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Fluffy Little Almond Flour Pancakes (GF, DF Option)

By Kelly · 361 Comments

Almond Flour Pancakes

These fluffy little almond flour pancakes are the top viewed and most commented on post on the blog. Why? My guess is because finding a light and fluffy grain-free pancake recipe can be quite the challenge! But let me assure you – this recipe’s a winner!

Since my oldest son isn’t a huge fan of coconut flour (how can that be?), I decided to take some time to convert my coconut flour pancakes recipe into a fluffy, delicious almond flour version. And after a bit of tinkering, this little gem of a recipe was born!

We think these are quite tasty, especially when topped with a generous pat of cultured butter and drizzle of pure maple syrup! Just be sure to follow the recipe exactly as instructed, and I also recommend adding a nice heaping spoonful of fresh seasonal berries too for good measure!

EverydayGrainFreeBakingThis delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Print
Fluffy Little Almond Flour Pancakes (GF, DF Option)

Yield: 20 silver dollar size pancakes

Fluffy Little Almond Flour Pancakes (GF, DF Option)

Ingredients

  • 1 1/2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 large pastured eggs, room temperature
  • 1/4 cup pure coconut milk
  • 1 tbsp unsalted butter (or coconut oil), melted
  • 1 tbsp honey (or maple syrup)
  • 1 tsp pure vanilla extract
  • 1/4 tsp apple cider vinegar

Instructions

    UPDATE: I am excited to share a faster and easier way to make these delicious fluffy pancakes by using your blender. This method is what I recommend in my cookbook, Everyday Grain-Free Baking. It not only saves a lot of time (and dishes), but we've also discovered that the pancakes are just as fluffy, yet with a much lighter flavor and texture. Here are the updated instructions:
  1. Preheat griddle over medium heat.
  2. Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. Cover and blend on low to start, then increase to high and blend at least 1 full minute.
  3. Please note: The batter will be very thick like a thick cake batter. If it is too thick for your liking, a simple option to correct the consistency is to simply add an additional tablespoon of coconut milk to the batter one tablespoon at a time, blending thoroughly before adding another tablespoon, until the desired consistency of batter is reached. Adding extra milk may make the pancakes a bit thinner (depending upon how much extra milk is added), but it should not dramatically impact the flavor.
  4. Grease preheated griddle with butter (or coconut oil).
  5. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
  6. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
  7. Carefully flip and cook another few minutes until done, but not over-browned.
  8. Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.
  9. Original Instructions for Preparing: For those who would like to follow the original instructions, I've left them intact below.
  10. In a small bowl combine the blanched almond flour, baking soda and salt.
  11. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
  12. Place the egg yolks in a large bowl and whisk in the melted butter (or coconut oil). (Be sure the melted butter/oil has cooled to touch before adding, otherwise you may end up with some cooked egg-yolk bits.) Next, whisk in the milk, maple syrup, vanilla and apple cider vinegar.
  13. Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
  14. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
  15. Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined. If batter is too thick, see step 3 above. To cook, follow steps 4-8 above.

Notes

Fabulous Fruity Pancakes: To make fabulous fruity pancakes, do not add fruit directly into the pancake batter. Instead, once you ladle out the batter onto the hot griddle, add a small amount of fresh whole blueberries (or other diced fruit of your choice) to the top of each pancake prior to flipping. This ensures that the pancakes cook through evenly. It's also best to use fresh fruit, since frozen fruit tends to be excessively moist and may result in a soggy pancake.

*For best results, be sure to use full fat coconut milk, not "lite" coconut milk, or coconut milk beverages. (Natural Value canned unsweetened coconut milk is BPA-free and does not contain guar guar gum or other fillers.)

Time Saving Tip: Make a double batch and allow extra pancakes to cool on wire rack. Then place cooled pancakes on baking sheets and place baking sheets in freezer. Once pancakes are frozen, remove from baking sheet and place frozen pancakes in freezer-safe container. Store in freezer for up to one month. No need to thaw, simply reheat frozen pancakes in toaster oven (at 275 degrees) for a quick, healthy breakfast.

3.1
https://thenourishinghome.com/2012/05/fluffy-little-almond-flour-pancakes/

Looking for more scrumptious blanched almond flour recipes? 

Here are a few more Top Reader Favorites…
• Southern-Style Biscuits
• Cinnamon Streusel Muffins
• Strawberry Shortcakes
• Our Favorite Chocolate Chip Cookies
• Great Grain-Free Crackers
• Decadent Fudgy Brownies

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!


