These healthy almond flour pancakes are a hit in our house! Made with wholesome, nutritious ingredients, I feel great about serving these pancakes to my family. They leave us feeling full and satisfied, making them the perfect start to our day.
Packed with protein and healthy fats, these pancakes are a nutritious alternative to traditional pancakes. What’s even better is that they have no added sugar, yet they’re still incredibly tasty. Whether you’re looking for a healthier breakfast option or just want to try something new, these almond flour pancakes are sure to become a favorite in your home too.
Give them a try and enjoy a delicious, guilt-free breakfast that everyone will love!
If you like this recipe, be sure to check out our no added sugar peanut butter oatmeal cookie recipe!
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Healthy Almond Flour Pancakes Ingredients:
To make these healthy almond flour pancakes, you’ll need the following ingredients:
- Blanched almond flour
- Baking powder
- Salt
- Milk
- Eggs
- Date syrup (or maple syrup)
- Vanilla extract
To make this recipe truly no added sugar, you’ll need to use date syrup. We love date syrup in our house, and my toddler has even been known to take the bottle to bed with him! He will eat just about anything as long as there is date syrup on it. We love this brand, though any kind will do. If you don’t have date syrup (because it is such an obscure ingredient!), I highly recommend getting some to try it out. In the meantime, you can use maple syrup or honey for this recipe, though those will count as added sugars if you care about that. We try our best to limit added sugars as much as possible, and date syrup doesn’t count as one since it is just dates. However, maple syrup or honey are much better alternatives than table sugar.
We used 2% cow’s milk in this recipe, but you can use almond milk or any kind of milk you have on hand.
How to Store Healthy Almond Flour Pancakes
These healthy almond flour pancakes will last a few days when stored in an airtight container in the refrigerator. However, ours never seem to last more than a day or two! They make a delicious and convenient snack throughout the day, almost like a cookie. Whether for breakfast or a quick snack, these pancakes are always a hit in our house. Enjoy them fresh or reheat them for a quick and nutritious bite! This recipe makes about 10 pancakes and we usually only have 1 or 2 leftover after all 4 of us eat. The pancakes are dense and really filling so you only need to eat a couple of them to feel satisfied!
Recipe Variations
To keep things exciting, here are some fun variations you can try with this healthy almond flour pancake recipe:
- Chocolate Chips: Add a handful of chocolate chips to the batter for a sweet treat. This is always a hit with kids and makes the pancakes extra special. We use these chocolate chips which only have 4 ingredients and no added sugar! They are out of stock often so if you can find them, stock up!
- Cinnamon: Sprinkle in a teaspoon of cinnamon for a warm, spicy flavor. Cinnamon pairs beautifully with the almond flour and adds a comforting twist to the pancakes.
- Berries: Fold in fresh or frozen berries like blueberries, raspberries, or strawberries. They add a burst of color and flavor, making the pancakes even more nutritious and delicious.
- Nuts and Seeds: Mix in chopped nuts like walnuts, pecans, or almonds for added crunch
- Bananas: Slice a banana and add some to the batter to make healthy banana pancakes.
Cooking the Pancakes
Almond flour cooks and burns faster than regular flour, so these pancakes need to be cooked slowly and carefully. I use an electric griddle to make my pancakes and keep the temperature really low, around 250-300 degrees. The pancakes will take about 10-15 minutes to cook, so be patient!
To prevent burning, I flip the pancakes every couple of minutes to ensure they cook evenly and don’t burn. It’s a bit like cooking grilled cheese; you need to cook them very slowly and with love. The slower cooking time allows the pancakes to cook through without burning the outside, resulting in perfectly fluffy and delicious almond flour pancakes.
Cooking these pancakes requires a bit more attention and care, but the result is well worth it. You will know the pancakes are cooked fully when you poke the top center of the pancake and it is firm and not gooey feeling. Sometimes the edges of the pancakes will looked undercooked, but that is ok – the inside is likely done! Use your best judgement on this.
How Kids Can Help Make the Pancakes
Involving your kids in making these healthy almond flour pancakes can be a fun and educational experience. Here are some ways they can help:
- Measuring Ingredients: Kids can help measure out the almond flour, baking powder, salt, and other ingredients. This helps them practice math skills and understand the importance of accurate measurements in cooking.
- Mixing the Batter: Let your kids whisk together the dry ingredients and then mix in the wet ingredients. This develops their motor skills and gives them a sense of accomplishment.
- Cracking Eggs: Kids can practice cracking eggs into a bowl, an important kitchen skill. My son loves to crack the eggs! Just make sure to watch for any stray shell pieces!
- Adding Mix-Ins: If you’re making any variations, kids can help add chocolate chips, cinnamon, blueberries, or other mix-ins to the batter. This allows them to get creative and personalize their pancakes.
- Pouring the Batter: With supervision, kids can help pour the batter onto the griddle or pan. They can learn about portion control and the importance of careful pouring.
- Flipping the Pancakes: Depending on their age, kids can assist with flipping the pancakes. This helps them develop coordination and timing skills.
- Setting the Table: While the pancakes are cooking, kids can help set the table, giving them a sense of responsibility and teamwork.
Ingredients
Method
- Whisk together almond flour, baking powder, and salt
- In another bowl, whisk together milk, eggs, date syrup, and vanilla extract
- Pour the wet ingredients into the dry ingredients and stir until combined. If the batter is too thick, you can add more milk. If it is too thin, add a little more almond flour. The batter will be thick.
- Scoop 1/4 cup batter onto a non stick skillet or griddle. Keep the temperature on low as almond flour burns faster than regular flour (see note above about cooking the pancakes). Keep flipping the pancakes every couple of minutes until they are cooked through. This usually takes about 10 minutes. You will know they are cooked when you poke the top and it is firm and not gooey feeling.
- Serve with maple syrup, honey, or date syrup and enjoy!
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