Serve these gluten-free pancakes with berries and syrup, if you like. If you can’t get hold of almond flour, blitz ground almonds until fine
Prep:5 mins
Serves 2
2 eggs60ml almond milk1 tbsp maple syrup125g almond flour1 tsp baking powder1 tsp vanilla extractblueberries, to serve
STEP 1Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.STEP 2Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.
