Almond Butter Yogurt Pancakes
(1 cooks loved this)
Fluffy, grain-free pancakes made with almond flour, 24-hr yogurt, and almond butter. Sweetened with honey, perfect for a satisfying and SCD-friendly breakfast or brunch.
Time
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
1 cup Almond flour (fine-ground and blanched)
0.5 tsp Baking soda
0.25 tsp Sea salt
2 count Large eggs
0.25 cup Almond butter (100% almonds, no added sugars or oils)
0.5 cup Homemade 24-hour fermented yogurt (must be 24-hr homemade for SCD)
2 tbsp Honey (raw and unfiltered is best)
1 tsp Pure vanilla extract (ensure no added sugar or alcohol)
1 tbsp olive oil, coconut oil, or ghee (Melt coconut oil or ghee. Plus extra for greasing the pan.)
0.25 cup Water or homemade SCD-compliant almond milk (optional)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
In a medium bowl, whisk together the almond flour, baking soda, and sea salt.
- 2
In a separate large bowl, whisk the eggs, almond butter, honey, yogurt, melted coconut or ghee, and vanilla extract until well combined and smooth. Include water (or almond milk) if you wish.
- 3
Pour the dry ingredients into the wet ingredients slowly bit by bit. Mix gently until just combined. Be careful not to overmix; a few lumps are fine.
- 4
Heat a griddle or non-stick pan over medium-low heat. Add a small amount of coconut oil or ghee to lightly grease the surface.
- 5
Pour a little less than 1/4 cup of batter per pancake onto the hot griddle. Cook for 3-4 minutes per side, or until golden brown and cooked through. The pancakes might be delicate, so flip them carefully.
- 6
Serve immediately with extra almond butter, fresh SCD-legal berries, or a drizzle of honey if desired.
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