pancakes recipe, and I think you guys are going to be thrilled. At a little less than 5g of carbs per pancake, I’m so happy with these!

Almond Flour Pancakes | The Hangry Woman

My other big test is feeding them to Bryan and not really telling him anything about the recipe. He told me “I really couldn’t tell these were low carb – you fooled me!”


I really like baking with almond flour. Once you get the hang of it, and get the ratios right, it’s a great low carb, high-fat substitute.

There are a few things you can do to this batter. If you like things on the sweeter side, add the sweetener of your choice into the batter.

I like to top mine with fresh whipped cream, and fresh berries. Blueberries are a great topping.

You can also mash up some fruit, and pour it over.

Making these almond flour pancakes

Although these are a great alternative to pancakes, they cook a little differently.

In my tests, I’ve noticed that they don’t bubble at the top, to give you a good indication of when they’re ready. The skillet side does get firm, so once they release from the pan, and they’re firm about halfway through the middle, you can flip them.

Keep in mind that these almond flour pancakes are best made in a nonstick pan. You can even add a little cooking spray, or extra butter to be sure they don’t stick. The last thing you want is burnt almond flour!

How do they taste?

They’re really nice and soft, and lightly sweet. Almond flour will do that to you. Eventually, I want to try whipping some air into the recipe and using egg whites instead of whole eggs to see how it changes the texture.

That’s another experiment for another day, though!

Additionally, I’m a fan of ChocZero‘s syrups. I sing their praises a ton when it comes to low carb syrups. They haven’t spiked my blood glucose, and they’re yummy with no terrible aftertaste.

Here’s the recipe for these truly delicious almond flour pancakes. I hope you enjoy!

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diabetic friendly almond flour pancake

Almond Flour Pancakes (diabetic-friendly, low carb)

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A delicious almond flour pancake recipe that serves as a solid substitute for the real thing. 

  • Total Time: 10 minutes
  • Yield: 8 pancakes 1x


Units Scale



  1. In a bowl, put in your almond flour, baking powder and pinch of salt. Mix the dry ingredients. 
  2. Then, add in your vanilla extract, avocado oil, oat milk, eggs and water. 
  3. Stir all of the ingredients together until the batter is incorporated.
  4. Spray your cooking spray into your cold pan.
  5. Heat the pan until your oil is bubbling (not smoking) on medium-low heat. 
  6. Shape your batter into pancakes and cook in your skillet for 4-6 minutes, or until the bottoms look golden brown and the sides become firm. Flip and cook the other side until the pancake is cooked all the way through. 
  7. Top with your favorite pancake toppings and enjoy! 
Almond Flour Pancakes | The Hangry Woman


  • This batter is THICK, but it should be
  • I use avocado oil in this recipe, but feel free to use any neutral oil that you like.
  • You CANNOT sub coconut flour in this recipe. Coconut flour is a special beast for pancakes and will soak up too much moisture. 
  • Author: Mila Clarke Buckley
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Diabetic


  • Serving Size: 2 pancakes
  • Calories: 250
  • Sugar: 2.1g
  • Sodium: 52.6mg
  • Fat: 11.6g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 9.7g
  • Fiber: 1.4g
  • Protein: 7.5g
  • Cholesterol: 93mg

Keywords: pancakes, almond flour pancakes, fluffy pancakes, almond flour pancakes for breakfast.

mila stretching after exercise with her freestyle libre showing

Hi! I'm Mila.

I’m a millennial living with LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals. Plus, you get video cooking demos, essays on life with diabetes, and lots of weekly joy.


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20 Responses

  1. Sounds good but in the recipe it says water with the eggs mixture but in the ingredients it dont list water so my question is how much water.

  2. I have been diagnosed with prediabetes I am trying to eat right.. almond pancakes sound great for breakfast.

    1. Hi haven’t tried flax eggs in this recipe, but definitely give it a try. It’ll add more fiber to the pancakes, so you may need to add additional liquid to the batter, so they’re not too dry.

    2. FWIW, I make these all the time with Bob’s Red Mill egg replacer. It is my fave egg sub for baking & works much better than DIY things like flax. The pancakes are fantastic; my T2 partner loves that I can still make him tasty pancakes! Excellent recipe.

  3. I never ever make pancakes but my family has asked a million times that I make them over the holiday break – Saving this recipe to try next week!!

  4. This is a great way to use up my soon to expire almond flour. We love having pancakes for dinner, so I think that’s what I’m making tonight.

  5. Have you tried using 2 tablespoons of heavy cream and 1 tablespoon of sour cream in your fluffy pancake recipe?

    I’ve always used sour cream for half of the milk in regular pancakes for a lighter, fluffier result. Do you think it might work in this recipe?

    1. I haven’t tried this, but let me know how it goes! This batter is really thick compared to a typical pancake batter, so I’m curious about how it would turn out. Thanks for the tip, and if I do try, I will let you know!

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