Gluten Free Almond and Oat Flour Pancakes

Written by My Nutrilosophy
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  • Recipe for 4

    Preparation time: 10-15 minutes

    Ingredients:

    55 gr. almond flour (1/2 cup)

    110 gr. oat flour (1 cup)

    2 eggs

    1 vanilla stick

    A pinch of Ceylon cinnamon

    1 cup coconut milk

    Butter or extra virgin olive oil for cooking 

     

    Directions:

    1. Mix the flour with the cinnamon and the vanilla.
    2. Beat the eggs and add in the flour mix.
    3. Gradually add the coconut milk until you create a smooth consistency.
    4. Heat a frying pan over a medium heat and brush with butter or olive oil.
    5. Divide the mixture so that you make 8 pancakes.
    6. Cook each for around 2 minutes, or until little bubbles start to form on the surface. Then turn and cook for another minute. 
    7. Serve with one of the following toppings:
    • a fruit such as a cooked apple, strawberries or other berries or a small banana
    • 1 teaspoon of raw honey with Ceylon cinnamon and chopped nuts or sunflower seeds
    • one tablespoon of dark chocolate (melted in ben-marie)
    • homemade jam made of slow-cooked fruit (i.e. apple or strawberry) mixed with chia seeds
    • some tahini paste or peanut butter
    • cottage cheese or ricotta cheese (plain or mixed with chopped spring onions and mediterranean herbs)
    • cooked vegetables i.e. mushrooms or spinach (or mixed vegetables such as courgettes, mushrooms, leeks, aubergines)
    • left-over chicken cooked with herbs (for extra protein) 

     

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