These delicious pancakes are made with almond flour, making them gluten-free and a healthier choice to enjoy for either breakfast, or as a dessert.
2 Eggs
60 ml Almond Milk
1 tbsp Maple Syrup (or Honey if preferred)
125 g Almond Flour
1 tsp Baking Powder
1 tsp Vanilla Extract
Raspberries, to serve
1
Whisk together the eggs, almond milk and maple syrup (or honey), then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.
2
Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter into the pan and cook until the edges are set, around 2-3 mins.
3
Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the raspberries and a drizzle of maple syrup or honey, as preferred.
CategoryBreakfast, DessertCuisineBudget-Diets, Ketogenic
Ingredients
2 Eggs
60 ml Almond Milk
1 tbsp Maple Syrup (or Honey if preferred)
125 g Almond Flour
1 tsp Baking Powder
1 tsp Vanilla Extract
Raspberries, to serve