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This is a great recipe to make over the weekend.  If you are making it for a family then double it up.

If you are making it for yourself then make sure you use up all the batter and freeze the cooked pancakes.

They can be popped into the toaster for a quick breakfast for the weekdays.


1 1/2 cups whole wheat pastry flour

1 Tbsp baking powder 

1/4 cup almond flour

1 tsp. sea salt

1 cup almond milk

2 tsp. apple cider vinegar

1 tsp. pure vanilla extract



Mix the vinegar in with the almond milk and set aside.

After a few minutes add vanilla.


In a bowl, whisk all of the dry ingredients together.

Add the wet to the dry and whisk together.

Let sit while you heat up the pan.


Heat a non stick pan over medium heat.

Once the pan is hot, ladel 1/3 cup of the pancake mix onto the pan.

Cook until bubbles form and pop and the edges are visably cooked. 

Flip and cook the other side for about 2 minutes.


Serve with only pure maple syrup - none of that flavored corn syrup.


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