Sunday, 3 July 2011

Flourless, sugarless pancakes

These are surprisingly good! You can't roll them, as the almond flour makes for quite a thick, stiff pancake, but they're still damn tasty! Adjusted slightly from something I found on about.com

Ingredients:

  • 1 cup ground almonds (almond meal, almond flour - whatever you know it as)
  • 2 eggs
  • 1/4 cup water
  • 2 T oil (I used olive, but next time I'd use something lighter tasting)
  • 1/4 teaspoon himalyan sea salt
  • 1 T xylitol powder
Preparation:

Mix all ingredients together with a fork.  Heat a small skillet and use a little oil or ghee (I used butter because I don't have ghee yet) to grease, then cook at low heat - as for flour/sugar based pancakes.
Spread the mix out a little in the pan.  Flip when browned, remove then top with your favourite topping - I used xylitol and lemon juice. 

Even Simon approved! :-)

Makes about 4 small pancakes.

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