Almond Flour Pancakes

From cheelas to blini, here’s yet another variation of ‘The Pancake’.

Post contributor: Anamika Surekha

If you ask kids about their favourite dishes, pancakes will definitely be one of them. They can be sumptuous and healthy. A usual hot favourite with children, adults love them too!

There are many variations of pancakes and most of them can be prepared in a jiffy. Different ingredients bring variety to the usual fare. Pancakes made using the normal grain-flour are the most common but to bring novelty and an added punch of nutrition, one can make them with almond flour.

Almond flour is known to be very nutritious and has a distinct taste, no wonder that macaroons are so loved. It also serves as a great alternative to plain flour since it’s high in protein, low in carbohydrates and low in sugars. Also, almonds are high in monounsaturated fats, the same type of health-promoting fats as found in olive oil.

These pancakes are a storehouse of nutrients, which the kids will love!



  • 1/4th Cup Blanched almond flour
  • 1/4th Cup Whole wheat flour
  • 1 Egg
  • Sugar to taste
  • 1/4th Cup Water/Milk (one can adjust batter as per required pancake thickness)
  • Ground Cinnamon OR Nutmeg as per taste
  • Butter for pan-frying
  • Serving size: 3

How to Blanch almonds

Make your own Almond flour


  • Take all the ingredients in a mixing bowl and blend well. Adjust the thickness of batter
  • Heat a pan with a small knob of butter and pour a little batter on it
  • Cook the pancake until golden brown and then flip, takes about 2 to 3 minutes
  • Remove from flame when ready
  • Can be served with fresh fruit compote


About Anamika,

Founder of Wiseshe and babypregnancycare both very popular blogs for women, Anamika loves to read, write, cook and spend time with her 2 year old daughter.

Toddler’s Party Menu








For T’s first birthday, we wanted to have a small intimate celebration with all of his toddler buddies and some ‘mum-made’  food. We’d planned a pool party with inflatable pools set up in the balcony. The water baby that he is, he was the first one in and the last one out, making it quite a  fun ‘splashy’ first birthday!




The menu was fairly simple and everything on it was as much for the adults as it was for the babies.


On the menu:

  • Strawberry yogurt smoothie
  • Sour cream, spinach and onion dip
  • Nachni/Raagi (finger millet) chips
  • Cheesy potato and onion bake
  • Strawberry, kiwi and feta cheese salad
  • Cheese and chocolate spread sandwiches
  • Cream cheese and whipped cream frosting double layered chocolate cake

Here are the recipes to a few of the items on the menu:

A) Sour cream, spinach and onion dip (Thank you Ramya Kapadia for this wonderful recipe!)

  • Home made sour cream
  • Blanched spinach
  • Diced onions
  • Salt and cracked pepper
  • Mustard powder
  • Olive oil


  • Finely chop the spinach and the onions, then sauté them in olive oil
  • Once cool add the mix to the sour cream
  • Add salt, pepper and mustard powder to taste
  • Serve cool

Sour Cream:



  • Take liquid whipping cream or fresh cream and bring it to room temperature
  • Heat the glass jar in which you will make the sour cream for about 30 seconds in the microwave
  • Add a spoonful of yogurt to the jar and then pour the fresh cream into it
  • Cover with a muslin cloth and let it set for about 24 hours
  • The sour cream you could get will be a little runny, though the dip should set well once you pop it in the fridge

B) Raagi Chips (Thank you Revati Jathar for inspiring me to make these!)


  • Raagi flour
  • Wheat flour
  • Olive oil
  • Water
  • Salt
  • White and black sesame seeds
  • Oregano leaves or powder


  • Prepare a dough with the wheat, raagi flour, salt, oregano, water and olive oil
  • Make small balls with it and roll each one out with a rolling pin sprinkle the sesame seeds on top and gently roll over
  • Careful not to embed the seeds too deep
  • Once done cut into desired shapes and bake them in the oven at about 220ºC for about 15 minuets, keep a watch intermittently so as to make sure they don’t burn
  • Store in a air tight container

C) Cheesy potato and onion bake


  • Potato chopped into small cubes
  • Onions chopped small
  • Fresh oregano
  • Olive oil
  • Salt
  • Cracked pepper
  • Mustard powder
  • Shredded cheddar cheese
  • Fine bread crumbs

Ingredients for the sauce

  • Shredded Cheddar cheese
  • Wheat flour
  • Cracked pepper
  • mustard powder
  • Olive oil
  • Milk


  • Par boil the chopped potato cubes
  • Sauté the potatoes and the onions in olive oil until the onions turn pink
  • Add in the salt, pepper, mustard powder and the oregano
  • Prepare separately the white sauce

The sauce,

  • Sauté the wheat flour in a little olive oil and add milk
  • Whisk vigorously so that no lumps are formed. Alternatively you could mix the oil, flour and the milk and bring to a boil. Don’t forget to keep whisking
  • Once it starts to thicken a bit add the shredded cheddar cheese and all the seasoning
  • Add milk if required to achieve a slightly runny consistency

The dish,

  • In a bake dish add the veg and pour out the white sauce on the top
  • Top it off with more cheese and bread crumbs
  • Bake for 20 minuets on 220ºC or until the cheese and crumbs turn crisp and brown
  • Serve warm