Made with almond flour only, these almond pancakes are made with almond flour, almond milk, pastured eggs, vanilla and raspberries. They are so flavourful. Plus, they are cooked in coconut oil and served with pure maple syrup. Doesn’t sound delightful?! The pancakes are absolutely delicious. I made them for my son on a rainy Sunday morning and he loved them.
What a great way to serve them food they like but in a healthier way, right?! Those pancakes are absolutely guilt-free. They’re gluten- and grain-free, soy-free and dairy-free. They aren’t vegan though as I use eggs. If you’re vegan I don’t think it would work to make them with flax eggs but hey, if you try it, I’d like to know how they turned out!
The pancakes are surprisingly easy to make. The tip to cook them is to use a non-stick skillet. Otherwise it may not even work. I don’t know I havent try but with experience I’m pretty sure the batter would just stick on it and you won’t get pancakes but scrambled dough haha! So get your non-stick pan out and cook them in it. And like normal pancakes, if you have leftovers, you can even refrigerate them and heat them up the next morning – no waste.
I hope you enjoy them. It’s almost as healthy as you can get if you’re looking for a healthy pancake recipe for your kids. Plus most kids don’t eat nuts so eating almond flour is a good way to add in some of the nutrients of the almonds. You can even add almond butter on the pancakes if you like. It’s a good combination with raspberries.
Almond Flour Pancakes with Raspberries
These almond pancakes are made with almond flour, almond milk, pastured eggs and fresh raspberries, and are cooked in coconut oil and served with pure maple syrup. A delicious, guilt-free Sunday breakfast for the family!
- 1 1/4 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- Pinch Himalayan salt
- 2 pastured eggs
- 1/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- Coconut oil, for cooking
- Maple syrup, for serving
In a large mixing bowl, combine almond flour, baking soda, cinnamon and salt and stir to combine.
In a separate bowl, whisk in eggs then whisk in almond milk and vanilla.
Add wet mixture to dry and mix to combine.
Add raspberries and gently stir.
Melt coconut oil in a large non-stick skillet over medium low heat.
Add some of the batter, about 1/4 cup, to the skillet to form as many pancakes as you cake in your skillet and cook, until the bottom has set and has a slightly golden colour, about 3 minutes, then flip over and cook another 3 to 4 minutes or until cooked through.
Repeat with the remaining batter, adding oil as needed.
Serve with pure maple syrup and extra berries if desired.
If you have almond meal instead of almond flour it will work, you can use it. The only thing is that the colour of the pancakes will be slightly darker.