There’s nothing quite like fresh pancakes in the morning. How about some sugar free pancakes, packed with fresh fruit to start your day?
Pancakes in the morning can seem quite decadent and glutinous, however these pancakes are gluten and sugar free so they can be enjoyed without the guilt!
So simple, this recipe is held together by some delicious free range eggs to load your body with protein and amino acids that will keep a bounce in your step all day long.
(Makes 3 medium sized pancakes, please use organic/local produce where possible)
300g blanched almond meal/ground almonds
1/2 tsp baking soda
A pinch of Celtic sea salt
3 large free range eggs
100ml of whole milk
2 tbsp butter/ghee
A handful of fresh mixed berries
2 tbsp coconut oil
Melt the butter, then leave it to the side to cool
In a bowl combine the almonds with baking powder and salt.
Separate the eggs, whisk the egg yolks with the butter, then add in the milk.
Add the dry mixture into the egg yolk mixture, whisk through until there are no lumps in the batter
With an electric of hand whisk, whisk the egg whites until they are fluffy, slowly fold the egg white mixture into the batter, turning it over until it is fully combined.
Using a small frying pan place a third of the coconut oil onto the pan at a medium heat, be sure all the sides are covered.
Pour a third of the mixture into the pan, the pancake should be quite thick. Add a third of the berries, scattering them on top of the mixture. Cook for a few minutes until the bottom starts to turn golden brown. Flip the pancake and cook it evenly on the other side. Repeat the same for the rest of the mixture.
Tip: Serve with some creamy yoghurt, dusted raw cocoa and more fresh berries.
In the mood for more pancakes? For a dinner party try Pascal Aussignac's Lemon and raspberry crepes.