The best, no seriously, THE BEST, almond flour pancakes EVER.







I had been looking for a nice and easy, fluffy, moist and tasty pancake recipe for a while now. I have tried many different recipes and still not one of them exceeded my expectation. Until now……

When we were away on holidays this Christmas break, I really wanted to make it special for the kids by baking some delicious pancakes for breakfast. The day before I had just made some Almond milk and had lots of pulp leftover, which I dry out in the oven or dehydrator and turn into flour! I know, pretty smart, eh?!

I searched and searched online until I found a recipe with the heading “Almond Flour (extra fluffy) Pancakes”
That totally grabbed my attention and it listed ingredients I had on hand. Bonus.

Away I went with my mixer and ingredients and before I knew it I had a succesfull festive breakfast waiting for the kids to attack.

Here is Heather’s recipe from

I left out a few things, this is my version and I tripled it so we had some leftovers for lunch. I mean seriously, if your doing all the work, you may as well make it worthwhile, yes, yes!


1 1/2 cup blanched almond flour
3 egg3/4 tsp baking soda
3 tsp cinnamon
1 1/2 tsp vanilla
Pinch of sea salt
9 egg whites ( I think I may have done 7, but can’t remember for sure…)




Stir together all ingredients except egg whites.Whip egg whites until white stiff peaks form and then fold them into your pancake batter.
Fry pancakes over low heat in a greased skillet or on a pancake griddle.


I decorate my pancakes with:

Maple syrup
Whipped coconut cream

You can also drizzle chocolate sauce over it……too good.

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