Almond Flour Pancakes

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You can use your own choice of fruit for these, however, I recommend you don’t omit the mascarpone as it adds a deliciously creamy dimension to the plate that brings it all together wonderfully.

6-8 pancakes

Dry ingredients

120g fine blanched almond flour

2 tsp baking powder

1 tsp cinnamon powder

Pinch of salt

Wet ingredients

2 large eggs

60ml milk of choice

1 tbsp maple syrup

1/2 tsp vanilla extract

1 tbsp melted butter

Knob of butter



Clementine segments

Pecans, lightly toasted

Maple syrup


Ground nutmeg

Per Portion: approx. 985 kcal, 26g protein, 85g fat, 37g carbohydrate

(Approximate values sourced from


  1. Using a whisk, mix all the dry ingredients in a bowl. In a separate bowl, whisk up all the wet ingredients.

  2. Using a folding spatula, mix the wet & dry ingredients together until combined. Set aside for 5 mins.

  3. Melt a small knob of butter over a low heat in a sauce/griddle pan. As it melts, spread the butter so it covers the bottom of the pan.

  4. Once melted, pour the batter in even amounts depending on your preferred size of pancakes. (I used apx 40-60ml per pancake). Cook on one side for 3-4 mins. Using a spatula, flip over each pancake and cook for a further 2-3mins until golden brown. Repeat until all the batter has been used.

  5. Serve fresh and warm, topped with maple syrup, clementine segments, fresh blueberries, pecans, dollops of mascarpone and a sprinkling of ground nutmeg.


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