Gluten Free Almond Pancakes
These gluten free, low carb, healthy fat pancakes are best served hot, & fresh, a lot like me really! Very simple to make & full of protein & flavour.
My grown up kids will often come over for Saturday breakfast, if we don't get organised in time to go out to Saturday breakfast...(don't worry, I am a fast learner and those breakfast restaurant listings are growing, I do love a good breakfast away from my kitchen!)
Anyway, I have been playing around with this idea ever since the Cream Cheese Pancakes came about. If that magic psyllium husk is so magic, let's see what it can do right? It is amazing. There are several health benefits to using psyllium husk in your diet, but we won't go there, just click on the link and know that you are doing yourself a favour by incorporating a little of it into your diet.
My fascination with the stuff is that it acts like gluten, without being gluten. Sort of. So adding it to the pancake mixture I created was how we got it to all stick together and work as a pancake. They are still very delicate and need to be cooked very gently, but they are light and fluffy, which is more than I can say for other gluten free creations I have choked down in my past as recipe developer extraordinaire. (You only do it once, right?)
Anyway, give these a whirl, just remember, you can add more liquid of choice as the batter thickens to help loosen it up enough to get it into the pan. (Did I just crack a funny? Maybe!)
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Need
- 200 Grams almonds whole
- Pinches pink salt flakes BUY
- 2 Tablespoons psyllium husk
- 2 Teaspoons baking powder
- 4 egg yolks
- 2 eggs
- 200 Grams yoghurt
- 1 Teaspoon vanilla bean paste BUY
- 200 Grams milk of choice, plus some more as needed
- coconut oil as needed for cooking
- Butter Ideas Cinnamon Vanilla Butter to serve Recipe
- Berries of choice to serve
Do
- 1
Place almonds, salt, psyllium husk and baking powder into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add remaining ingredients except oil and toppings and blend 20 sec/speed 8. Scrape down sides of bowl and repeat. Allow batter to stand while you heat the oil.
- 3
Heat a tsp of coconut oil in a frying pan on a medium heat until you can see it is hot. (Not smoking.)
- 4
Dollop some of the batter into the centre of the frying pan and swirl it around to create a pancake, if it is too thick already, add some more milk or water. Too much water will create a thin consistency that will not cook well, so be cautious.
- 5
Cook on each side until golden. Turning the pancakes is the tricky part...so just be gentle.
- 6
Serve immediately with toppings as suggested or toppings of choice. If you weren't low carb, you could certainly serve with plenty of pure maple syrup.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
