Big and Fluffy Almond Flour Pancakes
These almond flour pancakes are big, fluffy, and delicious. Making them is effortless - the batter is thick and easy to work with.
Servings 10 pancakes
Calories 355kcal
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.
Video
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 baking powder instead (gluten-free if needed).
- It's best to measure almond flour by weight and not by volume. Two cups of Bob's Red Mill 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. Depending on how big you make them, cook 3-4 pancakes in each skillet.
- Blueberry or chocolate chip pancakes variation: 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. Defrost them in the microwave.
Nutrition
Serving: 2pancakes | Calories: 355kcal | Carbohydrates: 11g | Protein: 14g | Fat: 29g | Saturated Fat: 3g | Sodium: 360mg | Fiber: 3g | Sugar: 5g
