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Almond Flour Pancakes

Overview of a stack of pancakes, with butter and syrup on top, surrounded with blueberries and strawberries. A fork sits on the round white plate with a bite ready to eat. Text overlay Paleo Almond Flour Pancakes.
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These low-carb almond flour pancakes are hearty and delicious! This almond flour pancake recipe easily adapts to several dietary preferences, and everyone will enjoy a stack topped with syrup or fresh fruit!

Ingredients

Scale

Instructions

  1. Preheat your griddle or cast iron skillet to medium low.
  2. In a blender, combine eggs, milk, honey, vanilla and vinegar. Process on low until everything is well combined.
  3. Add the remaining dry ingredients – flours, baking soda and salt – and process on high until you have a thick batter, about 30 seconds.
  4. When your skillet is hot, add 1 tsp of fat and swirl to coat the pan. Add 2 tablespoons of batter to the skillet and using either a cookie scoop or the back of a spoon, gently spread the batter into a 3″ circle.
  5. Let the pancake cook for about 1-2 minutes, or until it’s golden brown. Carefully flip over and let the second side cook until it’s also golden brown, 1-3 minutes.
  6. Repeat with the remaining batter.
  7. These easy almond flour pancakes are best hot off the griddle, but they store well covered in the fridge and they freeze well too.

Notes

  • Use your blender. I’ve had a Blendtec blender for several years now and I absolutely LOVE it. I use it almost every day (here are 50+ awesome ways to use a blender!) and it has paid for itself time and time again. You can use a regular blender too, but you might have to blend the batter a few times to get it smooth.
  • The batter will be thick. The batter for paleo almond flour pancakes is very thick and almost cake-like texture. This is normal, and you don’t need to try to thin the batter. The thick batter gives you the fluffy almond flour pancakes!
  • You need a preheated skillet. Starting with a skillet that’s fully preheated will give you a good sear on the one side of the pancake. This will make the flipping easier and make a delicious pancake. If you start with a cool skillet, the pancake will stick and be much harder to flip.
  • Make smaller pancakes. I mentioned before that we’re using a second flour to make the pancakes easier to handle, but making smaller pancakes also helps with this. I use this cookie scoop and use two scoops per pancake and it works perfectly. If you go any larger, know that you might have a hard time getting your pancakes to stay together as you flip them.
  • Don’t over-indulge. These pancakes are crazy delicious, but they’re also dense. My husband can easily take out an entire batch of pancakes by himself without blinking an eye, but I’ll warn you like I warned him – the pancakes will catch up to you! They don’t taste rich but consider them as such when you enjoy them. This will make your tummy happy later in the day.
  • If the pancakes burn quickly… make sure you add a bit more coconut oil or butter to your skillet. Food burning is a sign that it’s not really cooking. It’s just going from raw to burned because of the direct contact with the skillet.

Nutrition

Find it online: https://dontwastethecrumbs.com/easy-paleo-almond-flour-pancakes/