Almond Pancakes - Gluten Free & Keto friendly

Almond Pancakes - Gluten Free & Keto friendly
  • 1⅓ cup almond meal
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup macadamia milk, more if needed
  • 2 large eggs
  • 1 tablespoon honey or pure maple syrup, more for serving
  • 1 teaspoon vanilla
  • Extra-virgin olive oil, for the pan or ghee



  • In a medium bowl, whisk together the almond meal, baking powder, and salt.
  • In a small bowl, whisk together the macadamia milk, eggs, maple syrup, and vanilla.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until and if it's too thin, sprinkle in a touch more almond flour.
  • Heat a non-stick pan over medium-low heat. Brush the pan with a little olive oil or ghee and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small).
  • Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond meal pancakes darken a little quicker than pancakes that use regular flour.
  • Serve with honey, banana and any other yummy things you like