While you can make pancakes with gluten-free flour that’s not a great deal of help if you’re trying to avoid grains altogether. This recipe uses coconut and almond flours to replace the grain and is wonderful for sweet pancakes, served with fresh fruit and maple syrup.
I thought I’d posted this months ago, doh! It wasn’t until I went to link another article to this I realised the error of my ways!
Grain-free Pancake Ingredients:
- 100g almond flour,
- 1 tbsp coconut flour,
- 3 eggs,
- 125ml milk,
- 1/4 tsp freshly grated nutmeg,
- butter to cook in,
Grain-free Pancakes Method:
Use a large mixing bowl and whisk together the flours, the eggs. the nutmeg and the milk to form a smooth batter.
Set aside for a few moments and heat a heavy based pan over a medium heat to get hot. Melt a small knob of butter in the pan before adding a couple of tablespoons of batter.
Let your pancake cook for a minute or two before flipping over to cook the other side.
Turn out on to a plate to serve. Delicious with fresh fruit and maple syrup.