These pancakes tick a lot of boxes for anyone with suspected food intolerances – gluten free and optionally dairy free as well as being low carb. But, they taste good too, so there’s no need to miss out when you fancy pancakes for breakfast!
Serves 2:
75g ground almonds
25g ground chia seeds
1/2 tsp ground cardamom
1 egg
75ml milk of your choice or water
25g butter or coconut oil, of which 15g melted
Berries, banana and coconut yoghurt, greek yoghurt or mascarpone to serve
Mix the ground almonds, ground chia seeds, ground cardamom, egg, milk and 15g of melted butter or coconut oil in a bowl and set aside to rest for 15 minutes. When ready, heat half the remaining butter/oil in a frying pan and dollop in spoonfuls of the batter. Cook for about a minute before flipping for a further minute – or until both sides are golden brown. Repeat with the remaining batter. Serve with berries, mashed banana and a spoonful of coconut yoghurt, greek yoghurt or mascarpone.
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