“Nut Baby” Pancake with Fresh Fruit

The tastiest, carb free you’ll ever eat!  Naturally sweetened with pure maple syrup, kissed with the nutty flavors of toasted nuts and topped with fresh fruit.  This paleo/keto friendly, Dutch style pancake can’t be beat!

Serves 2-4


  • 3 large eggs
  • 2/3 cup almond milk
  • 3 Tbs. pure maple syrup, plus additional for topping
  • 1 1/2 tsp. pure almond extract
  • 1/2 cup almond flour
  • 1/4 cup tapioca starch or arrowroot powder
  • 3/4 tsp. baking powder
  • 1/8 tsp. sea salt
  • 1 tsp lemon zest or ground cinnamon (optional)
  • 2 ½ Tbs. toasted walnut oil plus additional for topping (The Olive Mill)
  • 1 cup fresh berries or sliced banana
  • 2-3 Tbs. toasted walnuts for topping (optional)
  1. Prepare the pancake batter at least 1 hour before baking. Using a blender combine the eggs, almond milk, maple syrup, almond extract, almond flour, tapioca starch, baking powder, salt and lemon zest.  Puree until smooth.
  2. Preheat the oven 400. Place the toasted walnut oil in a 9 inch pie pan. Place the pan in the oven for 3 minutes to heat the oil.  Next pour the prepared pancake batter over the heated oil, place back in the oven and bake for 15-18 minutes until set.
  3. Remove the pancake from the oven, top with fresh fruit and drizzle with toasted walnut oil and pure maple syrup. Serve warm.


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