Almond Flour Pancakes
Oh my gosh, these almond flour pancakes are my newest breakfast obsession, (alongside my overnight steel-cut oats and my 5-minute hot quinoa cereal) and that’s strange coming from a gal who has never been a huge fan of pancakes. Don’t get me wrong, I love the taste of pancakes, but I always felt like they were a breakfast indulgence and not the sort of breakfast that would provide me with fuel, or the power needed for a trail run or long mountain bike ride. Also for some reason, pancakes totally zapped me of energy. I would eat a pile of pancakes and within an hour I would want to take a nap! That’s because most pancakes are filled with sugar and white flour, but not these bad boys! These almond flour pancakes are not only a guilt-free breakfast treat, but they’re jam-packed with protein and healthy fats to keep you going for hours. They’re also gluten-free, dairy-free, grain-free and paleo.
Steve surprised me with these for breakfast one morning before we were to head out for mountain bike ride. I was a bit skeptical and nervous that I was not going to have any fuel to power up the mountain, and that I would fall flat within an hour, but you know what, I tore up the mountain and had energy to boot. My metabolism was in full gear and I was also full for hours, which is very rare for me because I’m a gal who eats a meal every 3 hours.
You don’t have to feel guilty about eating these almond flour pancakes because they’re made with almond flour, (which is basically ground up almonds) use raw honey for the sweetener, almond milk for the dairy, and coconut oil as a substitute for butter or vegetable oil, which will not only speed up your metabolism, but fuel your brain. They’re also lower in carbs than traditional pancakes. Top these with some plain Greek yogurt, toasted almonds, fresh fruit and you have yourself one power house of a breakfast that not only tastes great, but will give you the fuel to power through your day.
Almond Flour Pancakes:
serves 2 (6-8 small pancakes)
recipe adapted from cooking from scratch
- 1 cup almond flour – I used Bob’s Red Mill Almond Meal/Flour
- 2 large eggs
- 1/4 cup almond milk, favorite nut milk, or regular milk – I used my homemade vanilla almond milk
- 2 tablespoons extra virgin unrefined coconut oil, melted – This is the coconut oil that smells like coconut oil.
- 1 tablespoon raw honey
- 1 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla
pancake toppings:
- Maple syrup or honey – I love Manuka honey
- I love this tahini with dates from SoCo, use code THANKS for 20% off
- Plain, Greek or dairy-free coconut yogurt
- Blackberry chia compote – no added sugar – I do this in the fall and winter months where there isn’t fresh fruit as it uses frozen berries
- Fresh fruit such as strawberries, smashed raspberries, blueberries, peaches, kiwi
- Spread on some almond butter, walnut butter or peanut-butter – I am obsessed with this almond butter from Sam’s Adventure Snacks. It’s locally made in SF and has the perfect consistency and the sea salt really amplifies the flavor.
You can melt coconut oil by putting it in a small glass bowl set in a bowl of hot water, or you can microwave it for 20 seconds.
In a small bowl add the 1 cup almond flour, 2 eggs, 1/4 cup almond milk, 2 tablespoons coconut oil, 1 tablespoon honey, 1 teaspoon cinnamon, 1/8 teaspoon sea salt, and 1 teaspoon vanilla.
Whisk to combine the ingredients.
Lightly oil a saute pan or griddle and turn the heat up to medium-low or to medium. Steve is a pancake master, and he gave me a great tip for testing your griddle. Sprinkle some water on the griddle, if it’s hot enough the water will crackle, if it’s too hot the droplets will immediately evaporate and smoke. Easy right?
When the pan or griddle is hot, take a 1/4 measuring cup (or 1/8 cup) and pour your pancake batter onto the griddle. Make sure to leave ample space between the pancakes to allow the batter to spread.
Note: These are not like traditional pancakes and will not bubble, so watch for the edges to brown, firm up and get darker, and then gently flip over the pancakes and brown the other side.
That’s all there is to it! When they are browned the way you like them, just take them off the griddle and top them with your favorite toppings.
I love topping mine with some DF plain Greek yogurt, fresh strawberries or raspberries, toasted almonds and some fresh fruit preserves. Yum!
So you’re probably wondering if these are kid approved right? Eli tried them and I will let the below pictures show you how he felt about them.
Here’s Eli taking his first bite. Yes, this is how my son eats his pancakes, I might have to give him some etiquette lessons!
He’s tasting them and thinking about how he feels.
Yep, he loved them, and gave me the double thumbs up! He thought they had a great crunch factor to them, which I will admit that they do.
