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Categories: Recipes
Tags: breakfast, fruit, sweet treats
I’m currently in a very experimental mood.
My latest kitchen experiments have me feeling more like a mad scientist than your average home cook.
After discovering the joys of making raspberry vegan ice cream, I was forced to up the personal ante a little more.
I had planned a small brunch in my already cramped apartment for a few people.
In my head, I envisioned a “buffet style” menu.
Fruit salads, muffins, pancakes, scrambled eggs and mini chipolatas would be taking centre stage.
Then the came the phone call from a good friend, informing me that she had been diagnosed with a gluten intolerance.
She had taken the news quite well, knowing that it was not the end of the world. Her eating choices would need to be modified but as I explained, there was a whole new world of gluten free cooking to discover! (or being the good friend “who cooks” I would discover!).
There was a lot of research on my behalf. I have to say it right now, I’m not familiar with a lot of the pre packaged flours sold as “gluten free”.
I’m also not familiar with all the different starches and other goodies that make up the base for a lot of baked gluten free goods.
I love my friend and I really wanted her to enjoy my brunch and not feel like she was “missing out”. Especially the pancakes!
I googled a few recipes and realised that there was a whole lot of almond meal love associated with gluten free cooking. I was comfortable with almond meal. My “intense” orange and almond cake uses it as a base for this delicious desert. And I often have it in the pantry…so it was a no brainer.
So after a few days of trial and error, I settled on an almond pancake recipe that incorporates the humble banana, an egg and some almond meal.
These almond pancakes will not be like your typical “fluffed up” and “bloated” pancakes. These will be a lot lighter in texture and taste. (Think of them as more of a bulked up omelette!).
I was amazed at how good they looked and tasted. (ok they’re not going to replicate my blueberry pikelets in any hurry but even I was impressed). I added blueberries to the pancake batter for a bit of bulk and scattered a few more on top.
Just a word of warning. If you plan on making these be wary about the cooking temperature. My initial pancakes had to be thrown away because my cooking temperature was too high.
Keep the heat at a low/medium setting for best results. Don’t spread your batter too thick. Otherwise the top will take forever to cook and the bottom will be burnt. And it’s ok to flip them when the batter is a little wet. (don’t expect to see the holes form like you do on regular pancakes).
ALMOND MEAL GLUTEN FREE PANCAKES RECIPE
Adapted from here
Makes 3 “average” sized pancakes
optional extras:
35 Responses
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oh thank you for the recipe and the gorgeous pictures. May I ask where you got the plate from ? thank you ! I don’t know “almond meal” – do you mean “almond milk” ??
I do not have a gluten intolerance but often bake g free. this recipe is fantastic.
I hope your friend enjoyed these.
OK, these look delicious, I’m coming over, please save a couple for me!
Gorgeous recipe and photo’s Peter. I don’t know what I do if I was diagnosed with gluten or lactose intolerance. I know I may think my life was over but I guess I’d make some drastic adjustments and just deal with it
Now you know these have peaked my interest! They sound delicious!
(oops, hit submit to early on that first one…) Now you know these have peaked my interest! They sound delicious. Love the experimentation. I play with gluten free individual flours quite a bit but don’t go near the mixes as most contain soy flour which I try to avoid. From one mad kitchen scientist to another , happy eating
I bet your friend was delighted
. How nice of you!
There’s lots of people diagnosed of gluten allergy when they are grown ups… My cousin was diagnosed at the age of 42!!! And yes, there’s a whole world there.
I think these are the best pictures so far… may I say so? I love the blues you play with and the black in the background and the contrast of the white… absolutely lovely!
Looks divine! Love your innovation here. Your pics are awesome
Dear Peter,
You have such a good taste! Your pictures inspire simplicity and yet they are full of life.
Your recipees always make me think about my hollydays in Greece, sunny breakfasts or romantic taverna nights.
Florentina from Romania, proud wife of a greek man.
Divine looking pancakes! It is so kind and thoughtful of you to make GF pancakes for your good friend…
As usual, your pictures are drop dead gorgeous!
