Fluffy Almond Flour Pancakes

Posted by on Feb 29, 2012 in Breakfast, grain-free, Paleo | 18 comments

Fluffy Almond Flour Pancakes

I remember the excitement of going out to breakfast as a kid. Knowing that I could order French toast and eggs and ham, and homefries made me feel as if the world was my oyster. Having so many choices can be overwhelming, so it I felt relieved knowing that I could skip an entire section of the menu; The Pancake Section. Why? Because restaurant pancakes are gross, simple as that. Just thinking about them, I can feel them sticking to the roof of my mouth. Blech. Even as a kid, apparently, I was a food snob.

Mom’s were a different story. Somehow simultaneously rich and light, perfectly browned at the edges. She used to separate the eggs and whip the whites, which made the pancakes light and fluffy. And they were always served with real maple syrup, warmed, of course.

This recipe is adapted from Elana’s Pantry pancake recipe. It’s most likely an elevation issue, but when I made them with her measurements, the pancakes were quite thin and ran all over. If you try mine and they seem too thick, give hers a try! To make them work for me, I lessened the amount of cream and butter, added flax seed meal, and used honey instead of agave. I also separated the eggs, and whipped the whites, because not only does it make better pancakes, it makes my mom feel closer than 3000 miles away.

3 C almond flour
1 t baking soda
1/2 t sea salt
2 T flax seed meal
1/3 C heavy cream or coconut milk
8 eggs, separated, preferable pastured
6 T melted butter or coconut oil, plus additional for frying pancakes
1/4 C honey
1 T vanilla extract

  1. Beat the egg whites until soft peaks form.
  2. Combine the dry ingredients and stir with a whisk until well combined.
  3. Combine the egg yolks with the other wet ingredients and mix well.
  4. Combine wet and dry ingredients and stir to combine.
  5. Stir in 1/4 of the beaten egg whites to the pancake mixture, and then gently fold in the remainder.
  6. Heat a large pan or griddle to medium heat and add about 1 T of butter or coconut oil. Once it’s hot, ladle the pancake batter into the skillet.  If you were gentle with folding in the egg whites, the batter will be thick, and you’ll need to spread the pancake out a bit. Make them whatever size you want, but keep in mind they’re easier to flip when they’re small.
  7. Cook the pancakes for 3-4 minutes per side, adjusting the heat if necessary. I find with grain free pancakes, I have to turn the heat up a bit at first, and turn it down as the pancakes are cooking so they won’t burn. It varies with each type of pan, so play with it and see what works best.
  8. Keep the finished pancakes in a warm oven until ready to serve.
  9. Serve with grass fed butter, berries, and real maple syrup, warmed if you’d like.

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18 Comments

  1. These sound perfect.

  2. These sound delicious, going to try them this weekend, thank you!

  3. Super awesome! Thanks so much for this wonderful treat.

  4. OK…another amazing recipe! I’m not really a huge pancake fan myself and, like you, would NEVER order them at a restaurant…but my 5 year old loves them so I thought I’d try this recipe. SO GOOD!! My husband and I even loved them!! I topped them with maple syrup (of course) and they tasted both sinful and healthy at the same time!! Now I’m off to make (your) chocolate chip cookies…I’m becoming slightly addicted to your website and recipes!! Thanks so much! :)

  5. OK…another amazing recipe! I’m not really a huge pancake fan myself and, like you, would NEVER order them at a restaurant…but my 5 year old loves them so I thought I’d try this recipe. SO GOOD!! My husband and I even loved them!! I topped them with maple syrup (of course) and they tasted both sinful and healthy at the same time!! Now I’m off to make (your) chocolate chip cookies…I’m becoming slightly addicted to your website and recipes!! Thanks so much!

  6. Can you tell me how many pancakes this recipe makes? Thanks!!!

    • hmmmm I wish I included that in the recipe. I want to say about a dozen medium size pancakes? I know I double the recipe when making it for 4, and have leftovers. I’ll definitely take note next time I make them and edit the recipe accordingly!

  7. I have made these several times and they are amazing. I have adapted the recipe a bit based on the ingredients I have on hand and my own degree of laziness. I substitute the flax with additional almond flour, and I’m to lazy to who the egg whites so I just put the whole egg in (we have quail so I use quail eggs). These are amazing-my husband said he prefers then to my gluten pancakes! My kids get so excited when I announce we are having these for breakfast.

  8. I have made soooo many different grain free pancakes and the kids never like them. These were the first ones that got a “delicious!” I couldn’t believe it. Thanks so much for sharing the recipe. You are a genius!

  9. Could I replace the flax seed meal with coconut flour?

    • You could try, but with all substitutions, I can’t give a confident answer unless I’ve tried it myself! I would start by adding less of the coconut flour, since it’s so absorbent.

  10. These are without a doubt the best pancakes I have made yet, thank you!!! Only change I made was 6 eggs instead of 8, since we were using jumbo eggs… Thanks for all of the hard work you do to come up with these recipes!!!!

  11. I didn’t have the arms to beat the whites into peaks, but they still came out wonderfully. They were so light and fluffy before I turned them over I started to giggle.

  12. How do you think these would freeze and re-heat?

  13. Delicious! I had this recipe for a while but hesitant as I had done so many Paleo and Gluten Free pancakes (and cookies) that just ended up tasting awful or like sandstorms that I wasn’t in a hurry to try. Well this morning I made these and they were awesome. I am the pancake queen in my family but since having wheat problems I wasn’t making them much to the demise of my family. But these were so close and maybe even better than my regular pancakes that they disappeared in no time. I only made half the recipe and about 4″ diameter pancakes and got about 10. You are right about having to adjust the temp. I didn’t know if they were all cooked inside and they looked a little burnt (compared to a regular pancake) but were not and as I ….. and my family …. will say they were awesome. Thanks so much.

  14. Ashley, I have frozen them and they do great. I just lightly toast to defrost them. The other weekend I toasted a couple and ate them on the way to meet friends for coffee. It was so nice not to have to search for something gluten free, by the time I got there I was full, I just needed coffee :-)

  15. What about adding nuts or berry’s to the mix?

    • Go for it! This recipe is just a basic one; feel free to make it your own with your favorite flavors!

Trackbacks/Pingbacks

  1. 10 unexpected and delicious grain-free substitutes for your favorite foods | Celiac Handbook - [...] recipe, you’ll never get bored. One suggestion that I picked up from Simone at Zenbelly on her almond flour …
  2. Paleo & Gluten Free Blogger Pancake Roundup | Paleo Newbie - […] FLUFFY ALMOND FLOUR PANCAKES from ZenBellyCatering.com […]

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