Our Healthy Gluten Free Pancake Recipe.
It feels like Shrove Tuesday, (or Pancake Day) has crept up on us so quickly this year. We couldn’t let it go by without sharing a recipe for some simple healthy, gluten free pancakes. These are Anna’s quick go-to pancakes at the weekend with her family
We particularly love how they look on our new Kivi Stoneware Ceramics. They are quick enough to make before work or school as well if you’re feeling adventurous.
Makes 6-8 pancakes
200 grams Almond Meal
100ml (and a dash more) Almond Milk
Coconut Oil for cooking
Maple Syrup or honet
Combine the almond meal, eggs and milk in a bowl and mix well.
You might need a dash more milk than the 100ml in the recipe so it’s an easy dropping consistency.
If you have time on your hands, leave the mixture to sit for 10-15 minutes to thicken and add another dash of milk before cooking the pancakes. You can either leave them to sit on the side, or in the fridge.
Heat 1/2 tsp of oil in a non stick frying pan. Drop a spoonful of mixture into the frying pan. Using a spatula, carefully smooth into a round shape. Keep the heat on medium so they don’t cook too fast and burn.
Once the bottom has cooked enough, place a spatula underneath and quickly but carefully flip it over. At the stage, I press the cooked side down into the frying pan to help it take it’s shape. Part of the charm of these pancakes is their natural shape.
Finish the remaining mixture (you can make 4-5 pancakes per frying pan at any one time) and pile them up on a plate to serve, Drizzle with maple syrup or honey, toasted nuts and plenty of berries.
They even taste great cold later in the day, spread with almond butter or crushed raspberries as a quick healthy snack.
Happy Pancake Day!