Almond pancakes

Almond pancakes


Serves 4


  • 200 g raw almonds
  • 3 eggs
  • 1 cup milk
  • 1/4 cup caster sugar
  • 1 tsp ground cinnamon
  • 1/3 cup gluten-free flour
  • 1 tsp gluten-free baking powder
  • pinch salt
  • butter


Blitz almonds in a food processor until finely ground.

In a large bowl, whisk together eggs and milk.

Add almond meal, sugar, cinnamon, flour, baking powder and salt. Beat until well combined. Set aside for 15 minutes.

Heat a non-stick fry-pan over medium heat. Grease lightly with butter. Add spoonfuls of batter and leave to cook for 1-2 minutes until bubbles appear on the surface. Carefully flip over and cook for a further 30 seconds. Remove to a plate and keep warm. Repeat with remaining batter.

Find related breakfast recipes

Serving Suggestions


  • Serve with fresh berries and maple syrup, or poached fruits and yoghurt.
  • You can buy ready made almond meal if you prefer.
  • This recipe will work with most milk substitutes. Try almond, coconut or rice milk if you prefer.
  • Make it dairy free as well, by substituting the milk as above, and using ghee, coconut oil or olive oil to grease the pan.
  • This recipe was created by Greer Worsley for Kidspot.

Leave A Comment