Grain-free Almond Butter Protein Pancakes

Serving 12 people

40 min


  • almond butter ½ cup unsweetened unsalted creamy almond butter (room temperature)
  • almond meal flour Almond butter (or regular butter)
  • almond milk 1 cup almond meal/flour (or hazelnut flour)
  • almonds ½ cup unsweetened almond milk
  • baking soda Roasted almonds, chopped
  • eggs ¼ teaspoon baking soda
  • fig preserves 2 large eggs
  • ground cinnamon Fig Preserves
  • maple syrup ¼ teaspoon ground cinnamon
  • sea salt 2 tablespoons pure maple syrup, to taste
  • tapioca flour Pure maple syrup
  • ¼ teaspoon sea salt
  • 2 tablespoons tapioca flour
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How to make it

  1. Add all of the ingredients for the pancakes to a blender and blend until smooth. (Note: The batter can turn out thick if your almond butter is very thick.
  2. Add more almond milk to the batter as needed).
  3. Heat a large non-stick skillet to medium-high and add enough coconut oil (or olive oil) to generously coat the surface. Once skillet is completely hot, measure out ? cup of batter and pour onto the hot surface.
  4. Cook 2 to 3 minutes on one side, carefully flip, and cook 1 to 2 minutes other side, or until cooked through. Repeat for remaining batter (you can cook 3 to 4 pancakes at a time).
  5. Serve with almond butter, fig preserves, chopped roasted almonds, and/or pure maple syrup.