Pancakes are seriously the best… I have them at least twice a week. And these almond flour pancakes are absolutely amazing. Don’t get me wrong, I love using regular flour but I also love using almond flour because it is so nutrient dense and a great way to add protein to recipes! Made with almond flour, coconut oil, eggs, and a few other ingredients, these almond flour pancakes are the perfect breakfast for any occasion!
One of the things I love about pancakes is that they are so customizable. You can add literally anything in or on your pancakes and it will come out delicious. I love adding chocolate chips in my pancakes and topping them with bananas and maple syrup. I also love classic pancakes with just maple syrup… you really can’t go wrong when it comes to topping pancakes.
These healthy almond flour pancakes are refined sugar free, dairy free, gluten free, and can very easily be made vegan. They are the perfect recipe for almost anyones needs! The recipe makes about two servings.
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp coconut sugar
- 1 tsp baking powder
- a pinch of salt
- 2 tbsp melted coconut oil
- 2 eggs
- 1 tsp vanilla
- 1/2 cup almond milk
how to make almond flour pancakes
in a bowl, mix together the almond flour, coconut flour, coconut sugar, baking powder, and salt
then, in the same bowl, mix in the melted coconut oil, eggs, vanilla, and almond milk
cook in a greased pan on medium/medium high heat
add your toppings, serve, and enjoy!
tips for making almond flour pancakes
Almond flour can be difficult to work with… it took me 3 tries to create an almond flour pancake recipe that didn’t completely fall apart and I learned some things in the process. Here are my tips:
- use super fine almond flour! DO NOT use almond meal or your pancakes will fall apart!!
- don’t leave out the coconut flour, you can substitute it for another flour (substitutions below) but your pancakes will come out much better if the almond flour mixes with another flour!
- make smaller pancakes. Almond flour pancakes can be hard to work with and the bigger the pancake, the more likely it is to fall apart when you flip it!
- coconut flour- replace with regular, gluten free flour, or oat flour. If you replace the coconut flour use 1/4 cup of whatever flour you replace it with because coconut flour soaks up a lot more liquid than regular flour
- coconut oil- replace with melted butter or any liquid oil
- eggs- replace with flax or chia eggs
- coconut sugar- replace with any sugar or liquid sweetener
- almond milk- replace with any milk or dairy free milk