Pete Evans’ Almond and Berry Pancakes

Recipe By @chefpeteevans


  • 8 eggs
  • 240 ml almond milk (or any other milk you like)

  • 1/2 tsp vanilla powder

  • 4 tbsp honey, plus extra honey to serve

  • 200g ground almonds

  • 1 tbsp baking powder

  • 3 tbsp coconut flour

  • 2 pinches sea salt

  • 2 pinches ground cinnamon

  • Raw C coconut oil, for cooking, plus extra coconut oil to serve

  • 320g fresh berries

  • Lemon juice, to serve

  • Fresh fruit, to serve


TIPS: You can top these pancakes with whatever fruit you like – try sliced nectarines, bananas or pears. Keep the pancakes small in size, and don’t get distracted while cooking them as they can burn easily.
  • 1.
    In a small bowl, whisk the eggs for about 2 minutes, or until frothy. Mix in the milk, vanilla and honey.

  • 2.
    In a bowl, combine the ground almonds, baking powder, coconut flour, salt and cinnamon.

  • 3.
    Add the egg mixture to the dry ingredients and mix well.

  • 4.
    Grease a large frying pan with coconut oil and place over medium heat.

  • 5.
    Ladle a few tablespoons of batter into the pan for each pancake and spread out slightly with the back of a spoon.

  • 6.
    The pancakes should be 5–6 cm in diameter and fairly thick.

  • 7.
    Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.

  • 8.
    Flip and cook for an additional 2–3 minutes.

  • 9.
    Serve hot topped with fresh berries, coconut oil, honey, a squeeze of lemon juice and fresh fruit.

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