Detox with this vegan take on a comfort food classic from Dr. Alejandro Junger!
My Private Note
Units: US | Metric
- 1Heat a cast iron pan or griddle over high heat with a teaspoon or two of coconut oil until it’s melted.
- 2Mix all ingredients together in a medium bowl until you have a runny pancake batter. You may need to adjust, adding more of the non-dairy milk to make it the right consistency. You don’t want it to be too stiff.
- 3Reduce heat to medium low and scoop roughly 1/4 to 1/2 cup of batter onto the hot surface.
- 4When bubbles are covering the top of the batter, flip and cook the other side. Keep in a slightly warm oven or stack on a dishtowel or plate. Serve warm with blueberry jam, coconut nectar or coconut or almond butter and fresh fruit. Or sauteed vegetables for a savory dish. Endless possibilities, including leftovers the next day.
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Nutritional Facts for Almond Pancakes
Serving Size: 1 (29 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 148.6
- Calories from Fat 112
- Total Fat 12.4 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 327.7 mg
- Total Carbohydrate 6.7 g
- Dietary Fiber 3.7 g
- Sugars 0.9 g
- Protein 5.3 g
The following items or measurements are not included: