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Whisk together the flour, sugar, eggs, milk and almond extract in a jug or bowl to make a smooth batter. This will make a crepe style pancake
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While the mix stands, if you have big slices of dried apricots, chop into quarters so you have smallish but still good chunky pieces of apricot, you can buy bags of smaller pieces if you don't want to chop them. Throw about 3/4 into the batter mix and do the same with the almond flakes.
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Heat a little oil in a frying pan, once hot add 1/4 of the batter to the pan and tilt the pan to coat, make sure you have some chunks in there, they may have sunk to the bottom of the batter.
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Fry the pancake for one minute and then flip over, the apricots should stay in the batter as you flip. Fry for another 1 to 2 minutes then transfer to a plate, repeat with remaining mix, you should have 4 crepes by the end.
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Top the pancakes with remaining apricots and almonds and drizzle maple syrup or honey over the top.
Gluten Free Apricot and Almond Pancakes
Back to all recipes.So many things you can do with gluten free pancakes, tarty apricots and delicate almonds go really well together and work even better in pancakes, either as a breakfast idea or as a dessert. You don't only have to have your gluten free pancakes loaded with chocolate, fruit and nuts work just as well.
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 20 Mins
- This recipe makes 4 servings (1 pancake)
This recipe contains:
- Dairy
- Egg
- Tree Nuts
This recipe was featured in
Ingredients
120g gluten free plain flour
2tbsp sugar
2 eggs
150ml milk
1tsp almond extract
150g dried apricots
10g flaked almonds
Drizzle maple syrup or honey
Method
Nutritional Information (Per serving)
Cals
Calories
302
Carbs
58g
Fibre
1g
Fat
5g
Sugar
24g
Protein
6g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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