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I visited friends in Santa Barbara a few weeks ago and they made us Swiss Pancakes from their mother’s recipe book.  There is just something about a typed out recipe with food stains all over that draws me in!  🙂  They were delicious and used my favorite ingredient combination: lemon juice and powered sugar.  I’ve cooked them a few times at home and my favorite thing is how easy and forgiving they are.  My friend modified the recipe on the spot and I took a quick glance at the typed out recipe and wallah I had “memorized” it.

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I tried making them at home and used what I had on hand: whole wheat flour and almond milk.  They turned out great and I realized that I could probably easily modify the recipe to make it gluten free as well as dairy free.

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So, here’s to lazy Saturday mornings and pancake breakfasts!


  • 1 Cup Almond Flour (or Almond Meal) sifted
  • 1/2 cup plain Almond Milk
  • 1/4 -1/3 cup natural cane sugar (depending on taste)
  • 1 egg
  • 1/2 lemon juiced
  • powered sugar



  1. Preheat the oven to 350 degrees.  Grease an 8×8 pan and set aside.
  2. In a large bowl, sift the almond flour and mix with the sugar.
  3. In a small bowl, mix the almond milk and egg with a fork.
  4. Add the wet mixture to the dry until completely combined.
  5. Bake for 30 minutes or until the edges are browned and pulling away.
  6. Remove from the oven and squeeze the juice of 1/2 a lemon over.
  7. Sprinkle with powdered sugar and serve.