We love almond flour in our house. It is one of the most versatile gluten free, healthy flours and is easily substituted for wheat flour in most all baking recipes. We love it in cookies, brownies, cake, muffins, and one of our favorites, pancakes! Craig and I have both always loved waffles and pancakes so when we started trying to limit the amount of wheat and gluten that we were eating, I immediately began searching for a healthier pancake recipe. I tried a few different ones but it was so early on in my health food journey that I really had no clue what I was doing! But finally I miraculously stumbled on a recipe similar to this one that I’ve slowly tweaked to be our absolute favorite that we eat on a weekly basis. Now this is definitely not your typical pancake mix type of pancake! If you’re used to the light, fluffy kind of pancakes that you get at IHOP, this may not be what you’re looking for. This is a much more hearty, rich, cake like pancake. We happen to love the texture of these, and plus they’re much more filling than your typical light and fluffy pancake 🙂
Other than being an easy substitute, almond flour is also really good for you! It’s packed with protein, fiber, healthy fats, vitamins and minerals. You can purchase it at most stores (I usually find mine at Kroger or Walmart) or you can make your own at home. It is a little dense in some recipes so I sometimes like to mix it with another flour like rice or flax, but in this pancake recipe it works perfectly either way! We’re so obsessed! I think I’m going to make this in the morning… 🙂
While we’re on the subject of pancakes, I wanted to mention it’s delectable counterpart, syrup! It may be delicious, but all flavors and types are definitely not all created equal. Just take a look at what is in the typical artificial syrup products that are so common! It typically looks something like: high fructose corn syrup, sugar, artificial flavors, preservatives, and artificial colors. Ick! Not good! Every bit of it is fake and so unhealthy. The artificial colors alone are known to contribute to issues like hyperactivity, chromosomal and thyroid issues, asthma, allergies, and many others! Some of these colorings are even banned in other countries. So definitely make sure you know what is in your syrup before you drench your almond flour pancakes in them! Now I must admit that if you’ve never had real maple syrup it may take a little getting used to. It definitely has a stronger flavor and has much more of the “maple” taste than the artificial kind. But that is to be expected when your body is used to consuming those fake, addictive ingredients! But it didn’t take long for my tastes to adjust once I started eating real syrup and now I couldn’t go back if I wanted to!
Almond Flour Pancakes
1 cup almond flour (or 3/4 almond flour and 1/4 flaxseed or rice flour)
2 large organic eggs
1 tsp vanilla
1 tsp honey
1/2 tsp salt
1 tsp baking soda
1/4 cup water (as needed to thin)
Optional toppings- pecans, berries, chocolate chips
coconut oil for skillet
Heat a skillet over medium heat and add a spoonful of coconut oil to the pan. In a medium bowl, mix all dry ingredients, then all wet except the water. Slowly add the water a little at a time (and more if necessary) until you get a very smooth, batter like consistency. Drop large spoonfuls of the batter onto the skillet and cook for 1-2 minutes per side or until golden brown. Continue to add coconut oil as necessary to make sure the pan is well coated. Continue until you’ve used all of the batter, then top your pancakes with butter and syrup and enjoy! -Makes approximately 10 small pancakes.
Ezra absolutely loves these things 🙂 They’re very filling for hungry little tummies and make mamas and daddies feel good about what their kids are eating! Plus we love them just as much as they do 🙂