About this recipe:Ground almonds, eggs and cream cooked in the microwave make these pancakes soft and moist without the need for plain flour.
2 tablespoons ground almonds
1 tablespoon vegetable oil
1 tablespoon whipping cream
1 pinch gluten-free baking powder
2 drops vanilla extract
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Method Prep:5min › Cook:8min › Ready in:13min
Whisk water, ground almonds, vegetable oil, cream, baking powder and vanilla extract together in a microwave-safe bowl.
Cook in the microwave on high until a gooey batter forms, 1 1/2 to 2 minutes.
Let batter rest until cooled slightly, 1 to 2 minutes. Whisk in egg until well-blended.
Heat a lightly oiled griddle or non-stick pan over medium-high heat. Drop pancake batter onto the pan and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining pancake batter.