My ultimate almond pancakes

24th May 2015 - 2 minutes read

There is nothing more delicious on a Bank holiday morning than a warm, soft pancakes with fresh strawberries and maple syrup.

I am vey keen on using ground almonds in my baking wherever and whenever I can. Not only are almonds gluten-free, they give great softness, lightness and fluffiness to all my baking goods. Almonds are also a good source of protein and calcium.

This recipe is not only healthy and delicious, it is also very versatile. Feel free to add to your pancake batter some lemon zest for a bit of zing, cocoa powder, cinnamon, nuts and seeds if you like bit of crunch or vanilla.

Basic almond pancakes (makes 8-10):

  • 2 eggs (free range, organic)
  • 100g ground almonds (available in most supermarkets)
  • 50g buckwheat flour (available in most supermarkets or health food stores)
  • 125ml milk (coconut, almond, rice or dairy)
  • 1 teaspoon baking powder
  • pinch of salt (sea or Himalayan)
  • 1 tablespoon coconut oil/butter for frying


Combine the buckwheat flour, ground almonds, pinch of salt, eggs, milk and baking powder to form a creamy thick batter. Let sit for about 5 minutes. Meanwhile heat a pan with a little organic cold pressed coconut oil and drop in about 2 tablespoons of batter for each pancake and cook for about 2 minutes on a low to medium heat. Turn the pancakes over and gently cook them for a further 2 minutes until golden brown and cooked through.

Serve with fresh or cooked fruit, organic natural yoghurt, drizzle with maple syrup.



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