Tenina.com's Gluten Free Almond Pancakes



  1. Place almonds, salt, psyllium husk and baking powder into TM 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.

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