These Easy Almond Flour Pancakes are fluffy and so simple to make! If you love gluten-free recipes, I bet this one will make it into your breakfast rotation! They are sugar-free and great for baby-led weaning!
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Pancakes With Almond Flour
I created this recipe for my 2-year-old toddler, and he loved it! I usually make a batch every few weeks to add to my freezer stash. This way, having a delicious and nutritious snack, even on the busiest days, is so easy!
Served in one of our favorite weaning plates, the Tangerine Silicone Grip Dish from Bumkins.
INGREDIENTS
Here is what you need to make this super easy recipe:
- Eggs
- Date paste
- Almond flour
- Coconut oil
- Milk of choice
- Baking powder
There are some substitutions you can make in this recipe. Let’s start with the date paste.
I have tested this recipe with honey, and it works well. However, you must reduce the quantity of the date paste by ½, or else it will be too sweet!
You can also use butter instead of coconut oil for similar results.
I used regular full-fat cow’s milk because that is what I normally use in my toddler’s recipes. But if you prefer to use almond or other plant-based milk, this will work, too!
How to Make Almond Flour Pancakes
- Whisk the eggs. Add the date paste or honey, milk, and 1 tbsp coconut oil (you will use 1 in the batter and save 1 to grease the pan).
- Add the almond flour and baking powder and mix.
- Next, heat a pan with coconut oil over medium to low heat. Do not cook on high heat; the pancakes will burn and not thoroughly cook in the middle!
- Pour circles of batter to form pancakes (about 2 tbsp each), or make mini pancakes with 1 tbsp batter.
- Cook for one minute or two until golden on the bottom; carefully flip using a thin spatula, and repeat on the other side.
Frequently Asked Questions
Yes, absolutely! I do it all the time. Just wait until they are cold, then place them in a freezer bag, removing as much air as possible! You can keep them frozen for up to three months. To reheat, warm them up in the microwave or toaster!
🥣Recipe
Almond Flour Pancakes
Equipment
- Pan
Ingredients
- 2 Egg
- 2 tbsp Date paste OR 1 tbsp maple syrup / honey
- 1 cup Blanched almond flour Almond flour with the skins can be bitter to bake with
- 2 tbsp Coconut oil Melted
- 2 tbsp Milk
- 1 tsp Baking Powder
Instructions
- Whisk the eggs, mix the date paste or honey, milk and 1 tbsp coconut oil (you will use 1 in the batter and save 1 to grease the pan).
- Add the almond flour, baking powder and mix.
- Heat a pan with a little coconut oil over medium to low heat.
- Pour circles of batter to form pancakes (about 2 tbsp each).
- Cook for 1 minute or 2 until golden on the bottom, flip and repeat on the other side.
Notes
- Do not cook on high heat as the pancakes will burn and not fully cook in the middle!
- Careful when flipping, do not overload the pan with multiple pancakes and leave some room to flip as these are very fluffy! Preferably use a thin spatula.
Nutrition
