Almond Flour Pancakes With Yogurt and Nectarines

 

ALMOND FLOUR BANANA PANCAKES | healthy recipe (with Happy Egg)

Video taken from the channel: Clean & Delicious


 

Keto Almond Flour Pancakes | Keto Recipes | Headbanger’s Kitchen

Video taken from the channel: Headbanger’s Kitchen


 

Almond flour pancakes keto

Video taken from the channel: Sweetashoney


 

Almond Pancakes Keto Pancakes (Gluten-Free) Food Wishes

Video taken from the channel: Food Wishes


 

Almond Crepes with Berries and Yoghurt

Video taken from the channel: Tobie Puttock


 

FLUFFY KETO ALMOND FLOUR PANCAKES I Cooking with My Daughter I Easy and Simple Recipe

Video taken from the channel: Low Carb Love


 

KETO PANCAKES | How To Make Low Carb Almond Flour Pancakes For Keto | 1.5g NET CARBS

Video taken from the channel: Joe Duff The Diet Chef


1 medium nectarine, thinly sliced; 5 (5.3-ounce/150g) containers 0% vanilla Greek Yogurt; Directions. Preheat the oven to 200ºF (100ºC), to keep the pancakes warm as you cook them. Get a heat-safe plate for the cakes.

In a large bowl, mix the almond flour, baking powder and salt. Directions. Instructions Checklist.

Step 1. Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth. Advertisement. Step 2. Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle.

Fluffy almond flour pancakes with only 5 ingredients: almond flour, baking soda, coconut or almond milk, eggs and vanilla extract. A great keto and low carb pancake recipe. Options to add blueberries or chocolate chips!Directions.

Preheat a lightly oiled griddle to 375 degrees F (190 degrees C). Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. The recipe makes about 2 1/4 cup of pancake batter. Lightly grease a griddle or nonstick pan with a little more coconut oil, vegetable oil, or butter.

Scoop the pancake mix onto the griddle that has been preheated to about medium. Cook the Almond Flour Pancakes for a. In a medium bowl, whisk together the eggs, vanilla, milk, stevia, and salt.

Gradually whisk in the almond flour. Whisk patiently until very smooth and free of lumps. Finally, whisk in the baking soda.

Combine almond flour, eggs, water, oil, baking soda, salt, and sweetener in a blender or in a bowl with a whisk. In a medium bowl, combine almond flour, baking soda and salt. In a separate bowl, mix eggs and vanilla ingredients.

Pour egg mixture into the flour mixture and mix until there are no clumps Heat ghee or coconut oil over medium heat cast iron skillet. Storing Paleo Almond Flour Pancakes. There are three options for storing paleo almond flour pancakes.

You can keep them in the fridge, freeze them, or even make a dry almond flour pancake mix. Store Almond Flour Pancakes in the Fridge. I usually make a big batch of almond flour pancakes. Healthy Almond Flour Pancakes (Kid-Approved) My favorite part about these pancakes is that they only have three main ingredients and can be made in less than five minutes!

I use blanched almond flour as it provides a very smooth and fluffy texture, but any high quality almond flour will work (though there will be some variation in the final.

List of related literature:

Made with almond flour, these pancakes are gluten-free and lower in carbs than traditional pancakes.

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
by Biju K. Thomas, Allen Lim, PhD
VeloPress, 2011

While the crust is in the oven, make the filling: Place the egg yolks, almond milk, and sweetener in a medium-sized heat-safe bowl and whisk to blend.

“Keto Comfort Foods” by Maria Emmerich
from Keto Comfort Foods
by Maria Emmerich
Media Alternatives, Incorporated, 2017

STEAMED BERRY PUDDING—Sift two cups of flour with four teaspoons of baking powder, rub in a rounding tablespoon of butter, add two beaten eggs, one cup of milk, one-half cup of sugar, and last two cups of blueberries.

“Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef” by Rufus Estes
from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus Estes
Dover Publications, 2012

Combine the blueberries, lemon zest, lemon juice, cinnamon, and the remaining 1 tablespoon flour; sprinkle the blueberry mixture evenly over the batter.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

WHY THIS RECIPE WORKS Just because you need to avoid gluten doesn’t mean you can’t enjoy a leisurely Saturday morning pancake breakfast.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

This mixture is delicious with fresh fruit or over wheat-free pancakes.

“Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception” by Roy Dittmann
from Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception
by Roy Dittmann
Balboa Press, 2012

Add the almond meal and enough yoghurt to form a batter.

“4 Ingredients Gluten Free” by Kim McCosker, Rachael Bermingham
from 4 Ingredients Gluten Free
by Kim McCosker, Rachael Bermingham
4 Ingredients, 2011

Toss blueberries with remaining 1 tablespoon flour, and gently fold into batter.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

As for the muffin base, we found that the quick­bread method—whisking together eggs and sugar before adding milk and melted butter, and then gently folding in the dry ingredients—produced a hearty, substantial crumb that could support a generous amount of fruit.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

3 Toss blueberries with cornstarch; add to flour mixture.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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130 comments

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  • OMG it’s so delicious, fluffy and soft I tried it last night, Thank you ��
    it was a bit hard so I added another egg, it worked fine

  • Hi Sahil, discovered your channel a few days back while searching for keto recipes and have become hooked since then. Your recipes are easy and simple to follow specially for a lazy person like me.
    PS: I have same dinner set��
    PPS: I see a crocheted kitchen towel does somebody crochet in your home or is it just a store bought item asking just out of curiosity as I am a crocheter.

  • Hoy también hice unos pancakes así mismo pero no llevaba canela, vinagre y vainilla. Tampoco me gustaron por que sabían solamente a baking powder

  • I just cooked these. They were nice and fluffy when I pulled them off heat, but flattened out when I moved them to a plate. They were pretty good for low carb pancakes though.

  • I Made this pancake for the first time today. I added heavy cream, 2 eggs, cream cheese, cinnamon. It came out really good but when I turned them over they broke in half. Why did that happen

  • So… I made these in the mini version, and OMG! They were perfect, I ate them with some butter and chucks zero maple syrup and a splash of whipping cream. I shared them with my daughter and we both enjoyed them. Thank you.

  • Another wonderful recipe, thanks so much, Joe. I saved some dishwashing by stirring it up with a fork in a 2 cup measuring cup with an easy pour spout and handle. Easy peasy. Also instead of adding a pat of butter after playing up (it never seems to melt at this stage )

  • In my estimations cheaper means it’s not healthier. I would go with organic almond flour. Or buy my own organic almonds and grind them. Thanks for the recipe

  • Hey folks! Get the written recipe with macros at https://headbangerskitchen.com/recipe/almond-flour-pancakes/ and if you want to own one of those cool Jibber Jabber t-shirts I’m wearing head over to http://www.redwolf.in/headbangers-kitchen

  • This will save me money because the paleo flour is $10 for the smallest oz possible. Thank you.! I love almond flour. Besides not being able to have flour right now.

  • Dani thanks so much for your efforts and making recipes out there that don’t use heavily processed ingredients and instead minimal ingredients. It’s so appreciated! ����

  • The “Macros” are eat it and enjoy it. Don’t over eat and move your ass. You are welcome lol. I am making this tomorrow. Thank you.

  • Why do people make vids & not just take a few more seconds to give measurements? Your trying to learn the recipes & then you have to go track down Celsius, liters, kilograms? Make it easy for everyone. Shame I’ll find another crepe vid ��

  • I always find it kinda silly when ppl on cooking channels do a “taste test.” I’ve NEVER seen one of them say the food they just prepared is no good.

  • Oh man!!! Glad to see a keto recipe on your channel besides the primerib. Been keto/carnivore going on three years! Gotta be careful with the carbs in Maple syrup so I’ll stick with the sugar free syrup… but other than that they look delish! Bravo!

  • I’ve tried this SO SO many times. Only I thought. This is tweaked a bit w more almond flour and baking powder. I belive letting it rest makes all the difference

  • Honestly when Joe made these, I thought they looked flat and dry and then I made them this morning…love,also, that I can half the ingredients for a smaller batch…and OMG, they are light and fluffy and delish. Simply, easy to make and yummy.

