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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Let the batter rest for a at least 15 minutes.
  3. Lightly oil a pancake pan or heavy based frying pan.
  4. Add dollops of the batter, allowing them to spread out into circles. Alternatively, use silicon moulds for special shapes and motifs.
  5. Scatter some almond flakes on the top of each pancake.
  6. When the surface of the pancakes have set, flip them over or push them out of the moulds and turn them over.
  7. Cook for another minute over low heat and transfer them to a plate.
  8. Make more pancakes using up the batter.
  9. Serve the pancakes with maple syrup and fruits or fruit compote.