Name: Almond flour pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 150g almond flour; ½ tsp baking powder; 3 tbsp caster sugar; 2 eggs; 15g unsalted butter melted; 70ml milk (almond milk works well here); vegetable oil for frying; mixed fruit (we used blackberries and bananas), to serve; maple syrup to serve

Stack of pancakes topped with blackberries, banana slices and syrup

150g almond flour
½ tsp baking powder
3 tbsp caster sugar
2 eggs
15g unsalted butter
melted
70ml milk
(almond milk works well here)
vegetable oil
for frying
mixed fruit
(we used blackberries and bananas), to serve
maple syrup
to serve

Method

step 1
Sift the almond flour into a large bowl. Stir in the baking powder and caster sugar along with a pinch of salt.
step 2
Whisk together the eggs, melted butter and almond milk, then gradually pour into the flour, whisking constantly. You should have a smooth, thick batter.
step 3
Heat a non-stick frying pan over a medium-low heat, then pour in a little vegetable oil. Add 2 tbsp of batter per pancake to the pan, spreading it out gently with the back of a spoon. Cook for 3-4 mins on each side or until golden and risen. Repeat to make eight pancakes. Transfer to a plate, then top with fruit and drizzle with maple syrup.