Almond Honey Pancakes
These are the little pancakes I make when I want breakfast to feel special without any fuss. Almond flour makes them soft and a bit nutty, with more protein than plain flour pancakes. A spoonful of honey gives just enough sweetness. Cook them small so little hands can pick them up, then pile on banana slices and a drizzle of honey.
Ingredients
- 1 cup almond flour
- 1/2 cup whole wheat flour (or oat flour)
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 3/4 cup milk
- 2 tablespoons honey (maple syrup for babies under 1)
- 1 teaspoon vanilla extract
- Butter, for the pan
- To serve: 1 banana, sliced, and a drizzle of honey (maple syrup for the baby)
Method
- In a medium bowl, whisk the almond flour, whole wheat flour, baking powder, and salt.
- Add the eggs, milk, honey, and vanilla, and whisk until smooth. Let the batter rest 2 to 3 minutes; it will thicken slightly.
- Heat a skillet over medium heat and melt a little butter. Drop small spoonfuls of batter (about 2 tablespoons each) into the pan.
- Cook about 2 minutes, until the edges look set and a few bubbles appear, then flip and cook about 2 minutes more, until golden. Almond flour browns quickly, so turn the heat down a touch if they darken too fast.
- Top with sliced banana and a drizzle of honey. Cool slightly before serving to little ones.
Notes
Babies under 1 should not have honey. For the baby's portion, swap the honey for the same amount of maple syrup. Cut pancakes into strips or small pieces for toddlers.
Storage
Refrigerate up to 3 days, or freeze between sheets of parchment up to 2 months. Reheat in the toaster or a dry skillet.
💪 About 9g protein per serving (estimate; serves 4)
💡 Contains tree nuts (almonds), eggs, milk, and wheat. Use oat flour for a wheat-free version (check that the oats are certified gluten-free if needed). Not suitable for anyone with a tree nut allergy.