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Almond Pancake


2 eggs

1tbsp ground almonds

1 tsp Coconut oil

Blueberries Maple syrup


Beat the eggs and add the ground almonds.

Mix to a smooth consistency (add a bit of plant milk if too thick, or more ground almonds if too thin)

Add the coconut oil to a frying pan and gently heat until melted

Coat the base of the pan with the melted oil

Add the pancake mixture and flip after a couple of minutes (when air bubbles appear)

Serve with blueberries and maple syrup

Note: this will make one large pancake but you could split the mixture into 2 to make smaller pancakes. Use a large spatula to flip to avoid the pancake from snappling.


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