Name: Gluten-free and dairy-free almond pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 large or 4 small eggs; 1 cup almond milk; ½ cup sugar or 1 Tbsp Stevia; 1 cup ground almond; 1 cup gluten-free flour mixture; 1 tsp vanilla extract; ½ tsp cinnamon; 1 tsp baking powder; Pinch of salt; 2 Tbsp melted dairy-free spread or margarine; Handful of almond flakes

Gluten-free and dairy-free almond pancakes

28 Jul 2021

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

These gluten-free and dairy-free almond pancakes are 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

3 large or 4 small eggs
1 cup almond milk
½ cup sugar or 1 Tbsp Stevia
1 cup ground almond
1 cup gluten-free flour mixture
1 tsp vanilla extract
½ tsp cinnamon
1 tsp baking powder
Pinch of salt
2 Tbsp melted dairy-free spread or margarine
Handful of almond flakes

Instructions

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.