I served up his pancakes with maple syrup, powdered sugar and some sliced strawberries on day one.
For his first day of school he requested them mommy style, with Greek yogurt, sliced strawberries and strawberry jam. He loved them both ways.
I also love topping these with my 5-minute sugar-free homemade blueberry chia jam (recipe soon)!
My kiddos and I LOVE these oatmeal pancakes. These are what I call my weekday pancakes because most of the batter can be made the night before, saving you time in the morning! Awesome!
Feel free to top these pancakes with these easy sautéed cinnamon apples.
If you’re looking for a grain-free, gluten-free, vegan and paleo warm porridge then you have to try my grain-free, paleo, vegan breakfast porridge. It’s loaded with healthy Omega 3 and Omega 6 fats, contains tons of fiber, antioxidants, magensisum, and minerals. It takes only 10 minutes to make from start to finish, and the best part is that it’s low in carbs, and a warm, tasty and satisfying way to start the day. It will also give you the necessary fuel to get you through your morning.
Like simple power-filled breakfasts? Then you have to try my easy overnight steel-cut oats. These oats are my go-to breakfast!
Try my easy overnight hot quinoa and steel cut oats. It’s a 3 ingredient blend of quinoa, oats and a touch of sea salt and can be made the night before in under 6 minutes! Simple and nutritious!
Toasted overnight steel cut oats. Toasting the oats in butter adds a new depth of flavor and richness, as well as a chewier and nuttier taste and texture. Double YUM!
5-minute hot quinoa cereal. The name says it all!
Hot quinoa and oat cereal with goji berries. This is another overnight cereal that’s packed with the heartiness of steel cut oats and the protein of quinoa.
Love almonds? Then try my almond butter brownies. They are made with 6 simple ingredients, almond butter, honey, an egg, vanilla, salt, and baking soda. Yep, there’s no flour or sugar in these brownies and you honestly won’t miss the sugar or flour, as these brownies are gooey on the inside and a bit crusty on the outside. Give them a try! They’re also kid approved and gluten free to boot!
Almond Flour Pancakes
2 - makes 6-8 small pancakes
servingsThese almond flour pancakes are not only a guilt-free breakfast treat, but they're jam-packed with protein and healthy fats to keep you going for hours. They're also gluten-free, dairy-free, grain-free and paleo.
Ingredients
1 cup almond flour – I used Bob’s Red Mill Almond Meal/Flour
2 large eggs
1/4 cup almond milk, favorite nut milk, or regular milk – I used my homemade vanilla almond milk
2 tablespoons extra virgin unrefined coconut oil, melted – This is the coconut oil that smells like coconut oil.
1 tablespoon raw honey
1 teaspoon ground cinnamon
1/8 teaspoon sea salt
1 teaspoon vanilla
- Pancake toppings
Fresh fruit such as; strawberries, blueberries, smashed raspberries, blackberries or sautéed cinnamon apples
Plain, Greek or dairy-free coconut yogurt
Blackberry chia compote – no added sugar – I do this in the fall and winter months where there isn’t fresh fruit as it uses frozen berries
Maple syrup or honey – I love Manuka honey
I love this tahini with dates from SoCo, use code THANKS for 20% off
Spread on some almond butter, walnut butter or peanut-butter – I am obsessed with this almond butter from Sam’s Adventure Snacks. It’s locally made in SF and has the perfect consistency and the sea salt really amplifies the flavor.
Directions
You can melt coconut oil by putting it in a small glass bowl set in a bowl of hot water, or you can microwave it for 20 seconds.
In a small bowl add the 1 cup almond flour, 2 eggs, 1/4 cup almond milk, 2 tablespoons coconut oil, 1 tablespoon honey, 1 teaspoon cinnamon, 1/8 teaspoon sea salt, and 1 teaspoon vanilla.
Whisk to combine the ingredients.
Lightly oil a saute pan or griddle and turn the heat up to medium-low or to medium. Steve is a pancake master, and he gave me a great tip for testing your griddle. Sprinkle some water on the griddle, if it’s hot enough the water will crackle, if it’s too hot the droplets will immediately evaporate and smoke. Easy right?
When the pan or griddle is hot, take a 1/4 measuring cup (or 1/8 cup) and pour your pancake batter onto the griddle. Make sure to leave ample space between the pancakes to allow the batter to spread.
That’s all there is to it! When they are browned the way you like them, just take them off the griddle and top them with your favorite toppings.
