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Almond Flour (Extra Fluffy) Pancakes


  • 1/2 cup blanched almond flour
  • 1 egg
  • 1/4 cup seltzer water (hence the Extra Fluffy)
  • 1/4 tsp baking soda
  • sweetener to taste (I use 1 packet of stevia)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • Pinch of sea salt
  • 3 egg whites 


  • Stir together all ingredients except egg whites.
  • Whip egg whites until white stiff peaks form and then fold them into your pancake batter.
  • Fry pancakes over low heat in a greased skillet or on a pancake griddle. 
6 Comments leave one →
  1. Julia permalink
    February 17, 2010 9:14 pm

    due to some fairly extreme diet restrictions, i can’t have seltzer water any suggestion on what else I can sub the liquid with?

  2. February 17, 2010 10:07 pm

    Julia, Just use plain water or nut milk. The seltzer just adds some fluff, but the pancakes are still good without it. 🙂

  3. Janell Hartman permalink
    May 10, 2010 12:01 pm

    Whoa, girl. These were really good. I’m gluten-free and LOVED the rich, creamy texture of the almond meal. Hah! they’ve got like, 2 carbs? Well, I guess I’d have to count the carbs in the homemade raspberry jam I slatherd on them 🙂
    A couple of hours later I commuted by bicycle the 20 miles it takes to get to work, and these are definitely energy food. I was flying!

    Made two batches to feed my sweetie and myself… the first, I followed your recipe and enjoyed the fluffiness. The second, I wanted a denser pancake, so I used coconut milk in place of the seltzer water, and added 1/4 cup ground flax, one less egg, and a pinch of cream of tartar. Awwww, yeah.

  4. May 10, 2010 12:03 pm

    Janell, Thanks for letting me know and so happy to hear you enjoyed the pancakes. I haven’t made this particular recipe in a while. Thanks for reminding me how good they are! 🙂


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