Almond flour, albeit pricey, is one of the best flours for gluten-free baking, and the closest in taste and texture to processed flour delights. Cashew flour, equally expensive (I make my own from raw cashew nuts) comes a close second in pancake and crepe making too. It keeps the moisture of the pancake perfectly for an entire day and tastes amazing too.
Adding fresh (if using frozen, ensure that they are well thawed), sweet strawberries to the pancakes, take these decadent delights to a whole new level (blueberries or gooseberries may replace the strawberries). With patience during the cooking process, the delivery is a delicious tasting pancake, and served with nut butter of your choice, raw honey or maple syrup and nuts, make these pancakes a light and fluffy filling, and nutritious breakfast, snack or tea time treat.
In the recipe ingredient listing I make reference to gluten free baking powder, a substitute for processed baking powder, which is a combination of bicarbonate of soda and cream of tartar in the quantities of, and made up as (if a recipe calls for baking powder):
½ teaspoon baking powder = ¼ teaspoon bicarbonate of soda + ¼ teaspoon cream of tartar
1 teaspoon baking powder = ½ teaspoon bicarbonate of soda + ½ teaspoon cream of tartar
This is a quick to prepare pancake batter and I found that patience with the cooking of the pancake worked brilliantly in making this recipe deliver a well cooked and beautiful looking and tasting pancake The batter makes approximately 9 pancakes.
1½ cups almond flour
4 large eggs
½ cup almond or coconut milk (sugar and preservatives free)
¼ cup melted coconut oil (I use organic)
2 tblsp date paste or 2 tblsp raw honey
½ tsp Himalayan or Sea Salt
½ tsp gluten free baking powder (see in the description above)
1 cup chopped, fresh strawberries
about ¼ cup coconut oil to cook the pancakes
nut butter, maple syrup and nuts to serve
- Add all the ingredients except the strawberries to a food processor or blender and process until smooth.
- Fold in the strawberries, incorporating them well into the batter.
- Heat a non-stick pan on medium-high stove top heat and lightly grease with coconut oil.
- Once the pan is heated, ladle ¼ cup of the batter into the pan and cook for 2-3 minutes, or until the pancake develops bubbles. Flip the pancake over and cook for a further 2-3 minutes, or until the pancake is golden brown in colour. Repeat until the batter is finished.
- Serve immediately while hot, with toppings of your choice.