Gluten-free almond and blueberry pancakes
Makes 12 | Serves 4 | prep 10 mins | total time
Gluten-free almond and blueberry pancakes
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Makes 12 | Serves 4 | prep 10 mins | total time
The white flour usually in pancakes is replaced with ground flaxseed and ground almonds in these gluten-free pancakes – but you'll still get the "puff" from egg whites
Rate
Nutritional information (per serving)
Calories
447Kcal
Fat
37gr
Saturates
8gr
Carbs
8gr
Sugars
8gr
Fibre
7gr
Protein
19gr
Salt
0.4gr
Ingredients
- 250ml milk
- 120g ground flaxseed
- 50g ground almonds
- 2 tbsp vegetable oil
- 4 eggs, separated
- 1 tsp clear honey (optional)
- 1 tbsp soft butter
- 125g blueberries, plus extra to serve
To serve
- 8 tbsp Greek yogurt
- 25g flaked toasted almonds
- 2 bananas, sliced
- a pinch of ground cinnamon
Step by step
Get ahead
Make up to an hour ahead and reheat in a pan over a low heat.
- Mix the milk, flaxseed, almonds, vegetable oil, egg yolks and honey (if using) together in a bowl.
- In a separate bowl, add a pinch of salt and the egg whites and whisk until you get soft peaks. Carefully fold them into the pancake batter in 2 stages, trying to keep in as much air as possible.
- Heat a nonstick frying pan over a medium– high heat and add the butter. Cook the pancakes in the pan in batches of 3 – for each one, dollop in a small ladleful (about 3 tablespoons) of the batter and scatter a tablespoon of the blueberries over the top. Cook for 3-4 minutes until the bottom of the pancakes are brown and you can lift them up. Use a fish slice to gently flip the pancakes, then cook the other side for 1-2 minutes. Keep warm in a low oven while you make the rest of the pancakes.
- Serve the pancakes with yogurt, flaked toasted almonds, more blueberries or slices of banana and a pinch of ground cinnamon to finish.
