Almond Flour Pancakes (Big and Fluffy)

Name: Almond Flour Pancakes (Big and Fluffy)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 pancakes
Ingredients: 3 large eggs; 2 tablespoons vanilla extract; ½ cup whole milk; ½ teaspoon stevia glycerite; Pinch salt; 2 cups superfine almond flour; 1 teaspoon baking soda; Avocado oil spray

User Reviews

5.0

150 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
10 pancakes
Calories
355 kcal
Course
Breakfast
Cuisine
American

Almond Flour Pancakes (Big and Fluffy)

Winston Campbell

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These almond flour pancakes are big, fluffy, and delicious. Making them is effortless - the batter is thick and easy to work with.

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Ingredients

Servings

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

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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 Information

Show Details

Serving 2pancakes Calories 355kcal (18%) Carbohydrates 11g (4%) Protein 14g (28%) Fat 29g (45%) Saturated Fat 3g (15%) Sodium 360mg (15%) Fiber 3g (12%) Sugar 5g (10%)