AvatarAuthorParkash BainsCategory, DifficultyBeginner
Yields6 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Easy Gluten Free Almond Pancakes — These gluten free nutty pancakes are a real healthy treat for adults and kids alike. The toasted slivered almonds are such a delight both visually and for the taste buds. All they need is a drizzle of maple syrup and some fruit on the side and you will be able to impress any discerning pancake lover.

 ½ cup brown rice flour
 ½ cup gluten free flour (or spelt flour if g.f. is not a requirement)
 2 tbsp dessicated coconut - optional (sweetened or unsweetened)
 ¼ tsp baking powder
 ¼ tsp sea salt
 1 tsp vanilla
 1 organic free run egg
 1 ¼ cups milk or buttermilk (can also use non-dairy milk)
 Butter for pan (can substitute coconut or olive oil)
 ½ cup slivered almonds
1

Combine all dry ingredients, except for the almonds, in a bowl.

2

In a small bowl whisk egg with milk and vanilla. Add to dry ingredients. Mix with a a fork until blended.

3

Place griddle or non stick pan on medium heat. Spread a touch of butter or oil in a circle (about the size you want your pancakes to be) in the middle of the pan. Remove from stove and arrange slivered almonds on this circle. Place back on the stove and gently spoon batter on top of the almonds, shaping it into a circle and tucking any loose almonds into the batter.

4

Cook for about 2 minutes until ready to flip. The almonds should be nicely toasted and embedded into the pancake. Cook the other side for another minute or so.

5

Serve with maple syrup and fresh fruit.

Ingredients

 ½ cup brown rice flour
 ½ cup gluten free flour (or spelt flour if g.f. is not a requirement)
 2 tbsp dessicated coconut - optional (sweetened or unsweetened)
 ¼ tsp baking powder
 ¼ tsp sea salt
 1 tsp vanilla
 1 organic free run egg
 1 ¼ cups milk or buttermilk (can also use non-dairy milk)
 Butter for pan (can substitute coconut or olive oil)
 ½ cup slivered almonds

Directions

1

Combine all dry ingredients, except for the almonds, in a bowl.

2

In a small bowl whisk egg with milk and vanilla. Add to dry ingredients. Mix with a a fork until blended.

3

Place griddle or non stick pan on medium heat. Spread a touch of butter or oil in a circle (about the size you want your pancakes to be) in the middle of the pan. Remove from stove and arrange slivered almonds on this circle. Place back on the stove and gently spoon batter on top of the almonds, shaping it into a circle and tucking any loose almonds into the batter.

4

Cook for about 2 minutes until ready to flip. The almonds should be nicely toasted and embedded into the pancake. Cook the other side for another minute or so.

5

Serve with maple syrup and fresh fruit.

Gluten Free Almond Pancakes