Almond Flour (Extra Fluffy) Pancakes
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Ingredients:
- 1/2 cup blanched almond flour
- 1 egg
- 1/4 cup seltzer water (hence the Extra Fluffy)
- 1/4 tsp baking soda
- sweetener to taste (I use 1 packet of stevia)
- 1 tsp cinnamon
- 1/2 tsp vanilla
- Pinch of sea salt
- 3 egg whites
Directions:
- Stir together all ingredients except egg whites.
- Whip egg whites until white stiff peaks form and then fold them into your pancake batter.
- Fry pancakes over low heat in a greased skillet or on a pancake griddle.
{ 39 comments… read them below or add one }
due to some fairly extreme diet restrictions, i can’t have seltzer water any suggestion on what else I can sub the liquid with?
Julia, Just use plain water or nut milk. The seltzer just adds some fluff, but the pancakes are still good without it.
Whoa, girl. These were really good. I’m gluten-free and LOVED the rich, creamy texture of the almond meal. Hah! they’ve got like, 2 carbs? Well, I guess I’d have to count the carbs in the homemade raspberry jam I slatherd on them
A couple of hours later I commuted by bicycle the 20 miles it takes to get to work, and these are definitely energy food. I was flying!
Made two batches to feed my sweetie and myself… the first, I followed your recipe and enjoyed the fluffiness. The second, I wanted a denser pancake, so I used coconut milk in place of the seltzer water, and added 1/4 cup ground flax, one less egg, and a pinch of cream of tartar. Awwww, yeah.
Janell, Thanks for letting me know and so happy to hear you enjoyed the pancakes. I haven’t made this particular recipe in a while. Thanks for reminding me how good they are!
Can I replace the egg with something else?
Shara,
You can try a flax or chia egg, but the pancakes won’t come out nearly as fluffy without the beaten egg whites.
Do you have the nutritional info on the pancakes themselves? I’m on a strict high protien very low carb diet. I generally eat protien and vegetables but I want pancakes and these look acceptable for my diet.
Hi Brian,
I don’t, but the almond flour has 6 grams of carbs (3 of those being fiber) per serving (28 grams) which I think is 1/4 a cup? Not sure, but the pancakes above call for 1/2 cup. So, 12 grams of carbs from the flour and then the egg has less than 1 gram as do the egg whites. So, the entire recipe probably has about 13 or 14 grams of carbs, and it yields 10 or 11 small pancakes. Hope this helps and that you’re able to enjoy some pancake goodness soon. I have several other low carb pancakes on my recipe page: http://heathereatsalmondbutter.com/recipes/.
Just wanted to let you know that I just linked to this recipe on my blog post about almond meal pancakes. Love this recipe!
Just wanted to let you know that I just linked to this recipe on my blog post about almond meal pancakes. Love this recipe!
http://resistantnikki.blogspot.com/2011/07/lemon-ricotta-pancakes.html
your website sucks and these pancakes smell like dirty cherry pie. screw you
FU,
Really? Hmm, that’s odd as there were no cherries in the recipe. Sounds like you did the screwing and screwed up the recipe.
Love this response, negative people are such a downer to deal with and your witty response I loved and I am going to be trying this tomorrow morning. Looking forward to it…Thanks
If I like them or not I thank you for posting this for other people to try…I am always on the look out for new recipes and appreciate so much the people that do post these great ideas for us less creative people to try….
Thanks Good, hope you enjoy your breakfast tomorrow.
These were truly awesome. Not just for Paleo/Primal/Gluten-Free, but in general these were crispy on the outside and soft and fluffy on the inside.
Totally worthy of Breakfast-for-dinner nights.
These are absolutely delicious! I’m not a fan of pancakes and was delightfully surprised by wonderfull texture and balanced flavors. I used agave for sweetener and added lots of blueberries to the mix. Yum!
Hi Soranja,
So glad you enjoyed the pancakes. You can’t go wrong with a blueberry version!
thank you so much! These are amazing!! We used our honey syrup. Equal parts honey and coconut oil heated on the stove as i cook the pancakes. My kidsloved them.
Angie,
Oh good – happy to hear the whole family enjoyed the pancakes, and I must try your honey syrup. Sounds delicious!
Thw amount if egg whites to batter seems off. While it creates a delightful bit of fluff, it’s not like a pancake. I like the flavor enough, however, that I’m going to experiment with the proportions to get a more pancake like texture.
Harry,
Let me know if you come up with something a bit more dense and pancake like, and I’ll edit the recipe to include your version as I know not everyone likes their cakes on the extra fluffy side. Thanks for experimenting.
Hey there,
How many people does your recipe serve? I’m planning on making it for a family of 4. It seemed like your recipe was for only one serving but using 12 eggs for 5 people seems like a lot of eggs so I thought I’d ask to be sure.
