Almond Meal Pancakes

These are just as tasty as their flour counterparts. You can make up a batch of the mixture and store it in the fridge for an easy, protein packed and filling snack.


  • 3 large eggs
  • 1/4 cup water
  • 1 tablespoon vanilla extract
  • 2 tablespoons honey or other liquid sweetener (agave nectar or maple syrup)
  • 1 1/2 cups blanched almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • a few tablespoons of cooking oil or ghee (for the pan)
  • your choice of favourite sweet or savoury toppings


  1. Whisk together all the wet ingredients in a large bowl.
  2. Add the dry ingredients to the wet ingredients and whisk to mix together well.
  3. Heat a skillet on a low to medium heat with about 1 tablespoon of oil or ghee.
  4. Spoon 1 tablespoon of batter per pancake on the heated pan. Spoon more on if you want larger pancakes.
  5. When you can slide a spatula under the pancake easily, flip the pancake and cook on the other side.
  6. Cook for a few more minutes and place the cooked pancakes on a warm plate and cover. Repeat for the remaining batter.
  7. Enjoy with favourite topping.

Makes about 20 small sized pancakes

Berry Almond Pancakes
Topped with mixed berries and cinnamon

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