Makes breakfast for two.
Approximate cooking time: 30 minutes
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Note: Items in photo may be slightly different than recipe.Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened applesauce
- 1 Tbs coconut flour
- 2 eggs
- 1/4 cup water (consider soda water for slightly fluffier pancakes)
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp sea salt
- coconut oil
- fresh berries
Instructions
- Combine almond flour, applesauce, coconut flour, eggs, water, nut meg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than normal mix.
- Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
- Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
- Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
- Add more oil to the pan and repeat with remaining batter.
- Top with fresh berries.
Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.
68 Comments
Delicious pancakes. Make it with cinnamon instead of nutmeg. Even more delicious with cinnamom.
ibergu
I made these pancakes this morning and they were not a huge success. I would love to see the rest of the comments but only the first (or last) comment from ibergu is visible. I am looking to improve these and can’t wait to figure them out. Thanks!
Jenna
@Jenna – That’s strange. I’ll look into it and make them visible as soon as possible. Sorry about that! I think that one thing you have to do with these pancakes is cook them very slowly on low heat. It’s tedious, but when you do that, they usually turn out much better. You may have to add more oil to the pan every time you make a new one, too, which will add to the caloric content. Anyway, thanks for writing in and we’ll fix the comments issue.
Neely
I made these pancakes this morning–also not a great success. The pancakes never held together and I noticed I had to cook them at a much lower temperature to avoid burning the batter and a smoke out. I am wondering if coconut oil has a lower burning temperature than other oils. I would not recommend this recipe to anyone without modifications.
Elaina
You need a share button so I can share from my Droid, I can’t copy and paste! This is SO good. Absolutely an equally delicious sub for my biggest weekness when it comes to food. Nestle toll house recipe Choc. Chip cookies. I will not miss the sugary original one bit.
jacqu
I made these last week! They were amazing…. and my husband loved them too! I took Neely’s suggestion and cooked them on medium-low. It took a long time, but it was worth the wait. We topped them with fresh berries and maple syrup! I will definitely make them again!
Lindsay
@ Elaina: No, coconut oil does not have a lower burning temp than other oils, save virgin palm oil or palm shortening. It is very high in sauturated fat and withstands fairly high heat without breaking down, not the opposite. I thought it odd that Elana Amsterdam’s almond flour book quoted coconut oil as scorching easily and should only be used at very low temps. This is simply untrue. I often cook pancakes in virgin coconut oil on an electric skillet at 250 degrees with no problems. Just keep your griddle at a medium heat (or low if better for almond pancakes) and it should be fine.
Here is a quote from tropicaltraditions.com :
Coconut oil is a very stable oil even at higher temperatures. However, it is best not to cook beyond the smoke point of coconut oil, as this will begin to deteriorate the oil and turn it yellow.
Erin
No such luck – the pancakes (even at a lower heat) did not hold together. Look around for other recipes before having to eat your waste in pseudo-pancakes.
Kerry
These were great! I didn’t have problems with th holding together and add a little bit of vanilla to the batter. Yum!
Ambria
Have made these twice now. Both times they fell apart and were an absolute nightmare. As far as taste, I think some of the other folks who left comments are right, would be better with cinnamon. Maybe I am doing this wrong, but these were just awful both times.
justinpalacios
I’m new to all things paleo. I normally substitute all or the majority of my eggs for ground flax mix (1Tground flax+ 3T water= 1 egg). Could I do that for this recipe or would it affect the moisture content ratio?
Melodyà
Melodya – No, give it a try! As long as you’re subbing out equal amounts of “flax eggs” for actual eggs, you should be fine.
Neely
Do they contain a high amount of protein? They sure look delicious
Frederik
Well, I got the cooking part down…LOW and SLOW. That was definitely the only way you could make these. For those whose pancakes fell apart, I guarantee you didn’t cook them long enough, and on low enough heat. My question is are they supposed to be ‘mealy’? That’s how mine turned out, even after waiting several minutes before eating. I used Almond Meal from Trader Joe’s, not sure if that had anything to do with it or not…but I just wasn’t crazy about the texture. I had used this same almond flour for making ‘biscuits’, and they turned out fine…still a bit grainy but nice interior texture. Any ideas, or is this just the way they are supposed to be?
Trish @ MyBigFatBundt
Trish@MyBigFatBundt – Nice blog name! I’ve never experienced them being mealy, so maybe it was the brand of almond flour? Give it a try with a different brand that looks like a finer grained flour and see what you think. It could just be that we have different opinions of what “mealy” means, though. Good luck!
Neely
Do you think this recipe would work for a waffle iron? My boys are into waffles right now
kristine
Kristine – I don’t see why it wouldn’t, but please let us know how they turn out!
Neely
We tried these pancakes during the first week of our paleo diet. Here is what I found.
The pan must be medium to low heat. These babies take a LONG time to cook – possible 8 min on one side and then another 2 on the other.
Pour them into small mini pancakes. When I tried to make large ones, they were too gooey to flip and fell apart. The smaller ones kept their shape and stayed together much better.
Other than that they were very good and kept me satisfied until lunch which pancakes normally do not do. Enjoy!
Jennifer