Almond Flour Pancakes

Serves: 2–3

Texture: Soft, tender, lightly fluffy

Ingredients

• 1½ cups blanched almond flour

• 3 eggs

• ¼ tsp baking soda

• Pinch of sea salt

• 1½ tbsp melted butter or ghee

• 1–2 tbsp raw honey (optional)

• ¼ cup milk or buttermilk (as needed for batter consistency)

• Optional: splash of vanilla

  
  

How to Make

1. In a bowl, whisk eggs, melted butter, honey, and milk until smooth.

2. Add almond flour, baking soda, and salt. Mix until a thick but spoonable batter forms.

3. Let batter rest 2–3 minutes to allow the almond flour to fully hydrate.

4. Heat a skillet over low to medium heat and grease lightly.

5. Pour small pancakes and cook until edges are set and bubbles form.

6. Flip gently and cook another 1–2 minutes until just cooked through.

Optional:

Add 1 tablespoon very finely puréed cooked beet or Mash 1–2 tablespoons blueberries and stir gently into batter for pink or purple pancakes.

Gentle Parent Note

Almond flour pancakes are naturally softer than grain-based versions. Keeping them small and cooking slowly helps create a predictable, comforting texture many kids prefer.