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A stack of almond flour pancakes topped with raspberries

Almond flour pancakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Serve these gluten-free pancakes with berries and syrup, if you like. If you can't get hold of almond flour, blitz ground almonds until fine

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal516
fat41g
saturates4g
carbs12g
sugars9g
fibre0.1g
protein24g
salt1.51g
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Ingredients

  • 2 eggs
  • 60ml almond milk
  • 1 tbsp maple syrup
  • 125g almond flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • blueberries, to serve

Method

  • STEP 1

    Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.

  • STEP 2

    Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.

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