These light and fluffy almond meal pancakes (you may also want to call them ground almond pancakes if you are in the UK!) are a delicious gluten-free pancake that can easily be made dairy-free too.
I add a little maple syrup to the pancake batter just to add a touch of sweetness, but you can leave it out if you want sugar-free pancakes.
Serve with seasonal fresh fruit and Greek yogurt - plus an extra drizzle of maple syrup - for a special weekend breakfast or brunch.
My son has also be known to enjoy leftover pancakes as an after school snack before sport.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 3 eggs size large
- 75 ml milk of choice
- ½ teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon maple syrup optional
- 175 g almond meal / ground almonds (almond flour)
- 1 teaspoon baking powder
- pinch ground cinnamon
To serve (Optional)
- Greek yogurt or coconut yogurt
- fresh berries
- maple syrup
Method
- Whisk the eggs and milk together with the vanilla and maple syrup.
- In a large bowl, whisk the ground almonds / almond meal with the baking powder and a pinch of cinnamon.
- Using a balloon whisk, slowly pour the milk and eggs into the almond meal, whisking as you go to avoid lumps.
- Heat a nonstick pan over a medium heat.
- Pour a tablespoon of the batter in to the pan, repeating to get 2-3 in the pan depending on your pan size, and cook for 2-3 minutes until the edges are set. (Almond flour pancakes can darken quicker than regular flour pancakes so keep an eye on them.)
- Flip the pancakes and cook another couple of minutes before moving to a plate.
- Repeat with the remaining batter.
- Serve drizzled with maple syrup, a dollop of yogurt and some berries.
- Best served straight away, however they will keep in the fridge, covered, for up to a day.
Nutrition
Calories 161kcal | Carbohydrates 7g | Protein 7g | Fat 13g | Saturated Fat 1g | Polyunsaturated Fat 0.3g | Monounsaturated Fat 1g | Trans Fat 0.01g | Cholesterol 63mg | Sodium 80mg | Potassium 43mg | Fiber 2g | Sugar 3g | Vitamin A 105IU | Calcium 99mg | Iron 1mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 3 eggs size large
- 75 ml milk of choice
- ½ teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon maple syrup optional
- 175 g almond meal (almond flour)
- 1 teaspoon baking powder
- pinch ground cinnamon
To serve (Optional)
- Greek yogurt or coconut yogurt
- fresh berries
- maple syrup
Method
- Whisk the eggs and milk together with the vanilla and maple syrup.
- In a large bowl, whisk the ground almonds / almond meal with the baking powder and a pinch of cinnamon.
- Using a balloon whisk, slowly pour the milk and eggs into the almond meal, whisking as you go to avoid lumps.
- Heat a nonstick pan over a medium heat.
- Pour a tablespoon of the batter in to the pan, repeating to get 2-3 in the pan depending on your pan size, and cook for 2-3 minutes until the edges are set. (Almond flour pancakes can darken quicker than regular flour pancakes so keep an eye on them.)
- Flip the pancakes over and cook another couple of minutes. Move to a plate.
- Repeat with the remaining batter.
- Serve drizzled with maple syrup, a dollop of yogurt and some berries.
- Best served straight away, however they will keep in the fridge, covered, for up to a day.
Nutrition
Calories 161kcal | Carbohydrates 7g | Protein 7g | Fat 13g | Saturated Fat 1g | Polyunsaturated Fat 0.3g | Monounsaturated Fat 1g | Trans Fat 0.01g | Cholesterol 63mg | Sodium 80mg | Potassium 43mg | Fiber 2g | Sugar 3g | Vitamin A 105IU | Calcium 99mg | Iron 1mg
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