If you’re looking for a healthy, gluten-free twist on classic pancakes, these Almond Flour Pancakes with Mixed Berries are just what you need. Made with almond flour, these pancakes are light, fluffy, and naturally low in carbs. Topped with a colorful mix of fresh berries, they make the perfect breakfast or brunch treat. Ready for a stack of deliciousness? Let’s get started!
Almond Flour Pancakes with Mixed Berries
Ingredients
For the Pancakes
- 1 1/4 cups almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk or any milk of choice
- 1 tbsp maple syrup or honey
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract
- Pinch of salt
- 1 tbsp coconut oil or butter for cooking
For the Mixed Berry Topping
- 1/2 cup fresh strawberries sliced
- 1/2 cup fresh blueberries
- 1/4 cup fresh raspberries
- 1 tbsp maple syrup or honey optional, for sweetness
Optional Add-Ins
- A handful of chocolate chips for a sweeter pancake
- A sprinkle of cinnamon for extra warmth
- 1/4 tsp almond extract for a richer almond flavor
Substitutions
- Dairy-Free: Use coconut oil or dairy-free butter for cooking.
- Vegan: Use flax eggs 1 tbsp flaxseed meal + 3 tbsp water per egg and plant-based milk.
Instructions
Prepare the Batter
- In a medium mixing bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, maple syrup (or honey), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- The batter should be thick but pourable—if it’s too thick, add a little more almond milk.
Cook the Pancakes
- Heat a large skillet or griddle over medium heat and melt 1 tbsp of coconut oil or butter.
- Once the skillet is hot, scoop 1/4 cup of batter per pancake into the skillet.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown and cooked through.
Prepare the Mixed Berry Topping
- While the pancakes are cooking, toss the mixed berries with 1 tbsp of maple syrup or honey (optional) for added sweetness.
- Set aside.
Serve the Pancakes
- Stack the cooked pancakes on a plate and top with the mixed berries.
- Drizzle with extra maple syrup or honey if desired.
- Serve warm and enjoy!
Notes
Nutritional Information (Per Serving – 3 pancakes with mixed berries):
- Calories: 300-350
- Carbohydrates: 20g
- Protein: 10g
- Fat: 22g
- Saturated Fat: 4g
- Sodium: 150mg
- Fiber: 5g
- Sugar: 12g
Notes/Advice:
- Additions/Subtractions:
- If you prefer thinner pancakes, add a little extra almond milk to the batter until you reach your desired consistency.
- For added protein, you can mix in 1-2 tbsp of protein powder without altering the texture too much.
- Be sure to cook the pancakes over medium heat so they don’t burn before cooking through—almond flour can brown quickly.
Variations:
- Chocolate Chip Almond Pancakes: Stir in 1/4 cup dark chocolate chips into the batter for a sweet, indulgent version.
- Lemon Poppy Seed Pancakes: Add 1 tbsp of poppy seeds and the zest of 1 lemon to the batter for a zesty twist.
- Cinnamon-Apple Pancakes: Fold in 1/4 cup finely diced apples and 1/2 tsp cinnamon to the batter for a cozy, fall-inspired flavor.
Suggestions:
- Serving Ideas: Serve these almond flour pancakes with a side of scrambled eggs or yogurt for a protein-packed breakfast. They’re also great with a dollop of whipped cream or a drizzle of almond butter for extra richness.
- Make It Ahead: The pancake batter can be made ahead and stored in the fridge for up to 2 days. Simply cook the pancakes fresh when you’re ready to eat.
- Storage Tips: Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or a toaster oven.
Final Thoughts:
And there you have it—Almond Flour Pancakes with Mixed Berries that are light, fluffy, and naturally gluten-free! These pancakes are perfect for a weekend brunch or a quick weekday breakfast, and the combination of fresh berries and a hint of sweetness makes them extra special. Whether you’re serving them to your family or making a batch just for yourself, this recipe is sure to become a breakfast favorite. So heat up that skillet, flip those pancakes, and enjoy this healthy, delicious meal!