Fluffy gluten free and dairy free almond pancakes
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Fluffy gluten free and dairy free almond pancakes
Fluffy gluten free and dairy free almond pancakes that are quick and easy to make and taste fantastic topped with berries and dairy free ice cream. Want to go savoury? Try them with smashed avocado and salmon.
SERVES:
10 small, 8cm pancakes
PREP TIME:
8 mins
COOK TIME:
15 mins
Ingredients
- 1½ cups blanched almond flour/meal or any nut meal
- ½ teaspoon gluten free baking powder
- 3 large free-range eggs
- ¼ cup almond / macadamia / soy milk or water
- 1 tablespoon mild olive oil, or melted dairy free margarine
- 1 teaspoon pure vanilla powder
- olive oil for frying
Method
- Add all ingredients into a blender and blend on high for 1 minute.
- Let the batter sit for 5 minutes.
- Pre-heat frypan over a medium heat and add oil.
- Once oil has warmed pour batter into frypan, approximately 3 tablespoons for each pancake.
- Cook batter for a few minutes and carefully flip once edges are starting to dry out and it is looking golden on the bottom, making sure that they are not over cooked, as they will lose their moisture.
- The batter can thicken up over time as the nut meal absorbs the liquid, if this occurs simply add additional milk or water, 1 tablespoon at a time.
Inspiration
- For a citrus twist try adding orange or lemon zest
- Leave out the vanilla powder and use two pancakes to replace burger buns.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Vegetarian
Filed under
Gluten free, Dairy free, Sugar alternatives
