Lavender Almond Flour Pancakes
Light paleo pancakes with almond flour, lavender, and applesauce. Easy, gluten free breakfast that cooks on the stovetop in minutes.
This is a great Paleo recipe for a Sunday morning breakfast. Almond flour also has a nice, nutty flavor.
Submitted by: Debbie from 37 Cooks,
Yield: 6 small pancakes, 3 per serving
- Paleo and gluten free: almond flour and applesauce form the base for a grain free pancake.
- Use culinary lavender sparingly and grind it finely so the flavor is floral not bitter.
- Cook on medium low until bubbles form, flip once, and serve with berries and pure maple syrup.
Spices
Featured in this Recipe
Preparation Instructions:
Grind lavender flower buds (I put them in a coffee grinder that I use only for spices.)
Combine everything except for the eggs in a large mixing bowl. Mix together by hand.
Beat the 2 eggs in a separate bowl. Add to the flour mixture and mix well by hand until well blended.
Heat a non-stick pan over medium low heat with 1 teaspoon of coconut oil.
When the pan is well heated, drop 1/4 cup batter for each pancake.
Cook until you see bubbles on top and then flip and cook on the other side.
Top with fresh berries, pure maple syrup and about 1/8 teaspoon of the whole lavender flower buds.
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Frequently Asked Questions
Is this recipe Paleo and gluten free?
Yes. The recipe uses almond and coconut flours, applesauce, eggs, and no grains or dairy, so it is Paleo and naturally gluten free. Check labels if you need a certified gluten free product.
Can I make these pancakes vegan or egg free?
You can try a flax egg substitute: mix 2 tablespoons ground flax with 6 tablespoons water, let sit 5 minutes, and use instead of the 2 eggs. Texture will be slightly different. You may need a little extra applesauce or water if the batter seems thick.
What type of lavender should I use and how much?
Use culinary lavender, usually Lavandula angustifolia. Grind the buds finely and use about 1 teaspoon in the batter and a tiny pinch on top as a garnish. Too much lavender makes the pancakes taste soapy or bitter.
How do I avoid a bitter or soapy lavender taste?
Use culinary grade lavender, grind it finely, and stick to small amounts. Balance the floral notes with sweet toppings like maple syrup and berries. Do not steep lavender in hot liquid for long periods.
Can I substitute almond flour with another flour?
Almond flour gives a nutty texture and is key for a Paleo result. For nut allergies, try cassava flour or a gluten free all purpose blend, but expect different texture and absorbency. Start with small test batches and adjust liquid as needed.
What should the batter look like and how do I cook the pancakes?
The batter should be thick but pourable. If it is too stiff, add water a tablespoon at a time. Heat a nonstick pan over medium low with coconut oil. Drop 1/4 cup batter, cook until bubbles form on top, then flip and cook the other side until set.
How do I store and reheat leftovers?
Cool pancakes completely, then refrigerate in an airtight container for up to 3 days. To reheat, toast briefly or warm in a skillet over low heat until heated through. You can freeze pancakes stacked with parchment between layers for up to 1 month.
Can I change the sweetener or toppings?
Yes. The batter uses unsweetened applesauce, so add sweetness at serving time with pure maple syrup, honey, or fresh fruit. You can also fold in berries or a small amount of vanilla to the batter for extra flavor.
Is this recipe Paleo and gluten free?
Yes. The recipe uses almond and coconut flours, applesauce, eggs, and no grains or dairy, so it is Paleo and naturally gluten free. Check labels if you need a certified gluten free product.
Can I make these pancakes vegan or egg free?
You can try a flax egg substitute: mix 2 tablespoons ground flax with 6 tablespoons water, let sit 5 minutes, and use instead of the 2 eggs. Texture will be slightly different. You may need a little extra applesauce or water if the batter seems thick.
What type of lavender should I use and how much?
Use culinary lavender, usually Lavandula angustifolia. Grind the buds finely and use about 1 teaspoon in the batter and a tiny pinch on top as a garnish. Too much lavender makes the pancakes taste soapy or bitter.
How do I avoid a bitter or soapy lavender taste?
Use culinary grade lavender, grind it finely, and stick to small amounts. Balance the floral notes with sweet toppings like maple syrup and berries. Do not steep lavender in hot liquid for long periods.
Can I substitute almond flour with another flour?
Almond flour gives a nutty texture and is key for a Paleo result. For nut allergies, try cassava flour or a gluten free all purpose blend, but expect different texture and absorbency. Start with small test batches and adjust liquid as needed.
What should the batter look like and how do I cook the pancakes?
The batter should be thick but pourable. If it is too stiff, add water a tablespoon at a time. Heat a nonstick pan over medium low with coconut oil. Drop 1/4 cup batter, cook until bubbles form on top, then flip and cook the other side until set.
How do I store and reheat leftovers?
Cool pancakes completely, then refrigerate in an airtight container for up to 3 days. To reheat, toast briefly or warm in a skillet over low heat until heated through. You can freeze pancakes stacked with parchment between layers for up to 1 month.
Can I change the sweetener or toppings?
Yes. The batter uses unsweetened applesauce, so add sweetness at serving time with pure maple syrup, honey, or fresh fruit. You can also fold in berries or a small amount of vanilla to the batter for extra flavor.
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