Almond Gluten Free Pancakes
Join the Intolerant Cooks as they teach you how to make these delicious Gluten Free Almond Pancakes at home.
Serves
8Preparation time
15 minsCooking time
10 minsIngredients
- Cashew cream
- 150gm raw cashews soaked overnight in water and drained
- ½ cup fresh cold water
- 1-2Tbsp maple syrup to taste
- ½ vanilla bean, scraped or 1 tsp vanilla extract
- ½tsp cinnamon
- Pancakes
- 1 cup sunbeam almond meal
- 1 cup SR gluten free flour
- 4 eggs yolks
- 1 banana, mashed
- 1tsp bicarbonate of soda
- 280g Liddells lactose free yoghurt
- 4-6Tbsp Liddells lactose free milk
- pinch salt
- 1 cup of your favourite jam
- Juice of 1 lemon
- Coconut oil or extra virgin olive oil to cook
- To make Low FODMAP:
- Cashews are High FODMAP àCould use walnuts, brazil nuts or macadamia
- Use Strawberry Jam or Marmalade Only
Watch the video
Method
Step 1: To make the cashew cream place all cashew cream ingredients in a high speed blender and combine until creamy and velvety. Set aside…
Step 2: To make the pancakes whisk dry ingredients together in one bowl.
Step 3: In another bowl whisk the egg yolks and add the banana. Mix well.
Step 4: Combine the dry ingredients with wet and fold gently. Add the lactose free milk a bit at a time, the consistency should enable the batter to spread a little in the pan.
Step 5: Heat 1 teaspoon of coconut oil in a non stick fry pan over low/medium heat.
Step 6: Add ¼ cup batter per pancake to the pan. The edges should be firm and a few bubbles forming in the middle before you flip. Cook for about 2 minutes on the other side. Heat another teaspoon of oil in the pan and repeat.
Step 7: Combine the jam and lemon juice to create adding a bit at a time to taste.
Step 8: Stack your pancakes, drizzle over the warm jam drizzle and dollop on cashew cream.
