• Jengo

Almond Flour Pancakes - Vegan & GF

Updated: Mar 5



Lately I’ve been trying to eat less gluten as my doctor warned that I may have a gluten intolerance. And, I’ve been wanting to use up the frozen cherries that I had on hand. It just so happens that I’ve had pancakes on my brain for weeks and when I woke this morning, the urge to make a recipe was particularly strong.


These are yummy and the cherry sauce gives it a sweet yet tart flavor. The almond flour gives it a higher protein and fiber content, while the glutinous rice flour gives it a unique texture and sticky consistency that's very slightly chewy. If you've ever eaten a ball of rice, then you can imagine what I'm describing. If you want pancakes that are yummy but a little different (because new and different excites you) and gluten free, these could be for you. But if you like traditional pancakes then you may want to stick with that.


Because of the glutinious rice flour, these pancakes will take a little longer to cook through. I used my mini Dash pancake maker to make the process a little easier. If you don‘t have one, don’t worry. You can use a pan with a lid and make sure to cook it through throughly and until golden on one side before flipping it. See the recipe below.



Total Time: 25-30 mins approx

Makes 5 mini pancakes or 1 serving

INGREDIENTS: (for pancake batter)

  • 1 cup almond flour

  • 1/3 cup glutinous rice flour

  • 2 tbsp sugar

  • 1 tsp baking powder

  • 7/8 cup plant milk

  • 1 1/2 tbsp oil

  • 1/4 tsp vanilla

  • 1/4 tsp salt

  • 1 tsp flax meal

INGREDIENTS: (for cherry sauce )

  • 2 cups frozen cherries approx +-

  • 1 tbsp maple syrup

  • Few sprinkles of corn starch as needed to thicken

  • Few tbsp of water as needed if you want to thin the sauce out


INSTRUCTIONS:

  1. Combine all the pancake batter ingredients .

  2. Using a measuring cup, scoop out a full 1/4 cup and pour onto a heated and oiled,non-stick pan. Cook over medium heat and cover with lid. Flip when bottom side is golden. Make sure both sides are cooked through or it will be difficult to handle and flip. These will take longer to cook than regular floured pancakes. Oil the pan before each pancake. Repeat process until all the batter is gone. If you have a pancake maker, you can use that.

  3. Cook the cherry sauce. Pour frozen or thawed cherries into a sauce pan and cook over medium heat. Once it's bubbling you reduce to low heat. Mash the cherries to whatever chunkiness you like. I did this using a potato masher. Add the maple syrup. Simmer for 5-10 minutes on low heat or until sauce thickens. Sprinkle in a little cornstarch if the sauce is not thick enough. Or add some water if the sauce is too thick.

SUGGESTIONS: you can sprinkle on some crushed almonds for extra cruch, add some butter or drizzle with maple syrup for extra sweetness (although it's plenty sweet already) and even top with whipped cream.


Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . See you next time!


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