You Might Also Like:

Pumpkin-y Pancakes (GF)
Fruit-on-the-Bottom (and top) Yogurt Cups
Lemon Poppy Mini-Muffins (GF)

Filed Under: Breakfast, Pancakes/Waffles ·

Fruity Coconut Flour Pancakes (GF, DF Option)

By Kelly · 20 Comments

Pancakes are one of those comfort foods that everyone loves. So now that we’re eating less gluten and grains, I thought it would be fun to try coconut flour pancakes, especially since there seems to be such strong opinions about what makes a great coconut flour pancake.

Well, in my humble opinion, the fluffier (and fruiter) the pancake, the better. And after making way too many batches, I’ve found that the key to fluffy coconut flour pancakes is two things: Separate your eggs, so you can fold well-whipped, fluffy egg whites into the batter, and keep the pancakes small – silver dollar size to be exact.

So if you enjoy the flavor and texture of coconut flour, we think you’ll find these pancakes quite tasty, especially with fresh organic blueberries added. They’re also delicious with fresh diced organic strawberries, or diced banana with a sprinkling of crispy walnuts. Mmm! Just see note below about how to properly add fruit to pancakes. Enjoy!


Whipping the egg whites is key to fluffy coconut flour pancakes!

The trick to perfectly flipping pancakes … wet your nylon spatula with a little water before flipping. It helps to keep the spatula from sticking to the pancakes. 🙂

Adding fruit directly to the top of each cooking pancake (rather than adding it to the batter) ensures that the pancakes cook through evenly.

Print
Fruity Coconut Flour Pancakes (GF, DF Option)

Yield: 16 three-inch diameter pancakes

Fruity Coconut Flour Pancakes (GF, DF Option)

Ingredients

  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • Pinch of ground cinnamon
  • 4 large eggs, room temperature
  • 2 tbsp unsalted butter (or coconut oil), melted
  • 1 tbsp pure maple syrup or honey
  • 1 tsp vanilla extract
  • 1 cup pure coconut milk (or whole milk yogurt or whole milk kefir)
  • 1/4 tsp apple cider vinegar
  • Fresh blueberries (or your favorite fresh fruit)

Instructions

  1. Preheat griddle over medium to medium-low heat.
  2. In a small bowl combine the coconut flour, baking soda, salt and pinch of ground cinnamon.
  3. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
  4. Place the egg yolks in a large bowl and whisk in the melted butter. (Be sure the melted butter has cooled to touch before adding, otherwise you may end up with some cooked egg-yolk bits.) Next, whisk in the maple syrup (or honey), vanilla, coconut milk and apple cider vinegar.
  5. Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
  6. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
  7. Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined. Allow batter to sit about 3-5 minutes for coconut flour to absorb the liquid. Note: Batter should be somewhat thick. But if batter is too thick for your liking, add additional milk 1 tablespoon at a time until desired consistency is reached.
  8. Grease preheated griddle with butter (or coconut oil).
  9. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
  10. Top each pancake with a few fresh blueberries, if desired (see note below). Cook for a few minutes, until the tops begin to dry out and the bottoms are a golden brown. It’s important to keep a careful eye on them as coconut flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
  11. Carefully flip and cook another few minutes until done, but not over-browned.
  12. Serve hot off the griddle with butter, pure maple syrup and a medley of fresh berries.

Notes

Fabulous Fruity Pancakes: To make fabulous fruity pancakes, do not add fruit directly into the pancake batter. Instead, once you ladle out the batter onto the hot griddle, add a small amount of fresh whole blueberries (or other diced fruit of your choice) to the top of each pancake prior to flipping (see photo above). This ensures that the pancakes cook through evenly. It's also best to use fresh fruit, since frozen fruit tends to be excessively moist and may result in a soggy pancake.

*Note about Substitutions: For best results, use pure canned coconut milk (not light coconut milk or coconut milk beverages). Or if you're not dairy-free, use whole milk kefir or whole milk yogurt. Either way, it's the higher fat content that contributes to the fluffiness and flavor of the pancakes. (Note: Native Forest brand canned organic unsweetened coconut milk is BPA-free.)

Time Saving Tip: Make a double batch and allow extra pancakes to cool on wire rack. Then place cooled pancakes on baking sheets and place baking sheets in freezer. Once pancakes are frozen, remove from baking sheet and place frozen pancakes in freezer-safe container. Store in freezer for up to one month. No need to thaw, simply reheat frozen pancakes in toaster oven (at 275 degrees) for a quick, healthy breakfast.

3.1
https://thenourishinghome.com/2012/03/fruity-coconut-flour-pancakes-gf/

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

You Might Also Like:

Cinnamon Toast Waffles {Grain-free, Dairy-free}
Jam-n-Muffins (GF)
Almond Flour Biscuits (GF, DF)

Filed Under: Breakfast, Pancakes/Waffles ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
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