Thanks!
Hi Petite Miette,
The recipe yields 10 to 11 silver dollar size pancakes – enough for probably two people. I’ve been known to eat the entire batch myself though.
YUMMY !! I just made a batch and fried in butter – crisp on the outside and tender on the inside. Thank you so much for sharing!❤❤❤
Nan, so glad you enjoyed your pancakes. Thanks for letting me know.
These pancakes were delicious, but I wasn’t thrilled with the consistency. I think I’ll add some almond butter to thicken it a bit, and try the coconut milk instead of the seltzer. They also took a really long time to cook. The flavor was excellent with the cinnamon. I added a tbs of raw honey as the sweetener and blueberries. They didn’t even need syrup! Thanks for the recipe. Looking forward to trying some more
Hi Margo,
So glad you enjoyed the pancakes, and you’ll have to let me know how they work with the addition of almond butter and coconut milk. I’d love to know how they alter the consistency. And now, I think I need to make pancakes for lunch.
This is a great example of being creative in finding alternatives to the high carb things we love (type II diabetic here). I use a bit of cream to slow the carbs down even further, and a mix of Trader Joe’s almond meal (a little pricey but nothing like sources such as Bob’s Red Mill) and of all places, Winco carries true blanched almond flour in its bulk section! I use a mix with the meal in lower proportion. In my first outing, my family concluded the taste was much superior to regular pancakes which are, after all, pretty bland. No complaints about the texture. I will do some more experimenting with dried coconut, coconut flour, etc., and of course all the wonderful potential spices (Vietnamese cinnamon, cardamom, mace, nut meg, et al).
They are harder to cook. You really need a pristine non-stick pan, and careful attention to avoid over, or under cooking. Nice thing is, if you overcook, the results are just a bit more crumbly and taste great.
Hi Rick, so glad you and your family enjoyed the pancakes, and I bet they were good with a little cream. We don’t have a Wincos – wish we did. Blanched almond flour in bulk? That would be nice!
Enjoy your weekend.
No Winco? The Horror … cheaper than Walmart and enormous variety, and a huge bulk food section: everything from dog food to spelt flower, and guar gum. Lots of Asian and Hispanic products. And best of all, employee owned.
I will be back in a bit to talk about Konnyaku and Shirataki noodles (zero carbs, zero fat, basically zero calories) used by the Asians for thousands of years. While they won’t substitute for pasta, they are great substitutes for asian noodles in everything from sukiyaki to Pho, AND they have the advantage of absorbing a lot of water, so you feel full with less food.
Also there is an Indian product called Chana Dal (a relative of the chick pea family) with a glycemic index of under 10! And they are way delicious in everything from soup to chili (not counting Indian food). I haven’t tried the flour made from them (Besan) but I will.
I absolutely believe it is possible to eat delicious food as a diabetic, without too much reliance on processed stuff. It takes some research and some effort in exploring the foods of other cultures, and experimentation … but worth it.
Nope, no Winco. I don’t think they exist in the Southeast. Trust me, I would have found one by now!
And I could not agree more – eating good and tasty food is totally possible as a diabetic. You just have to be willing to get a little creative in the kitchen. Glad you’re treating your body well and enjoying some delicious eats. Keep it up Rick!
We eat a paleo/primal diet and love these pancakes. If there are any left over, I like to use them as the “bread” for an almond butter and jelly sandwich!
Lisa,
So glad you and your family enjoy these pancakes…err, I mean this loaf of bread recipe.
Thank you for this recipe! I have been wanting to try more gluten free recipes and was looking for something different to try with my batch of almond flour and your recipe hit the spot. I agree- Winco is GREAT! They even have Chia Seeds in the bulk spice section!
I didn’t have seltzer water (and have been avoiding carbonation for 8 months now) so I just used milk. My husband likens these to german style pancakes on the consistency. Not what I would make when craving a short stack, but it will be my go-to recipe for healthy german style pancakes on the griddle!
Thanks again!
Manda,
I’m glad you and your husband enjoyed the pancakes. Also happy to hear they made your go-to pancake recipe list.
Oh, and having major Winco envy right about now. Maybe they will open in Nashville someday.
HUGE success! Love this recipe. They taste just like Buttermilk pancakes with butter and no sugar fruit spread. So happy to have found this. Thanks. I am going to share on FB!
Hi Dody, so glad you enjoyed the pancakes and thanks for sharing!
Ahh! I started Paleo in March and was DESPERATE to find a good pancake recipe!!! I’ve tried a few different recipes but nothing makes them this great!
Freya,
Oh good, so happy to hear it! Good luck with the Paleo thing and enjoy your pancakes.
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