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!
- 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
- In a small mixing bowl, whisk two eggs.
- Pour almond flour, salt, cinnamon, and nutmeg into a medium sized mixing bowl.
- Add vanilla extract, and eggs to the bowl.
- Mix with a wooden spoon to combine.
- Add water, and continue to stir.
- Heat 1 tablespoon of grass fed butter or coconut oil in a large non stick skillet.
- Using 1/8 cup, scoop batter into the frying pan, leaving enough space in between pancakes to flip.
- 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.)
- Top with your choice of grass fed butter or coconut oil, and a sprinkle of cinnamon, and serve.