Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
EASY Almond Flour Pancakes with fresh huckleberries (or sub your favorite summer berry) - a delicious, low-carb, gluten-free, paleo recipe for our favorite breakfast! #pancakes #almondflour #paleopanckes #huckleberries

Almond Flour Pancakes

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Category: Breakfast,Paleo, gluten free
  • Method: stove top
  • Cuisine: pacific northwest

Description

Easy delicious Almond Flour Pancakes with fresh huckleberries (or sub your favorite fresh berry) and Maple Syrup. Paleo, grain-free, Gluten-Free.


Ingredients

Units Scale

Instructions

  1. In a medium bowl, whisk eggs, oil, maple syrup, and vanilla.
  2. Whisk in baking soda, salt then the blanched almond flour.
  3. Fold in 1/2 cup of the berries and zest ( optional).
  4. 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.
  5. 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.
  6. Stack pancakes, top with fresh berries and pour a little maple syrup over top.

Notes

Feel free to sub other berries. If using strawberries, slice before adding to the batter.

Nutrition

  • 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,