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Almond Flour Pancakes with Mixed Berries
Annie Graves

Almond Flour Pancakes with Mixed Berries

5 from 1 vote
Start your day with these Almond Flour Pancakes with Mixed Berries! Fluffy, gluten-free pancakes topped with fresh berries for a delicious and healthy breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

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.

Method
 

Prepare the Batter
  1. In a medium mixing bowl, whisk together the almond flour, baking powder, and salt.
  2. In a separate bowl, whisk the eggs, almond milk, maple syrup (or honey), and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. The batter should be thick but pourable—if it’s too thick, add a little more almond milk.
Cook the Pancakes
  1. Heat a large skillet or griddle over medium heat and melt 1 tbsp of coconut oil or butter.
  2. Once the skillet is hot, scoop 1/4 cup of batter per pancake into the skillet.
  3. 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
  1. While the pancakes are cooking, toss the mixed berries with 1 tbsp of maple syrup or honey (optional) for added sweetness.
  2. Set aside.
Serve the Pancakes
  1. Stack the cooked pancakes on a plate and top with the mixed berries.
  2. Drizzle with extra maple syrup or honey if desired.
  3. 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.