Flourless Almond Pancakes (GF)
One of my favourite tips for my PCOS clients is to to go for a more protein-based breakfast, which sets them up for the day with balanced blood sugar levels. There are so many inventive ways to keep your breakfast grain-free and this recipe really ticks all the boxes. My flourless almond pancakes are really filling, thanks to the higher protein levels from the almonds versus using traditional flour. The addition of the cinnamon makes this the perfect blood sugar balancing breakfast.
INGREDIENTS - Makes 4-6 pancakes to serve 2.
1 cup ground almonds
1 tsp baking powder (I used Dove's GF baking powder)
1 tbsp maple syrup
1/3 cup almond milk
2 tbsp coconut oil, melted
1/2 tsp cinnamon and more for dusting on top at end
pinch of sea salt
Yoghurt (I love Nush)
Maple syrup (go easy on this, 1 tsp for example)
In a medium-sized bowl, whisk together the ground almonds, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon and sea salt.
Heat a greased pan over a medium-low heat. Pour the batter into the pan, no more than 1/4 cup at a time. Cook each side for 3 to 4 minutes or until browned.
Divide the pancakes onto plates and top with almond butter and almonds. Enjoy!