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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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Just made 1/3 of the recipe to make a big pancake for just me & added pecans & cacao nibs to it & topped it with honey & almond butter. DELISH!
Thanks for this simple recipe, loved these. 🙂
These pancakes ruined my morning! The amount of liquid called for is way too much and I ended up wasting very expensive almond flour. I’m so mad right now.
Buy a large bag of almonds, and make your own almond flour.
Blanch the almonds, then run through a food processor until fine. Ta-dah! You save money, and can afford to waste a few almonds in the process.
Delicious! Added a pinch of salt and bananas, served up with homemade guava syrup. We really liked the texture. Very rich and filling. Thank you!
I’ve come up with a fast and tasty recipe that I like several times a week. I make 2 of these. I use a Low-Card/High Fiber tortilla from La Tortilla Factory … 50 Cal ea. I use 2 Morning Star sausage plus 1/2 cup (2 eggs) of an Egg Beaters substitute. Some days I might add 1/2 a slice of a deli cheese (American) to each or like this morning a 1/4 Avocado split between the 2. I top with a tsp of Ro-Tel. About calories 170 each, 34 Protein, 25 Carbs – 16 Fiber.
My son is alergic to almonds and most nuts. What’s a good subsitute flour for the almond flour?
Use regular wheat flour, or rice flour for non gluten. But look for a recipe that uses wheat/rice flour.
Nice! Could anybody please tell me what the difference is between ground almonds and almond flour?
I don’t think there’s a difference. If you look up recipes to make homemade almond flour, you’ll find that you just grind up almonds. Alternatively, you can also make almond flour with the leftover meal from making almond milk (but I think it’s a bit different since this method will strip the almonds of their oil).
Almond flour is blanched and had the skin removed so it’s softer whereas almond meal is ‘as is’ skin and all so a bit rougher in texture.
Very good! I used farm eggs and whole milk, only adding dandelion flowers and a little agave.
Forgot to mention that I also used almond milk!
Thanks for that I didnt even think of almond milk!
Added a handful of pecans… YUMMY! Added a little maple EXTRACT to my agave for the finishing touch.