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Almond Flour Pancakes (Gluten, Grain, Dairy & Sugar Free, Low Carb)

These tender and delicous almond pancakes are perfect to make for breakfast or brunch
Course Breakfast, Brunch, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Dairy-Free, Gluten-Free, Grain Free, Low Carb, Sugar Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 small


  • 2 1/2 dl Almond flour
  • 4 Eggs
  • 2-3 tbsp Almond milk
  • 5-8 drops Vanilla stevia drops
  • 1/2 tsp Salt
  • 1 tsp Baking powder
  • 1-2 tbsp Stevia granular sugar (optional, if you prefer sweeter pancakes)
  • Coconut oil, to fry


  • Preheat one big (or two big pans to finish the frying quicker) nonstick pan over medium heat with some coconut oil.
  • Preheat the oven to 80 degrees Celcius (optional). To keep the pancakes warm once fried.
  • Add almond flour, eggs, stevia vanilla drops, baking powder, salt, almond milk and stevia granular sugar (if using) to a bowl and mix until you have a smooth batter. The batter will be a little thicker than usual pancake batter. If really needed then thin with another tablespoon of almond milk, but the batter should be quite thick.
  • Add about 3-4 tablespoons to the pan and spread the batter into round pancakes using a spoon or spatula. You can fry 2-3 pancakes in each pan, but adding more than that might make it hard to flip them.
  • Fry the pancakes for approximately 2-3 minutes, until they start to get golden brown and start to set. Then flip and fry for another 2-3 minutes on the other side.
  • Repeat with the remaining batter.
  • Serve with desired topping.