← Nouns Cooking · Plant-Based

Ingredients

• 125 g blanched almond flour (finely ground almonds)
• 1 tsp gluten-free baking powder
• 1 pinch Salt
• 2 large eggs
• 60 ml unsweetened almond milk, plus more if needed
• 1 tbsp Maple syrup (optional)
• 1 tsp Vanilla extract
• 1 tbsp Coconut oil, for the pan
• 100 g fresh berries, to serve

Method

1. Whisk the almond flour, baking powder and salt in a bowl. In another bowl, whisk the eggs, milk, vanilla and maple syrup (if using), then stir into the dry mix to make a thick batter. Add a splash more milk if it won't drop from a spoon.
2. Heat a non-stick frying pan over medium-low heat and brush with a little coconut oil.
3. Drop in 2 tbsp of batter per pancake and spread a little. Cook for 2–3 min, until the edges look set and bubbles appear, then flip carefully and cook for 1–2 min more. Keep the heat low, as almond flour browns quickly.
4. Repeat with the rest of the batter, oiling the pan as needed, and serve warm with berries.

Tips

• Contains tree nuts and egg. About 19 g protein and roughly 10 g net carbs per serving with the berries; leave out the maple syrup to keep it low-carb.
• Small pancakes are much easier to flip than big ones, since there is no gluten to hold them together.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons