Nutty Pancakes

*Center Staff Member Original Recipe from Melissa Amarello: Melissa is the Population and Sustainability Communications Associate. She provides communications support and manages social media for the Population and Sustainability program.



Nutty Pancakes


  • 3/4 cup whole wheat flour (all-purpose, pastry or other gluten flours work too)
  • 1/2 cup almond flour*
  • 2 tablespoons sugar
  • 1 tablespoon baking powder,
  • 1/2 teaspoon salt
  • 1 1/4 cups nondairy milk
  • 1/4 cup nut butter
  • A handful of chocolate chips (optional, but why not?)



Combine the dry ingredients — the flours, sugar, baking powder and salt — in a large measuring cup or bowl.

Blend together (by hand, or using a blender or mixer) the milk and nut butter until smooth. Add to the dry ingredients and mix just until a batter is formed. Do not overmix.

Lightly oil an iron skillet or other nonstick pan over medium heat. Spoon the batter by 1/4 cupfuls (approximately) into the pan. Cook until golden brown on both sides and serve immediately.

*Beat Food Waste Tip: learn how to make your own almond flour using the pulp from homemade almond milk.

Pictured topped with fruit, hemp seeds, chia seeds, and sweet cashew cream. Photo courtesy of Melissa Amarello.