Almond Meal Pancakes

March 28, 2013


Breakfast is my carb meal. Most mornings I find myself plopped down at my kitchen table with a bowl of oatmeal, breakfast farro, or toast with peanut butter and bananas. Aside from a short and very dark period in high school when I cut out all carbohydrates and ate nothing but meat and vegetables (no butter, oil, condiments, or sauces allowed!) until I almost passed out at band camp (don’t judge, band was cool), I’ve always believed that healthy carbohydrates have a place at the table.

Despite my best attempts, I have never been able to develop a love for eating eggs, especially not first thing in the morning. Now and again I’ll order eggs while eating out, but I hardly ever eat eggs for breakfast at home. From a nutritional perspective I love what eggs have to offer and the fact that they are packed with protein. So when I finally settled on a recipe for almond flour pancakes that suited my carb-loving breakfast style while being packed with eggs, I feel in love. I believe that, technically, these pancakes would also be considered paleo (paleo friends, correct me if I am mistaken!) though that wasn’t my mission in creating these pancakes. What I was going for was a hearty, filling and protein-packed breakfast that would leave me full and satisfied for hours. Mission accomplished.

A few notes about the pancakes:
-The flavor of the pancakes is pretty spot-on with traditional pancakes. The almond meal does not give much almond flavor to the end product. However, the texture is a bit different. The almond meal (and lack of gluten) prevents the pancakes from having very much chew to them. They stay quite soft no matter how long you cook them.
-I was pleased with the way they held together in the pan while cooking. I didn’t have any issues with the pancakes falling apart while I was cooking and flipping the pancakes.
-A single pancake (about 1/3 cup of batter) seemed to be enough for me for breakfast when topped with some peanut butter and banana. However, if you want a very decadent and large breakfast for multiple people, I would plan on two pancakes per person.
-It’s important to spread the pancake batter out slightly when you first pour the batter into the pan. The batter won’t spread much on its own like a typical pancake might.

Almond Meal Pancakes
Makes 3 Pancakes
2 large eggs, lightly beaten
3 packets stevia natural sweetener or 1/4 cup granulated sugar
1/4 cup non-dairy milk or milk (I use almond milk)
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 cup almond meal (I buy mine from Trader Joe’s)

1. In large bowl, whisk together the eggs, stevia, milk, cinnamon and baking soda until well combined. Stir in the eggs and beat until well combined.
2. Heat a little butter in a large nonstick skillet over medium heat. Spoon batter, 1/3 cup at a time, into skillet. Spread the batter out slightly to form a 5-inch circle. Cook for 2 to 3 minutes or until edges are set and the center bubbles slightly. Flip and cook 2 to 3 minutes more.
3. Serve with butter, syrup, fruit or peanut butter.

Happy Cooking!

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  • Reply Christina March 28, 2013 at 12:24 pm

    I’ve got a bag o’ almond meal in my freezer. Now I know what to make–thanks! 🙂

  • Reply Cindy Germann March 28, 2013 at 1:22 pm

    THANK YOU for creating this! I really love pancakes but my body is not a fan of traditional pancakes anymore. And yes, minus the stevia these definitely work with paleo. They sound delicious and I can’t wait to try whipping them up. And it’s kind of funny – I’m exactly the opposite for my breakfast. I eat eggs every single weekday but always want something different (more “fun” perhaps?) on the weekends. These should fit that perfectly!

  • Reply Bridget Miller March 28, 2013 at 2:14 pm

    I loooove the way the photo looks with your banner. The dark plate and berries pop. Gorgeous, Madison! Hope you’re doing well in MN : )

  • Reply stephanie wise March 28, 2013 at 2:36 pm

    Mmmmmm, these look so delicious! I actually have some almond meal I need to use up before it goes bad so this is perfect timing. Gorgeous photo, too, dear! 🙂

    Stephanie @ Girl Versus Dough

  • Reply Taylor March 28, 2013 at 5:29 pm

    These look good! I’ve been making a similar version for my breakfast. I smash a banana, add an egg white, 1/8th ts baking powder, cinnamon, and 1-2 TB each almond and flax meal. Oat flour also works and adds healthy carbs. This way, you don’t have to add sugar. They’re delicious!

  • Reply BalancedSpoon April 1, 2013 at 3:59 pm

    Mmm these look good! I will definitely have to make them for breakfast! Thanks Madison 🙂

    • Reply Adonos May 26, 2013 at 4:57 pm

      Dammit, did anyone make these? Did anyone take a bite AFTER looking at them? Leave a comment so know to make these or not? lol

      • Reply Ann June 11, 2013 at 10:05 pm

        I just made them. I liked them and would make them again. I should temper this by saying that this is the first time I’ve eaten or made non-white-flour pancakes; I’ve noticed just in the past couple of weeks a possibly sensitivity to gluten, so when I had a hankering for pancakes over the weekend I was looking for a recipe that used what I had on hand (almond meal, no more than 2 eggs, etc).

        I made them with sugar instead of stevia, and though I liked the flavor, the one thing is they’re considerably sweeter than the pancakes I’ve had. They taste as sweet as when I would go to a friend’s house as a kid and they would pour sugar on top of their pancakes. If I make them again, I will try cutting the sugar in half.

        It took me awhile to arrive upon a reliable technique for cooking them. This could be my inexperience with this type of cooking rather than the recipe. What worked for me was to take one tablespoon of batter, spread it out as much as I could (it would end up as big as a regular pancake), and waiting to flip it until it looked like it was starting to cook on the top. They were always a little more done on the first side but still tasty.

        The biggest plus: VERY filling! I ate a little less than half of the pancakes and felt very full, and wasn’t hungry again for four hours.

        • Reply Madison Mayberry June 12, 2013 at 2:57 pm

          Thanks so much for the great feedback, Ann! I’m glad you tried them and appreciate hearing someone’s perspective who hasn’t eaten a lot of alternative grain pancakes before. 🙂

  • Reply The Nutty Scoop from Nuts.com » Blog Archive Introducing 4 New Cooking Products From Nuts.com July 5, 2013 at 7:37 am

    […] you prefer the taste of walnuts to almonds; for example, try making walnut meal pancakes using this pancake recipe by substituting walnut meal for almond […]

  • Reply Renee July 10, 2013 at 7:24 pm

    Made these today for my kids’ lunch – they loved them! It was super fast and easy to put together and they were happy with the taste and texture. I used a little bit of maple syrup instead of stevia and they were pretty sweet (I had one with just butter and it was very good, no extra sweetness needed). I actually got 9 pancakes out of this batter, enough for two hungry boys and a taste for Mama. We’ll make these again!

    • Reply Renee July 10, 2013 at 7:38 pm

      I just realized that I completely forgot the baking soda! Well, there you go – they’re still ok even without a leavening agent!

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