Almond and Raisin Pancakes with Berry Coulis [Dairy free, Grains free, Gluten free, Refined Sugar Free]
Hot on the heels of a weekend bake of gluten free Fruity Scones, spying the wee bit in a pack of dried raisins left on the kitchen counter top, I thought about adding these to my Monday morning breakfast pancakes. I wasn’t sorry that I did 🙂
Pancakes are often an escape from the daily eggstravaganza, of many who follow a low carb diet, and are often made on weekends for a breakfast or snack meal that is different than the usual work day breakfast. There are many pancake versions that I’ve tried over the recent few years and a search on this blog will bear testament to that. A few recipes shared include banana, and various nut flour blends, including ground raw cashews.
Armed with the remnants of my weekend baking almond flour, which made an exact one cup measure, I opted to put together pancakes which turned out really good. For good measure, the last bit of batter poured, was more than the the just under half a cup used for the other two, and this provided a thicker, spongy crumpet-like textured pancake. The raisins added good taste appeal to these, however, the sweet-tart frozen berry coulis that I thought of as I cooked the first pancake, provided the amazing taste turn-around to this breakfast meal.
Very easy to prepare with minimal ingredients, sweetened with natural or raw honey to your taste preference, these are a worthy make, and remake too – which provides a filling meal, if you can manage to finish off 3-4 of these pancakes. Just two of these provided the satiety of a breakfast meal which lasted until my lunch meal 🙂
½ cup frozen berries
1 tblsp natural or raw honey
2 tblsp water
- Add the frozen berries into a non stick pan on medium-high stove top heat and allow it to simmer until softened. Mix in the honey with a wooden spoon and add in the water for your desired consistency. Switch off the stove plate but keep the pan on the stove to maintain the warmth of the coulis.
Coconut oil OR ghee / unsalted butter for cooking the pancakes
2 large eggs
¼ cup almond milk or coconut milk (unsweetened)
1-2 tblsp natural or raw honey
¼ tsp vanilla extract
1 cup almond flour
a handful of dried raisins
For the Garnish
1 tsp runny natural or raw honey
1-2 tblsp coconut milk or coconut cream
- Heat a pancake pan or non-stick frying pan on medium-high stove top heat.
- While the pan is heating, add all the wet ingredients into a glass bowl and whisk them well with an electric hand beater.
- Add in the almond flour and dried raisins and mix them well to combine the ingredients into an easy to pour batter.
- Add the fat of choice sparingly to coat the pan, reduce to heat to medium-low, and using a quarter or half cup measure, as preferred, pour the batter onto the hot pan, using a spatula to control any overspill and to shape the pancakes. Once the surface of the pancake begins to bubble uniformly, flip it over and allow the other side to cook. This takes about 2-3 minutes per side. Continue with cooking the pancakes until all the batter has been used.
- Plate the pancakes, spread the berry coulis as desired, spoon on a little honey and coconut cream or milk as preferred. You may add toasted coconut slices and / or chopped raw nuts, if desired.