Almond Flour Pancakes (Big and Fluffy)
User Reviews
5
Almond Flour Pancakes (Big and Fluffy)
Description
Almond Flour Pancakes (Big and Fluffy) rely on superfine almond flour measured by weight to achieve the best texture. The batter is thick, combining eggs, vanilla extract, milk, stevia glycerite as the sweetener, salt, and baking soda. The mixture is whisked carefully to ensure smoothness and cooked in portions on a preheated griddle with avocado oil spray, allowing each side to develop a golden crust and puff up.
The resulting pancakes are thick and fluffy, with a delicate nutty flavor from the almond flour and a hint of vanilla. The texture is tender inside while browned and slightly crispy on the edges. They can be easily customized by sprinkling blueberries or chocolate chips on top during cooking for added flavor and texture.
These pancakes are excellent for a hearty breakfast or weekend brunch. Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen up to three months. Reheating can be done gently in the microwave at reduced power, and frozen pancakes can be separated with wax paper to prevent sticking.
Note that baking soda can occasionally cause an ammonia smell; using fresh gluten-free baking powder is a possible alternative. Butter can be used instead of oil, applied sparingly to the griddle before cooking for richer flavor. Sifting almond flour if stored in the fridge is recommended to avoid lumps. Despite the thick batter, adding extra liquid is discouraged to maintain proper pancake structure.
Ingredients
- 3 egg large
- 2 tablespoons vanilla extract
- ½ cup milk whole
- ½ teaspoon stevia glycerite equals about 2.5 tablespoons of sugar
- Pinch salt
- 2 cups almond flour 8 ounces; please measure by weight, superfine
- 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.
Notes
- Measure almond flour by weight and sift it to avoid lumps.
- Use fresh baking soda or gluten-free baking powder to prevent off smells.
- Cook pancakes on a well-heated griddle sprayed with avocado oil or lightly buttered for better flavor.
- Add blueberries or chocolate chips on top after pouring batter for variation.
- Store leftovers airtight in the fridge up to four days or freeze up to three months.
- Reheat pancakes gently at 50% microwave power to retain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 355 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
