Gluten Free Almond and Maple Pancakes with Warm Maple Strawberries Recipe

Gluten Free Almond and Maple Pancakes with Warm Maple Strawberries Recipe

These delicious light and fluffy gluten free almond maple pancakes with warm maple strawberries make the perfect weekend breakfast treat.

Makes: 8 to 9 pancakes

Ingredients

• 40g oats
• 100ml milk (or milk alternative of your choice)
• 1 egg, beaten
• 1 tbsp butter, melted, plus a little extra for frying
• 
  3 tbsp Pure Maple Syrup, Amber Rich, plus extra for drizzling
  
• 2 tsp vanilla extract
• 30g ground almonds
• 40g gluten free flour blend (or buckwheat flour)
• 1 tsp gluten free baking powder

For the strawberries

• Small punnet of strawberries, washed, green tops removed, then quartered
• 
  2 to 3 tbsp Pure Maple Syrup, Amber Rich
  

Instructions

1. If you have a mini food processor, blitz the oats for a few seconds to break them down a little, then soak them in the milk in a large mixing bowl for about 10 minutes while you prepare everything else. If you don’t have a mini food processor, choose finer porridge oats and soak for an extra 10 minutes.
2. Add the beaten egg, melted butter, vanilla extract and Amber Rich Maple Syrup and mix well.
3. Add the almonds, gluten free flour and baking powder and mix until just combined.
4. Heat a non-stick frying pan or flat griddle over medium heat and melt a little butter.
5. Add large spoonfuls of the batter. It should be thick but slowly run off the spoon, settling into a round shape. You might fit 3 or 4 pancakes into a large pan at once. Leave to cook for a couple of minutes, but make sure the heat isn’t too high. Carefully turn over with a spatula and cook the other side for another minute or so.
6. Wrap the cooked pancakes in a clean teatowel while you cook the rest.
7. While the pancakes are cooking, place the quartered strawberries in a small pan with the maple syrup and warm through over a gentle heat for just a minute.
8. Stack the pancakes and top with the warm berries in syrup.