These Almond flour pancakes are sooooo quick and easy to make; they are gluten, grain, sugar and dairy free and are yummy when combined with homemade berry jam and whipped cream.
Almond flour is identical to regular flour in terms of usage (1 cup almond flour = 1 cup plain flour).
Weekend breaky has never been so easy to prepare!
(If you are sensitive to almonds, you can use coconut flour as an alternative. You will likely need additional liquid and possibly a couple more eggs as it can be fairly absorbent.)
If you give it a try, let me know in the comments below!
Almond flour pancakes
Gluten, grain, sugar and dairy free clean and simple pancakes perfect for the weekend!
- 1 cup Almond flour
- 3 Eggs ((pasture raised))
- 3 drops Vanilla with stevia ((Nunaturals brand is alcohol free))
- 1 pinch Himalayan pink salt ((sea-salt works too))
- 1 tbsp Butter ((pasture raised, for cooking))
- 1/2 cup Blueberries or Raspberries ((frozen is best))
- 3 drops Vanilla with stevia ((Nunaturals brand is alcohol free))
PANCAKES
Put the almond flour in a bowl.
Add the eggs and mix together (you can pre whisk them if you like).
Add the salt and vanilla stevia and mix.
Turn stove on medium and let pan heat up. Add some butter when heated.
With a tbsp, drop the mixture into the pan, creating small palm-sized pancakes (no need to press down just keep heat on medium and they will cook through).
Cook until golden brown both sides, add more butter to the pan as necessary.
Serve with home made jam, cream, butter, yoghurt or any other topping you prefer.
HOME MADE RASPBERRY OR BLUEBERRY JAM
Fast way = heat in microwave. Slow way = heat slowly in a pan on the stove.
Mash the berries together.
Add vanilla stevia and combine.
To your full and happy pancake belly,
