Here’s a ‘sweet’ idea for your weekend breakfast cook up

Makes 24 pancakes


  • 3 cups blanched almond flour
  • ½ cup heavy cream
  • 8 eggs
  • ½ cup salted butter, melted
  • ¼ cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch celtic sea salt
  • Butter for frying


  1. In a Vitamix, combine almond flour, cream, eggs, butter, agave, vanilla, baking soda and salt and blend on high until smooth
  2. Melt 1 tablespoon butter in a large skillet over medium heat
  3. When butter is hot, ladle pancake batter onto skillet
  4. Pancakes will bubble, when bubbles open, flip pancakes over and cook on other side
  5. When pancakes are done, remove from heat to a plate
  6. Ladle more batter onto skillet and make additional batches, adding more butter to grease skillet as needed
  7. Serve with syrup and yogurt (if desired)
Published on December 11, 2013