These almond flour pancakes are big, fluffy, and delicious. They are very easy to make. You can make them once a week, freeze them for easy weekday breakfasts, and defrost them in the microwave.
I am amazed at how tasty, fluffy, and tender these pancakes are. Of all my pancake recipes (including protein pancakes, cream cheese pancakes, and ricotta pancakes), these are the closest to traditional pancakes. The thick batter is easy to work with, they don't spread out too much in the pan, and they are easy to flip. Most importantly, they are delicious!
Ingredients
The complete list of ingredients and exact measurements can be found in the recipe card below. Here are my comments on some of the ingredients.
- Milk: I use whole milk.
- Sweetener: I use stevia. You can use a granulated sweetener instead.
- Almond flour: Use superfine almond flour for the best texture.
- Baking soda: You can replace it with a tablespoon of baking powder (gluten-free if needed).
- Avocado oil spray: I use it for the griddle.
Variations
- Sometimes, I cook the pancakes in butter instead of oil. If opting for butter, spread a thin layer on the warm griddle and add more between batches.
- I sometimes use different flavor extracts, such as coconut extract, instead of vanilla. Since these extracts are more potent than vanilla, I use half the amount listed (just one tablespoon).
- For extra-rich pancakes, use half-and-half or heavy cream instead of milk.
- To make these pancakes dairy-free, use well-blended canned coconut milk, unsweetened soymilk, or plant-based heavy cream.
- Make blueberry or chocolate chip pancakes. After adding the batter to the griddle, sprinkle each pancake with 3-4 blueberries or 5-6 chocolate chips, as shown in the photo below.
Sometimes, I make all three variations at the same time. I leave a third of the pancakes plain, add blueberries to a third of them, and chocolate chips to another third. The photo below shows these three options.
Instructions
The detailed instructions for making these pancakes are listed in the recipe card below. Here are the basic steps:
Simply mix the ingredients in a large bowl until very smooth. I start with the liquids and gradually add the dry ingredients.
Once the batter is ready, cook the pancakes in a greased nonstick griddle over medium heat for about 3 minutes per side. Measure about ¼ cup of batter per pancake.
The pancakes will be big and thick. Serve them immediately, topped with butter.
I have never reviewed a recipe, but having made countless grain-free pancakes I thought this deserved one. The pancakes were fluffy and tender. The crumb is softer than most almond meal baked goods, more like a typical pancake. My two pre-teen boys told me these are the BEST pancakes. They are filling and delicious. I highly recommend this recipe. It’s quick and easy.
Kath
Read more comments
I have never reviewed a recipe, but having made countless grain-free pancakes I thought this deserved one. The pancakes were fluffy and tender. The crumb is softer than most almond meal baked goods, more like a typical pancake. My two pre-teen boys told me these are the BEST pancakes. They are filling and delicious. I highly recommend this recipe. It’s quick and easy.Recipe Tips
The Batter Should be Thick
Even if the batter seems thicker than you're used to, don't be tempted to add more liquid. It's supposed to be thick. Look at the photo below - the batter is thick and easy to work with. It won't spread too thin, and the pancakes will keep their shape. They also don't burn quickly, as sometimes happens with coconut flour pancakes.
Sift the Almond Flour
Almond flour tends to be lumpy, especially if stored in the fridge or freezer. It's a good idea to sift it into the batter. I place mounds of it in a strainer and use the back of a spoon to push it through, as shown in the photos below. You can see how clumpy it is before sifting and how smooth it is after.
No Griddle? Use Two Skillets.
If you don't own a griddle, you can cook the pancakes in two 12-inch nonstick skillets, as shown in the photo below. You can add 3-4 pancakes to each skillet, depending on how big you make them.
Recipe FAQs
That's unnecessary. One of the best things about gluten-free flours is that you don't need to worry about over-mixing the gluten. So you can mix everything in one bowl until the batter is smooth and lump-free.
Please don't. For the best result, use a thick, rich liquid such as whole milk or half-and-half. If you need this recipe to be dairy-free, choose well-blended canned coconut milk, unsweetened soymilk, or plant-based heavy cream over almond milk, which is thin and watery.
It's not. I use a large amount of vanilla extract in this recipe, and I like the flavor, but it's okay to use less. You can use one tablespoon if you think two would be too much.
Not at all. Look at the photo below - you can see how fluffy and tender they are. 
Yes. You can keep them in an airtight container in the fridge for up to four days. Reheat them in the microwave at 50% power. You can also freeze the cooled pancakes for up to three months. Freeze them in freezer bags, separated with squares of wax paper to prevent them from sticking together. You can defrost them in the microwave.
Serving Suggestions
I add stevia to the batter - just enough for light sweetness. Two tablespoons of any granulated sweetener also work. Then, all the pancakes need is a pat of unsalted butter, as shown in the photo below. They don't even need syrup.
However, you can certainly serve them with your favorite syrup, as shown in the photo below.
Other tasty options include a drizzle of melted dark chocolate (shown below), melted peanut butter, keto hazelnut spread, blueberry compote, strawberry compote, or fried bananas.
Or go all out and top them with keto whipped cream (or chocolate whipped cream) and scatter some dark chocolate chips on top!
Recipe Card
Almond Flour Pancakes (Big and Fluffy)
Video
Ingredients
- 3 large eggs
- 2 tablespoons vanilla extract
- ½ cup whole milk
- ½ teaspoon stevia glycerite - equals about 2.5 tablespoons of sugar
- Pinch salt
- 2 cups superfine almond flour - 8 ounces; please measure by weight
- 1 teaspoon baking soda
- Avocado oil spray - for the griddle
Instructions
- In a medium bowl, whisk the eggs, vanilla, milk, stevia, and salt.
- Gradually whisk in the almond flour. Whisk patiently until the mixture is very smooth and free of lumps. Whisk in the baking soda.
- Heat a nonstick double burner griddle over medium heat for 4-5 minutes. Spray it with oil. Use a 4-tablespoon scoop to scoop the pancakes onto the griddle. My griddle fits 6 pancakes, so I work in two batches.
- Cook the pancakes for about 3 minutes on each side, until they are puffed, golden brown, and cooked through.
- Serve immediately.
Notes
- Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use a tablespoon of fresh, gluten-free baking powder instead.
- It's best to measure almond flour by weight and not by volume. Two cups of Bob's Almond Meal super-fine almond flour weigh 8 ounces.
- Sometimes, I cook the pancakes in butter instead of oil. If opting for butter, spread a thin layer on the warm griddle and add more between batches.
- Even if the batter seems thicker than you're used to, don't be tempted to add more liquid. It's supposed to be thick.
- I use a large amount of vanilla extract and like the flavor, but it's okay to use less. You can use one tablespoon if you think two would be too much.
- Almond flour tends to be lumpy, especially if stored in the fridge or freezer. It's a good idea to sift it into the batter. I place mounds of it in a fine-mesh strainer and use the back of a spoon to push it through.
- If you don't own a griddle, you can cook the pancakes in two 12-inch nonstick skillets. You can add 3-4 pancakes to each skillet, depending on how big you make them.
- Make blueberry or chocolate chip pancakes: After adding the batter to the griddle, sprinkle each pancake with 3-4 blueberries or 5-6 chocolate chips.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave at 50% power. You can also freeze the cooled pancakes for up to three months. Freeze them in freezer bags, separated with squares of wax paper to prevent them from sticking together. You can defrost them in the microwave.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Ale says
Delicious
Linda J Cohee says
Very good! We had these for breakfast this morning. Thank you for your recipes!
Vered DeLeeuw says
You're very welcome, Linda! Thanks for the review.
Lila says
Very very tasty. Quick & easy.
Vered DeLeeuw says
Yay! Glad you liked them, Lila!