Gluten-free and dairy-free almond pancakes
Thesegluten-free and dairy-free almond pancakesare perfect breakfast or brunch – I like snacking on them during the day. I used ready mixed gluten-free flour, but you can mix your own – brown rice, coconut, buckwheat would work well. Serve the pancakes with your favourite toppings.
Ingredients
Method
- Put all the ingredients (except the almond flakes) into a food processor and whiz until you get a smooth batter – it should be quite thick, so add the milk gradually.
- Let the batter rest for a at least 15 minutes.
- Lightly oil a pancake pan or heavy based frying pan.
- Add dollops of the batter, allowing them to spread out into circles. Alternatively, use silicon moulds for special shapes and motifs.
- Scatter some almond flakes on the top of each pancake.
- When the surface of the pancakes have set, flip them over or push them out of the moulds and turn them over.
- Cook for another minute over low heat and transfer them to a plate.
- Make more pancakes using up the batter.
- Serve the pancakes with maple syrup and fruits or fruit compote.