Pancakes are one of my favorite things to whip up for a hearty breakfast…or breakfast for dinner! Do you ever have breakfast for dinner? It was something I always enjoyed as a kid and I’ve carried on that tradition with my own kids. I’m not going to lie, on nights when I don’t know what to cook, or don’t feel like cooking, it’s an easy option. My kids love it and it uses ingredients I always have on-hand. We like to alternate between oatmeal, pancakes, and waffles. When I make pancakes, I often make extra to pop in the freezer for quick breakfasts. I love pancakes, and I love them even more when they’re healthy pancakes. My kids devour them, and rightfully so. I feel good about feeding these to my family because they check both boxes: delicious and nutritious. The recipe is gluten-free, dairy-free, and free of refined sugar.
Almond Flour Pancakes
Ingredients:
- 2 cups finely ground almond flour
- 3 Tbsp tapioca flour (can be substitute with arrowroot flour 1:1)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 2 eggs
- 1 cup dairy-free milk
- 1 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
Instructions:
Add all ingredients to a blender and blend just until batter is smooth. (Note: you can mix everything in a mixing bowl if you prefer.)
Heat a large skillet or griddle over medium-low heat. Add coconut oil or avocado oil to grease the surface if needed.
Measure out about 1/4 cup of batter and pour onto the hot skillet. Allow the batter to cook a couple of minutes, until you can tell the pancakes are setting up around the edges. You will notice a few air bubbles forming on the top, but not as many as you would expect with pancakes made from all purpose flour.
Carefully flip the pancakes and cook on the other side for another minute or two, until cooked through. Repeat for remaining batter.
Top pancakes with your favorite toppings and enjoy! Some of my favorite toppings are pure maple syrup, fresh fruit and nuts, or homemade fruit syrup.
I recently made these for my kids on St. Patrick’s Day as the gold at the end of the rainbow. I made them much smaller to fit the theme. My kids loved it! If you try this recipe, share below or tag me on social media: @healthymama_nodrama.
