These pancakes are hearty & comforting, with protein-rich almond flour (same amount of protein per 100 g as in chickpea flour). These pancakes are perfect for brunch or lunch. You can make both a savory or sweet version! Measurements: US cups
  • 100 g / 3,5 oz OR ~2 dl / ~0,8 cups almond flour
  • 100 g / 3,5 oz OR ~2 dl / ~0,8 cups spelt flour
  • 1 tsp Ceylon cinnamon (omit if making savory, unless you want cinnamony flavor:)
  • ½ tsp ground cardamom (omit if making savory, unless you want cardamom flavor:)
  • ½ tsp salt
  • 3 dl / 1,2 cups unsweetened soy milk
  • 3 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • Oil to fry the pancakes
  • Serve with plant-based yogurt (or cream), fruits and berries
  1. Mix dry ingredients in a bowl.
  2. Add milk, maple syrup and oil and combine well.
  3. Let the batter set for about 10 minutes.
  4. Fry pancakes in a pan (a heaped 1 tbsp of pancake batter per pancake) in medium heat.
  5. Flip the pancake when it looks ready in the edges.
  6. Fry for a minute or two from the other side and check that it's ready.
Recipe by My Berry Forest at