Saturday breakfast

I’m not really much of a breakfast person.  Maybe it’s because I’m not really a morning person.  If it were up to me my day would start around 9:00 a.m. and I’d leisurely sip my two cups, okay maybe three or four, of coffee until lunch.  But alas I have two early risers in the family so by 9:00 the coffee is long gone and my stomach is wondering if my mouth has been sewn shut.

Most mornings breakfast is something easy.  Two boiled eggs and some fruit or a helping of 24 hour fermented yogurt (hello gut friendly probiotics!!) with a little honey and nuts.  The weekends, however, have always beckoned for something different.  Something more decadent.

Even though breakfast isn’t my jam, I’ve always loved going out to breakfast on a weekend.  Okay it was more like brunch but lets not split hairs.  No cooking? YES please!  And bring on the pancakes.

No more Saturday breakfast/brunch pancakes out for me now.  Flour and sugar based syrup are most definitely OFF the menu for a gut healthy life but that doesn’t mean there isn’t a healthier, and tasty alternative.

Meet my newest creation.  Almond flour pancakes.  Sure they’re not the same but I promise you they’re delicious. The trick to making them fluffy is to use baking soda and apple cider vinegar.  You guys remember the volcanos we made in science class as kids? What did we use? Yep, baking soda and vinegar.

Start by mixing together your dry ingredients first and then mix in your wet ingredients. Allow the batter to sit for a minute to allow the apple cider vinegar to do it’s little dance with the baking soda.



See?!  Check out those bubbles.  They’re really shaking a leg.


While you’re waiting for your mixture to set, fire up your favorite griddle or skillet.  Look at my little beauty here.  My Griswold cast iron griddle.  It was a Christmas gift from my husband.  I’m in LOVE! Next year I will be singing “I’m dreaming of a cast iron Christmas” because now I want them allllllll!!


Now…listen closely to this next part….you want a LOW heat!! Repeat after me, LOW heat.  Why?! Because the base of these pancakes are almonds and nuts cooked at a high heat will burn and I promise you it will not taste good.

Once your batter has made it’s little baby bubbles and your skillet or griddle is warm it’s time to get cooking.  Cook at low heat until the edges of the pancakes set and bubbles begin to form.

I’m beginning to think I’m bubble obsessed but look….BUBBLES!!! If you’ve ever cooked regular pancakes you know that when you see bubbles, you’re ready to flip. (See how the edge of the pancake is a different color than the center? That combined with bubbles means it’s flip time).


Flip and continue cooking for another minute or two until the pancake is done.  It should be a golden brown.


Mmmmmm……my mouth is watering in anticipation.

This recipe is small.  It makes approximately 4 small pancakes but I’ve had the same success doubling the recipe.  You do want to keep your pancakes small in size to help with cooking through as well as flipping. I keep mine around 4″ or so in diameter.

I love to top my pancakes with a pat of butter and a drizzle of honey or some fruit.  It’s no cafe pancake but it’s gut healthy and delicious!  Enjoy and please leave me a comment if you give these a try.



Almond Pancakes


  • 1/3 cup almond flour (Bob’s Red Mill is a great brand)
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1 egg
  • 2 tsp honey
  • 1 tsp apple cider vinegar
  • 2 tbsp milk of your choice (A2, almond or coconut)
  • Butter or coconut oil for cooking pancakes


  1. Combine almond flour, baking soda, cinnamon and salt into a mixing bowl.
  2. In a separate bowl combine egg, honey, vinegar and milk and whisk until thoroughly combined.
  3. Add your wet mixture to your dry mixture and stir until fully combined.
  4. Allow pancake batter to sit undisturbed for at least 1 minute.
  5. Heat your griddle or skillet on LOW heat and add your butter or coconut oil.
  6. Spoon a small amount of batter onto your griddle or skillet and cook on LOW until the edges are set and the center of the pancake has bubbles.
  7. Flip your pancake and cook for another 1-2 minutes until the pancake is cooked through and both sides are browned.
  8. Place pancake(s) in a warm area while you continue with the rest of the batter.

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