You can make them once a week, freeze them for easy weekday breakfasts, and defrost them in the microwave. I am amazed at how tasty, fluffy, and tender these pancakes are. Of all my pancake recipes (such as protein pancakes, cream cheese pancakes, and ricotta pancakes), they are the closest to traditional pancakes. The thick batter is easy to work with, they don’t spread out too much in the pan, and they are easy to flip. Most importantly, they are delicious!
Ingredients
Variations
Instructions
Expert Tips
Serving Suggestions
Storing Leftovers
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Vanilla extract: It’s best to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Whole milk: You can use half-and-half or heavy cream instead. Sweetener: I use stevia. You can use a granulated sweetener instead. Kosher salt: If using any salt other than Diamond Crystal kosher salt, use just a pinch. Almond flour: Use blanched, finely ground almond flour for the best texture. Baking soda: You can replace it with a tablespoon of baking powder (gluten-free if needed). Avocado oil spray: I use it for the griddle. You can also use a thin layer of unsalted butter.
Simply mix the ingredients in a large bowl until very smooth. I like starting with the liquids and gradually adding the dry ingredients. Once the batter is ready, cook the pancakes in a greased nonstick griddle over medium heat, about 3 minutes per side. Measure about ¼ cup of batter per pancake. Serve them immediately, topped with butter. Look at the photo below - the batter is thick and easy to work with. It won’t spread too thin, and the pancakes will keep their shape. They also don’t burn quickly, as sometimes happens with coconut flour pancakes.
No Griddle? Use Two Skillets.
If you don’t own a griddle, you can cook the pancakes in two 12-inch nonstick skillets, as shown in the photo below. You can add 3-4 pancakes to each skillet, depending on how big you make them. However, you can serve these pancakes with your favorite syrup, as shown in the photo below. Or go all out and top them with keto whipped cream (or chocolate whipped cream) and scatter some dark chocolate chips on top! You can also freeze these pancakes for up to three months. Freeze them in freezer bags, separated with squares of wax paper so they don’t stick together. You can defrost them in the microwave.
