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Pancakes! A Weekend Delight

Pancakes are a great way to start the weekend and making them from scratch is even better. This Almond Pancake Recipe is easy to make and great tasting. Give it a try this coming weekend.

  • Yields: 4 to 6 servings

  • Total Time: 20 minutes


  • ½ cup gluten-free flour (like Bob’s Red Mill) or Brown Rice Flour or Whole Wheat Flour

  • ⅛ cup quinoa flour

  • ⅛ cup almond meal

  • 2 teaspoon baking powder

  • 2 tablespoon coconut sugar

  • Pinch kosher salt

  • 1 egg

  • 1 egg yolk

  • Almond milk

  • ¼ teaspoon vanilla paste (or ½ teaspoon vanilla extract)

  • ½ cup coconut oil (melted, but room temperature)

  • 1 tablespoon vegetable oil or Grass Fed Butter


  • Combine dry ingredients and mix well. In a separate bowl, beat together the egg and egg yolk, and then add almond milk and vanilla. Add the dry ingredients to the wet and mix well.

  • While constantly whisking the batter, slowly drizzle coconut oil into the mixture. Allow to rest for 10 to 15 minutes.

  • On a medium to medium high heated griddle or nonstick pan, use a paper towel or to brush a scant film of the vegetable oil.

  • Pour ¼ cup of the mixture to make a 7- to 8-inch pancake.

  • Allow to cook about a minute on the first side or until bubbles have subsided.

  • Flip the pancake and cook for an additional 45 seconds to 1 minute on the second side.

  • Serve immediately with Grass Fed Butter and your favorite toppings.

Recipe from Extra Crispy and Dave Cruz

Photo Credited to Ambitious Kitchen

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