Since making the buckwheat pancakes, you could say I now have a new favourite breakfast dish. Although these are a healthy alternative, I still can’t justify having them more than once a week – I guess because then they wouldn’t be a treat!
This week I wanted to mix up the batter flavour so I decided to just use almond meal and quinoa flour. These turned out nice and fluffy!
The telltale sign to know if the pancakes are ready to be flipped are when little bubbles appear all over.
Be careful when pressing on the blueberries as they are quite juicy, make sure you’re not wearing a white top (like I was) as this didn’t end well!
Gluten free pancakes with almond butter and homemade blueberry jam
Makes 12 pancakes
- 1 cup almond meal
- 1/2 cup quinoa flour
- 1/2 tsp baking soda
- 3 free range eggs
- 1/2 cup almond milk
- 2 TBSP coconut oil, for frying
- 2 cups frozen blueberries
- 1 TBSP honey
- 1 TBSP chia seeds
- Almond butter, to top the pancakes
- Desiccated coconut, for sprinkling on top
- In a medium bowl, mix together the almond meal, quinoa flour and baking soda.
- In a separate bowl, whisk the eggs and almond milk together. Add more almond milk if you like your batter thinner.
- Combine the wet ingredients with the dry and mix well. Set aside for a few minutes to allow the batter to thicken.
- Heat 1 TBSP coconut oil in a large fry pan over a medium heat. Spoon batter onto the pan. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
- In a small saucepan place the blueberries and honey over medium heat. Stirring occasionally for 5 minutes, or until blueberries defrost. Once defrosted, lightly press on them to allow the juices to come out.
- Stir in chia seeds and cook the mixture down until it thickens to your desired consistency. Stir occasionally to ensure it does not stick to the pan.
- Stack pancakes on top of each other, place the blueberry jam on top, a dollop of almond butter and sprinkle with desiccated coconut. Enjoy!