These Fluffy Almond Flour Pancakes are my attempt to recreate a childhood favorite.
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 (according to baby me) restaurant pancakes are gross, simple as that. You know the ones that are like sponges that absorb the syrup the second you pour it on? 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. The warmed maple syrup she served them with took them to another level.
For this recipe, I use her technique and paleo ingredients. Make sure to select the dairy-free options if you don’t tolerate dairy.
When I first switched to a mostly paleo way of eating, I tried a couple recipes for almond flour pancakes and found them to be a bit… dense. I really wanted to recreate the pancakes from my childhood, and with a few attempts, came up with these. I hope you love them!
Grain-free flours tend to vary quite a bit in quality and consistency. I’ve had good results with this one, which is a decent price, especially when buying a slightly larger quantity. If not using it quickly, make sure to store it in the freezer.
- 4 eggs, separated ((place the whites in the bowl to a stand mixer or a large bowl if using hand held beaters. Yolks in a medium mixing bowl)
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon flax seed meal
- 3 tablespoons heavy cream or full fat coconut milk
- 4 tablespoons melted butter or coconut oil, (plus additional for frying pancakes)
- 2 tablespoon honey
- 1 1/2 teaspoons vanilla extract
- In a stand beater or large bowl with hand held beaters, beat the egg whites until soft peaks form.
- In a large bowl, combine the dry ingredients and stir with a whisk until well combined.
- In a medium bowl, whisk the egg yolks, heavy cream, melted butter, honey and vanilla extract. Pour the mixture into the dry ingredients and stir until just incorporated. Do not over mix
- Stir 1/4 of the beaten egg whites into the pancake mixture, then gently fold in the rest.
- Heat a large pan or griddle to medium heat and add about 1 tablespoon 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.
- 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.
- Keep the finished pancakes in a warm oven until ready to serve.
- Serve with grass fed butter, berries, and real maple syrup, warmed if you’d like.
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