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Almond Flour Pancakes

We don’t often make grain-free pancakes. They are a nice treat every once in a while, but we usually keep our nut flours for treats, and keep good meat, eggs, and vegetables to our real meals. Nut flours in our opinion are for a splurge, a party, gathering with friends, holidays… all times when desserts are appropriate, essentially. We don’t make pancakes, waffles, or things “breaded” in a nut flour when we are cooking real meals. We also try to use coconut flour more often than almond flour because neither of us feel good eating a lot of nuts, especially nuts that were baked in the oven, or fried on the stove top.

That said, we have gotten quite a few comments on our Coconut Flour Pancakes, saying that people really enjoy almond flour pancakes, so we thought we would give it a shot. Bill really enjoyed these pancakes. I found them to be “less pretty” than the coconut flour pancakes we have made, but they still made for a beautiful, fun food photo shoot.

This was a recipe that we were pretty proud of, so if you were unhappy with the texture of coconut flour pancakes, and you are really craving a “treat breakfast,” give these a shot. They are also 21 Day Sugar Detox friendly so long as you do not top them with syrup, jam, or fruit butter. A bit of grass fed butter is all you need to make these really tasty!

Ingredients:

  • 1 3/4 cup blanched almond flour
  • 2 eggs, whisked
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup water
  • Grass fed butter or coconut oil for frying
Process:
  1. In a small mixing bowl, whisk two eggs.
  2. Pour almond flour, salt, cinnamon, and nutmeg into a medium sized mixing bowl.
  3. Add vanilla extract, and eggs to the bowl.
  4. Mix with a wooden spoon to combine.
  5. Add water, and continue to stir.
  6. Heat 1 tablespoon of grass fed butter or coconut oil in a large non stick skillet.
  7. Using 1/8 cup, scoop batter into the frying pan, leaving enough space in between pancakes to flip.
  8. Cook 2 minutes on the first side, flip, and cook for a remaining 1-2 minutes. Add additional cooking fat as needed. (It helps to flip pancakes back and forth a bit to ensure they are cooked through.)
  9. Top with your choice of grass fed butter or coconut oil, and a sprinkle of cinnamon, and serve.

    [Print Recipe]

COMMENTS

  1. January 24, 2012

    You need a little respite! These look really nice. We call this kind of pancake "drop scones" in the UK. They're really easy in one of those cast iron egg pans – you know, with four or six moulds for fried eggs?

    I've been making up similar with cream cheese and eggs! Blend 1oz cream cheese per egg, allow the big bubbles to drop, then pour into a hot skillet in small drop scones, just like you've done.

    No nuts were harmed :)

  2. January 24, 2012

    Where do you buy your almond flour? What brand? I can't seem to find it!

  3. January 24, 2012

    I may try these but we love the coconut flour recipe. Probably a little too much.

  4. January 24, 2012

    Just bought my first bag of almond flour when I read this, so excited to try them out!

  5. January 25, 2012

    I'm with Caleb about the coconut flour recipe! But, we're definitely going try these next time we're craving a little treat in the morning!

  6. January 25, 2012

    Thanks for the recipe! I've tried Mark Sisson's almond flour pancakes before and noticed that they take way longer to cook through and to use a lower heat than your coconut flour pancakes.

    What temperature range do you suggest using for your almond flour pancakes?

  7. January 25, 2012

    These look fantastic! I've had a lot of success with the egg + banana paleo pancakes. They are really more like crepes. Filled with fruit and sometimes whipped cream, my kids scarf them up.

  8. January 25, 2012

    We buy Honeyville Almond Flour – some local stores carry it, but it is also readily available on Amazon for a good price in a 5lb bag.

  9. January 25, 2012

    I think you're right – the almond flour pancakes are a little more heat sensitive than the coconut flour ones. These take a medium to medium-low heat on the stove.

  10. January 26, 2012

    These are awesome! I liked them way better than coconut flour ones. I think these taste more like the "real thing". Thanks for the recipe!

  11. January 26, 2012

    Have you tried making these or coconut ones into waffles? Just wondering if it would work .

  12. January 28, 2012

    Today is my husband's birthday…we made these as a treat and added in non-dairy chocolate chips…delicious! Thanks for the recipe :)

  13. February 5, 2012

    Is coconut flour a viable replacement for almond meal? Every once in a while my kids really want meatloaf; I've found a couple of good paleo recipes that call for almond meal but since I can't have almonds, I'd love to use something else. Coconut flour? Pecan meal?? Anyone???

  14. February 6, 2012

    This comment has been removed by the author.

  15. February 6, 2012

    Try chopped fresh mushrooms,1 cup per pound meat, sauted in butter for a few minutes, make sure to break up meat well, i used half pork and beef, mix well, delish

  16. February 12, 2012

    These were delicious!

    [pic] http://instagr.am/p/G6LeFDF9_w/

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