I love brunch on the weekends and at some point of living in the US, I became frustrated waiting in long lines for mediocre, overpriced food. Also, I’m not a big fan of IHOP. There, I said it! And store-bought mixes and I don’t go together. So what’s a breakfast loving girl got to do? Well, make her own of course! Over the years, I’ve become an excellent egg poacher, hashbrown maker and pancake artist.
Nothing is quite as quintessentially Sunday morning as a big, fluffy stack of pancakes. And if it comes with a creamy mug of coffee and real maple syrup, my Sunday is a win! Pancake Sundays are also our little family of two’s favorite food tradition.
I usually make pancakes with all-purpose flour. But ever since I started the whole conscious and clean eating movement, I’ve always looked for substitutes. And almond flour pancakes have become my JAM! They are packed with protein, are super clean, and make you feel oh-so pleasantly full.
Notes about this recipe:
- Since these pancakes are made from a nut meal, the flavor and texture are both nutty, so they aren’t quite as soft as a pancake made with all-purpose flour. I made a note in the recipe that you can add a couple tablespoons of tapioca flour if you’d like. While you don’t have to use tapioca flour to make this recipe work, it does help bind the pancakes and also makes them a bit lighter and fluffier. Adding tapioca flour also makes it easy to flip the pancakes without breaking. It isn’t a necessary ingredient but does step up the pancake game just a bit. Tapioca flour is still considered paleo-friendly, so if you follow a grain-free, paleo or primal diet, it doesn’t pose a problem
- If your pancake batter is very watery, add more almond flour until it thickens. Various brand have different grinds of almond meals/flours, which may result in various consistencies
- I like my pancakes with real maple syrup and fresh fruit. You can serve these pancakes however you’d like – with honey, butter, fruit syrup, etc.
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|Prep Time||10 minutes|
|Cook Time||10 minutes|
- 1-3/4 cups Bob's Red Mill Almond Meal/Flour
- 1 teaspoon baking powder
- 2 tablespoons tapioca flour Optional (see note)*
- 1/4 teaspoon salt
- 2 eggs lightly beaten
- 1 teaspoon pure vanilla extract
- 3/4 cup almond milk can use normal milk too if you are okay with dairy
For the pancakes
- In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
- Add the almond flour, salt and baking powder And mix until smooth.
- Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
- Measure out a scant ¼ cup of batter and pour into the skillet.
- Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes.
- Carefully flip the pancakes (these are a little more fragile than all-purpose flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.
*While you don't have to use tapioca flour to make this recipe work, it does help bind the pancakes and also makes them a bit lighter and fluffier. It isn't a necessary ingredient but does step up the pancake game just a bit If your batter is very watery, add more almond flour until it thickens.
Pancakes looks good. I’ll definitely try this recipe.