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We eat eggs for breakfast often and sometimes the kids get tired of them. Grain-free pancakes pack a lot of protein and healthy fats kids need, so we opt for coconut flour or almond flour pancakes when we need a break from eggs. These easy almond flour pancakes are a regular on the menu at our house now.
If you’ve gone grain free and are missing pancakes, try these!
Healthy Almond Flour Pancakes (Kid-Approved)
My favorite part about these pancakes is that they only have three main ingredients and can be made in less than five minutes! I use blanched almond flour as it provides a very smooth and fluffy texture, but any high quality almond flour will work (though there will be some variation in the final pancake with different flours).
They are GAPS legal and dairy optional, but they are so delicious no one would ever suspect we are making them for health reasons.
Once you master almond flour pancakes, try coconut flour pancakes or grain-free crepes to keep the breakfast menu interesting.
A note on grain-free pancakes: These will be a little denser than your traditional pancake. The good news is, you don’t have to make 50 of them to fill everyone up! A few small pancakes have enough protein and fiber to really satisfy.
Pancake Variations
These are very easy to customize just as you would regular pancakes. Some favorites in our house are:
- banana slices and nuts (no bananas on my plate though!)
- fresh berries
- homemade nutella
- plain butter and maple syrup
- dark chocolate chips and orange zest
- shredded zucchini with nutmeg and cinnamon (like zucchini bread!)
- with a dollop of yogurt
The options are endless! Give these a try and let me know what you think!
Easy Almond Flour Pancakes
Ingredients
- 1½ cups almond flour
- 3 eggs
- 1 cup water (or milk)
- spices (such as cinnamon, nutmeg, vanilla, blueberries, or other flavors (optional)
Instructions
- Mix all ingredients in a medium sized bowl using a hand blender or immersion blender until batter is a pourable consistency.
- Make one test pancake to check for desired thickness and texture. Thin with additional water or milk if necessary.
- Cook all pancakes on a preheated griddle or in a large pan for approximately 2-3 minutes until bubbles form.
- Flip and cook an additional 2-3 minutes until they are done in the center and both sides are golden brown.
- Enjoy!
Notes
Nutrition
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I liked the flavor, but texture was weird…this is my first time at making something like this! After reading other recipes, I added a shake of Stevia and switched 1/3 coconut flour and added a scoop of organic whey protein powder …then read the comments below after I ended up needing a lot of extra liquid and still had a very thick batter… Topped them off with mango and Greek Yogurt… they needed the yogurt. I will give them another go…and add a splash of almond extract. Learning new way of cooking… 🙂 A lot of pancakes for 2 adults… tomorrows breakfat is made!
Unfortunately, my family did not like original recipe, sorry Katie. (But as a side note we do enjoy a lot of your other recipes!) The original pancakes I made did not look like the above picture, fell apart easily and had a not so pleasant flavor 🙁 So, I decided to make a few tweaks to the above recipe and my family thought that these it turned out really well. Here is what I did for anyone that may be curious…
In addition to the ingredients above I added:
1-2 tbsp gluten free flour blend (you can use coconut flour, it will help hold the mix together)
1 tsp pure vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp aluminum free baking powder
1/2 a cup of blueberries or to preference (optional).
2 packs of stevia OR 1 tbsp of honey (optional)
Since the pancakes have a nutty texture & taste we are thinking about adding banana instead of the blueberry next time to create a banana nut pancake 🙂
This was great. The only other thing I did was add a half a ripe banana, mini chocolate chips, and 1 egg instead of 3. Thanks for the extra tips. It helped a lot.
I too made a smaller batch since it was just me eating. I did 1/2c almond meal, 1 egg, and 3 tablespoons of milk. Mixed in some ground ginger, nutmeg, cinnamon, and raisins and cooked them in some coconut oil. These are great! They were delicious and so easy to make!
Just made these off your directions and they’re wonderful!
just made these….not bad but not sure its all that great either. batter was too thin so, I added probably another 1/2 cup of almond meal/flour. They are also very tender and will fall apart if you try to turn them too soon. On the plus side, they are pretty filling.
New Year’s morning breakfast — Yum! I mixed by hand: 1 c almonds, finely ground; ½ c buckwheat
flour; 1 egg plus 2 heaping Tbsp flaxseed; ½ c milk +1/2 c water, plus a little
more as it was too thick after adding cinnamon,
nutmeg, vanilla, & 4 handfuls frozen blueberries. Cooked on griddle pan for almost 10 minutes per
side – necessary to get batter to cook through — but make sure they don’t burn. Topped with maple syrup. Excellent! Thank you again for another great way to love wheat-free living!
I just made this batter. It’s like water. 🙁
Do you think I could somehow add pumpkin pure?
A few things…
If you’re having trouble with the recipe you may wanna check out Elana’s Pantry article on pancakes. I haven’t tried many of her recipes but I know she’s regarded as an almond flour expert.
Also, almond flour generally refers to flour made from blanched almonds (no skins), which is much finer and smoother and holds together better. Almond meal is almonds ground up with their skins on. I add a small amount of meal to nearly all of my baked goods recipe for extra flavor and texture.
If you’re concerned about the phytic acid in almonds, you can make your own sprouted flour! It does take a little work but if you eat a lot of almond-based foods it’s worth it for your health. If I’m making a recipe with a smallish amt of almond meal I’ll use Trader Joe’s. If I’m making something with all almond flour/meal I’ll use my own phytic-acid-free soaked version. Instructions are fairly simple…
For almond meal use almonds w/ skins, for almond flour used blanched (can be slivered). Rinse well, soak overnight (8-12 hrs) in filtered water + Tbsp sea salt (in covered container). Rinse & drain thoroughly. Lay out in single layer on parchment-lined baking sheet. Bake for 12-24 hrs on 150* F (17hrs works perfectly for me) until nuts are totally dry and crunchy. Let cool completely. (You can eat these straight, use them in recipes, make almond flour/meal or almond butter.)
For flour/meal, transfer to high-powered blender, grinder or food processor. My ancient food processor will not grind it very fine but newer ones might. A lot of people use Vitamix or coffee grinder. Blend until fine – watch it very carefully because the next step after almond flour is almond butter! If it starts to clump, like the oils are overdeveloping, then stop! Store in airtight container. Fridge or freezer will make it last longer.
🙂 🙂
I actually made these using almond butter-1/2 cup I figured why not? I blended ingredients in the vitamix until light and fluffy, using applesauce instead of milk. They came out great!
These are pretty good! I made 1/3 to try them out. I added less liquid than it said, and they were still seeming a bit thin, so I sprinkled in a little coconut flour, which added some nice flavor. I also added 1/2 teaspoon baking powder to the 1/3 recipe, and a little vanilla. You really just have to judge the thickness of the batter, and as someone else noted, it seems like it’s important to make sure you mix it enough…
Next time I’m going to try adding blueberries….
This recipe was a total flop for me. They tasted like undercooked French toast and fell apart. Waste of almond meal for me. Did you have to do anything to perfect this recipe, or it always works for you?
this took me two tries to get this recipe. It is actually very good but what I had to do is add the almond meal first and the eggs and then add in a little bit of water at a time to get the desired consistency. This last time I added in a whole banana and cinnamon and they were delicious! For those of you who had them fall apart or burn or whatever…give them another try! GL!