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These almond flour pancakes produce the ultimate fluffy hotcakes with just a hint of maple flavor. They taste so good that I don’t even miss non-keto pancakes!
Amanda has tried dozens of iterations of almond flour pancakes. But no matter how fine the almond flour, they always come out gritty and crumbly. We take breakfast food seriously around here, so we agreed that we wouldn’t settle for shoddy pancakes.
During my last trip to the east coast, she finally tackled the grittiness problem. I remember her excitement over Facetime when she told me she figured out how to make almond flour pancakes that were fluffy and grit-free!
The secret to amazing almond flour pancakes
Your blender is key: She used our tried-and-true Vitamix blender to pulverize that almond flour down into a smooth, creamy, fluffy batter. Then she added a hint of maple extract for the quintessential breakfast flavor with no syrup required.
Our kids liked these keto pancakes so much that she prepared a big batch and froze them for easy reheating later. They heat perfectly in the toaster oven on busy mornings when the kids get tired of eggs. (And after having scrambled eggs for about three years straight, our son was happy to change things up.) To freeze almond flour pancakes, simply pop them in a zip-top freezer bag with parchment between each layer so they don’t stick together.
Add a schmear of butter or low-carb jam to these almond flour pancakes for a simple high-fat breakfast. If you have extra time, though, try swapping them for the griddle cakes in our keto McGriddle recipe for a brunch-worthy treat!
Approximate nutrition facts per serving (3 silver dollar pancakes):
Saturated fat: 16g
Total carbs: 13.5g
Sugar alcohols: 4.8g
Net carbs: 3.9g