Almond Flour Pancakes

Level

Easy

Time

10 Min

Serves

2

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Published February 20, 2023 by Dr. Stephanie Gray, DC

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Tomorrow is Pancake Tuesday.

Pancake or Shrove Tuesday is celebrated by people all over the world. It falls on the Tuesday before the beginning of Lent- a period of 6 weeks leading up to Easter. During Lent, Christians, would give up luxuries to remember when Jesus went into the desert for 40 days and 40 nights to pray and fast. Many people gave up sugar and fat rich foods for this 6 week period (many Christians, still practice this). Pancake Tuesday was the last chance to indulge, a sort of “last supper” before going into a fasting period. Religious or not, families all over the world are recognizing the day by having pancakes. In our house, we have pancakes for dinner.

But pancakes don’t have to be an over the top indulgence. Made with the right ingredients, pancakes can be a healthy breakfast (or dinner!) option.

I have made many versions of gluten free, grain free pancakes over the years. They’re not all good. I have had many, many failed attempts. This recipe however, is tried and true. I use almond flour and tapioca flour to make the fluffiest pancakes possible. You can’t tell that they are gluten free, honestly!

Even if you tolerate wheat and you don’t practice a gluten free diet, we can ALL benefit from cutting back on refined grains and sugar. We all know that white flour and sugar are not good for us. Surely, you know this right? If not, keep reading.

I’m a big fan on cutting back on refined grains and sugar to reduce inflammation in the body. Research has shown that chronic low grade inflammation is the root cause of all chronic diseases (heart disease, depression, cancer, arthritis, bowel disease, etc). Inflammation also promotes pain. I’m a chiropractor, so naturally, I’m very interested in the connection between food and pain. Your body can handle sugar and refined grains in small doses, but if you consistently challenge your system everyday, problems will arise.

If you’re trying to eat healthier or naturally trying to lower inflammation, these Almond Flour Pancakes are a a much better option. You won’t even know the difference.

Gluten free and grain free. Low carb. Diabetic and paleo friendly.

Why you will LOVE these Almond Flour Pancakes

These pancakes are gluten free, dairy and sugar free- yet tastes delicious!

MUCH healthier than a conventional pancakes without sacrificing flavor

Very easy to make

A ONE bowl recipe- minimizing the mess!

No seed oils, no corn, no wheat, no sugar, NO INFLAMMATION

These pancakes are low carb, vegetarian, diabetic and paleo friendly

What equipment do you need?

1 frying pan
1 medium bowl
1 spatula

What ingredients do you need?

1 cup almond flour
1/3 cup tapioca flour
2 eggs
1 tsp baking powder
1/4 tsp sea salt
1/4 cup unsweetened almond milk
1 tbsp olive oil (divided) for cooking

How do I make these Almond Flour Pancakes?

Step 1:

In a small bowl, add dry ingredients first. Create a well in the middle and add wet ingredients. Stir until combined. Add more liquid if you think your batter looks too thick.

Step 2:

Over medium heat, add 1/2 tablespoon of olive oil.

Step 3:

Pour 1/4 cup batter for each pancake. Cook on one side until bubbles form about 3 minutes. Flip with spatula and cook on the other side about 2 minutes.

Serve hot. Top with fruit, butter, a little maple syrup, or top with peanut butter and sugar free jam.

Key Ingredients & Substitutions:

Almond flour- I use Kirkland brand almond flour. It’s naturally gluten free. Use oat flour as a substitute for nut free.

Tapioca flour– Tapioca flour is a naturally gluten free, low net carb “flour” that helps ingredients bind together. It is key to helping bakers achieve a fluffy, light and spongy texture. I use it in almost all my gluten free bread recipes. Coconut flour is a good substitute but your pancake won’t be as fluffy.

Almond milk– any nut milk or nut free milk (oat milk, dairy milk) will work.

Olive oil– Avocado or coconut oil are good oils to cook with.

Chia seeds– Chia seeds are tiny little seeds that are loaded with anti-oxidants, minerals, fibre, and omega 3 fatty acids. They promote heart health, support strong bones and may help improve blood sugar. Poppyseeds would be a good substitute.

How to Store these Almond Flour Pancakes

Store leftover pancakes in an airtight container and stored in the fridge.

Pancakes freeze well and can be reheated in the microwave or toaster oven.