Big and Fluffy Almond Flour Pancakes

A stack of five almond flour pancakes on a plate, with a garnish of fresh blueberries.

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.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 355kcal

Author Vered DeLeeuw

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.
3 large eggs, 2 tablespoons vanilla extract, ½ cup whole milk, ½ teaspoon stevia glycerite, Pinch salt
Gradually whisk in the almond flour. Whisk patiently until the mixture is very smooth and free of lumps. Whisk in the baking soda.
2 cups superfine almond flour, 1 teaspoon baking soda
Heat a nonstick double burner griddle over medium heat. 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.
Avocado oil spray
Cook the pancakes for about 3 minutes on each side, until they are puffed, golden brown, and cooked through.
Serve immediately.

Video

Notes

Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. You can use a tablespoon of fresh baking powder instead (gluten-free if needed).
It's best to measure almond flour by weight. Two cups of Bob's Red Mill super-fine almond flour weigh 8 ounces.
If you don't have a kitchen scale, use the spoon-and-level method to measure the flour. Gently stir it in its container to loosen it. Then, using a spoon, lightly scoop the flour into your measuring cup without pressing it down. Once the cup is slightly overflowing, use the flat edge of a knife to level it off. Avoid dipping the measuring cup directly into the bag, as this can pack the flour and lead to using more than the recipe calls for.
The batter is quite thick. However, it should be smooth and easy to work with. If it's very dry, add whole milk until it looks like the photo below, starting with one tablespoon.
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