Almond Flour Pancakes, Big and Fluffy - Healthy Recipes Blog (2024)

Here's an overview of the ingredients needed to make these almond flour pancakes. The exact measurements are listed in the recipe card below.

• Eggs: I use large eggs in most 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: You can use half-and-half or heavy cream instead.
• Sweetener: I use stevia. You can use a granulated sweetener instead.
• Kosher salt: If using any salt other than Diamond Crystal kosher salt, use just a pinch.
• Almond flour: Use blanched, finely ground 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. You can also use a thin layer of unsalted butter.

• 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 detailed instructions for making these almond flour 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 like starting with the liquids and gradually adding the dry ingredients.

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.

The pancakes will be big and thick:

Serve them immediately, topped with butter.

1. 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.

2. 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:

3. 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.

Should I mix the dry and wet ingredients separately?

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.

What's the difference between "almond flour" and "almond meal?"

Both are made from finely ground almonds, but almond meal is made from raw, unpeeled almonds, while almond flour is made from blanched almonds. I recommend using almond flour when making this recipe.

Can I use my favorite pancake recipe and substitute the wheat flour for almond flour?

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 sweet butter. They don't even need syrup:

However, you can serve these pancakes with your favorite syrup, as shown in the photo below.

Other tasty options include a drizzle of melted dark chocolate (shown below), peanut butter, or keto hazelnut spread; blueberry compote or 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!

You can keep the leftovers in the fridge, in an airtight food storage container, for up to three days. 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 they don't stick together. You can defrost them in the microwave.

Fluffy Almond Flour Pancakes

Thesealmond flour pancakesare big, fluffy, and delicious. Making them is effortless - the batter is thick and easy to work with.

Servings: 10 pancakes

Calories: 355kcal

Add Your Own Notes

Nutrition per Serving

Serving: 2pancakes | Calories: 355kcal | Carbohydrates: 11g | Protein: 14g | Fat: 29g | Saturated Fat: 3g | Sodium: 360mg | Fiber: 3g | Sugar: 5g