recently. I have had my eye on the Almond and Berry pancakes for a while. This morning Sylvia wanted pancakes but there were no bananas for our usual pancakes. The moment had come.
salt hog while grabbing it for a pinch of salt. Argh! I cut a few corners in serving mine with plum and raspberry jam rather than berries and honey.
flourless orange and almond cake. Light and a little fragile when hot and quite sturdy when cooled. Sylvia was not a fan but E and I enjoyed them.
The recipe suggested it would serve 2 but they were so dense that together we only got through almost 2 thirds. Even so I was not too fussed about lunch when I headed off to a school working bee in the late morning. I was still full from the pancakes. We finally had lunch at 2.30. I guess all the raking up the leaves finally caught up with me. So while I can't see these pancakes being a regular, I would make them again, especially if we have gluten free guests for brunch.
Previously on Green Gourmet Giraffe:
One year ago: Mustardy cabbage pasta bake
Two years ago: MLLA Chickpea pizza base
Three years ago: Pumpkin cake for Dolly's tea party
Four years ago: Turkish Fig Pudding
Five years ago: Balancing Soup and Scones
Six years ago: Tabouli from the Tree
Seven years ago: Lasagne and the Boy Wizard
Gluten Free Almond Pancakes
lightly adapted from Pete Evan's Healthy Every Day
Makes about 12 medium pancakes - serves 3-4
1/2 cup soy milk
2 tbsp honey
200g almond meal
1 1/2 tbsp coconut flour
2 tsp baking powder
dash of cinnamon
pinch of salt
butter or margarine or coconut oil to grease frypan
Whisk eggs in a medium bowl for a few minutes until frothy. Mix in milk and honey and give a good stir so that most of the honey dissolves. Place the dry ingredients in a medium mixing bowl and pour in the egg mixture. Stir to make a thick mixture (more like a loose paste than a regular pancake batter).
Heat a heavy bottomed frypan over medium heat. Grease by rubbing about half a teaspoon of butter over the frypan (I used margarine). Drop dessertspoonfuls of mixture onto the pan and spread a little with the back of the spoon. Fry a few minutes until the mixture is a bit dry and when you check the other side it is golden brown. Fry on the other side about a minute. Eat warm with sweet topping of choice. I liked jam. E liked maple syrup. Or cool to room temperature and eat for snacks with jam or honey.
On the Stereo:
American Roots, vol 2: Various Artists
Disclosure statement: I received the cookbook free of charge as part of a giveaway. All opinions are my own.
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