  • For those of you who keep saying, “This is NOT a Keto recipe, because of the Maple Syrup, that’s totally incorrect.

    Read the title, it says,”Almond Pancakes Keto Pancakes”. (Gluten Free) is in parenthesis; this pretty much highlights what the recipe is geared towards. He also reiterated gluten free in the written recipe. Nowhere in the title does Chef suggest he is going to use KETO friendly SYRUP or toppings! I know, I know, you all are soooo hungry, you didn’t read. The immaculate pancakes blinded you. No matter what, Chef’s pancakes are at the top of the leader board for beauty and originality! He wins EVERY TIME! The title let’s you know the recipe can be formatted for gluten sensitivity, and Keto friendly. If you read the full description, he tells you precisely what’s about to take place.
    ����

    For that reason, I’m headed to the kitchen to make ALMOND “FLOUR” KETO PANCAKES, with KETO friendly SYRUP. I will make them again on tomorrow, with ALMOND MEAL. I believe that’s the main point everyone missed! ��

    #NextOnTheKetoDocket����‍⚖️
    #ReadingIsSTILLFundamental ��
    #BonAppetit��

    FULL DESCRIPTION w/recipe: It’s always nice when the best version of a recipe is also the easiest. After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and tastily superior one of them all. Oh, and they are gluten-free, in case you’re wondering. Serve with fresh fruit coated in maple syrup!”

  • In order to keep it the carb count at about 1.5 per pancake, how many pancakes should this recipe be making? Or else, could you give the total net carbs for the whole batch and then I could divide and choose the size per pancake accordingly. Thanks!

  • I was really craving for pancakes this morning, made these this morning and it tastes amazing. Personally I prefer this pancake instead of the traditional gluten one with flour and stuff. I only substituted the cream cheese (as I didn’t have any) with mascarpone and served it with butter and diced strawberries. Best ever.
    Thank you:)

  • I made these pancakes today, were pretty good. I used Blue diamond almonds flour, My pancakes did not cook with a crispy crust, batter was not as thick as yours, a little hard to flip, the taste I must admit was pretty good. How do I find out the nutritional value to track on keto tracker,
    Thanks

  • Hi thank you all of the great gluten free meals. These pancakes look amazing, but the only thing is I can’t eat bananas. Can I make the mix without a banana?

  • Idiocy.. You might want to google what Keto actually means before you use the word, you make a fool of yourself calling something keto with 60+ grams of carbs in it.

  • Check out the recipe: https://www.allrecipes.com/recipe/278007/almond-meal-pancakes/?internalSource=hub%20recipe&referringContentType=Search

  • I had them this morning, tasty, I guess using almond flour makes them a little soft in texture, but I still like them. I think next time I’ll add chopped walnuts or pecans. Thanks for the great recipe!:)

  • I was highly skeptical as I was making these. They didn’t want to flip very easily, and got kind of dark, but then I ate them with All-u-Lose syrup, and they were really good!

  • What’s with this! No measurements, not even in the description box? What a waste of my time! Looks like you used regular flour pancakes for the last frames too��

  • Da bomb.com. Have tried this same recipe in the past but the pancakes would never fluff up. The key is allowing the batter to sit like she says in video. Delisious fluffy KETO pancakes. Thank you so much!!!

  • Almond flour has TONS of oxalates which form kidney stones and do damage to the eyes, spine, joints, bladder (interstitial cystitis) uterus, sinuses and also cause extreme fatigue. Any undiagnosed disease is leaky gut….the body has lost oxalate decarboxylase…the enzyme which breaks down oxalates (including heart disease). That is why people on keto may eventually get sick…especially if they have taken antibiotics several times. Carnivore diet (all beef) is the cure. Almond milk and almonds…chocolate, nuts in general and greens like spinach and kale and also potato and sweet potato are all culprits. The worst thing you can do is drink green smoothies and have lots of almonds/almond flour products. Sally K Norton (youtuber) and Dr Shawn Baker(youtuber) for info.

