03/02/2013 by Katrina
Our Sunday mornings usually consist of some kind of pancakes for breakfast. I like to play around with a few variations that are gluten and starch-free – some more successful than others! Last night I had a go at making a small batch of these Sugarless Almond Pancakes for dessert, and then we cooked up another lot for breakfast today. I think I have stumbled across a new fav!
While eating these this morning at the kitchen table, Kirk and I chat about how we prefer pancakes made with almond flour compared to the old-school flour ones. A much better texture and flavour. If you haven’t gone down the almond flour pancakes road yet, this would be the recipe for your maiden voyage.
Remember, if you don’t have almond flour you can make your own! Use blanched almonds in a food processor or Thermomix. I used almonds that had the skins on for these pancakes and it was delicious.
Sugarless Almond Pancakes
- 1 cup almond meal/almond flour
- 1 tsp baking soda
- 2 eggs
- 1 tsp pure vanilla extract
- 3/4 cup of milk/almond milk (we use the lovely, raw Cleopatra’s Bath Milk)
- pinch of salt
Blend all the ingredients together in a bowl or thermomix until well combined.
Heat a pan over high heat and melt some butter or ghee.
Once the pan is hot, pour some batter into it and let the top of the batter bubble.
Flip pancake and cook on the other side.
I made a pancake sandwich with St. Dalfour’s strawberry jam (ingredients: strawberries 55%, Grape Juice Concentrate, Fruit Pectin, Lemon Juice) spread in between each pancake. I then drizzled some pure maple syrup on top 🙂