Celebrate #NationalPancakeDay With These Hair-Healthy Almond Pancakes

March 3, 2015

Almond Flour Pancakes with Blueberry Maple Syrup

2 eggs, beaten

1/4 cup almond milk

1/4 teaspoon cinnamon (optional)

1 tablespoon maple syrup

1 cup almond flour (finely ground almonds)

2 tablespoons coconut oil

melted pinch of sea salt

Blueberry Maple Syrup: 3/4 cup blueberries 1/4 cup pure maple syrup

In a bowl, mix together eggs, almond milk, cinnamon, maple syrup, almond flour, coconut oil and salt. Heat a large pan or griddle on medium heat and add some oil to lightly coat pan (I used coconut oil). Pour pancake batter onto the pan or griddle, making sure there is enough space between each pancake. Cook for about 4 minutes, or until edges start to brown. Gently flip pancakes and cook for an additional 4 minutes or until edges brown. While pancakes are cooking, in a small saucepan, add blueberries and maple syrup. Bring to a light boil and then reduce heat to low and simmer for about 6 minutes.


Almonds are a great source of fibre and protein. They are also rich in vitamin E, magnesium, potassium, biotin, manganese and more.

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