Gluten free grain free almond meal pancakes

Grain free is the new gluten free.  Once it was enough not to have gluten but now a lot of people follow a paleo diet.  Not me.  I am just a vegetarian with the right recipe at the right time.  Vitasoy sent me Pete Evans' Healthy Every Day cookbook 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.

It has been a big weekend so I can vouch for these being fairly easy once I worked out what frothy eggs looked like.  The recipe is not one I would make often as I rarely make anything with more than 3 eggs.  And I am a bit unreasonably cross at the recipe because I was tired enough to drop my lovely 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.

As can be the case with gluten free baking, the pancakes were quite fragile when cooking.  They firmed up as they cooled.  They weren't at all fluffy like regular pancakes.  The best way I can describe the texture is like a 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

4 eggs
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.