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Almond pancakes

Posted on 22nd June 2017

Serves 18 pancakes


3 large eggs

1 tablespoon water

1 tablespoon organic vanilla extract

1 tbsp. local honey (optional)

1 ½ cups almond flour

¼ teaspoon sea salt

¼ teaspoon baking soda

Coconut oil for frying



  1. In a large bowl whisk together eggs, water, vanilla and agave
  2. Add almond flour, salt and baking soda and mix until thoroughly combined
  3. Heat grapeseed oil on skillet over medium low to medium heat
  4. Scoop 1 heaping tablespoon of batter at a time onto the skillet
  5. Pancakes will form little bubbles, when bubbles open,
  6. flip pancakes over and cook other side
  7. Remove from heat to a plate
  8. Repeat process with remaining batter, add more oil to skillet as needed