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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.
This is also an easy camping recipe, fun, and simple to make. Gather the huckleberries while hiking and reward yourself the next morning with a scrumptious hearty breakfast.
Heat a skillet and either use butter, oil, a combination– or coconut oil ( my preference). These cook up more like a “flap jack”.
Top with the remaining fresh huckleberries, and drizzle with real maple syrup.
Dive in. So delicious!
So delicious and easy, I know you will love these Almond flour pancakes!
Almond Flour Pancakes
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 3 1x
- Category: Breakfast,Paleo, gluten free
- Method: stove top
- Cuisine: pacific northwest
Easy delicious Almond Flour Pancakes with fresh huckleberries (or sub your favorite fresh berry) and Maple Syrup. Paleo, grain-free, Gluten-Free.
- 2 extra large eggs
- 2 Tablespoons olive oil
- 2 tablespoon maple syrup ( or honey)
- 1 tsp vanilla
- 1 tsp orange zest (or lemon zest, optional)
- 1 tsp baking soda
- 1/4 teaspoon salt
- 1 cup almond flour ( use blanched almond flour, not almond meal)
- 1 1/2 cup fresh berries, ( preferably Huckleberries or blueberries) – divided
- 1– 2 tablespoons butter, oil or coconut oil for skillet
- more maple syrup for drizzling
- In a medium bowl, whisk eggs, oil, maple syrup, and vanilla.
- Whisk in baking soda, salt then the blanched almond flour.
- Fold in 1/2 cup of the berries and zest ( optional).
- Heat a large cast iron skillet or griddle, with 1 T butter or coconut oil on medium heat. Spoon in 1/4 cupfuls of batter onto the skillet, and cook until edges become golden brown, or bubbles form.
- Flip with a spatula, and turn heat down to med-low– cook until browned on the other side. If insides are still soft, either continue cooking on very low heat, or place in a 350F oven until cooked through.
- Stack pancakes, top with fresh berries and pour a little maple syrup over top.
Feel free to sub other berries. If using strawberries, slice before adding to the batter.
- Serving Size:
- Calories: 462
- Sugar: 12.7 g
- Sodium: 260.1 mg
- Fat: 36 g
- Saturated Fat: 3.7 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 16.5 g
- Cholesterol: 124 mg
Keywords: almond flour pancakes, paleo pancakes, gluten-free pancakes, almond flour flapjacks,
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.
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!