Feed on

Warning: Illegal string offset 'wordbooker_like_button_post' in /home4/mgpaleo/public_html/wp-content/plugins/wordbooker/wordbooker.php on line 2213

Warning: Illegal string offset 'wordbooker_like_button_page' in /home4/mgpaleo/public_html/wp-content/plugins/wordbooker/wordbooker.php on line 2214

Warning: Illegal string offset 'wordbooker_like_button_post' in /home4/mgpaleo/public_html/wp-content/plugins/wordbooker/wordbooker.php on line 2140

This is for all my friends who say, “Laura, I just can’t eat eggs for breakfast everyday.” Here ya go! I usually make these on a Saturday or Sunday. I make a double or triple batch so I have leftovers that will last into the week. The kids really like them. They are different from regular pancakes, they have a kind of corncake consistency but they really are delicious. 

  • 1 1/2 cups almond flour(some people call it almond meal)
  • 1 tsp baking soda
  • 1 tsp cinnamon ( i like a little more, up to you)
  • 1/4 tsp salt
  • 1 tbs honey or maple syrup (I use a full dropper of  the liquid stevia I get from the health food store to reduce the sugar content) Optional.
  • 1 tsp vanilla
  • 3 eggs beaten
  • 1/3 cup water

In a large bowl mix all the dry ingredients together (first 4 ingredients). In a medium bowl beat your eggs, and add the sweetener if using, vanilla and water. Mix well.

Add the wet ingredients to the dry and mix well. It will look a little like corn bread batter.

Heat a frying pan or griddle on medium heat. I use coconut oil to cook these with, but you can use butter, just be careful not to burn. I use a 1/4 cup measure to scoop and pour batter onto the griddle pan, helps keep sizes even. You cook these just like regular pancakes, when you see bubbles on top and the bottoms are browned, flip. Each pancake should take just a few minutes on each side.  

The kids eat these with butter and pure grade B maple syrup. I eat them with a berry sauce I make. I’ll add that recipe to the bottom of this one.


To make the berry sauce I use:

  • 10oz bag of organic mixed frozen berries. (You can use fresh)
  • the juice of 1/2 lemon
  • 1/4 water
  • sweetener of choice to taste (honey works 1-2 tbs maybe? or I use 2 droppers of liquid organic stevia extract)

Add all the ingredients to a small pot and bring to a boil. Transfer the hot mixture to a blender and blend until smooth. Add back to the pot to keep warm until pancakes are ready. If you don’t like the seeds you can use a mesh strainer to strain the blended mixture back into the pot. If you want more of a compote, then skip the blender step and let the sauce reduce down to thicken.  Viola! My own low sugar berry topping for Almond flour pancakes!

Print Friendly, PDF & Email

2 Responses to “Almond Flour/Meal Pancakes”

  1. […] Almond Flour/Meal Pancakes (momgonepaleo.com) […]

  2. Kathy says:

    Came her weeks looking for a berry sauce-can’t wait to look around some more!

Leave a Reply