It is still possible to get fluffy delicious pancakes when you can’t eat gluten. My Hazelnut and Chia pancakes are so tasty! As well as being gluten free, they’re refined sugar free too!
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
- 1 cup (100g) ground almonds
- ¾ cup (105g) gluten free plain flour
- 1 tsp gluten free baking powder
- 1 ½ tbsp chia seeds
- 3 tbsp finely chopped toasted hazelnuts
- 2 eggs
- 1/3 cup + 1 tbsp (100ml) milk
- 1 tsp vanilla extract
- 2 tbsp honey
- 1 tsp coconut oil (vegetable oil is also fine)
- 1 1/4 cups (approx 200g) blueberries
- 3/4 cup (180ml) pomegranate juice (I use Pom juice)
- 1 1/2 tbsp cornflour mixed with 3 tbsp cold water
- 8 tbsp greek yogurt
- Add the dry ingredients to a large bowl – ground almonds, gluten free flour, gluten free baking powder, chia seeds and finely chopped roasted hazelnuts. Mix together.
- Add the eggs, milk, vanilla extract and honey.
- Whisk together, using a balloon whisk to produce a thick batter.
- Heat a large frying pan (skillet) or flat griddle over a medium-high heat, and brush on the coconut or vegetable oil. You should only need to do this once for all of the pancakes.
- Ladle out scoops of the pancake mixture (about 1/4 cup per pancake should give you 8 pancakes altogether) and cook, turning once for a about 2-3 minutes on each side, until golden.I cook them in two batches – placing the first batch in a very low oven to keep warm, whilst the second batch is cooking.
- Whilst the pancakes are cooking, make the compote. Add the blueberries and Pom juice to a small pan. Bring to the boil, then simmer for about 5-6 minutes, until the blueberries start to burst and release their colour.
- Add cornflour slurry, a little splash at a time, whilst stirring until the sauce has thickened. You may not need all of it.
- Turn off the heat and let the compote cool off a couple of minutes.
- When the pancakes are ready, divide between four plates and top each 2 tablespoon of Greek yogurt, followed by the warm compote.