These delicious Almond and honey pancakes will have the whole family asking if they can have more please every Sunday morning.

Serves 1


  • 30g ground almonds 
  • 20g rolled oats
  • 1/2 tsp baking powder
  • 1 large egg
  • 50ml almond milk
  • 3 tsp honey
  • Pinch salt
  • 1/2 tsp coconut oil
  • 1 tbsp yoghurt, Greek, natural or soya
  • 75g blueberries

Estimate Time: 15 mins


Combine the ground almonds, rolled oats, baking powder, egg, almond milk, half of the honey and a pinch of salt in a liquidiser and blend until smooth.

Melt the coconut oil in a non-stick frying pan and fry large spoonfuls of the batter for 1 minute or until bubbles form on the surface, then flip and cook for a further 30 seconds. Repeat with the remaining batter then stack up and top with the yoghurt. Drizzle over the remaining honey and serve with the blueberries.

  • Quick and easy
  • Family friendly 


  • Don’t make the pancakes too big or they’ll be difficult to flip and won’t cook evenly

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