This is one of my favorite pancake recipes ever! The surprisingly sweet pairing of crunchy sliced almonds with sweet and sticky honey makes this recipe one to remember. These pancakes are so unique and delicious, once you try them it will be hard to have pancakes any other way! Make these for meal prep or feel free to freeze them to have on hand when you're in a brekkie bind. Keep reading for the full recipe
Recipe
Ingredients
1.5 Cups almond flour
1/4 Cup Arrowroot flour
1.5 tsp baking powder
1/4 tsp salt
4 Large eggs
2 Tbsp maple syrup
1/4 Cup avocado oil
1 Tbsp lemon juice or apple cider vinegar
1/4 Cup water or almond milk
1/2 Cup sliced almonds
2 Tbsp honey
2 Tbsp butter
Directions
Heat a large sauté pan over medium heat. Add the butter to the pan to melt.
Whisk together the almond flour, arrowroot flour, baking powder and salt.
Add the eggs, maple syrup, avocado oil and water to the dry ingredients and whisk to combine. Don't over mix.
In a separate small bowl, add the sliced almonds and honey. Toss to coat the almonds in the honey.
Once the sauté Pan is hot and the butter has melted, scoop 1/4 cup amounts of the batter into the hot pan.
Immediately top with 1-2 Tbsp of the honey almonds and use a spatula to gently press the almonds into the pancake.
Flip and repeat until all of the batter is used. Enjoy!
Storage: store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.