These almond flour pancakes are big, fluffy, and delicious. They are very easy to make - the batter is nice and thick and easy to work with.
You can make them once a week and freeze them for easy weekday breakfasts, then defrost them in the microwave.
Weekend pancakes are a beloved tradition in our family. Everyone gathers around the kitchen island. I stand by the stove, cooking the pancakes, and as soon as one is ready, I hand it over to a family member.
Needless to say, I get to eat the "chef's bonus" - the misshapen ones, those that are overcooked or slightly undercooked. They are still delicious! I am actually amazed at how tasty, fluffy and tender these pancakes are. 🥞
You'll only need a few simple ingredients to make these almond flour pancakes. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in almost all of my recipes, this one included.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Whole milk: Feel free to use heavy cream instead.
Sweetener: I use stevia. You can use a granulated sweetener instead.
Kosher salt: If using fine salt, use just a pinch.
Almond flour: An excellent flour substitute that works exceptionally well in baked goods. For the best texture, use blanched finely ground flour. I don't recommend using a coarse almond meal in this recipe - there's a big difference.
Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Avocado oil spray: I use it for the griddle. You can also use a thin layer of unsalted butter.
How to make almond flour pancakes? It's truly easy. The detailed instructions are included in the recipe card below. Here are the basic steps:
You simply mix the ingredients together in a large bowl until very smooth. I like to start with the liquids, then gradually add the dry ingredients.
Once the batter is ready, you cook the pancakes in a greased nonstick griddle over medium heat, about 3 minutes per side. Measure about ¼ cup batter per pancake.
Watch the video below or look at the step-by-step photo collage (or check out the web story) and you'll see - the batter is nice and thick, and very easy to work with. It won't spread out too thin, and the pancakes will keep their shape. They also don't burn easily, as sometimes happens with coconut flour pancakes.
Frequently asked questions
That's actually 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, and you can (and should) mix until very smooth and lump-free.
They are not. Both are made from finely ground almonds, but almond meal is made from raw unpeeled almonds, while almond flour is made from blanched almonds. As mentioned above, I recommend using almond flour when making this recipe.
Not exactly. While in some recipes you can use a ratio of 1:1 when substituting almond flour for all-purpose flour, in others you'll need to go as high as double the amount of almond flour.
You might also need to add eggs and/or liquids to the recipe. So I recommend going with a recipe that was specifically written for - and tested with - almond flour.
I add a little stevia to the batter - just enough for light sweetness. Two tablespoons of any granulated sweetener should also work. Then, all the pancakes need is a pat of sweet butter. They don't even need syrup.
Obviously, though, you can serve these pancakes with your favorite syrup if you wish. Other options include a drizzle of melted dark chocolate or peanut butter, blueberry compote, or strawberry compote. Or go all out and top them with keto whipped cream (or chocolate whipped cream) and scatter some dark chocolate chips on top!
You can keep the leftovers in storage bags in the fridge for up to three days. Place paper towels between them to absorb extra moisture. Reheat them in the microwave on 50% power.
You can also freeze these pancakes for up to three months. Freeze them in freezer bags, separated with squares of wax paper, so that they don't stick to each other. You can microwave them frozen on 50% power.
A reader review ❤️
Ed recently made me very happy when he sent the following email:
"Growing up and most of my life, pancakes were always part of our weekend breakfast. When I turned middle age I had to watch my carb intake and pancakes were out! I have missed them for years as one of my favorite breakfast dishes until this morning.
I followed your recipe for almond flour pancakes to the tee and was totally amazed at how delicious they were. When they were first put on the griddle, I added fresh blueberries. I was so impressed with how fluffy they rose in the pan and I was able to flip them so easily.
I sat down at our dining table and hoped with all my heart that I could relive what I had to give up. My first taste of your pancakes bought all those memories back to me. I was so happy, I had my wife and kids try them and they were amazed too. These pancakes shouldn't be called Keto or Low Carb, they should be simply called the Best Pancake Recipe. Better than traditional flour pancakes.
I don't ever contact or email people about much but I had to thank you with all my pancake memories for posting this absolutely wonderful recipe. I now have a great new breakfast memory."
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Fluffy Almond Flour Pancakes
- In a medium bowl, whisk together the eggs, vanilla, milk, stevia, and salt.
- Gradually whisk in the almond flour. Whisk patiently until very smooth and free of lumps.
- Finally, whisk in the baking soda.
- Heat a nonstick double burner griddle over medium heat, 4-5 minutes. Spray with oil. Use a 4-tablespoon scoop to scoop out the pancakes into the griddle. My griddle fits 6 pancakes, so I work in two batches.
- Cook the pancakes about 3 minutes on each side, until puffed, golden-brown and cooked through.