Almond Flour Pancakes

These grain-free and gluten-free pancakes are also high in protein. Made with just a few ingredients, you can prepare them quickly in the morning and enjoy sustained energy for hours. Top with fresh berries or any seasonal fruit, and you’ll be ready to take on the day.


3 large eggs
2 tablespoons raw honey
1 tablespoon water
1 ½ cups almond flour
¼ to ½ teaspoon salt
¼ teaspoon baking soda
Coconut oil for cooking
1 teaspoon ground cinnamon

WHISK THE EGGS TOGETHER in a large bowl. Add in the honey and water. Mix until smooth. Next, add the almond flour, salt, and baking soda. Stir until the ingredients are thoroughly combined and a batter forms. Melt 1 tablespoon of coconut oil in a large skillet over low to medium heat. Once heated, place approximately 2 tablespoons of the batter at a time into the skillet, leaving enough space in between pancakes to flip. Cook until small bubbles form. Flip each pancake. Repeat with the remaining batter and add fresh oil as necessary. Sprinkle with the cinnamon and serve with fresh fruit. Yum!


Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).