Basic Ground Almond Pancakes

Super quick and easy to make. Just like Scotch or American style pancakes, these are great with sweet or savoury toppings
basic ground almond pancakes with blueberries

These basic ground almond pancakes are quick and easy to make. They make a thicker cakey textured pancake, like a Scotch or American style pancake. Super filling and packed with protein and natural fats and much less carbs than traditional flour pancakes, they’re also naturally gluten free!

These pancakes taste great served with a knob of real butter and some sugar free syrup.

Avoid adding honey, or other syrups which contain natural sugars. If adding fruit, opt for small amounts of berries, or cherries which are lower in natural sugars. You can of course add things like Greek, almond, coconut, or soya yogurt, cream, nuts and seeds. Or if you love Nutella, why not make a batch of my sugar free homemade Nutella?

basic ground almond pancakes with blueberries

Basic Ground Almond Pancakes

Super quick and easy to make. Just like Scotch or American style pancakes, these are great with sweet or savoury toppings
Prep Time: 5 minutes
Cook Time: 5 minutes
Resting Time: 5 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: breakfast, brunch, pancakes
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Contains Nuts
Free from: coconut, dairy, gluten
Servings: 15 small pancakes
Calories: 53kcal
Author: Jo Paterson

Ingredients

  • 100 grams ground almonds
  • 1 tsp baking powder
  • 1 pinch salt
  • 80 ml unsweetened almond milk (or soya, coconut, lactofree, or whole milk)
  • 2 tbsp avocado oil (or olive oil, melted coconut oil, or melted unsalted butter)
  • 2 medium eggs
  • 1 tbsp *xylitol or erythritol sweetener *only add if making sweet pancakes
  • 1 tsp *vanilla extract *only add if making sweet pancakes
  • 1 tsp olive oil for frying

Instructions

  • Whisk the eggs, milk and oil (and vanilla if making sweet pancakes) together with a fork until well beaten
  • Add the ground almonds, baking powder, salt (and sweetener if making sweet pancakes) to the egg mixture and mix well, then leave the batter to rest for 5 minutes
  • Heat a little oil in a frying pan on a medium heat. These pancakes work better when made as smaller pancakes, so pour a small amount of batter into the frying pan at a time. Once small bubbles appear around the edges, flip to fry on the other side
  • Serve straight away, or separate with pieces of baking parchment and freeze or refridgerate for use another day. These pancakes work well rewarmed in the oven, or you can pop them in the toaster!

Notes

Avoid adding honey, or other syrups such as maple syrup which contain natural sugars. If using agave nectar keep the amount small as it still contains natural sugars.
If adding fruit, opt for small amounts of berries, or cherries which are lower in natural sugars. You can of course add things like Greek, almond, coconut, or soya yogurt, cream, nuts and seeds. Or if you love Nutella, why not make a batch of my sugar free homemade Nutella?
The syrup I use which is my favourite as it is lovely and thick, much like honey is NKD Living NKD syrup. It is a more expensive syrup compared some, but a bottle lasts AGES as a little goes a long way!
NKD-Living-syrup
SWEETENERS
The brand of xylitol that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
Total Sweet xylitol natural sweetener packaging
The brand of erythritol I use is NKD Living powdered erythritol, however you can use xylitol if you prefer. If you suffer with IBS you may find that you need to use erythritol instead of xylitol as it may trigger gastric symptoms.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used but may leave a bitter aftertaste and may raise blood glucose levels.
PLEASE NOTE: Nutritional info. is just a guide and is based on each pancake when making 15 small pancakes from a batch of batter

Nutrition

Calories: 53kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | of which saturates: 1g | Fibre: 1g | of which sugars: 1g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

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