These light and fluffy grain-free almond flour pancakes are healthy, full of protein, comforting and easy to make.
I’ve been feeling a little stuck on what to eat for breakfast lately. Don’t get me wrong, I always love a good smoothie but recently I’ve needed something more substantial, more comforting. Do you ever feel like that? Pancakes are one of those comfort foods that makes you feel satisfied, right?
I used to only eat pancakes on special occasions because even gluten free pancakes have too many carbs, especially if I topped them off with maple syrup. Now that I’ve created these pancakes things are different.
Since they don’t have any grain flour they won’t spike your blood sugar. Most gluten free flour is made with grains such as rice, tapioca and potato starch. Almond flour is made with almonds that are blanched and ground. It’s full of protein, fiber and healthy fats.
These pancakes are ultra light and sweet enough to eat without any maple syrup. They are so good and incredibly easy to make I find myself craving them multiple days a week.
You can, of course, top them off with maple syrup, that’s divine, but for a regular weekday breakfast these pancakes alone are great.
The combination of eggs and almond flour make these pancakes high in protein, full of good fats and fiber. Just what you need to start your day.
Studies show protein-rich breakfasts can improve satiety and reduce evening snacking. Read my article on Breakfast Affects Hormones, Hunger, After Dinner Cravings. Dr Mark Hyman the author of What The Heck Should I Eat says…
A combination of protein and fat for breakfast, has staying power to keep you full and
fuel you for the day ahead.
A morning meal high in protein makes you more alert. It raises your brain’s tyrosine levels. This helps your brain produce neurotransmitters called norepinephrine and dopamine, which gives you energy and makes you feel awake and alert.
These light and fluffy, simple, grain-free power pancakes come together in 5 minutes, in a blender, completely from scratch!
They only have a few ingredients and can be made dairy free with coconut oil or if you prefer grass fed butter. Either way they’re delicious.
These cakes are naturally sweetened with maple syrup. The coconut oil or butter keeps them moist and energizing. I love such an easy, satisfying healthy breakfast.
You’ll find these pancakes quite tasty alone or topped with fresh organic blueberries or fresh diced organic strawberries. Topping them with almond butter and syrup is also quite amazing.
You can also add fruit to the pancakes while cooking. Add it to the top of each pancake just prior to flipping. This makes sure the pancakes cook through evenly. Fresh fruit is best, frozen can be a little too moist. If you like bananas in your pancakes check my recipe for 3 Ingredient Paleo Banana Almond Pancakes.
You can even freeze them and pop them into the toaster oven to reheat. Just grab and go!
If you’re a pancake fan or are just looking for a new and comforting breakfast idea I definitely recommend these.
In addition to filling your body with protein and healthy fats, they also taste amazing! They’re fluffy and light, with a slightly nutty flavor, perfectly sweet, simple and easy to make. Enjoy the recipe.
If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥
If you like this recipe, try these other gluten free pancakes:
3 Ingredient Banana Almond Pancakes
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Fluffy Almond Flour Pancakes
- Total Time: 10 minutes
- Yield: 12 pancakes 4 servings 1x
Description
A light fluffy grain free pancake that’s made in a blender and comes together in 5 minutes.
Ingredients
- 1 tablespoon unsalted grass fed butter or coconut oil, melted
- 2 large free range eggs
- 1/3 cup coconut milk (full fat) or other nut milk
- 1 tablespoon organic maple syrup
- ½ teaspoon organic vanilla extract
- 1/4 tsp apple cider vinegar
- 1 cup blanched almond flour (112 grams)
- ¼ tsp baking soda
- Pinch of Celtic sea salt
- Additional butter or coconut oil for greasing the pan
Instructions
- Melt butter or coconut oil on low heat in a cast iron pan or griddle. Use the same pan to cook the pancakes.
- Place the eggs, coconut milk, maple syrup, vanilla, apple cider vinegar and melted butter (or coconut oil) into a blender.
- Add the almond flour, baking soda and salt.
- Start blending on low, then increase to high and blend for 1 minute.
- Add a few more tablespoons of coconut milk if you want a thinner pancake. Blend for a few seconds.
- Heat the same pan you used for melting the butter on medium-low. Grease the your pan with butter (or coconut oil).
- Once it’s hot, pour about 1 heaping tablespoon of batter onto the hot pan to form a 3” pancake. Use a spoon to spread the batter out a little bit. If you like a thicker pancake don’t spread.
- Cook on medium-low until the sides of the pancakes firm up and a bubble or two escapes from the top, about 2 to 3 minutes. The bottoms should be golden brown. Check under one of the pancakes before flipping. See NOTE below on cooking pancakes.
- Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 1-2 minutes until done but not over-brown, then repeat with remaining batter.
- Serve plain or with fresh berries, grass feed butter, pure maple syrup or almond butter.
Notes
The temperature of your pan makes a big difference in how your pancakes come out. Too low heat will keep the pancakes from rising properly, yielding a gummy interior. Too high heat will cause the exterior of the pancake to burn before the insides are able to cook through. Since every stovetop and pan is different, it may take a bit of trial and error to achieve the perfect pancake.
If you are adding fruit, add it to the top of each pancake just prior to flipping. This makes sure the pancakes cook through evenly. Fresh fruit is best, frozen can be a little too moist.
Coconut milk makes the pancakes fluffier but almond milk also works, the batter will be a little thinner. Use only 1/4 cup of almond milk.
The pancakes freeze well: Place the pancakes in a single layer on a baking sheet, and freeze them until solid (about 30 minutes). Then stack the frozen pancakes in a freezer-safe ziplock bag. This process keeps the pancakes from freezing to each other. Reheat in a toaster oven (275 degrees).
The batter can be stored in the refrigerator for 1-2 days to make it last for several breakfasts.
- Prep Time: 5
- Cook Time: 5
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HI Ingrid! Looking forward to making this recipe with my nephew! I wish you would gather all your recipes and create a book! Would be so wonderful to flip through all your wonderful, delicious and healthy recipes!
Hi Joann, I made the recipe for my grandson yesterday and he loved it. I hope your nephew likes it too ! Thanks for your inspiration to put a book together. I’m going to work on it. Much love to you!