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Almond Butter Pancakes

Yields3 ServingsTotal Time20 mins

Easy, low-carb, high-fat, vegan pancakes which can be whipped up and either frozen or refrigerated until needed. Great for packing away with a few berries and taking to work.

recipe image

 2 Tbsp ground flaxseed
 ⅓ cup water
 1 cup ground almonds
 2 tsp baking powder
 Pinch of salt
 2 Tbsp coconut oil
 ⅓ cup almond butter
 1 cup unsweetened almond milk
 2 tsp pure vanilla extract
  A little coconut oil for the pan
1

Combine the ground flaxseed and water and set aside as you prep the rest of the ingredients

2

Combine the ground almonds, baking powder and salt in a large bowl

3

Melt together the coconut oil and almond butter in the microwave

4

Whisk the melted coconut oil and almond butter into the dry ingredients, then add the almond milk and vanilla, and then the flaxseed and water mixture

5

Heat a nonstick frying pan on a medium heat and add a little coconut oil

6

Add dollops of batter onto the hot pan and tilt the pan slightly to allow the batter to spread

7

Once you see little bubbles forming, flip the pancakes and cook the otherside until golden

8

Divide the pancakes into three, pack them away into freezer-safe bags or containers and freeze until needed

9

Serving ideas: a little coconut yogurt and a few berries. Chopped kiwi and a few nuts or seeds

Nutrition Facts

3 servings

Serving size

Amount per serving
Calories517
% Daily Value *
Total Fat 46.8g60%
Total Carbohydrate 14.5g6%
Protein 13.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.