About this recipe:After trying many of the gluten free pancake recipes out there, I discovered that most of them are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a gluten free recipe that actually tasted like delicious and fluffy pancakes! After much experimentation with recipes, I finally came up with this one.
125g almond flour (or finely ground almonds)
1 tablespoon chocolate chips, or more to taste (optional)
1/2 teaspoon bicarbonate of soda
1 pinch salt
1 pinch ground cinnamon, or to taste (optional)
1 egg white
1 tablespoon honey
2 teaspoons vanilla extract
60ml water, or as needed
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Method Prep:10min › Cook:10min › Ready in:20min
Whisk almond flour, chocolate chips, bicarbonate of soda, salt and cinnamon together in a bowl. Whisk egg, egg white, honey and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
Heat a lightly oiled non stick pan or griddle over medium heat.
Drop pancake batter by large spoonfuls onto the preheated pan and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining pancake batter.
You could use almond milk instead of water if you like.