Gluten Free Almond and Maple Pancakes with Warm Maple Strawberries Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15m | 20m | 35m |
These delicious light and fluffy gluten free and almond maple pancakes with warm maple strawberries make the perfect weekend breakfast treat!
Makes 8 – 9 pancakes
Ingredients
- 40g oats
- 100ml milk (or milk alternative of your choice)
- 1 egg, beaten
- 1 tbsp butter, melted, plus a little extra for frying
- 3 tbsp Pure Maple Syrup, Amber Rich, plus extra for drizzling
- 2 tsp vanilla extract
- 30g ground almonds
- 40g gluten free flour blend (or buckwheat flour)
- 1 tsp gluten free baking powder
For the strawberries
- Small punnet strawberries, washed, green tops removed then quartered
- 2-3 tbsp Pure Maple Syrup, Amber Rich
Instructions
- If you have a mini food processor, blitz the oats for a few seconds to break them down a little then soak them in the milk in a large mixing bowl for about 10 minutes while you prepare everything else. If you don’t have a mini food processor, choose finer porridge oats and soak for an extra 10 minutes.
- Add the beaten egg, melted butter, vanilla extract and Amber Rich Maple Syrup and mix well.
- Add the almonds, gluten free flour and baking powder and mix until just combined.
- Heat a non-stick frying pan or flat griddle over medium heat and melt a little butter.
- Add large spoonfuls of the batter – it should be thick but slowly run off the spoon, settling into a round shape. You might fit 3 or 4 pancakes into a large pan at once. Leave to cook for a couple of minutes but make sure the heat isn’t too high. Carefully turn over with a spatula and cook the other side for another minute or so.
- Wrap the cooked pancakes in a clean teatowel while you cook the rest.
- While the pancakes are cooking, place the quartered strawberries in a small pan with the maple syrup and warm through over a gentle heat for just a minute.
- Stack the pancakes and top with the warm berries in syrup.
