Apple Cinnamon Walnut Pancakes with Almond Butter Spread

Chunks of apples, spicy cinnamon and walnut pieces turn these hearty pancakes into a filling breakfast or energizing snack.



  • 1 cup almond flour
  • ¾ tsp ground cinnamon
  • ½ tsp baking soda
  • Pinch sea salt
  • 2 large eggs, lightly beaten
  • ½ cup unsweetened almond milk
  • ¼ cup chopped raw unsalted walnuts
  • 1 apple, finely chopped
  • 1 tbsp avocado oil

Almond butter spread

  • ¼ cup raw almond butter
  • ¼ cup plain unsweetened almond milk
  • 1 tsp ground cinnamon


1. In a large bowl, whisk together almond flour, cinnamon, baking soda and salt. Whisk in eggs, milk, walnuts and apple.

2. In a large nonstick skillet or griddle, heat oil. Using 1 heaping tbsp per pancake, cook in batches for 3 to 4 minutes, or until golden on the bottom; flip and cook 3 to 4 minutes more.

3. Prepare topping: In a small bowl, whisk together all Almond Butter Spread ingredients. Let cool then freeze half of pancakes. Refrigerate remaining half of pancakes and topping separately. Thaw and/or heat when called for and spread topping over each pancake. (Makes 12 pancakes.)