Recipe: Almond Flour Pancakes

Looking to switch up your breakfast routine? Give these almond flour pancakes a try! They’re good, yet best served in small batches. Okay, let’s get cooking!

Ingredients

• 2 cups of almond flour
• 2 tablespoons of melted coconut oil
• 4 eggs
• 2 tablespoons of agave
• 1/2 – 3/4 cup of milk
• 1 tablespoon of vanilla
• 1 teaspoon of fresh lemon juice
• 3/4 teaspoon of baking soda

First, mix all of the ingredients in the blender. Yes, it’s that easy!

Mix until all combined – be sure there isn’t any flour in the corners.

Then, cook for 3-4 minutes per side in a lightly oiled non-stick pan.

Want a quick tip on how to clean your blender? Once it’s empty, give it a quick rinse. Then, fill it with a bit of dish soap and about 1/2 full of hot water. Place the lid on it and blend away. It’s that easy! Then, give it a rinse and you’re done. No more getting the dish cloth or the brush caught on those blender blades. Happy blending!

Okay, so I used 1/2 a cup of milk on the first batch and they turned out great – see below.

The next batch I used 3/4 cups of milk and they were far runnier, yet a bit thinner. The choice is your’s – it’s all about what style of pancake you like.

Okay, so when I said above that these were made best in small batches, that’s because for me, it’s too many almonds. I love pancakes – and these pumpkin ones are awesome all on their own.

These almond flour pancakes are best served as small rounds with eggs and avocado. Heck, make this campfire mash with these next time! That would be so good.

Overall, these almond flour pancakes are worth trying out. They are fluffy, rich in flavour, and will certainly fill you up if you’ve got a long day ahead. Not in a heavy way, in a rick and healthy way.

Thanks so much for visiting and I hope you have a good one! Bake up.