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Almond Pancakes

Almond Pancakes

Author: Ryan Chapman
Servings : 4


  • 5 egg
  • 2 1/2 cups milk
  • 1 cup almond flour
  • 2 Tbsp pure maple syrup or honey, optional
  • 1 tsp baking powder
  • 1 pinch salt
  • 2 Tbsp unsalted butter or coconut oil
  • strawberries fresh, handful
  • raspberries fresh, handful
  • fresh mint torn
  • 1/2 cup plain yogurt


  • Preheat the oven to 420°F.
  • Place a 8×10-inch (20×25 cm) baking dish inside the oven.
  • Use a whisk to beat the eggs in a large bowl until frothy.
  • Add milk, flour, maple syrup, baking powder and sea salt. Keep whisking until smooth.
  • Now place the piece of butter into the warm baking dish in the oven. Remove the dish as soon as the butter has melted and pour it into the batter.
  • Pour the batter into the dish and place back in the oven and bake for around 30 minutes or until nicely browned and set.
  • Let cool slightly and serve with fresh berries, fresh mint and a dollop of yogurt. Dust with coconut flour (or powdered sugar) for a fancier presentation.
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