Almond Flour Pancakes with Blueberry Sauce
These almond flour pancakes are surprisingly light and fluffy. I know that several of my recipes use a combination of almond and coconut flour, however I thought it might be nice to add a pancake recipe using only one flour. Normally when you think of almond flour, you automatically assume, super dense and heavy, which isn’t the case here… I prefer to use a blender when making the batter to ensure a fluffier texture.
Looks like we have a volunteer taste tester….
Almond Flour Pancakes
- 6 eggs
- 1/3 cup coconut oil/melted butter
- 1 1/2 cups almond flour, firmly packed
- 1/2 teaspoon baking soda
- 1/3 cup milk (I have used both coconut and almond)
- 1 teaspoon vanilla
- dash of salt
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- Combine all ingredients expect vinegar in blender. Blend on high until smooth.
- Add vinegar and blend.
- Preheat pan with a little bit of coconut oil or butter.
- Cook pancakes on low-medium heat, adjusting if necessary.
- Yields 14-16 pancakes.
Quick Blueberry Sauce
- 2 tablespoons butter/coconut oil
- 1//4 cup honey
- 1 cup blueberries
- In a small saucepan, combine all ingredients.
- Cook on medium – high heat until the berries begin to soften.
- Serve warm over pancakes.
Although I didn’t capture the end product, I can testify that she fully approved! Solely based upon her blue covered face and fingers…
Here is my original pancake recipe, which uses both coconut and almond flour –> Gluten Free Pancakes <— We make pancakes almost every weekend and I usually double the recipe and freeze any leftovers to use during the week for a quick breakfast!
Hope you all have a lovely week!
18 thoughts on “Almond Flour Pancakes with Blueberry Sauce”
Do you think these would work with an egg replacer?
These look delicious! Funnily enough, not being used to cooking these types of pancakes in the UK, I actually tried to make blueberry pancakes yesterday – FAIL! They burned to quickly and didn’t cook in the middle! These are awesome – pinned!
Hi, these look incredible! I’ve tried a lot of gf/paleo pancake recipes- some of them were okay, some not so great (mostly the egg free ones). Do these have a strong egg taste to them? Thank you so much! :)
Tried to make these tonight. Followed the recipe to the letter. Pancakes were dry and crumbly and stuck to the pan. There was no fluffiness here at all. Completely flat batter and dries on contact with pan. Scrapped the entire mess :(
These look yummy, but I don’t use honey. Is there an alternative that you know of? What about sugar-free syrup?
Never mind Michelle. I found some sugar free honey made with xylitol that I plan to buy.
The little girl is so cute in the first picture. She looks like she wants to eat all the pancakes.
Hi. Just curious how much the coconut flour tastes like coconut in your recipes. I am not a fan of coconut, but could learn to like it if it is mild.
This recipe will not work as is using egg replacer. Pancakes are flat and you cannot even turn them over. It could be that you need baking powder when using egg replacer as the pancake recipe on the box calls for baking powder not baking soda. Once I added baking powder and eggs to my already failed experiment the pancakes were thicker, and I could turn them over.
These look wonderful, but we can’t have eggs :-(
What i should say is 6 eggs are to many to replace, unless someone has an idea how to do that :-)
these look so fantastic and fluffy!!! I can’t wait to try them! Do you teach any gluten free classes in the DC area? I live about an hour/hour and half from DC.
It looks so delicious. I think I’ll make it for my son :) Thanks for the recipe!
Which coconut oil do you use for this recipe? virgin unrefined, cold pressed, or the refined expellar pressed w/o the natural coconut flavor?
I use organic virgin coconut oil. The flavor is stronger, but I’m used to it :). Use whichever you have and like the taste of.
Thank you sooo much for all of your work on these gf recipes! These pancakes are absolutely terrific and the blueberry sauce is beautiful and delicious. I’m not a big fan of coconut so I was thrilled to see this recipe that used only almond flour. Preparing the batter in the blender works really well and then the blender jar is like a batter bowl so you don’t have to dirty another utensil. I substituted 2 Tblsp of erythritol for the honey in the pancakes to decrease the carbs a bit and also because I wasn’t sure I wanted honey both on and in my pancakes. They are a little eggier than “regular” pancakes but the texture is perfect. I’m primal but my husband isn’t and even he thought these were great!
Hi Michelle! Tried these this morning and they were great! I have a question, though. I am still pretty new to working with coconut oil; do you use liquid or solid measuring cups for it?
Made these this morning–they are the best gluten/grain free pancakes I’ve ever had! My picky daughter loved them. FYI, I used 1/3 c water + 1 tsp almond flour instead of “milk.” Turned out amazing. Thanks for the great recipes!