This Gluten Free and Dairy Free Almond and Apricot Pancakes recipe will add some sweetness to your breakfast. It’s delicious, healthy and extremely satisfying.
This recipe is by Cassie Billingsley.
Gluten Free and Dairy Free Almond and Apricot Pancakes
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
.25 cup dried Apricots-chopped
.25 cup Apple juice
1 cup almond meal
2 Eggs
1 tbsp Olive oil
2 tsp vanilla extract
1.5 tsp bicarb soda
1 tsp Baking powder
Directions
- Soak the apricots in the apple juice for 10 minutes to soften, then blend with a stick blender.
- Add the eggs, oil and vanilla and process again with the stick blender.
- Add the almond meal, bicarb soda and baking powder and blend again to form a smooth batter.
- Rest for 10 minutes.
- Heat a little oil in a frying pan and pour large spoonfuls to create pancakes.
- Cook for 2-3 minutes until bubbles start to form then carefully flip the pancake over and cook for a further 2-3 minutes.
- Remove and serve.
- Can be served hot or cold.
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