Breakfast, Clean Recipes, Gluten-Free, Paleo, Semi-Vegetarian

Almond Flour Pancakes

May 3, 2015

M: Oh pancakes… I’ve tried so many different recipes and different flours but this adaptation seems to work best for me. For those not familiar with almond flour, its basically ground up almonds fine enough to make it a flour. It a healthier alternative to traditional flour but also pricier. This recipe is for pancakes that although healthier, are still an indulgence so be careful not to eat them too often. Anyway, this is an adaptation of several recipes I’ve found online. My ingredients usually change depending on what I have at the time but for the most part it stays the same.

Serves 2, yields about 6 small pancakes

Ingredients:

1 cup of almond flour. ( I buy the Trader Joe’s brand, it’s a little cheaper)

2 eggs 

1/4 cup of milk or water. (For me this depends on what I have at the time. Usually it’s almond milk or flax milk but water is safe as well. Also some of the nut and coconut milks are thicker so if you are having other food other than pancakes water might help make them thinner.)

1 ripe mashed banana, or if you prefer 1 tbsp of honey

1/4 tsp of cinnamon

1/4 tsp of nutmeg

1/4 tsp of vanilla extract

A pinch of salt

Coconut oil to cook with. 

Process:

In a mixing bowl, combine your flour,  nutmeg, cinnamon, salt and whisk all together. Then in a small bowl smash your banana as well as you can or if you are using honey pour the honey. Then add your eggs, milk or water, and vanilla. Pour mixed wet batter into the almond flour and whisk all together. Your consistency should be thick but wet enough to pour. If you feel it’s too thick you can add a bit of water or milk to get it to how you like. Also, if you want to include berries add them into the batter now.

Once your pan is hot add some coconut oil to avoid sticking and to nicely brown the pancakes. I like to use my measuring cup and pour out 1/4 cup of batter at a time. This batter will not rise like normal pancakes so make sure you flatten out your batter to the size you like. Be careful not to flip the pancake before its nicely brown on the edges or it will tear apart. Once your spatula fits nicely underneath the pancake flip it over and let brown. When your pancakes are brown on both sides they are done!

Now you can serve them with any fruit or drizzle with honey. The picture above shows an exaggerated amount of fruit but you can add any toppings you like. They are a lot richer and more filling than normal pancakes, so I like to make my own syrup by blending up some strawberries, a bit of orange juice and some honey. This way my syrup makes the pancakes a bit more moist.  Enjoy and let me know how it goes!

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