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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.

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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!”

Excellent!

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)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 16 reviews

  • Author: Mila Clarke Buckley
  • Total Time: 10 minutes
  • Yield: 8 pancakes 1x
  • Diet: Diabetic
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Description

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


Ingredients

Units Scale

Optional


Instructions

  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. Heat the pan until your oil is bubbling (not smoking) on medium-low heat (I used a level 3 on my gas stove). 
  5. Scoop your batter 1/4 cup at a time onto your skillet/griddle. Cook in your skillet for 4-6 minutes, or until the bottoms look golden brown and the sides become firm enough to lift the pancake. Flip and cook the other side until the pancake is cooked all the way through. 
  6. Top with your favorite pancake toppings and enjoy! 
Almond Flour Pancakes | The Hangry Woman

Notes

  • This batter is on the thinner side.
  • 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. 
  • Sometimes using two spatulas can be helpful in flipping these, since they’re a bit more delicate than regular pancakes. 
  • Low and slow is the name of the game with these. Have patience, and they’ll set up! 
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • 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
About Mila

Hi! I'm Mila.

I’m earning my Master’s degree in Applied nutrition.

I’m a journalist and Integrative Nutrition Health Coach living with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.

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 and tips on diabetes self-care.

Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.

How can I help with your diabetes management?

More to Dish

 

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28 Responses

  1. Hi see high in cholesterol 93mg when I triple the recipe, will give it a try, do u have any recipes with yogurt for pancakes and using almond flour pls?

  2. Can unsweetened almond milk be used in place of oatmilk & can this recipe be used for waffles? Thank you for recipe & great maple syrup sub! Cheers, Gail






  3. Diagnosed with T2 just over a week ago and it is a minefield of information to sort through. People like yourself really help to make things a lot easier! I live in England and we love Pancakes here too! Definitely trying these at the weekend!! Thank you xx






  4. I don’t usually leave a review, but, I have to for this recipe. My husband is diabetic and has been missing pancakes so I did some searching and came upon this recipe. It was really good. I look forward to trying more of your recipes. I’ve tried other pancake recipes and they were horrible. This one is really good. Thank you I will definitely make them again.






    1. Thank you so much, Patty! This is one of my favorite recipes and I’m so glad you enjoyed it!

    1. I’m sorry to hear that your try didn’t go as intended. A couple of things I can think of right off the bat may be helpful:

      -These are best cooked at a low temperature so the almond flour doesn’t burn. Because of that, they take a little longer to set than regular pancakes (I use a 3-4 heat setting on my gas stove). Patience is key! They will firm up, and set, they just need a little more time. Stoves can also run at slightly different temps in different households, so you can always adjust the temp just a little to help it set. Be careful of cooking them too high, or they will burn.
      -Sometimes I’ll use two spatulas to flip these because they’re way more delicate than pancakes made with grains. Since almonds are lighter in texture, it takes a minute to get them just right.
      -I scoop out 1/4 cup of batter for each pancake. At that size, it makes flipping them manageable.
      -Also, a common error is baking soda rather than baking powder. Make sure to use baking powder in this recipe.

      I hope you give it a go again, and it satisfies the craving for pancakes!

  5. 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.

  6. 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.






  7. 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!!






  8. 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.






  9. 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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