Almond Butter and Jam Olive Oil Pancakes

Almond Butter and Jam Olive Oil Pancakes


  • 1/4 cup almond flour
  • 1/2 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 3 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/4 cup of flax seed
  • 3/4 cup of medium COOC certified EVOO
  • 4 eggs, separated
  • 1 3/4 cups milk
  • 1 1/2 tablespoon Vanilla Extract
  • Jam – flavor of choice
  • Almond butter


  1. Place flours, baking powder, sugar, and salt in a large bowl. Add the olive oil, egg yolks, milk, and vanilla extract. Whisk to combine.
  2. In a separate bowl, whip the egg whites to soft peaks with an electric beater on high speed 3 to 4 minutes. Fold the whites into the batter.
  3. Preheat a griddle, lightly greased, over medium-high heat until pan is hot.
  4. When bubbles set on the surface of the pancake and the bottom is golden, flip and cook until golden brown on the other side.
  5. Serve immediately with almond butter and your favorite jam!

All images and text ENZO’s Table (adapted by COOC).

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