These healthy breakfast pancakes are versatile and can be easily adapted to suit your dietary needs.
Low Carb, Gluten Free, Dairy Free, Refined Sugar Free, Paleo, Low Fodmap, Keto
Ingredients:
Method – Makes 8 pancakes / Prep Time 22 minutes – Cook Time 20 Minutes
1. Add the ground almonds, almond butter, cinnamon, salt, lemon juice, sweetener (to taste), coconut oil and bicarbonate of soda to a food processor. Blend until well combined.
2. Crack the eggs into the food processor. Blend well until smooth and thick. Pour the mixture into a bowl. Set aside for 10 minutes, allowing the mixture to thicken a little.
3. Halve the raspberries. Add the raspberries to the pancake batter and stir gently through.
4. Heat a teaspoon of coconut oil in a non stick frying pan over a medium heat. Swirl to coat the pan. Once the pan is hot, scoop up 1/4 cup of pancake batter. Tip the batter into the hot pan, forming a pancake shape roughly 1cm thick. Repeat this with another 1/4 cup of batter. Cook the pancakes for roughly two minutes, or until firm enough to flip. Cook for a minute or two more on the second side until cooked through and lightly golden all over.
5. Repeat this process with the remaining batter, re-oiling the pan as needed. You should get 8 thick American style breakfast pancakes from the mix.
Notes: These healthy breakfast pancakes are versatile and can be easily adapted to suit your dietary needs. You can sweeten with erythritol or stevia, adjusting to taste. Alternatively if you would prefer not to use any sweeteners or are following a Whole 30 diet you can omit these entirely and add a few extra raspberries. For low lectin be sure to use a white, blanched almond butter. You can also swap the coconut oil for butter if preferred.
Nutritional Information Per Pancake:
