A nice fluffy gluten free pancake made from almond meal. These low carb almond flour pancakes are perfect served with butter and sugar free pancake syrup.
Nothing is more enjoyable for me on a Sunday morning than a nice warm pancake breakfast. Although I’ve tried variations of the traditional pancake, this morning I was looking for a fluffier pancake. I also wanted something simple and almond flour based.
These low carb almond flour pancakes are an adaptation of Laura Dolson’s recipe. Her version does not bubble and tends to be a little flat. I added some baking soda to the recipe so the that the batter will bubble when cooked. The addition of baking soda makes them puff on the griddle and results in a fluffier pancake.
It also helps to let the batter sit for about 15 minutes before cooking so the baking soda has some time to react. I served mine with some butter and a low carb maple flavored syrup. They were perfect!
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I’m going to double the recipe next time so that I can store them in the freezer to easy weekday breakfasts at work. It’s great to have some low carb convenience foods on hand, especially during busy periods.
UPDATE: I have been making these delicious low carb almond flour pancakes for over 3 years now. I like to make up large batches on the weekend then freeze them in single servings. They freeze well and can be reheated easily in the microwave.
My family loves these low carb pancakes too, and as long as I don’t tell them, they have no idea that they are made from gluten free blanched almond meal. My husband and kids drench their pancakes in syrup so it’s hard for them to tell the difference. Now, if I can just sneak the healthier syrup into them too!
Fluffy Low Carb Almond Flour Pancakes – Gluten Free
Almond Flour Pancakes - Gluten Free
Mix ingredients together in a blender.
Let batter sit for about 15 minutes.
Pour onto hot griddle or pan over medium high heat (about 325-350 degree F).
Flip them when the edges start to dry.
Makes about 24 small silver dollar pancakes