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.
Are you stuck trying to find the perfect fluffy low carb pancakes recipe that fits into your new lifestyle?
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. It’s a simple change that results in fluffier pancakes.
The addition of baking soda makes them puff with air bubbles on the griddle. It results in a higher rise and lighter texture.
Letting the batter sit for about 15 minutes before cooking also gives the baking soda has some time to react before cooking.
These almond flour pancakes have become a family favorite. And, it doesn’t take much time to prepare them in the morning.
I can see these easy hotcakes becoming a regular item in my house. Even my kids eat them without complaining.
It does help to have a large flat griddle to cook them on. I can typically cook about ten small pancakes at a time on my electric griddle.
Just like cooking regular pancakes, you’ll want to let the tops bubble up before flipping. You should see the edges becoming drier as well.
It also helps to make them on the smaller side. I find they cook up faster and are much easier to turn.
I typically serve these almond flour pancakes with some butter and a low carb maple flavored syrup. They are perfect this way!
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. So, if you have the time, always make more for later.
I have been making these delicious low carb almond flour pancakes for years now. They’ve become a staple breakfast for me.
I like to make up large batches on the weekend then freeze them in single servings of 3 pancakes. 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!
When we go away on vacation over the summer. I’ll bake up a large batch of these to take on the trip.
No one wants to be spending every morning cooking. And, it feels like a real treat in the morning to have these delicious almond flour pancakes.
If I don’t have time to make them ahead, I’ll just take a bag of my almond flour with me.
We usually rent a place with a kitchen so at least I can whip up a batch if I want them.
One year, we rented a cabin in a campground that had pancake breakfasts every morning.
I met the rest of the family with my low carb pancakes reheated in the microwave. And, my breakfast didn’t look any different than theirs.
There’s no need to miss out on pancake breakfasts when you are on low carb. It just requires a little planning.
How do you like to serve your low carb almond flour pancakes? Whipped cream, chocolate chips, and fruit are all fabulous toppings.
Sometimes, I’ll make up a batch of blueberry syrup in the summer. It’s a nice alternative to the maple flavored syrup.
And the whipped cream is perfect for drawing up a funny face for the kids. If you have pancake molds, you can even do them in kid friendly shapes.
Fluffy Low Carb Almond Flour Pancakes – Gluten Free
Enjoy these tasty low carb hotcakes! They are such a nice treat on weekend mornings. And don’t forget to leave a comment to let us know how they turned out for you.
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.
- Net Carbs 1.1g
- % Carbs: 6.6%
- % Protein: 17.5%
- % Fat: 75.9%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.