Gluten-free pan­cakes with al­monds and maple syrup

Friday - - Food Special -

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.

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