High in protein and low in both carbohydrates and sugar, almonds are one of nature’s super foods. They’re packed with the antioxidant magic of vitamin E and are high in heart-healthy monounsaturated fats, which lower “bad” LDL cholesterol levels and reduce the risk of heart disease. But that’s not all − almonds are also high in magnesium and potassium, and are a great source of fiber and calcium. It can certainly be said that incorporating more almonds into our diets would be a step in the right direction. Now that our conscious and intellectual side is satisfyingly convinced, it’s time to move on to our grumbling bellies and demanding taste buds! These paleo almond flour pancakes have a nutty flavor and texture. Packing all that potent almond-power, a stack of these moist, fluffy pancakes is both nutritious and delicious.
Paleo Almond Flour Pancakes
Total Time to Make: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
- 1 ½ cups finely ground blanched almond flour
- 3 large eggs
- ¼ cup milk (Full-fat coconut milk, almond milk, or any kind of milk)
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons honey (for desired sweetness)
- ½ teaspoon baking soda
- Dash of salt
- Coconut oil
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Fruits (blueberries, bananas, raspberries, strawberries)
- In a bowl, mix together the dry ingredients (almond flour, salt, baking soda, spices).
- In a separate large bowl, whisk together the three eggs. Add milk, honey and vanilla.
- Add the dry ingredients into the wet ingredients, mixing well to incorporate all the ingredients together into the batter. If you are adding in fruits or nuts, mix them into the batter now.
- Heat a pan over medium-high heat. Add a very small amount of coconut oil, just enough to cover the bottom. Make sure that the pan doesn’t get too hot.
- Drop the batter in spoonfuls into the pan, in the shape of a pancake (or any shape you want!). Remember that the smaller the pancake, the easier it will be to flip it.
- After about 2-3 minutes you will see that the batter begins to bubble and the edges start to form. (If it cooks too quickly, then you know you need to turn down the heat a little bit so that the pancake has a chance to cook through and not burn).
- After it has cooked on its first side, flip it using a spatula. Allow it to cook on the other side, about 2-3 minutes until golden-brown.
- Repeat steps 5-7 for the entire batch.
These pancakes can be topped with fruits, nuts, honey or maple syrup. For extra nuttiness, you can go nuts and top them with a nice spread of almond butter. And what better way to complement your almond flour pancakes than with some bacon and eggs on the side? The term “breakfast of champions” would certainly apply to such a glorious situation. And while we can’t guarantee you any trophies, immortal fame or even a superhero cape, you and your body will certainly feel excited and ready to take on the day with gusto.
What Makes Paleo Almond Flour Pancakes “Paleo?”
- You’re using almond flour instead of normal all-purpose flour. Why? Read this to see why grains are not healthy.
- You’re using almond milk, or coconut milk instead of regular milk. A lot of people are allergic to milk due to the protein casein and the lactose normally found in dairy products.