Easy Almond Flour Pancakes

These easy almond flour pancakes are the perfect alternative to your typical store-bought mix for a healthier weekend morning breakfast.

Plus they're so quick to whip up, you can have them prepared in just a matter of minutes. This makes them a perfect last-minute breakfast idea. 

They’re so light and fluffy, they practically melt in your mouth. Paired with real maple syrup or local raw honey and fresh seasonal fruit, they’re a favorite all year round.

With more and more people becoming aware of food sensitivities and additives, these easy almond flour pancakes are a simple way to make sure even the pickiest of eaters is happy at your Sunday morning brunch!

Aside from being gluten free, we made this short stack with almond milk so they're dairy free as well.

If you prefer to use rice flour or coconut flour instead of almond flour, the pancakes will still work. Just be aware that the texture may vary a bit.

You can also substitute the almond milk with regular milk, coconut milk, cashew milk, etc… depending on your preference and dietary needs.

Ingredients

• 1 cup almond flour (Bob’s Red Mill works best)
• ½ teaspoon salt
• 2 eggs
• 1 teaspoon honey
• ½ cup almond milk (coconut milk works too!)
• 1 teaspoon vanilla
• 2 teaspoons coconut oil (melted)
• (Optional: add ½ cup blueberries, sliced bananas, or whatever fresh fruit is in season)

Serving size: 2 pancakes
Recipe yields: 2 servings

One serving only makes two pancakes, but we think they look great when stacked four or five pancakes high!

Don't forget to add the fresh fruit and a drizzle of maple syrup or raw honey. 

Directions

-Combine almond flour, eggs, honey and salt in medium bowl.
-Add almond milk and mix until combined.
-Heat up a small pat of coconut oil in a nonstick pan on medium heat.
-Pour ¼ to ½ cup of batter into pan, depending on how large you want your pancakes.
-After about 30 seconds to a minute, turn the heat to medium-low. (Not all cooktops, stoves, electric burners, etc… heat up in the same fashion,
so keep in mind that you may have to adjust the heat. If it seems like the pancakes are burning or cooking too quickly, try turning the heat a bit lower.)
-When bubbles begin forming all over the pancake, flip. They should be a golden-brown color when cooked through.
-Once the pancakes are cooked through, you can plate them and dress them up with your toppings of choice.

Dress It Up

These pancakes are great with fresh seasonal fruit!

During the Spring in Florida, strawberries are at their peak. In fact, there’s an entire festival for them. 

By adding fresh strawberries, sliced thin, with homemade whipped cream, these pancakes can easily go from a Sunday morning breakfast to a full-fledged dessert! 

We're not saying you should eat dessert for breakfast...but we aren't say you shouldn't indulge a little, either. 🙂

If you’re looking to keep it on the healthier side, try topping your pancakes with a little local raw honey and some fresh seasonal fruit like peaches, berries, or banana. 

Why Almond Flour?

You'll notice that this recipe calls for natural, organic ingredients. Rather than using bleached, processed flour, we've selected the healthier alternative of almond flour. 

If you've bought almond flour before, you've probably noticed that it only contains one ingredient: Almonds.

How hard could it be to make almond flour at home, then?

A 2017 Heathline report explains that the process to make almond flour “involves blanching almonds in boiling water to remove the skins, then grinding and sifting them into a fine flour. Almond flour is not the same as almond meal, despite the fact that their names are sometimes used interchangeably. Almond meal is made by grinding almonds with their skins intact, resulting in a coarser flour. This difference is important in recipes where texture makes a big difference.”

So, to make your own almond flour would take some work. But if you're up to the task, a quick Google search will give you a basic tutorial to get started. 

If you’re just looking to make some pancakes, Bob’s Red Mill seems to have their almond flour recipe down to a science. It works just as well, if not better, than regular bleached, all-purpose flour.