  • Thank you for this!!!!! I finally have a sugar free recipe that my SON loves!!!!!! And I do too!!! I added raspberry and strawberries. Tartie but soo good!!!

  • We love pancakes and since I am going low carb. These sound so good. The next time we have pancakes I want to try them Deborah Atkins

  • Yummy made this recipe the other day hubby absolutely enjoyed the pancakes he loved the chunks of banana as did I.However your banana Oat pancakes are still our all time favourite

  • Hello from Indonesia, thank you so much for your recipe, would you please advise how many grams do we need the almond flour? Thank you

  • Today is my rest day and I am looking forward to making these pancakes ��. Would you mind sharing the macros and how many pancakses per serving? I’d like to add it to my carb manager app ��. Thank you!!

  • Thanks for this recipe, I have been wanting to try and make Keto pancakes but some recipes are super complicated with ingredients that I don’t have, can’t wait to try these.

  • I just made this and O M G! This recipe is the �� it’s delicious and perfect, and the thickness is unreal, thank you so much Mayra ❤

  • I’ve tried to make sugar and flour free pancakes for my mum before but they never really worked, but these! It was kinda annoying I had to open the full recipe in browser but they worked so that’s all I care about.

  • I would grind a tablespoon of chia seeds in with the almond flourIMO it helps with texture but these are great.
    I do the same thing when I make oat flour for my gluten intolerant father.

  • Out of the ballpark! These are hands down the best low carb pancakes (using sugar free maple syrup of course) I have ever tried and I’ve tried a lot of low carb pancake recipes. Thank you Chef John!

  • Kirkland has some wrong numbers on there. 1/4 cup is 2 oz (about 56g). 28g=1 oz.

    So are the Carb numbers (and the rest of the nutritional numbers)….so multiple everything by 2?
    OR is the grams just the wrong number on the package? Hmmmmmmmmm

  • Anyone else have a hard time getting their pancakes to fluff? I waited 10min for the 1st batch and then 15min for the 2nd batch but still no luck ��

  • i made these today and i absolutely loved them! i was so amazed by how fluffy they were lol but they tasted so good! i added a pinch of salt and threw some lilly’s chocolate chips in them and bam! sweet tooth satisfied, guilt free. thanks for sharing mayra!

  • yea sadly only the pancakes are Keto:( The fruit and syrup have like two days limit worth of sugar each. T_T Well the pancakes will be fine with some Stevia or Erythritol, vanilla will still be good flavor and stuff.

  • can we use anything else other than cream cheese, its not easily available in my home town and what is available is too expensive around 800 rs for 200 gms

  • I love these pancakes, I used eggs from my chickens I live in South Africa, there are no happy eggs. Thanks Dani I love your recipes

  • We love your recipes but do you have any macro nutrient information for your recipes? We use the myfitnesspal app to monitor our daily Macro Nutrients and wondered if you had any information with your recipes.

  • I just made these, they are incredible!! I was so so so soooo skeptical but they blew me away!
    Also I was too lazy to flip so I just put them in the waffle maker and they still turned out perfect! Thank you for this recipe.

  • great recipe! I find that a non stick steel pan creates more of the brown golden patterns and a nice sizzle if the heat is controlled and if you like crepes a little more caramelised.

  • Made this today after trying 4 other recipes. Thanks i can’t even believe i made them. Taste so good and looks and tastes like pancakes ��

  • Can’t wait to make them they look delicious! I followed the link to the recipe was looking at the nutrition label but it shows all zeros for calories, fat, carbs etc is this correct? did anyone else find the same issue?

  • Made it for my family and they had no idea it wasn’t regular pancake mix. I continue to sneak keto recipes on them and they’re still clueless ������

  • Best freakin pancakes ever!!!!made them this morning and made me realize i don’t miss regular pancakes anymore!!! Paired with the syrup you use and some butter on top i was in breakfast heaven!!! 16 pounds down 1month and two weeks������

  • I make the same pancakes but use heavy cream instead of oil. I use 1 egg. My pancakes always falls apart when I go to flip it.. do you know why this happens? Thanks

  • I made these however I just woke up and read 4 tablespoons of cream cheese oops but they where fantastic so if you don’t have sour cream use cream cheese..

