Gluten-free pancakes with almonds and maple syrup

Prep time: 5 mins Cooking time: 30 mins Serves 4 280g almond flour 4 tbsp double cream 8 eggs 2-3 tbsp butter, melted, plus extra for frying 1 tbsp vanilla extract 1 tsp baking soda 50g flaked almonds, toasted 4 tbsp maple syrup lemon wedge, to serve

1 In a bowl, combine almond flour, cream, eggs, butter, vanilla extract and baking soda and blend until creamy and smooth.

2 Melt a knob of butter in a large pan over medium heat. When butter is hot, ladle pancake batter into pan.

3 Let pancakes cook until bubbles appear on top and then pop open. Flip pancakes over and cook on the other side. When pancakes are done, remove from heat to a plate. Repeat to make the remaining pancakes.

4 Serve with toasted almonds, maple syrup and lemon wedge.