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Healthy, low carb recipe for almond flour pancakes so nourishing and yummy you might even be tempted to serve them for dinner. Naturally starch-free with keto option.
I devised this recipe for almond flour pancakes one Friday night some years ago when my husband and I got the late night munchies. I recommend a coffee grinder rather than a grain grinder to make fresh almond flour due to the oiliness of the nuts.
I was absolutely delighted with how fabulous they tasted and how “wheat-like” they are in texture!
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 sprouted 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.
The Best Almond Flour
It is best to avoid buying almond flour from the store as it is not sprouted or pre-soaked to eliminate anti-nutrients such as phytic acid. As a result, it will present digestive issues (gas, bloating) for some who consume it. It is best to learn how to make homemade almond flour yourself to eliminate these problems. It only takes a few minutes and your digestion will thank you!
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!
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. They taste fantastic and contain only whole ingredients.
If you enjoy 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.
Need another idea for low carb pancakes? Try this recipe for keto pumpkin pancakes too.
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.
Ingredients
- 2 cups almond flour finely ground, from sprouted or soaked almonds
- 4 eggs preferably pastured or free range
- 4 Tbl expeller pressed coconut oil
- 1/2 tsp vanilla extract
- 1 Tbl coconut sugar (for keto, use 5 drops stevia extract)
- 1/2 tsp sea salt
- 1/2 cup mineral water
Instructions
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Grind almonds in a coffee grinder to make fresh, finely ground almond flour.
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Mix all ingredients together and cook in a skillet on medium heat in a bit of butter or expeller coconut oil.
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Serve with dark maple syrup or raw honey and a BIG slab of butter.
Could I soak the store bought almond flour? I have a bag in the pantry and would like to use it up.
Soaking the almond flour would alter the recipe by adding a lot of moisture to the process.
I wonder what scientific source you use to back following statement ” 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.”?
Raw almonds are obviously fresher in taste and color, and unsaturated fatty acids will degenerate on the shelf (depending on temperature and time). A whole range of other nutrients are not just “disappearing” from the almond flour. If that was the case, I assume that a bag of almonds that you buy in the store will have equally “lost it’s nutrients” while sitting on the store shelf?
When you grind the almonds, you are creating much more surface area for oxidation. Same thing happens with flour. Once you grind the wheat or whatever grain … oxidation sets in much more rapidly.
Nobody’s perfect, even I’ve made that mistake. I’ve heard coconut sugar is the healthiest sweetener. About sourdough starters, would you say it takes 4 or 6 weeks for it to become fully active.
If you make it yourself, it only takes a week or so.
I noticed that you added honey in this recipe, I read in another post that you said that honey in baking was bad.
Yes, this recipe was written before I knew cooking honey was not optimal. I haven’t had a chance to update all my old recipes yet. Many of them are updated though. I have to retest each one first to make sure it works before I do that which takes time. Please substitute another healthy, whole sweetener in the meantime or substitute stevia drops (2 drops per tsp of sweetener)
I just had an idea for those who do not want to spend the money on sprouted almonds! Put one cup of organic almonds in a dish and cover with water overnight. In the morning, drain and rinse, and then add almonds to a blender with a 1/2 cup (or as little as possible) water to make a creamy paste. Use this to make the pancakes!
Waht a great non-gluten idea. I love pancakes.
Yum!
Yum!
It looks so good !
Definitely trying these