  • My husband found food wishes several years ago in search of great recipies and we feel so blessed to have found this. Best recipies ever tried and I continue to go here if I need anything. We have great cooks in our family and know good food…actually great food so we know what we are talking about when we say this is the best site to go to with the best recipies. THANK YOU for sharing.

  • Can someone help me? I am on the keto diet for 6 weeks now and live it however how much is to much almond flour to eat in recipes daily? I have made chocolate chip cookies, crust for cheese cake and now…… pancakes! (Love the fat head dough) I feel like I’m doing okay but this really feels like I’m cheating.

  • They are sooo delicious ��, I just made some. The only downfall was that my mix was slight runny, i think i blended too long. Will try the again, thanks for posting your delicious recipes��

  • I just just tried them and they are soooo good. My brothers were a little skeptic before tasting them, but they said they were really really good. They taste a bit like French toast, and who doesn’t love French toast!
    They are a little difficult to flip… anyone have any tricks?

  • Tried this today and absolutely LOVED IT!!! Even started eating the mix before putting in my pan�� and i agree with your dad that the nuttiness and grain gives it another layer of flavor and character that is just the best! Thanks for this recipe

  • * goes immediately to the comments to see how many other people had to comment that maple syrup makes these the antithesis of keto *

  • I just made these and made a quick blueberry sauce/compote! So yummy, quick, and easy! This is my new go to pancake recipe! Thank you!

  • New to your video, been looking for quick pancake recipe
    Without too much fuss. Will give it a try. Could you please
    Also give regular measurements besides grams? Thanks
    For keeping it real!

  • This recipe qualifies as Paleo because they use maple syrup ( in moderation), but it has way too much sugar for keto, also for keto the berries are used as a flavorful garnish, there are a few too many for a keto breakfast. That said thanks for jumping on the ketogenic diet bandwagon! I’ve been adapting your recipes to keto for a couple of years now.

  • I was skeptical about Happy Eggs because I’ve tried so many free range eggs that taste the same as non-free range eggs. I am so impressed by the quality of these eggs, thank you for bringing me to the light!

  • OK, this was really good. I’d tried a couple of the pre-packaged pancake mixes and they were just plain bad, more bad texture than taste.This recipe was a much better texture than those. I used my watery Lakanto “syrup” to mix in the batter and used Choczero syrup on it at the end.

    I also forgot to put the Vanilla extract in the first half but remembered so mixed some in the second half and couldn’t really tell any difference so i’ll probably just leave it out when i make it again.

  • These weren’t bad. They reminded me of Christmas almond cookies. But I found a recipe w almond flour & tapioca flour that gives pancakes texture much closer to traditional flour pancakes. Highly recommend you trying it out! ��

  • Lol…I was going to ask about using a coconut flour ��. Thank you for being thoughtful and covering both ways of making yummy PANCAKES!! Thank you, thank you! I hope you and yours are doing well��

  • I made these this morning. After trying a few different recipe these are the best! Fluffy and yummy! I think waiting 10 minutes is key! ��

  • Always make one big pancake as well. Maybe that’s why it breaks when I go to flip it. I will try making smaller pancakes the next time

  • How are these KETO!?! 31 grams of carbohydrate per serving and zero fiber? According to the nutrition information at your recipe on AllRecipes.

  • Wow!! Thanks for expanding your contents to reach a more diverse audience as a lot of people are making healthier lifestyle choices, please continue to create more recipes, bravo!!!

  • Tried this today and absolutely LOVED IT!!! Even started eating the mix before putting in my pan�� and i agree with your dad that the nuttiness and grain gives it another layer of flavor and character that is just the best! Thanks for this recipe

  • Special request…but could you do the measurement also in grams or ounces? Here in europe we don’t do ‘cups’ and if we do i am not sure they are the same. Your recipes are so good but I am kind of worried about getting things wrong.

