These almond flour pancakes are big, fluffy, and so 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 (such as protein pancakes, cream cheese pancakes, and ricotta 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 almond flour pancakes are.
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Ingredients
Here's an overview of the ingredients you'll need to make these pancakes. The exact measurements are included in the recipe card below.
- Eggs: I use large eggs in almost all of my recipes, this one included.
- Vanilla extract: It's best to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Whole milk: Feel free to use half-and-half or 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.
- Baking soda: If you'd like to use gluten-free baking powder instead, 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.
Variations
- Sometimes I cook the pancakes in butter instead of oil. If opting for butter, spread a thin layer of it on the warm griddle, and spread more between batches.
- Sometimes I use different flavor extracts instead of vanilla, such as coconut extract. When I do, I use half the amount listed (so just one tablespoon).
- For extra-rich pancakes, you can use half-and-half instead of milk.
- To make them dairy-free, use well-blended canned coconut milk or oat milk.
Almond Flour Pancakes Instructions
The detailed instructions for making these pancakes are listed 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. (Photos 1-2).
- Once the batter is ready, cook the pancakes in a greased nonstick griddle over medium heat, about 3 minutes per side. Measure about ¼ cup of batter per pancake. (Photos 3-4).
- Serve the pancakes immediately, topped with sweet butter. (Photos 5-6).
Expert Tip
Watch the video below or look at the step-by-step photo collage 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.
So 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.
Recipe FAQs
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.
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.
Serving Suggestions
I add a little 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 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, strawberry compote, or (if you can handle the carbs) 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!
Storing Leftovers
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 at 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.
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Recipe Card
Fluffy Almond Flour Pancakes
Ingredients
- 3 large eggs
- 2 tablespoons vanilla extract (yes, 2 full tablespoons!)
- ½ cup whole milk
- ½ teaspoon stevia glycerite (equals about 2.5 tablespoons sugar)
- ¼ teaspoon Diamond Crystal kosher salt
- 2 cups blanched finely ground almond flour (8 oz)
- 1 teaspoon baking soda fresh*
- Avocado oil spray for griddle
Instructions
- 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.
Video
Notes
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Judy M
Hi Vered, I am excited about this recipe. What can I sub for the milk to make it dairy-free?
Vered DeLeeuw
Hi Judy,
To make them dairy-free, use well-blended canned coconut milk or oat milk.
Melanie
Didn't enjoy the texture or taste.
Elaine G.
I used 1 tablespoon of almond extract and heavy cream instead of milk. I also added a handful of chocolate chips. These were SO GOOD!
Bill Spector
Finally! A keto pancake recipe that actually works. These are just as good as "real" pancakes.
Jillian
These pancakes were amazing! So fluffy, and I loved the vanilla flavor. Thank you!