Protein Pancakes
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 Eggs
  • 8 tbsps ground almonds (almond meal)
  • 6 tbsps non-dairy milk (I use unsweetened almond milk)
  1. Put the eggs into a bowl and beat
  2. Stir in the ground almonds
  3. Stir in the almond milk
  4. Put spoonfuls of the mixture in a hot greased pan. I like to use coconut oil. When bubbles form on the top it's time to turn them over.
  5. Remove from the pan and serve with your choice of toppings. In the photo they are topped with grated apple, a few berries and a dusting of cinnamon. Yum!
ALLERGIES// Contains nuts. Gluten free. Dairy free. Soy free.
FODMAP// If you are on a low FODMAP diet you should limit your intake of almonds. 20 almonds are high in oligos. If you struggle to tolerate foods high in oligos then you might be better to substitute the ground almonds for ground walnuts in part or whole.
NUTRITION// All nutritional information is approximate, before substations, without toppings and based on one serving.
STORAGE// This recipe is easily doubled and will freeze well.
Nutrition Information
Calories: 150 Fat: 12.2g Saturated fat: 2.1g Carbohydrates: 1.2g Sodium: 0.08g Fiber: 1g Protein: 9.3g
Recipe by The School of Balance at