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Almond Flour Pancakes

These Almond Flour Pancakes are so easy to make! They’re packed with fresh lemon juice and poppy seeds and are also moist and deliciously fluffy. All you need is a blender and a griddle to make these perfect low-carb and Keto friendly pancakes.

stacked low carb lemon poppyseed pancakes

Fluffy Low Carb Almond Flour Pancakes

Imagine this – a fluffy and moist lemon poppy seed pancake, but you can eat it off your plate topped with fresh berries and warm maple syrup, and it’s low-carb and Keto friendly! Well, this is not just a daydream – it is the real deal. I’ve long loved the combo of lemons and poppy seeds. It’s fresh, slightly tart, and sweet with a nice little crunch. But those other lemon poppy seed pancakes are definitely not low-carb or Keto friendly. However, these almond flour pancakes will combat that craving and then some. These pancakes are fiber and protein packed and you can make the whole recipe only using your blender and a griddle! Dare I say it, they might just be the perfect low-carb pancake recipe.

slicing out a stack of lemon poppyseed pancakes

Is Almond Flour Healthy?

Almond flour is low-carb but high in protein, healthy fat, and fiber. Almond flour is also minimally processed, unlike all-purpose flour. I’d say that makes it healthy. But, I can’t say what is the most healthy flour for you. That will depend on your personal dietary needs. The only downside to almond flour is its high-calorie count, so if you’re counting calories, be careful not to overindulge.

Ingredients For Almond Flour Pancakes

These are as easy to make as your average pancakes but better in every possible way. I think you’ll see that in these ingredients. Better flour, better flavor, and better fluff!

  • Lemon juice: I find lemon juice is the best way to get that authentic lemon flavor into the batter.
  • Eggs: These pancakes use 2 large eggs. Eggs add fluff and moisture to pancakes.
  • Cream cheese: Make sure it’s at room temperature and cut it into cubes. The cream cheese helps to make these pancakes super light and fluffy.
  • Almond flour: My favorite gluten free flour option! It’s naturally slightly sweet and nutty.
  • Baking powder: This reacts with the lemon juice to make these pancakes really puff up.
  • Sweetener: You can use your sweetener of choice. I prefer to use Truvia.
  • Poppy seeds: Because you can’t have lemon poppy seed pancakes without the poppy seeds, right? I really like the texture they add to the batter.
  • Toppings: You can top your pancakes with fresh fruit like strawberries and blueberries. And, don’t forget about the syrup. I love low carb/Keto maple syrup. These are optional but highly recommended.
Blending batter for pancakes.

How to Make Almond Flour Pancakes

  1. Blend: In a blender, add the lemon juice, eggs, cream cheese, almond flour, baking powder, sweetener, and poppy seeds. Blend everything until it’s all thoroughly combined.
  2. Rest: Set the batter aside for a couple of minutes.
  3. Preheat: Heat up a griddle pan over medium heat.
  4. Cook: For each pancake, pour a ¼ cup of batter onto the heated pan. Cook until bubbles start to form on top.
  5. Flip: Flip the pancakes over and continue to cook for a minute, or until they’re browned on both sides.
  6. Remove and serve: Remove pancakes from pan. Garnish your pancakes with fruit and serve them with maple syrup.

Tips for Making Almond Flour Pancakes

  • Make sure to mix your batter in a blender. This is important when using almond flour because it will make your batter more smooth and light which will lead to fluffier pancakes. Score!
  • If you don’t have a griddle, have no fear! You can use a skillet instead of a griddle. If using a regular skillet, lightly oil the pan with vegetable oil after each pancake. Don’t use butter because butter will burn. You can use clarified butter, though.
  • You can NOT make an even swap of coconut flour for the almond flour in this recipe. Coconut flour requires a whole lot more liquid, so all of the ingredients will need adjusting.
  • Don’t confuse almond flour for almond meal. They have completely different textures and almond meal should not be used in pancakes.
  • Watch your flip technique. While it can be fun to flip your pancakes high, a low and gentle flip won’t deflate your pancakes.
a stack of lemon poppyseed pancakes topped with fruit and maple syrup

Delicious Pancake Mix-ins

The lemon juice and poppy seeds add a really nice flavor to these pancakes, but the base of the recipe is a perfect low-carb, Keto-friendly pancake. You can swap out the lemon and poppy seeds for tons of other fun pancake mix-ins, like:

  • A mashed banana
  • Chocolate chips, white chocolate chips, or peanut butter chips
  • Blueberries
  • Chopped nuts
  • Vanilla, cinnamon, or maple syrup

How to Store and Reheat Pancakes

  • Refrigerator: If you’re storing them in the fridge, allow them to cool completely and then place them in an airtight storage bag. They will last in your fridge for about a week, and you can reheat them in your oven.
  • To Freeze: Sometimes, I make an entire batch of pancakes to keep in my freezer for quick and easy weekday breakfasts. Let them cool, and then add them to an airtight freezer-safe bag. Separate each pancake with a layer of parchment paper so they don’t stick, and you can pull out exactly how many you want to reheat at a time. Then, reheat them in the toaster.

More Pancake Recipes


slicing out a stack of lemon poppyseed pancakes

Almond Flour Pancakes

Katerina | Diethood
These Almond Flour Pancakes are so easy to make! All you need is a blender and a griddle. They’re packed with lemony flavor, perfect texture, and are moist and fluffy.
5 from 6 votes
Servings : 6 pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 2 tablespoons lemon juice
  • 2 large eggs
  • 2 ounces cream cheese, room temperature, cut in 2 cubes
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ to 1 teaspoon sweetener, I use Truvia
  • 1 teaspoon poppy seeds
  • fruit, for garnish, optional
  • Low carb/Keto Maple Syrup, for topping


  • In a blender, add lemon juice, eggs, cream cheese, almond flour, baking powder, sweetener, and poppy seeds; blend for several seconds, or just until combined. Batter should resemble that of a normal pancake-batter.
  • Set batter aside for 3 to 4 minutes.
  • Heat up a griddle pan over medium heat.
  • For each pancake, pour a ¼ cup of batter onto the heated griddle pan; cook until bubbles start to form on top.
  • Flip the pancakes over and continue to cook for a minute or until browned on both sides.
  • Remove pancakes from pan.
  • Garnish with fruit and serve with maple syrup.


  • Blender: Use a blender for the batter; it ensures almond flour results in light, fluffy pancakes.
  • No griddle? Use a skillet. Lightly oil with vegetable oil after each pancake. Avoid using regular butter, but clarified butter is fine.
  • Don’t swap coconut flour for almond flour directly; they have different liquid requirements!
  • Almond flour is not the same as almond meal. The latter isn’t suitable for pancakes.
  • Flip the pancakes gently to maintain fluffiness.


Calories: 110 kcal | Carbohydrates: 4 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 65 mg | Sodium: 52 mg | Potassium: 101 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 206 IU | Vitamin C: 2 mg | Calcium: 73 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: American
Keyword: almond flour pancakes, keto pancakes, low carb pancakes
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