A simple recipe for Almond Flour Pancakes with maple syrup and fresh huckleberries (or sub your favorite summer berries!) – a delicious, gluten-free, grain-free, paleo, one-bowl recipe for our favorite breakfast!
Hello, sun in my face. Hello, you who made the morning and spread it over the fields…Watch, now, how I start the day in happiness, in kindness. Mary Oliver
These simple one-bowl Almond flour Pancakes will bring a smile to whomever you serve them up to this morning! Made with almond flour instead of regular flour, they are gluten-free and grain-free! Not only delicious, but they are also packed full of protein. Top them with fresh summer berries like huckleberries, which are full of healthy polyphenols.
Almond flour pancake ingredients:
- Almond flour–use finely ground, blanched almond flour
- Eggs- organic, free-range if possible,
- Milk (or almond milk, soy milk, any plant-based milk)
- Maple syrup (real maple syrup or sub honey)
- Vanilla Extract
- Baking Powder
- Salt
- Optional: orange zest (or use lemon)
- Fresh berries (preferably huckleberries or blueberries) to use inside and on top of the pancakes.
- Olive oil , butter or a mix, or coconut oil for skillet
- Warm Maple syrup for drizzling
Fresh huckleberries go both inside the batter and overtop the cooked pancakes. Feel free to use any summer berry you like- you can sub blueberries, strawberries, blackberries or raspberries! Here I’m using our local wild berries called Huckleberries!
How to make Almond flour Pancakes
- Preheat the oven to 350F (to keep pancakes warm, and cook through)
- In a medium bowl, whisk eggs, milk, maple syrup, and vanilla.
- Whisk in baking powder, salt, and almond flour. Adjust the thickness of the batter- if you want it thicker add another 1-2 tablespoons of almond flour, or for a thinner batter, add a tablespoon of milk.
- Optional: fold in 1/2 cup of berries and the zest.
- Heat a large skillet or non-stick pan and coat with olive oil over medium-low heat. Using a 1/4 cup measuring cup, scoop the batter onto the hot skillet, 2-3 pancakes at a time. TIP: Making smaller pancakes is much easier here as bigger pancakes tend to break with almond flour. Cook until edges become golden brown, or bubbles form on top. Flip with a spatula, cook until perfectly golden on the other side. Place them in the oven to finish cooking through, as you continue making the rest of the pancakes. (Alternatively, you can cook through on the stovetop over very low heat- but almond flour does tend to darken very quickly- so I prefer the oven method. Up to you.)
- Stack the pancakes, top with butter and fresh berries and pour a little warm maple syrup over top.
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Enjoy the pancakes and please remember to rate them in the comments below.
xoxo
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Almond Flour Pancake Recipe
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 pancakes
- Category: Breakfast, gluten-free
- Method: stovetop
- Cuisine: american
- Diet: Vegetarian
Description
Easy delicious Almond Flour Pancakes with fresh berries (or sub your favorite fresh berry) and Maple Syrup. Paleo, grain-free, Gluten-Free.
Ingredients
Units
- 2 extra large eggs
- 3 tablespoons milk – or almond milk, soy milk, plant-based milk
- 1–2 tablespoons maple syrup (or honey)
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 teaspoon salt
- 1 1/4 cups finely ground almond flour (use blanched almond flour)
- ———
- optional: 1 tsp zest (orange or lemon)
- 1 1/2 cups fresh berries ( preferably huckleberries or blueberries) – divided
- 1– 2 tablespoons butter, olive oil or coconut oil for skillet
- more maple syrup for drizzling
Instructions
- Preheat the oven to 350F (to keep pancakes warm, and cook through)
- In a medium bowl, whisk eggs, milk, maple syrup, and vanilla.
- Whisk in baking powder, salt, and almond flour. Adjust the thickness of the batter- if you want it thicker add another 1-2 tablespoons of almond flour, or for a thinner batter add a tablespoon of milk.
- Optional: fold in 1/2 cup of berries and the zest.
- Heat a large skillet or non-stick pan and coat with olive oil over medium-low heat. Using 1/4 cup measuring cup, scoop the batter onto the hot skillet, 2-3 pancakes at a time. TIP: Making smaller pancakes is much easier here as bigger pancakes tend to break with almond flour. Cook until edges become golden brown, or bubbles form on top. Flip with a spatula, cook until perfectly golden on the other side. Place them in the oven to finish cooking through, as you continue making the rest of the pancakes. (Alternatively, you can cook through on the stovetop over very low heat- but almond flour does tend to darken very quickly- so I prefer the oven method. Up to you.)
- Stack the pancakes, top with butter and fresh berries and pour a little warm maple syrup over top.
Notes
Feel free to sub other berries. If using strawberries, slice before adding to the batter.
Nutrition
- Serving Size: 3 pancakes - with no berries or toppings
- Calories: 199
- Sugar: 7.8 g
- Sodium: 84.3 mg
- Fat: 12.6 g
- Saturated Fat: 2.6 g
- Carbohydrates: 10.4 g
- Fiber: 0.2 g
- Protein: 7.7 g
- Cholesterol: 186.5 mg
These almond pancakes were absolutely so yummy!
I ran out of almond flour so I used a little unbleached flour!
I appreciated the detail instructions.
I froze the few left overs& they were just as good!
Mine didn’t look as uniform as yours lovely Sylvia!
I will definitely make again.
Thanks so much Suzan! Nice to see you here. 🙂 ❤️
Hi Sylvia,
I followed the recipe closely, except used fewer berries, and I was getting a kind of metallic, bitter flavor. Any idea why that may have happened? the blanched almond flour was brand new. I may not have leveled off the tsp baking soda…so maybe it was that? thoughts?
Strange, and yes, to me that sounds like baking soda, but not entirely sure here. Taste the almond flour? What type of oil did you use?
These are so easy and so good!
I’ve been using this recipe for years now- never thought to rate it! Love this with blueberries when huckelberries are not in season. Also works well with frozen huckleberries.
Hi,
What can we substitute maple sugar with? Is stevia ok ? And how much ? Thanks
Im so sorry- just seeing this! Yes, that should work fine!
love that you used almond flour, i definitely will be doing that next time i make pancakes. never tried huckleberries before, i can imagine they would be hard to get my hands on in Australia!
what a delightful breakfast!
Hi Sylvia . These look delicious ! But I can’t do Almond Flour . Do you think I could substitute Cashew Meal for the Almond Flour ?
Hi Diane, I have never used cashew meal in pancakes…but it seems like it should work…give it a try!
I would love to wake up a stack of these!
These look lovely! Such a yummy recipe!
Thanks Katrina!