Tiny Almond Flour Pancakes

serves 8


1 1/2 cup almond meal

1/2 teaspoon baking soda

1/4 teaspoon  sea salt

3 large organic eggs, room temperature

1/4 cup pure coconut milk 

1 tablespoon of  ghee or coconut oil

1 tablespoon honey (or maple syrup)

1 teaspoon pure vanilla extract

1 teaspoon apple cider vinegar



Preheat fry pan over medium heat.

Place all of the liquid ingredients into your blender, and then place all of the dry ingredients on top. Cover and blend on low to start, then increase to high and blend at least 1 full minute.

Please note: The batter will be very thick, like cake batter. If it is too thick for you, add a tablespoon of coconut milk to the batter one tablespoon at a time, blending thoroughly before adding another tablespoon, until the desired consistency of batter is reached. Add coconut oil or ghee to a fry pan

Spoon the batter onto the fry pan to form a 50 cent size pancake.

Cook for a few minutes, until pancakes begin to dry out at edges and you begin to see bubbles in the mixture, the bottoms should be golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily.

Carefully turn and cook another few minutes until golden, be mindful not to burn them.

Serve with some coconut yogurt & fresh berries or a dash of maple syrup & lemon juice.


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