Cheers,
Rosa
That’s so nice of you ! Your photos are eye candy and love the color scheme you have used,blue being my favorite !
You’re such a great friend, doing all that research and cooking for your gluten intolerant friend. It makes me wanna hang out with you more! Hehe. Lovely pancakes!
Mmm these look so delish! I love cooking with almond meal- absolutely in love with the texture.
Your pancakes look perfect, the blueberries are the perfect touch, your friends are so very lucky to have you around
You are such a good friend Peter!
Gluten free cooking can be a challenge when you first start out. As for pancakes, yes, heating up the temperature slowly is important to keep them from burning. Here is a recipe I recently posted for GF pancakes (in the post I also link to several others I like)-but these are our favorites.
http://www.leftoverqueen.com/2012/02/24/oladyi-russian-yogurt-pancakes
I like almond meal pancakes, but find them a bit heavy and sometimes the texture can be a bit off – I am sure yours were perfect though!
Peter, if this is what the “mad scientist” in you comes up, then stay “mad”. These sound and look devine. Yet again I will be dragging myself off to the kitchen. Can’t wait till my next day off work when I can try them.
And of course it goes without saying that the photography was spot on again. Love the plate.
I now have a serious yen for pancakes and blueberries because those photos are so gorgeous and so perfectly coordinated with the recipe.
You’re a really good friend! I probably would have bought a gluten free flour and thought I was kind.
I bought the plate at Target. I mean almond meal as in almond flour. Hope that helps. Cheers!
thank you ! * sigh * no Target stores in Europe
A lovely gluten free version that can be enjoyed by most people. The brunch sounds altogether delicious in fact!
Apart from the fact that these are glutenfree I totally love the fact that you used almond flour in them. It looks delicious and I can imagine that your friend did not miss anything in those pancakes!
These sound great, and I love the almond butter. I actually have another almond pancake recipes saved, so I’ll have to add this one to the list and make both.
I’m a huge fan of almond meal in any application!
What a thoughtful thing to do. Love the blue of it all too.
Gorgeous photos Peter. You are such a good friend to go to so much trouble. Gluten free cooking scares me.
experimental and beautiful, looking scrumptious too
i would never have expected vegan, but it is the first week of great lent – i need to bookmark this
PS: i recently raved about you: http://www.organicallycooked.com/2012/02/perfect-photo.html
Maria thank you for your comment. It’s not a vegan recipe because It has eggs. Will check out your post.
Beautiful pictures Peter!! How thoughtful of you to prepare such delicious pancakes for your friend with gluten intolerance. It’s very difficult to find almond meal in Greece but I usually make my own by blanching, grinding and sifting almonds which becomes almond meal.
What a lovely way to spoil your friend and make her feel loved and looked after.
Beautiful moody photos, Peter!
Not sure whether I love the photos or the pancakes more
I’m in good place when I’m in one of those experimental moods in the kitchen. Enjoy the ride, keep sharing these different recipes and invites friends over to sample what you made.
Your photographs are beautiful! That blue is so striking and I’m definitely in the mood for pancakes now!
Peter, I love how you cared about your friend’s needs and turned it into a culinary adventure. I’m again mesmerized by the drama in these photos. I am using you as an example for a budding photographer to study. She is 17, takes great pics already for her mom’s wine blog and I chose a few bloggers for her to really study. You, of course, are one of them. She is not a writer and wants to tell her story through her pictures. I said “study Peter the most.” He knows how to do that.
I’ve been MIA for a few days and missed a few new posts! This one is brilliant, Peter! Gluten free cooking has come a long, and rightfully so. And Ill be adding this to my list becauser I plan on trying some more GF options to see how it feels. By the way, loving the colours and shots!
wow those look DELICIOUS, and what a gorgeous photo! since i am definitely NOT a kitchen scientist… what might be a good substitute for the banana? i’m thinking maybe plain Greek yogurt? (i can’t have bananas, but i can have dairy!) any suggestions are very welcome because i want to eat those!
thanks so much
These look fantastic! I sooo want to try them!
Hi Patty. Sure. Greek yoghurt should work…play around with the recipe and see what you come up with!