Vegan, Paleo, Low Carb, Grain Free and Gluten Free, Dairy Free, Egg Free

This one bowl light almond flour pancake recipe is low carb, grain free, vegan and make a delicious and easy breakfast for the whole family to enjoy.

Today I am sharing a family favorite – pancakes! This recipe is free of gluten and grains, dairy and eggs which makes it vegan friendly, and it is low carb but not lacking in flavor.

Like most moms, I am always searching for kid-approved breakfast options that are high in nutrients, protein, fiber, healthy fats for growing brains and recipes that are versatile to match everyone’s preferences (because we all know every family has different likes and dislikes).

What are some of the health benefits of the ingredients?

Almond flour is packed with nutrients! It has calcium, vitamin E, B12 and niacin. It contains minerals such as iron, phosphorus, potassium, and zinc. The healthy fats and fiber will keep you full all morning long and prevent a sugar crash that can occur after eating higher carb breakfasts.

Coconut milk yogurt and coconut oil are naturally high in medium chain triglycerides (MCT). There has been a lot of research and ongoing studies linking MCT and brain health.

Coconut naturally contains carotenes which are precursors to vitamin A. Vitamin A is essential for eye health and good vision. Coconut has a high fat content and makes it easier for your body to absorb vitamin A and other fat-soluble vitamins.

The berries are high in antioxidants. Antioxidants can prevent or delay cell damage and prevent chronic disease when eaten regularly.

If you choose to eat your pancakes with a scoop of coconut yogurt on top, you will be introducing a healthy dose of probiotics. Probiotics introduce “good” live bacteria into your gut to help with digestion and blocks dangerous organisms that can make you sick and boost immunity.

If using yogurt as a substitution for apple sauce add some on top as well. Once yogurt is cooked the probiotics won’t survive the cooking process so eating as a topping will allow you to reap the benefits of the probiotics.

What can I add into the pancakes?

• ¼ cup dark chocolate chips
• ½ cup sliced strawberries, blueberries, raspberries

What can I add on top?

• Berries
• Sliced banana
• Nut butter
• Sliced almonds
• Chopped walnuts
• Pecans
• Maple syrup or maple butter
• Coconut milk yogurt
• Shredded coconut

Can I freeze leftovers?

Absolutely! I recommend doubling or tripling the recipe. Freeze on a baking sheet so pancakes are not touching. Freeze for 30 minutes and then place in reusable freezer safe bags or containers and freeze for up to 3 months. Once ready to reheat, toast and enjoy. If you prefer them to stay softer then you can microwave for 45-60 seconds. I prefer toasting. Top and enjoy!

Tips and substitutions

• Make some plain pancakes for kids who may not like the fruit inside and add it as a topping or add in some chocolate chips for them. My kids will eat anything that has chocolate!
• If trying to avoid sugar entirely you can use coconut milk yogurt instead of apple sauce (1/2 cup).
• Wipe the pan in between batches to remove any browned bits and to prevent the second batch from browning too much.
• Bring all ingredients to room temperature to prevent the melted coconut oil from hardening.

Brand recommendations

I used the ingredients in the photo above.

• Almond milk: Almond MALK (vanilla or unsweetened), Three trees, or homemade nut milk in Vitamix
• Baking powder: I’m Gluten Free (amazon), Otto’s grain free
• Almond flour: Kirkland, Thrive Market, or Bob’s Red Mill
• Tapioca Flour: Arrowhead Mills Organic Tapioca Flour, Thrive Market Tapioca Flour, Bob’s Red Mill
• Spray Oil: Chosen foods 100% pure avocado oil, Thrive market organic coconut oil
• Coconut milk yogurt: Cocojune, Culina or Cocoyo brands

Family Favorite Berry Pancakes

Prep Time: 5 minutes
Cook time: 15 minutes                  
Total Time: 20 minutes

Ingredients

12 pancakes, 2 pancakes are 1 serving

1 cup almond flour

½ cup tapioca flour

¼ cup of apple sauce

1 teaspoon baking powder

Pinch of sea salt

2 teaspoons of coconut oil (melted)

Spray oil (avocado oil or coconut oil) for pan

¾ cup almond milk or dairy-free alternative

½ cup of blueberries or raspberries or combination (fresh or frozen)

Flax egg: 1 tablespoon flaxseed, mix with 2 ½ tbsp water

1 teaspoon of cinnamon

1 teaspoon of vanilla extract

Topping options: shredded coconut, strawberries, blueberries, raspberries, nut butter, walnuts, slivered almonds, dark chocolate chips

Instructions

1. Melt 2 teaspoons of coconut oil in the microwave.
2. Prepare the flax egg and let sit for 5 minutes until forms a gel.
3. Mix all the ingredients together in one bowl. Let the batter sit for about 5 minutes to thicken a bit. The consistency should be slightly liquid and not too thick. Add more milk if needed to thin out or a bit more almond flour if too thin.
4. Heat griddle or pan, spray the pan (if using nonstick pan can skip this step).
5. Add about ¼ cup batter to form round pancakes. Cook until slightly browned and flip to cook other side. Add more spray oil to pan for next batch if needed.
6. Cool on wire rack. Keep warm in oven heated to 200 degrees. Place a wire rack over a cookie sheet and place pancakes on rack in oven until ready to serve.
7. Top with nut or seed butter and fruit or any toppings of your choice.

Enjoy!