Paleo-Friendly Almond Flour Pancakes Recipe

Paleo-Friendly Almond Flour Pancakes Recipe

Written by
April 12, 2017
Updated January 28, 2019
Category: Recipes

Everybody loves pancakes. Pancakes for breakfast, a weekend brunch, a snack or even a dessert? We know you enjoy them just about any time, but they have to be healthy pancakes, such as our Almond Flour Pancakes.

To start you’ll need almond flour, almond milk, pasture raised eggs, coconut oil, canned coconut milk, blueberries, and cinnamon as well as a large mixing bowl, a wooden spoon, a large skillet and rubber spatula. For your almond flour pancakes topping you will need grass-fed butter, strawberry emulsified MCT oil, and raw coconut nectar or grade B maple syrup.

Start out by whisking together the eggs, almond milk, coconut milk, and melted coconut oil in a mixing bowl. Mix in the cinnamon and pancake mix.

You will want to leave the butter out while preparing the pancakes, so it softens to room temperature.

Next, add coconut oil to a small skillet or pan on medium-high heat. Add about 2 tbsp. of batter per pancake. Sprinkle a few blueberries on top. When the batter starts to bubble, carefully flip the pancake. Once cooked, remove from the skillet and place on serving plates.

Then, In a small bowl, add the softened butter and emulsified MCT oil. Mix or whisk to combine. Top the pancakes. Drizzle the coconut nectar or maple syrup, if desired. Repeat with remaining batter.

Yields: 4 pancakes
Cook Time: 15 minutes
Serving Size: 2 pancakes

Almond Flour Pancake Recipe Ingredients

Paleo-Friendly Almond Flour Pancake Recipe

● 1 cup Simple Mills Pancake & Waffle Almond Flour Mix
● 2 eggs, pasture-raised
● 2 tbsp. unsweetened almond milk
● 4 tsp. coconut oil, unrefined & cold pressed (melted)
● 1 tbsp. canned coconut milk, optional
● ⅓ cup organic blueberries
● Dash of cinnamon

Almond Flour Pancake Recipe Topping

● 1-2 tbsp. grass-fed butter
● 1 tbsp. strawberry emulsified MCT oil
● 1-2 tbsp. raw coconut nectar or grade B maple syrup

Almond Flour Pancake Recipe Directions

1. Leave butter out while preparing the pancakes, so they are room temperature.
2. In a mixing bowl, whisk together the eggs, almond milk, coconut milk, and melted coconut oil. Mix in the cinnamon and pancake mix.
3. Add coconut oil to a small skillet or pan on medium-high heat. Add about 2 tbsp. of batter per pancake. Sprinkle a few blueberries on top. When the batter starts to bubble, carefully flip the pancake.
4. Repeat with remaining batter.
5. In a small bowl, add the softened butter and emulsified MCT oil. Mix or whisk to combine. Top the pancakes. Drizzle the coconut nectar or maple syrup, if desired.

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Liv Langdon
With a B.S. in journalism and a minor in business administration from the University of Florida, Liv Langdon contributes research-supported articles and educational recipe ebooks to the Onnit website. A former personal chef, she translates her skills in the kitchen to recipe development, food styling, and built the organic, locally sourced menu for the Onnit Cafe & Smoothie Bar and Food Truck. Her knowledge and experience in holistic nutrition has allowed her to cook and support some of our professional and collegiate athletes. She has previously worked as an online diet & lifestyle coach, nutrition consultant, personal chef, freelance journalist, and corporate sales director for a fresh meal delivery service. She has been a guest on the Total Human Optimization podcast and the Touching Base podcast. You can find her work in Men’s Fitness Magazine, Born Fitness, and is publishing her first cookbook this summer. Follow her on Instagram @livlangdon.

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