These pancakes were really tasty and a very easy gluten free alternative to regular pancakes. I made these for my Mum and I for breakfast but there was still batter left over - the mixture made about 6 medium sized pancakes but because of the almond meal I felt they were more dense and therefore more filling that regular pancakes. To make the batter I whisked together 1 1/2 cups almond meal, 3 eggs, 1 tsp vanilla essence, a sprinkle of cinnamon and 1 cup of lactose free milk (this could be substituted for any kind of milk or water). Cook in a non-stick frying pan and when bubbles begin to surface flip the pancake over to cook the other side. Fry with either a small amount of butter or coconut oil. Almonds are a good source of high quality protein, as well as magnesium, copper and vitamin E. Almonds may also be able to help prevent cardiovascular diseases as they contain high levels of healthy (unsaturated) fats and bioactive molecules, such as antioxidants, fiber, phytosterols, vitamins and other minerals.