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Chef Tatiana Iglesias shares a heartfelt Mother’s Day favorite: almond flour pancakes that are soft, lightly sweet, and made with everyday ingredients. Perfect for a cozy breakfast, serve with fresh fruit and honey, or round out the meal with eggs and coffee for a warm, unhurried start together.
Mother’s Day always makes me think about how much love can go into something as simple as breakfast. I love making something warm and homemade, taking my time, and just enjoying that moment together. These almond flour pancakes are one of my favorites, they’re soft, lightly sweet, and made with simple ingredients I always have at home.
It’s something I love making with my son when we cook together.
Almond Flour Pancakes Recipe
by Chef Tatiana Iglesias
Ingredients
- 1 cup almond flour
- 2 eggs
- ¼ cup milk
- 1 tbsp honey, plus more for serving
- ½ tsp vanilla extract, or a small pinch of real vanilla bean
- ½ tsp baking powder
- Pinch of salt
- 1 tsp melted butter or coconut oil, optional for a softer texture
Procedure
- Whisk the eggs, milk, honey, and vanilla.
- Add the almond flour, baking powder, and salt. Mix until smooth.
- Let the batter rest for 3–5 minutes so it thickens slightly.
- Cook in a lightly greased pan over medium-low heat, about 2–3 minutes per side.
- Serve warm with a little extra honey on top.
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