Foods These almond flour pancakes are a delicious breakfast food that is also nutritious and easy to make. Perfect for busy mornings with kids!
I have never been a morning person. Not.one.bit. It has been a long standing joke with my mom, who had the chore of getting me out of bed to get to school on time, that when I became a parent that would change.
Nope, I have two kids now and I am still not a morning person. The difference is, I still am not a fan of waking up but I have two small people here that force me to not only get up, but that need some kind of food.
These boys would eat all day long if I let them.
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To help prevent hearing, “Mama, I’m STARVING!” all day long, I like to feed my guys a hearty breakfast.
We do a lot of eggs, potatoes, fruits, and smoothies. However, pancakes are a must for a fun breakfast treat. We missed them a lot after going gluten free.
I have played with a lot of recipes, some we loved, some were tolerable and some were not edible.
I struck gold when I started making these almond flour pancakes. We loved the texture. It’s perfect with butter and I love that it fills up little boy bellies!
If you don’t add butter to the top, these almond flour pancakes are also great for those that are dairy free.
Almond Flour Pancakes
Ingredients
- 3 cups almond flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- pinch stevia or two tbsp. of pure maple syrup, if you're not avoiding sugar
- 5 eggs
- 1 1/4 cup almond milk
- 1 teaspoon vanilla
Instructions
- Mix dry ingredients in a bowl.
- Mix wet ingredients in a bowl, making sure the eggs are well beaten.
- Add dry ingredients to wet and mix until well incorporated.
- Add 1/4 cup batter, per pancake, to hot, oiled pan on low/medium.
- Flip when you see small bubbles forming.
- Continue frying until pancake is firm and golden in color on each side. Repeat for remaining pancakes. Top with butter, nut butter, a sugar-free syrup, or berries!
Nutrition
This almond flour pancakes recipe is easy and fast.
Did you try them out? Let me know what you thought!
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These look good. Thanks for sharing. I pinned this so I can try it later.
Jessica….These looks so delish. I am definitely going to whip some up for my family. Thank you for sharing that at Monday’s Musings. Have a great week.
I’m wondering if you could replace the stevia with honey, or would that change the texture too much?
It would be totally fine. I do this with my kids a lot.
Do these freeze?
I haven’t tried it yet, so if you do, let us know! 🙂
These look yummy. Could I replace some of the eggs with egg substitute? If so, how many?
I’m sure you can, but I’ve never tried it. Eggs are so nutritious, I wouldn’t want to sub them out! If you do try it, I’d just look on your egg replacement carton to see how much is equivalent to one egg and replace accordingly.
Thanks for replying to my question. Eggs are so expensive here and organic eggs are way too expensive to use 6 in one recipe. Replacing half the eggs would certainly help cut down on the cost. I am finding that eating healthy and gluten free is unbelievably expensive…at least here where I live. But we do what we can…(smile).
Opps…I meant to write “5 eggs.”
Can you tell me how many people this will feed? Thanks.
We were looking for a GF pancake recipe as I had a hankering. We are not strictly gluten-free, just try to minimize grains and sugar. We made 1/2 recipe since it was only for two. We ended up with 8 nice sized pancakes, froze the extras (we’ll see how they do).
We had to substitute a few items, and it worked out just fine. Since we did a 1/2 recipe, we used 3 eggs and all the rest of the ingredients were simply cut in 1/2. We subbed milk for almond milk (almond milk is too sweet for me). We also didn’t have baking soda, so we used baking powder. I added just a little pinch more. Added a dash of cinnamon too. After mixing, the batter was thick but light. We had extra liquid and flour available, but didn’t need to use it.
Fried them in a cast iron skillet sprayed with grape seed oil. They ended up just great. Nice texture, a little lighter than regular pancakes, nicely browned, and very tasty. We’ll definitely use this recipe again.
“Nice size” is a little ambiguous. They were about 3″ across.