We are always looking for those special breakfast recipes that are quick, easy, healthy, and delicious. These almond flour pancakes tick all the boxes and have been “kid approved”. In fact, our kiddos said that they preferred them to “ordinary” pancakes. They are made in the blender so the mix comes out nice and fluffy and the pancakes have a crepe taste to them without all the work. They are gluten-free, grain-free, and also will fit into a keto, paleo, or low-carb eating plan. Since we love the combination of almond and raspberry in desserts, we topped them off with some fresh raspberries, pomegranate seeds, and a bit of maple syrup.
First, combine all your ingredients in your blender & wizz until really well combined. Now let the batter rest for 5-10 minutes while you grab ourself a coffee or tea. Heat a griddle pan or frying pan to medium-high heat. Once it’s up to temperature, grease with a bit of coconut oil or butter. Pour pancakes batter straight from the blender into the pan. You are looking for about 10cm max in size for each pancake since these pancakes are more delicate than their regular flour cousins. Once you see bubbles form on the pancake, flip and cook for 30 seconds to a minute on the other size. Repeat until you have used all the batter. Serve with syrup of your choice and fresh fruit.
ALMOND FLOUR PANCAKES
A quick & easy grain-free breakfast!
- 1 1/2 cup almond flour
- 4 oz cream cheese (1/2 package – (can be substituted for 1/4 cup of milk alternative, whole milk or cream but leave out the tablespoon of milk in the ingredient list))
- 1 tbsp sweetener of choice – sugar, coconut sugar or another powdered sweetener
- 1 tbsp milk or milk alternative
- 3 eggs
- 1 tsp vanilla extract
- 1 pinch salt
- 1/2 tsp baking soda (or 1 tsp baking powder)
- 1/2 tsp apple cider vinegar (optional)
- Combine all your ingredients in your blender & whizz until really well combined.
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Let the batter rest for 5-10 minutes to activate the baking soda. This will give you fluffier pancakes.
- Heat a griddle pan or frying pan to medium-high heat. Once it’s up to temperature, grease with a bit of coconut oil or butter.
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Pour pancake batter straight from the blender into the pan. You are looking for about 10cm max in size for each pancake since these pancakes are more delicate than their regular flour cousins.
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Cook until you see bubbles form on the pancake. Flip and cook for 30 seconds to a minute on the other size.
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Repeat until you have used all the batter. Serve with butter, syrup of your choice and fresh fruit.
Co-founder of Healthy Family Media and the Healthy Family Expo, Kay is an adventurer & Ironman triathlete, as well as mum to an active 11-year-old. Originally from Montreal, she has been proud to call British Columbia home for over 15 years. Whether running, hiking & biking in the mountains or creating healthy meals in the kitchen, Kay is always up for something new. Her contagious enthusiasm & zest for life mean we’re never quite sure what she’ll be up to next, but we’re sure that it will be an amazing adventure!