NOTE:
- These are not like traditional pancakes and will not bubble, so watch for the edges to brown, firm up and get darker, and then gently flip over the pancakes and brown the other side.
- I love topping mine with some DF plain Greek yogurt, fresh strawberries or raspberries, toasted almonds and some fresh fruit preserves. Yum!
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Cute new header! The pancakes look delicious. I’m a huge pancake fan!
I feel the same way about pancakes, I get pancake coma too so I don’t eat them much either, but these I may try! I also noticed your new header, cute! Hope you are doing well. xoxo, Sharon
Going to have to make these! Just made your overnight steel cut outs and they are great! Oh, and I love the new logo/look and feel!
Thanks Aliza! I’m so happy to hear that you made and loved the steel cut oats! You will LOVE these, as they’re super easy to make and you won’t feel guilty eating them! 🙂 xoxo, Jacquelyn
Loving the new design, looks great! And I will definitely give these gluten free pancakes a try, I’ve been looking for some new ideas to help power me through my morning runs and if you can make it to the top of a mountain with energy to spare then they’ll certainly do the trick. Cheers! Laura
Hi Jackie! Just in the nick of time as I have a GF friend coming to stay! These look delicious!
Tell me, where did you find your tin storage containers ( with plastic lids) ?
Hi Kerri! Those storage containers are from Kid’s conserve. You can get them at Whole Foods or Amazon. http://www.amazon.com/Kids-Konserve-Leak-Proof-Stainless-Steel-Containers/dp/B0032UXTCQ/ref=pd_sim_sbs_k_1?ie=UTF8&refRID=0H8CKP0ZH52AH8EXXYYR They’re super cute and fun to pack the kiddo’s snacks in. I also love that they’re a local company started by some moms! I hope you and your GF love these pancakes! 🙂 xoxo, Jacquelyn
Um, that’s how I eat pancakes too! At least when I am buy myself 🙂 These look so, so good! Love your idea of greek yogurt and fruit on top- can’t wait to make these! I’m not a fan of sweet pancakes so these sound more my speed! Yum!
Great pictures! I’m not a huge pancake fan but because I love all your recipes I want to try these 😉
I’m pretty convinced I need a big griddle like that… still cooking with a stove top griddle pan and it’s just not the same as mama’s
so it really does make good pancakes. I have heard people tell me that before but I always opt for oat flour instead of almond. they look amazing!
What kind of griddle is that? I have tried many and returned them. They dont seem to make things like they used to. Thin cheap. …uneven heat….an actual line on the pancakes exactly where heat coil is..barely cooked where it wasnt on the coil….:( I continue one pancake at a time witha fry pan. …definitely not the best outcome. Lol
Hi Steph! I love this griddle! http://www.williams-sonoma.com/products/all-clad-double-burner-griddle/?pkey=cgrills-griddles&cm_src=Quickbuy&sku=2738474&qty=1
I got it from William and Sonoma years ago and I used it all the time for pancakes, grilled cheese and bacon! You can also use anything cast-iron, as cast iron is cheap and a workhorse in the kitchen!
xoxo, Jacquelyn
Can you use this recipe for waffles?
I have never tried them in waffle form, so I have no idea to be honest! Sorry! You could try it, but I would hate for you to waste the batter, as almond flour is not cheap 🙂
Would with these be okay made the night before and just heat them up in the microwave the next morning? It takes all my brain cells in the morning to put on make up and drive my car to work!
Hi Lee Ann! You could try doing that! I think they’re best fresh, but give it a shot. You could also make them the night before and then re-heat them on a skillet or pan the next morning, they may taste better that way? I’m the same way in the morning. I usually just make my ovenight steel-cut oats because I’m too lazy to wait for oats to cook up for 20 min! Best of luck girl! xoxo, Jacquelyn
Hi Jackie,
I just discovered your blog the other day and gave these pancakes a go this morning. They were delicious and a big hit in our household all the way across the Pacific in Australia. Thank you and look forward to trying more of your recipes. Tonight I am going to try your cilantro-lime-chicken tacos.
All the best,
Joelene
Hi Joelene! Yaay! I’m so happy to hear that you discovered my blog, all the way from Australia, and that your first recipe was a hit! Yippee! I hope the cilantro-lime chicken tacos are as big of a hit! Let me know how they turn out! I can’t wait for mangos to come back in season as I miss those tacos! 🙂 xoxo, Jacquelyn
My Batter turned out like dough. Did I do something wrong?
