Ingredients

  1. 1 cup (100g) whole almond meal

  2. ¼ cup (30g) coconut flour

  3. ½ cup (125ml) milk of choice (we used almond milk)

  4. 3 large eggs

  5. 2 tsp Queen Finest Madagascar Pure Vanilla Extract

  6. 2 tsp baking powder (gluten free)

  7. Oil or butter, to grease

  8. Queen Sugar Free Maple Flavoured Syrup, to serve

  9. Fresh blueberries, to serve

Method

  1. 1

    In a medium bowl whisk together almond flour, coconut flour, eggs, almond milk, vanilla extract, baking powder.

  2. 2

    Spoon 1/4 cup of batter onto greased non-stick pan over a low-medium heat. Pancake will be ready to flip once bubble appear and do not close in on themselves.

  3. 3

    Top with blueberries and a drizzle of Sugar Free Blueberry Maple Flavoured Syrup to serve.

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