I had a craving for these lovely little golden pancakes so I thought I’d try to adapt my usual recipe to include gluten-free flour and almond milk instead of cow’s milk. I must say they worked a treat.
Almond milk’s pretty neat for those who are lactose intolerant or cutting down on dairy. It’s as high in calcium as dairy milk but it’s low in saturated fat and has no cholesterol. I don’t use it every day as I can digest cow’s milk but I find it’s quite a useful cooking ingredient as it adds lightness to some baking dishes.
Gluten free Pancakes made with Almond Milk
3 large eggs
5 oz gluten free all purpose flour (I used Bob’s Red Mill)
1 heaped tsp baking powder
5 fl oz almond milk
Pinch of Salt
Berries, pecans, chia seeds and runny honey to garnish
- Separate the egg whites and yolks and put in 2 bowls. Add the flour, baking powder & almond milk to the egg yolks and whisk to a smooth but thick batter.
- Whisk the egg whites and salt to form stiff peaks then fold them into the batter.
- Heat a non-stick frying pan on a medium heat and pour a little batter into the pan, frying for a couple of minutes until it starts to look golden and firm. Flip the pancake over and fry until both sides are golden. Repeat until you finish the batter mixture.
- Serves with berries, pecans, chia seeds and some runny honey and dig in!