This is my first post in what I hope to be a series of recipe manipulations.  I did a quick search for almond flour pancakes, and this is one of the first recipes I fell on. What can I say, I was having a craving this morning that had to be filled. I made a few minor changes to the original recipe by subbing in Truvia (a sugar substitute) for maple syrup, and adding some vanilla and blueberries.

The results were OK at best.  The pancakes were a little dry, because almond meal is still a little chunky. They ended up a bit too “gritty” for my tastes.  I’m not sure if a double zero almond flour exists, or if it just turns into almond butter at that point? I’ll have to do some research to find out.  I think a finer “flour” is really the first step to making these more like a traditional pancake, and that might mean scrapping almond flour all together. There is a low-carb baking mix recipe on the Atkins website which might be better.

Next is the liquid.  Most traditional pancake batters use about equal parts wet and dry ingredients. This recipe calls for two whole eggs, which gives you about 1/2 cup of liquid.  Eggs are used, because when they are cooked they naturally puff up.  This gives you some extra leavening without the pancakes falling apart because there’s no gluten. These weren’t overly “eggy” once cooked, but I think there might be better alternatives.


As I said, these were OK, edible, and quick to throw together, but I don’t think I’ll be using this recipe in the future.  I’ve posted the full recipe below if you are looking for a starting point. Who knows, you may even love these as they are.

Almond Flour Pancakes

  • Servings: 2
  • Difficulty: Easy
  • Print



  • 1 cup Almond Meal/Flour
  • 2 tsp Truvia (or other sugar substitute)
  • 1 tsp Baking Powder
  • 1/2 tsp Salt


  • 1/2 cup Water
  • 2 large Eggs
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Melted Butter

Optional: Approx 1 cup of fresh or frozen Blueberries


  1. Whisk together dry ingredients in a bowl or measuring cup
  2. Whisk together wet ingredients in a bowl or measuring cup
  3. Add wet ingredients to dry ingredients and stir together until a smooth batter forms
  4. Heat some butter in a large pan or skillet over medium heat (don’t burn it)
  5. Pour your batter on to the skillet to form about 2-3 inch pancakes. Leave room between for them to spread
  6. Drop some frozen blueberries into the batter
  7. Cook until the edges are starting to dry and form bubbles, then flip and cook until golden brown.
  8. Serve immediately

Nutrition Information:

Servings 2.0
Amount Per Serving
calories 447
% Daily Value *
Total Fat 39 g 60 %
Saturated Fat 7 g 36 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 227 mg 76 %
Sodium 1392 mg 58 %
Potassium 70 mg 2 %
Total Carbohydrate 13 g 4 %
Dietary Fiber 6 g 24 %
Sugars 3 g
Protein 18 g 37 %
Vitamin A 8 %
Vitamin C 0 %
Calcium 15 %
Iron 17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

2 thoughts

  1. This recipe and a few others you posted are pretty high in sodium, in the way of salt or preservatives I would think. For those of us who suffer from another “human weren’t designed to live past 30” affliction – hypertension, that can be as big an issue as too many simple carbs. Something to keep in mind –
    Modify this into a savoury crepe?


    1. True, however, removing salt is a pretty simple fix, just don’t add it. As for a savoury crepe, i don’t think this would hold together very well if the batter was any thinner. As is the pancakes are rather delicate, but I’ll probably be giving crepes a whirl in the not too distant future


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