Almond pancakes

Serves:

Serves 4

Ingredients

• 200 g raw almonds
• 3 eggs
• 1 cup milk
• 1/4 cup caster sugar
• 1 tsp ground cinnamon
• 1/3 cup gluten-free flour
• 1 tsp gluten-free baking powder
• pinch salt
• butter

Method

Blitz almonds in a food processor until finely ground.

In a large bowl, whisk together eggs and milk.

Add almond meal, sugar, cinnamon, flour, baking powder and salt. Beat until well combined. Set aside for 15 minutes.

Heat a non-stick fry-pan over medium heat. Grease lightly with butter. Add spoonfuls of batter and leave to cook for 1-2 minutes until bubbles appear on the surface. Carefully flip over and cook for a further 30 seconds. Remove to a plate and keep warm. Repeat with remaining batter.

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Serving Suggestions

Note

• Serve with fresh berries and maple syrup, or poached fruits and yoghurt.
• You can buy ready made almond meal if you prefer.
• This recipe will work with most milk substitutes. Try almond, coconut or rice milk if you prefer.
• Make it dairy free as well, by substituting the milk as above, and using ghee, coconut oil or olive oil to grease the pan.
• This recipe was created by Greer Worsley for Kidspot.