Makes about 1 dozen pancakes

  • 1 cup Almonds, ground to flour
  • 1 to 1 1/2 cups Flour
  • 2 Tbsp Sugar, raw
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Milk, 1%
  • 6 Dates, dried, pits removed
  • 2Tbsp Butter, unsalted, melted
  • 1 Egg


  • Fresh Blueberries
  • Fresh Oranges
  • Maple Syrup
  • Powdered sugar
After you make your own batter with almonds and dates, you may never go back to bland store varieties!


  • Soak dates in milk at least 5 minutes


  • Whisk all dry ingredients together in a bowl.
  • Blend milk and dates together until smooth
  • Add the milk mixture, butter and egg to dry ingredients and stir until smooth and the consistency you desire, adding more flour or milk as needed.
  • Heat griddle or skillet with oil or non-stick spray (not butter).
  • Scoop out 1/4 cup to 1/3 cup of batter onto the hot griddle. Flip when edges are dry and the center is bubbly.
  • Cook on the other side another minute and then remove to a plate. Cover the plate with a large bowl as you cook the other pancakes.

To serve: Top with powdered sugar, fresh blueberry, slices of sweet fresh orange, and maple syrup.

Cook’s note:
Because the oil in the almonds will release when grinding in food processor or blender, you may add the flour at the same time to avoid caking. Start with 1 cup of flour.

If you use butter on the griddle, it may brown as butter tends to burn.

To store: Freeze cooked pancakes between waxed paper and enjoy within a few months OR store batter in fridge and use within a few days.