Almond Flour Pancakes

5 from 2 votes

A delicious almond flour pancakes recipe, perfect for a healthy and filling family breakfast. Almond flour and seeds make a great high protein base, and olive oil makes these cook up crispy around the edges with a soft and fluffy interior. Serve these with berries, peaches, or maple syrup.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 170kcal

Author: Michelle Miller

Ingredients

3/4 cup almond flour + 2 tablespoons
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 tablespoon hemp seeds
1 teaspoon flax meal (ground flax seeds)
1 teaspoon chia seeds
2 eggs whisked
1/4 cup coconut milk full fat (can sub almond milk)
1 tablespoon coconut or olive oil plus extra for frying
1 tablespoon maple syrup
1 teaspoon vanilla optional

Instructions

In a small mixing bowl, add almond flour, baking powder, salt, and seeds. Mix the dry ingredients together well.
In a medium sized bowl, add the eggs, and whisk. Add the coconut or olive oil, coconut milk, and vanilla, and whisk to combine. Add the baking powder and salt, and whisk to incorporate.
Add the almond flour, and mix until just combined.
Heat a skillet over medium high heat, and generously grease with coconut oil or a light tasting olive oil. Pour the batter into the skillet in 1/4 cup scoops.
Allow the pancakes to brown until they begin to bubble on the top, then flip them and allow them to cook until golden brown on the other side.
Top with berries, or serve with butter and maple syrup, as desired. Sliced peaches are also delicious!

Video

Notes

No Seeds? No Problem: Simply omit the seeds in this recipe, or finely chop walnuts or pecans for a nutty twist.

Healthy Pancake Topping Suggestions:

Keep syrups natural by choosing pure maple syrup or honey, and avoiding store bought fruit syrups.
Use a homemade fruit syrup or homemade chia seed jam as an option.
Fresh berries, sliced peaches, or chopped pears, depending on what fruit is seasonally available!
Homemade whipped cream, using pastured or grass-fed heavy whipping cream. I leave my whipped cream unsweetened (try it!), or lightly sweeten it with monk fruit sweetener.

Nutrition