Cinnamon Cardamom Spiced Almond Flour Pancakes Recipe

Allergens

None

Ingredients

• 1 cup almond flour
• 3 large eggs
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 tablespoon honey
• 1 tablespoon date syrup
• 1/2 cup almond milk
• 1 teaspoon pure vanilla extract
• 2 tablespoons coconut oil, for cooking
• Optional toppings: fresh berries and a drizzle of honey

Instructions

1. In a medium bowl, whisk together the almond flour, baking soda, salt, cinnamon, and cardamom.
2. In another bowl, combine the eggs, honey, date syrup, almond milk, and vanilla extract. Whisk until well mixed.
3. Pour the wet ingredients into the dry ingredients and mix until combined. The batter should be smooth and slightly thick.
4. Preheat a non stick skillet or griddle over medium heat and add 1 teaspoon of coconut oil.
5. Pour 1/4 cup of the pancake batter onto the skillet and cook for 2 3 minutes until bubbles form and the edges are golden brown. Flip and cook for another 1 2 minutes, or until the pancake is cooked through.
6. Repeat with the remaining batter, adding more coconut oil as needed. Serve warm with fresh berries and a drizzle of honey if desired.

Chef’s Insight

The combination of cinnamon and cardamom adds a unique flavor to these almond flour pancakes, making them a delicious and aromatic treat perfect for a special breakfast or dessert.

Notes

Make sure to use high-quality almond flour for the best results. You can substitute date syrup with maple syrup if you prefer.