Hi Leilana! Hmmm…. My batter is always super soupy, so maybe you forgot to add in one of the ingredeints, or maybe you should just add in a bit more milk?
I sometimes forget to add in an ingredient to a recipe, and then realize it after the fact. Also, did you measure your liquid in a liquid measuring cup? Did you melt the coconut oil first before adding it to the batter? Did you use 2 eggs? Those are the only things I can think of that may have gone wrong!
I’ve made these about 50 times as well as my friends, and we all get the same results, so I’m not entirely sure what happened! Sorry sweetie!
xoxo, Jacquelyn
I just made these, and they were FANTASTIC! Even my incredibly, crazy-picky 2 year-old gobbled them up (and I cannot stress enough how much that never happens!). My husband has Celiac disease, so I am always on the hunt for good, gluten free foods. Thank you for this! They were delicious, and will now be a staple weekend breakfast in our house. 🙂
Perfect !!! My kids and I gobbled them up xxx
Awesome! I’m so happy to hear that you and your kiddos loved the pancakes 🙂
I halved the recipe because I was the only one eating and this is so far the best no flour pancake recipe I have tried. Most of the recipes just taste like egg but this was great. Thanks!!
Hi Sarah! Yay! I’m so happy you LOVED these pancakes! They’re kid approved in my house, so that’s telling you something! You should try the almond butter brownies next! So good and and super easy! 🙂 xoxo, Jacquelyn
Hi, Marin MAMA ….This is my first time visiting your webpage…I am 63yrs of age …I am cleansing and looking for
healthy eating, so I can gain healthy weight…I need to gain at least 30. healthy pounds evenly distributed all over my body is my goal…i like your oatmeal ideas …I was told to eat oatmeal, fruits , veg, etc..brown rice etc. i love bread and would love to see some easy ways to make healthy bread…Thank You..OH!…., and do you have any recipes for baked chicken…Thanks Again…”Peace”
Hi Iris! First off, you can totally put on some healthy weight! Start incorporating some healthy fats into your diet like coconut oil, butter, avocados, grass fed, pastured raised meats and eggs, full-fat dairy (if you don’t have a dairy intolerance) or nut milks. I would also recommend this collagen from Great Lakes http://www.amazon.com/gp/product/B0091MQ5IE/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0091MQ5IE&linkCode=as2&tag=marmamcoo-20&linkId=56KUEEE2QIFHLA7Q“>Great Lakes Gelatin, Collagen Hydrolysate, Beef, Kosher, 16 oz, 2-Pack
http://www.marinmamacooks.com/category/dinner/chicken/ I would recommend eating bone-in chicken thighs, as opposed to the breasts. The thighs of a chicken are meaty and full of good fats! You can tell if a chicken has been roaming around on the farm, because the thigh meat will be darker! I have a great and easy oven-baked brown rice recipe on the blog, you should totally make it! http://www.marinmamacooks.com/2015/11/easy-oven-baked-brown-rice/. Also, try adding a tablespoon of coconut oil to your tea. It’s an easy and delicious way to get in some healthy fats! Best of luck and let me know if you have any other questions! xoxo, Jacquelyn
Hello! Can you substitute flax for the chia seeds?
I think so, but they might change the flavor a bit, as chia doesn’t really have a flavor, but flax does. You also have to grind the flax seeds first (in a spice grinder or coffee grinder), as our bodies can’t digest whole flax seeds well. So give it a try! 🙂
Absolutely delicious!
I’ve made these several times, and we all enjoy them so much! Actually, we enjoy ALL of your recipes! Per your suggestion, I add the chia and ground flax seed. For my kids, I doubled the recipe plus added unsweetened cocoa and unsweetened chocolate chips. My 11yo daughter said they tasted like brownies! For me, I keep them just as you suggest, except without the honey. YUM!
Thank you for ALL of your recipes! I share them like crazy, too! 🙂
– Becca 🙂
Just made this pancakes after considering several recipes. They were perfect! Flavorful, light, and filling. Can’t wait to try your almond butter brownies.
Hi there! I want to make this recipe but I don’t want to accidentally make too many pancakes, do you by chance have an average of how many pancakes this recipe makes?
Hi Sofia,
This recipe doesn’t make that many pancakes, and they are not huge pancakes. I typically get 6-8 pancakes in a recipe. We actually eat leftover pancakes cold as a snack. I just top them with some almond butter and pink Himalayan sea salt, or a bit of chia jam! Delish! I hope you love them :). Best,
Jackie