I’m so pleased with how these turned out as grain free based pancakes are notoriously difficult to flip, don’t usually stay together and can be kinda dry, especially the coconut flour ones but I managed to make decent ones using a combination of pea protein, ground almonds and a pinch of coconut flour.
Flavour is added with almond extract (really gives it that bakewell/marzipan flavour) and cherries with lashings of almond butter, meaning it’s low sugar too, you can add honey if you need it sweeter. All this equals easily digested, healthy, guilt free pancake stacks that also pack a protein punch!
Recipe (serves 1)
-1 egg
-120ml water
-1/8 tsp almond extract*
-30g pea protein
-15g ground almonds
-5g coconut flour (the fat reduced kind, helps bind it well)
-1/4 tsp baking powder
-cherries*
-almond butter
optional: honey for drizzling if you want it sweeter, 1 scoop collagen powder
Tips: The almond extract is optional but it really does give a distinct bakewell flavour
I like using frozen cherries and heating them in the pan after the pancakes cook as they release their juices
Directions
Whisk together the wet ingredients then add in the dry and stir to combine
Cook the pancakes on a medium/high heat until bubbles begin to appear on top, if they don’t seem to be coming away from the pan easily, give them another few seconds before you flip them
Once the pancakes are done, add the cherries to the pan and turn off the heat, the remaining heat should help draw out the juices, especially if they’re frozen ones, then top the pancakes with them and some almond butter, I like to thin it out a little with some hot water to make a “sauce”. Add honey/maple if you want it sweeter, enjoy!
