Here’s one of my favourite gluten-free recipes: delectable little almond pancakes studded with raspberry gems, served with a sprinkling of crushed nuts (of your choice), melted butter, and a touch of warm honey or maple syrup. You can’t get more basic than this. In fact, this is the perfect transition recipe for those who are new to gluten-free. It’s a nice, safe departure from cooking with conventional flour, but does not go far enough to garner anxiety or apprehension.
But there’s good news! These pancakes are high in protein, chock-full of fiber, and rich in heart-healthy good fats. Why? For no other reason than they are made with almond flour! Definitely superior to conventional pancakes!
I LOVE – with a capital L,O,V,E – baking with almond flour. It has a low glycemic index, which makes it ideal for those with diabetes, celiac, heart disease, and even cancer. When it comes to vitamins, minerals, and phytonutrients, almond flour soars high above the other flours (such as wheat and grain flours).
The really good thing about this nut flour is, even though it does not produce as fine a crumb as wheat, it does surpass it in many other ways: it has a 1) richer, nuttier, and more buttery flavour; 2) denser, silkier finish; 3) as previously discussed, more nutritional value.
I think almond flour is a winner on most, if not all, counts! These pancakes are just the beginning of my exciting love affair with almond flour. No doubt, there will be more rendezvous with this nut! So, who wants to join me for breakfast? Can I encourage you to try baking with almonds?
- 70 grams (2/3 cup) almond flour
- 60 grams (1/2 cup) sweet rice flour
- 2 tablespoons raw honey
- 4 grams (1 tsp) baking powder
- 4 grams (1/2 tsp) baking soda
- 2 pinches salt
- 2 tablespoons ground flaxseed
- zest of 1 lemon
- 2 large eggs, separated
- 1 cup (250 ml) almond milk or whole milk
- fresh raspberries (or frozen if not in season, but thawed), washed, dried, and sliced
- coconut oil for cooking
- In a bowl, combine flours, honey, baking powder, baking soda, one pinch of salt, flaxseed, and zest.
- In another bowl, beat egg yolks with milk. Add this to the flour mixture and stir until just combined.
- In the bowl of your stand mixer fitted with a whisk (or use electric beaters), whip egg whites with a pinch of salt, until soft peaks form. Gently fold it in to the batter to combine. Do not overmix.
- Drop the raspberries in and give it one or two quick turns only, so the raspberries don't fall apart.
- Heat a pan over medium, melt a dollop of coconut oil, and ladle the desired amount of batter. Depending on size of the pancake, cook for 1 minute or until the top is starting to set. Flip once and cook the other side for another minute.
- When done, lay them flat on a plate lined with paper towels. Serve immediately while still warm. If you have a large batch to make still, you can keep cooked ones in the warming drawer (if you have one) or in the oven warmed to 150 F (60 C).