  • Happy Friday my friends! So many of you have been asking for a gluten-free banana pancake recipe, so I am SO happy to share this one with you! This recipe is SO easy to make and insanely delicious. I can’t wait to hear what you think. Enjoy! XO -Dani

  • What do you think of this as an alternative to flour? https://www.amazon.in/Keto-Essentials-Flour-Ultra-Carb/dp/B079XZJMSN/ref=sr_1_5?crid=1LNQC9C650WZB&keywords=almond+flour+keto&qid=1583067683&sprefix=almond+fl%2Caps%2C365&sr=8-5

  • Thanks for venturing into the Keto Zone!
    It needs some professionals!
    Just please always post the macros and be clear about how Keto the recipe is. This one is pretty low on the Keto Scale. But it looks very yummy!
    <3

  • Just going your channel, these pancakes look amazing, I’m making them today. Your daughter is so cute, I can see how much she enjoys being in the fee kitchen….

  • I make these all the time. I’m down 61 lbs since July of last year. I went to the customize meal plan website and bought a low carb/keto meal plan. I followed that for the first few months then started adding my own recipes. If you want, you can find it here: https://tinyurl.com/Customizeketodietplan. It’s worth it at least to get you started. I’m not at goal because I want to drop at least another 35 lbs but I’m happy with how much I’ve lost so far.

  • Can someone explain the difference between baking soda and baking powder and why we can’t change the two?

    Because one time when i didn’t have any baking soda for a recipe, and i substituted baking powder for it, there were no disasters

  • Thank you for your recipes! I really struggle finding new healthy recipes. I feel like I’m eating the same things over and over again. Do you have any tips for wasting less fresh ingredients? I live alone and find that i waste probably 1/4 of all of my fresh ingredients. It’s hard to find small portions at the store.

  • Gotta tell you Joe..I take pride in feeding my fam delicious keto recipes since I kinda made them get on board with my diet. I redeemed myself thanks to your pancake recipe after using a someone else’s “best” recipe. This one is far superior and one that I will keep coming back to.

  • I just watched this video and made them straight away. Lester the batter reat and everything. The pancake looks great, however

    1. It did not rise (my baking powder has not expired)
    2. It tasted a bit eggy. A bit.

  • Dani �������� Please upload again your chicken tortilla soup. I absolutely love it and used it for years but now I cannot find it �������� Please Please Please or can you send me the recipe? Thank you ������❤️

  • Hi, I have an allergy to artificial sugars what can I use instead. Can’t even use the plant sugar, I forget what it’s called. Thanks

  • These are so good! Although, adding blueberries wasn’t such a good idea. Much better plain! The batter acts weird with blueberries added…:-/. Thanks Joe, for another wonderful recipe!

  • Tobie! Excellent gluten free recipe. Though a very small percentage needs to go gluten free, if it’s a real medical issue these recipes vital.
    Thank you for sharing this well crafted vidio. Blessings ChefMike

  • Made these today.. came out a lil thick and butter burned a bit, however enjoyed by whole family! Thank you! What a great channel, went to the city today to celebrate big niners win, and thought of, a recipe for a party… Chicken parm dip looking like a winner! Thanks chef!

  • These pancakes are absolutely delicious! I have tried several pancake recipes during my time on keto, but none compare to this one! Thank you so much!

  • Ok…so I gave you the benefit of the doubt because you have a child helping you make these pancakes.. now for my honest opinion… I’m on keto and have not had a recipe that I like so far probably because of the aftertaste. I tried your recipe because it didn’t have sweetener in it, which I’m not a fan of. I really like Splenda but because of keto I can’t have that. Anyhow, I made half the recipe and it came out looking exactly like your picture. This does NOT taste eggy, which is what I was expecting. Light and fluffy with a good cinnamon flavor. I ate 3 of the 5 pancakes and I’m practically licking my plate they were soooooo good. 2 left and they are calling my name… thanks for posting such a wonderful recipe ��❤️

  • Thank you
    I will definitely try
    To make this recipe 100 percent healthy I would switch to a non toxic cookware like cast iron or stainless still. I use cast iron for GF french crapes. Works perfectly

  • The answer to your question regarding our preference to either pancake or waffles, is a complicated one. I prefer waffles but only eat them out because I absolutely hate cleaning a waffle iron. Lol. Pancakes are quick, easy and just as delicious. So, my favorite is determined by location. My kitchen or yours.:)

  • It’s incredibly annoying when people don’t tell you how much of what is being added. Did not mention the amount of almond four or gluten free flour. ANNOYING

  • We made these this morning. AMAZING! Question. In future recipes like this can you add alternatives to make them more diabetic friendly? This one I think is close (except for the maple syrup perhaps)

  • Is it bad that your daughter has been having sugar free products at such a young age. I heard sugar free food have some bad stuff in it

  • Just literally bought my first bag of almond flour a week ago. Your recipe will be at the top of my list 2 try. Great channel and content as always!

  • Thank you for this recipe! Stuck inside these days, love pancakes and was so happy to find this tutorial. Was so excited, I forgot the spices and vanilla. Added the flavors for the last pancake and it is so yummy!

  • Oh my!!!! Best pancakes ever!!!! I just started Keto and looking for things to eat. I was told that almond flour pancakes are good. I looked at different recipes and yours sounded harder then other but looked tasty er. It was very easy to make and oh so delicious. I will only be using your recipe. Thank you.

  • Made almond milk this evening in order to have ground almonds for tomorrow’s breakfast of Almond Meal Pancakes… cannot wait. Update: I used the ground almonds from the almond milk which is why the batter was a bit stiffer so I added 1/4 cup of the almond milk to it. Instead of maple syrup in the batter I put in 2 tablespoons of organic banana powder. Instead of syrup on the pancakes I sweetened some blackberries with a date and pureed them, served chopped tangerines around the sides. The flavor of the pancakes is gorgeous. One of the two big pancakes I made broke so I would make smaller ones next time.

  • @Hi joe Duff -The diet Chef!! learning A lot from your video ��.. May I know you are using what type and brand of the Pan for making the Pancake? Thank you ��

  • I tried this and oh man, they taste so good.. it literally serves your sweet craving as well.. good substitute when you just want to add fat and calories and less of protein to your daily count. Thank you!!

  • This is the first time watching you and had tried other keto pancakes recipes never came out good as your wonderful recipe thank you very much first time I ate them all!

  • Thank you for the light healthy alternative…..I did notice however you did not tell us the measurements for the flour or almond flour……
    Apologies tho if it was mentioned! ❤️����

  • I made them today, didn’t come out as good looking as yours, but still delicious. I’m diabetic so this is a good recipe for me. Thanks.

  • Love your recipes (especially the pancake ones ��). I make your oatmeal banana pancakes (with chocolate chunks) ALL THE TIME! Can’t wait to try this one too

  • I’m still fairly new to your channel. I love your personality:) and that you give substitutions.
    I IgG tested super allergic to vanilla. Other than almond extract, what extracts do you think would be yummy?

  • Dani, you’re one of my favorite youtubers and food influencer, however buying eggs free range or not supports animal cruelty and exploitation and the eggs still have unhealthy amounts of cholesterol in them are not a health food. I’m looking forward to more vegan recipes from you. ❤

  • i have the fine ground almond flour but i’m going to grind up some extra almonds myself to add to it, i like the idea of bits of almond to add a crunch. great recipe and video again!!! i subbed and binging on your videos!

  • I am a pancake snob….. and I have seen many almond pancake recipes as well and they were terrible! I have been a loyal fan of Chef John for well over 8 years and I knew this would be alright! I like regular pancakes better but this was the best almond recipe I have had so far!

  • Hi from New Delhi india. Danny I have been making soooooooo many of ur receipes. Never have i ever served so much pumpkin to my kids as I m doing now…oh I just love to make ur receipes n each of them comes out yum. I will be trying this one tom.
    Wld love if u can offer some healthy vegetarian meals too

  • Wow. I randomly had almond meal and just made these. I did add a couple tbsps full fat vanilla Greek yogurt and 1/4 tsp almond extract. I only had maple syrup and butter to top them with tho. Scrumptious. Thank you Chef John!

