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Almond Flour Pancakes with Raspberries

Yields2 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

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.

Almond Flour Pancakes

 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.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories516
% Daily Value *
Sodium 1.51mg1%
Total Carbohydrate 12g5%

Dietary Fiber 0.1g1%
Total Sugars 9g
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.