Healthy Almond Pancake (Wheat-Free)

This is an healthy, gluten-free, low-carb option for those who want to put this all-american breakfast tradition back in their life. You won't believe the incredible taste if you've never had almond-based pancake mix before.

Step 1
In a good blender or food processor, grind almonds and mix in water, cream, or buttermilk, salt and egg

Step 2
Heat skillet on medium heat and add butter, ghee or coconut oil. Pour batter into hot oil to form pancake. When holes appear and begin to pop it’s time to flip. Top with fried egg, or honey, berries or other fresh fruit or nut butter.

Serves: 1
Prep: 5 minutes
Cooking: About 4 minutes

  • ¼ cup raw almonds
  • ¼ cup water, heavy cream or buttermilk
  • ¼ tsp sea salt
  • 1 egg


  • Jenny Pryke says:

    This is all very confusing if on the TWT as the recipes dont match what you cant eat!!!

  • Chris says:

    Try using more egg white and beating them into a marange, nice and light and fluffy!

  • Sussan says:

    Hi, if you are doing the TWT and want to use this recipe what would be other options for a topping for this? Thank you 🙂

  • Laura Sackler Tancredi says:

    yes i agree. this recipe calls for bananas but is listed under the TWT which says no fruits. i wouldn’t mind this listed as breakfast item with bananas but then under the TWT without fruit. it is a bit confusing especially if you are new to the TWT and don’t want to mess it up. It causes confusion and is contradictory. clarification would be really helpful!

  • Kim says:

    I am following the TWT and noticed honey is to be avoided. Almond pancakes from the TWT recipe section have honey. ???
    Also, this is working wonderfully for me. I started the TWT a few weeks ago and as I was rereading, I noticed that all fruits were to be avoided. Rats. I had to start over. I figured I might as well enjoy the rest of the day eating whatever. I made a spelt harvest cake and paid for it with sore intestines for two days. I’m back on the TWT for another 8 days. I’m looking forward to introducing different foods and monitoring the results. So happy I listened to your talk on the Summit.

  • Serena says:

    What a great easy recipe. I used water and it was super tasty. A very quick yummy snack. Thanks!

  • Jonathan says:


    Just wondering how spelt flour fits with the low carb option, is it wheat that the carb problem or all grains?


    • Jonathan:

      It’s more about the tolerances of particular people. That pancake was thought up with gluten intolerance in mind. We wouldn’t put spelt in that pancake since it has the highest gluten content of any grain. That said, we also advocate for a low-carb diet (and most people have some sort of carbohydrate intolerance). So we do urge people to avoid all grains, which have a lot of carbs. (For example, I don’t go strictly by this: I eat a couple of corn tortillas a day, but that amounts to about 10% of my total caloric intake. Not a lot.

  • Ross McCulloch says:

    Coconut oil has a polyunsaturated component thwt goes rancid when cooking.. try this for yourself and muscle test with it and everyone will weaken against it. Also you can smell the rancidity in the kitchen long after you’ve stopped cooking. the best oils to cook with are duck fat/lard/goose fat.. once you’ve sauted your foods then add organic pesticide free olive oil/coconut oil/ hemp/pumpkin/sesame/walnut/hazelnut to your own individual liking.

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