I was absolutely delighted with how fabulous they tasted! I was also surprised at how “wheat like” almond flour pancakes actually are!
I intentionally mix up the flours I use for baked goods in my home to add variety. It reduces the potential for food allergies and encourages my family to consume foods made with flours other than just from grains. These pancakes made with almond flour make a great snack too, so make a bunch and have them in the fridge or freezer for a quick bite. Just pop them in the toaster oven for a minute or two and they are ready to eat!
Almond flour pancakes are surprisingly filling. If you can eat a whole stack of regular pancakes made with wheat flour, I dare you to eat more than two of these almond flour pancakes and not come away pleasantly stuffed!
Almond flour pancakes even look like wheat pancakes as you can see from the picture. They are, however, definitely smaller and don’t expand as much when cooking.
Not Sure about Almond Flour Pancakes?
If you’re not sure if you want to invest the time to soak almonds and grind them to make almond flour pancakes, I would recommend that you try the almond flour pancake and waffle mix from Simple Mills. It is fantastic tasting and uses only whole ingredients. If you love these pancakes, then you know that you want to go the extra mile to make them yourself from scratch in the future.
Alternatively, you can buy sprouted almonds and grind them into flour without taking the time to soak and dehydrate them yourself.
Already love almond flour baking? Try this almond flour crust next time you make homemade pizza.
Almond Flour Pancakes
This recipe for almond flour pancakes is filling and delicious and tastes so much like wheat your family will probably not notice a difference.
Mix all ingredients together and cook in a skillet on medium heat in a bit of butter or expeller coconut oil.
Serve with Grade B maple syrup or raw honey and a BIG slab of butter.
Do not buy almond flour from the store as it is not presoaked to eliminate anti-nutrients such as phytic acid, and, as such, will present digestive issues (like gas, bloating) for those who consume it. Also, almond flour in the store will have lost most, if not all, of its nutrient content from sitting in bags for goodness knows how long before you come along and buy it. You can see this from the color. Almond flour from the store is a dull grey color (no nutrition in there, folks), but the color of freshly ground almond flour is a vibrant golden beige color.
To maximize efficiency, grind large batches and freeze what you do not use in large ziplock freezer bags to lock in the nutrition until you are ready to use. Almond flour, like wheat flour, does not clump in the freezer and can be used immediately without any thawing!
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.