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  • Colleen Clesen

Almond Butter Pancakes


A simple gluten-free and grain-free pancake recipe for the entire family!


Ingredients

• 2 Eggs

• 1/3 cup unsweetened almond or coconut milk

• ¼ cup melted coconut oil

• 1/2 cup almond butter

• 1/2 cup raw almond flour

• ¼ cup coconut flour

• ½ tsp baking soda

INSTRUCTIONS

• In a medium mixing bowl, whisk together the dry ingredients.

• Whisk in unsweetened vanilla almond milk, melted coconut oil, almond butter, and eggs until combined. Make sure your ingredients are not too cold or they will solidify the coconut oil.

• Heat a large pancake pan or griddle over medium-high heat.

• Apply coconut oil to the pan with a paper towel or spray coconut or olive oil on the pan.

• Ladle 1/4 cup batter onto the griddle for each pancake.

• Flip the pancakes over when the sides are set, about 2 minutes

• Serve with 1 tsp ghee, 2 tsp pure maple syrup, fresh berries or 2 tsp almond, peanut or cashew butter.

• Store in the fridge in an airtight container up to 3 days. Rewarm on a pan or in the toaster. They can be frozen in an airtight zip bag and defrost in the toaster before serving.

*Serving size is 2 pancakes*

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