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Stack of gluten-free pancakes topped with butter, syrup and fresh raspberries

Almond Pancakes with Almond Breeze

Cook Time:
15 Minutes
Serves Up To:
6 Servings

Nutrition Information

Total Fat16.6 g
Total Carbohydrates13.0 g
Cholesterol93.0 mg
Sodium248.7 mg
Potassium55.5 mg
Dietary Fiber3.2 g
Sugars7.6 g
Protein9.3 g


  • 3 large eggs
  • 1 Tbsp vanilla extract
  • 2 Tbsp honey
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon


  1. In a large bowl, whisk together eggs, vanilla, honey and 5 Tbsp Almond Breeze.

  2. In a second bowl, whisk together almond flour, salt, baking soda and cinnamon.

  3. Mix dry ingredients into wet with a wooden spoon until well combined.

  4. If the mixture is too thick add 2 more Tbsp of Almond Breeze. The consistancy should be thick but still able to spread when in the pan.

  5. Heat a non-stick skillet or griddle over medium-low heat with your choice of oil or cooking spray. Scoop 1/4 cup portions of batter into the pan.

  6. Cook until pancakes form little bubbles that pop. Keep heat low so that pancakes don’t brown too quickly. Flip and cook second side. Repeat process with the remaining batter and serve hot.

Made with these products:

Original Almondmilk
Original Almondmilk
One pound bag of Blue Diamond finely sifted almond flour
Almond Flour
Shelf Stable Original Almondmilk
Shelf Stable Original Almondmilk


  • You can find almond flour at most grocery stores or specialty food stores. You can also find almond meal at Trader Joes which will work as well. Almond meal is a bit coarser and will give your pancakes a nuttier texture, yum!

Courtesy of: Freutcake