  • Tried these today. They made 3 large pancakes that looked great. Sadly, the taste wasn’t for me and I ended up pitching them. The almond flour has a mushy mealy texture even to the end. I’m new to the low carb world and I think my expectations were too high in thinking they would taste close to regular pancakes. I did omit the sugar free syrup in the recipe as I dont have any. Thanks for posting. Hopefully others have better luck.

  • this helped me so much!! none of the recipes i looked at mentioned sour cream.. this made my pancakes look much smoother and not so gritty

  • I make pancakes with 2 eggs mixed with a little milk and tiny bit of almond flour, then spread some Jam for diabetics and sprinkle with sweetener.
    Btw sometimes I also add salt with cheese so it doubles up as a wrap.

  • Last night the family sat down to do a donuts puzzle. I started craving some kind of sweet and delicious food I can eat while on Keto with the rest of the fam. These pancakes hit the spot! Seriously so good and everyone loved!! Topped it with some Splenda which was kind of like a confectionery sugar substitute for us:)

  • i tried this today and its really nice and comforting. my 3 yr old enjoyed it too. i reduced some of the maple so i can drizzle on top, and served with a side of blueberries. Thank you for the recipe!

  • maybe as a courtesy to viewers who commit time to view, your would reconsider including recipie details here.
    I understand how your blog link helps you, and of course those inclined r gonna go there.
    but please reconsider including recipie here as well.
    This video intro is practical and attractive in many ways to me.
    thank you

  • I made these with toffee syrup and sunflower oil. Turned out ok, a little too eggy but that could be because uk eggs might be larger? Next time i’ll try 1.5 eggs. Nonetheless, they were lightweight… I would make them again ����

  • Mine didn’t come out fluffy at all lol you are so good at this! I will keep trying! I will say, the flavor was there, I still ate them lol.

  • Chef, was saying “I get the impression…” after mentioning Rich Little a planned pun or a happy accident? Either way perfect as always!

  • Thanks for the beautiful recipe & incorporating eggs from happy, pasture raised hens really puts a smile on my face & one in my heart.

  • Made these with the Kirkland almond flour and it ended up being 7 net carbs for 70g!!10net carbs for the whole batter!!this is not low carb.

  • I made these twice today!!! I made a set for breakfast and since we had another banana that badly needed to be used, I made them as meal prep for the week. I’m also testing out how well they reheat after freezing. I loved the banana taste!!! I only got about 6 pancakes each time and I did use the 1/4 cup measuring cup. It may have been because I used cow’s milk instead of almond milk (I didn’t want to open the oat milk since the 2% milk was half open. We don’t run through milk that quickly.). I also used whole wheat flour in sub of arrowroot flour for this morning’s batch. For the evening I did 2 tbsp of whole wheat flour and 1 tbsp cornstarch. Don’t ask me why because IDK lol! Very tasty! My 2.5 year old son demolished his this morning!!!!

  • Big winner here. Super simple and best texture of all the almond meal pancakes I’ve tried. I added 1/8 tsp xanthan gum for binding assistance based on experience with similar recipes and subbed maple syrup out for a low carb version (Lakanto maple) but otherwise prepared as written. Great stuff and my new go to for low carb pancakes.

  • I love your video. Your daughter is beautiful and she will make an amazing cook. What time of sweetener did you use. I look forward to making them this weekend

  • Since some have criticized the “ketoness“ due to the maple syrup, Log Cabin sugar free syrup (1 g net carbs per 1/4 cup!) is actually not bad.
    There are also some sugar free maple syrup surrogates which are… well, ok. At least better than nothing if you’re going low carb or keto.

  • Will try this recipe, just bought some Almond flour this past weekend. Now Dani, can you tell us how you get your face to glow and look so beautifully radiant, please?

  • What’s the purpose of the tapioca flour? Im sorry I am watching this with no audio at 3am. I went ahead straigjt to the recipe guide

  • Hi DaniOnce again you have me drooling over the simplicity of a recipe. How much pumpkin purée would I use in place of bananas? As I’m allergic to them and the base of this recipe. Thanks! Kat

  • Look yummy! For sure I will try it. All of your recipes are so good! With maple syrup that will be amazing!!���� Hello from Québec ����