Pomegranate American Pancakes
I’m pretty sure that I won’t need to persuade you guys to try these, because the picture does ALL the talking here…
The best thing about these pancakes is that they’re gluten free because they’re made with ground almonds and coconut flour. For this reason you don’t get that horrible bloated feeling, nor do you get that tiredness afterwards, but they do fill you up for ages because they’re high in protein.
Ingredients (makes around 8 pancakes)
– 3 x organic, free range eggs
– 100ml full fat milk
– 100g ground almonds or almond flour
– 2 tbsp coconut flour
– Pomegranate seeds
– Chai Seeds
– Full Fat Greek Yoghurt
– Rice Malt Syrup
1. In a large mixing bowl, add your eggs, milk and flours and mix with a wooden spoon until you get a slightly ‘thicker’ mixture than your usual pancakes. You might find that it’s a little thicker and lumpier than normal pancake mixture but that doesn’t matter as you can’t tell once they’re cooked.
2. In a frying pan, add a little oil (just enough so there’s a very light layer between the pancake and the pan). Leave the pan on the heat until it’s warm enough to ‘sizzle’ your pancakes. You can check if it’s warm enough by adding a little bit of mixture to the pan and seeing its reaction. If it doesn’t do anything, it’s not ready. If it sizzles, you’re ready to rock.
3. Add your pancake mixture to the pan; I find it easier to spoon the mixture (because of its thickness) into the pan. Spoon the mixture in and form a pancake shape as you poor it. NOTE: Don’t make them too thick, otherwise you might end up with uncooked mixture in the middle!
4.Cook for around a minute or so on each side, or until golden brown. Use a fish slice to flip the pancakes.
5. Layer up your pancakes to serve. Add a dollop of greek yoghurt, sprinkle your chia and pomegranate seeds on top and squirt a tiny little bit of rice malt syrup.
Enjoy your delicious, gluten free pancakes!