Almond Pancakes – a delicious recipe with almond meal, almond milk, baking powder, salt, flax seed meal, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat a cast iron pan or griddle over high heat with a teaspoon or two of coconut oil until its melted.
2
Mix all ingredients together in a medium bowl until you have a runny pancake batter.
3
You may need to adjust, adding more of the non-dairy milk to make it the right consistency.
4
You dont want it to be too stiff.
5
Reduce heat to medium low and scoop roughly 1/4 to 1/2 cup of batter onto the hot surface.
6
When bubbles are covering the top of the batter, flip and cook the other side.
7
Keep in a slightly warm oven or stack on a dishtowel or plate.
8
Serve warm with blueberry jam, coconut nectar or coconut or almond butter and fresh fruit.
9
Or sauteed vegetables for a savory dish.
10
Endless possibilities, including leftovers the next day.
720
kcal
Calories
62
g
Fat
30
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup almond meal or 1 cup flour, 1 cup almond milk or 1 cup coconut milk, 2 teaspoons baking powder, 1 pinch sea salt, and more.
Yes, Almond Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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