Name: Dairy-free, gluten-free, low-carb almond pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 100g dairy-free “soft-cheese”; 75g ground almond (or coconut); 2 large eggs; ½ tsp ground cinnamon; ½ tsp vanilla paste (optional); 1 tsp gluten-free baking powder

Dairy-free, gluten-free, low-carb almond pancakes

24 May 2018

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Dairy-free, gluten-free, low-carb almond pancakes

Background

If you're after dairy-free, gluten-free, low-carb pancakes you should try these ones. I used a special, dairy-free "soft cheese" which worked just as well as normal cream cheese, so these pancakes are suitable for those who have dairy intolerance or allergy. I also have ground almond in the batter but you can use coconut flour instead or leave it out completely. Serve them with maple syrup or fruit compote for breakfast or on their own as a snack during the day. If you substitute the cinnamon & vanilla with grated lemon zest, the pancakes can be served as party-nibbles topped with smoked salmon, paté or veggie spread.

Ingredients

100g dairy-free “soft-cheese”
75g ground almond (or coconut)
2 large eggs
½ tsp ground cinnamon
½ tsp vanilla paste (optional)
1 tsp gluten-free baking powder

Instructions

Lightly whisk the eggs. Add the "soft cheese" and whisk until creamy. Add the cinnamon, vanilla, baking powder and combine. Fold in the ground almond.
Lightly oil then heat a pancake pan. Add dollops of the batter letting them spread out into circles. Cook for a couple minutes, until the surface is no longer liquid, then flip them over. Cook for another minute and transfer them to a plate.
Repeat with the remaining batter.
You can serve them with fruit compote, maple syrup, dairy-free ice cream or custard, etc.