My favorite meal, breakfast, since I’ve been on a gluten-free diet has been deprived of all those sweet meals I’ve enjoyed before. I miss pancakes the most. I imagine them warm, baked with cheese, then overloaded with Nutella and ground walnuts … I had some failed experiments with coconut flour (the chickens were very happy) so I reached for a proven recipe. Along with the proven recipe, there is also Linolada Coconut, declared as a gluten-free product. Pancakes are suitable for people who are on the LCHF diet, in which case serve them with whipped sweet cream and fruit.
- 2 eggs
- 100 ml of sweet cream
- 150 ml of finely ground almonds (100 g of almonds, twice ground and sifted – I used the coarser part for sprinkling)
- 1 teaspoon psyllium powder
- a little baking powder (on the tip of a knife)
- 1 teaspoon vanilla paste or vanilla extract
- butter (for baking)
- Coconut linoleum, coarsely ground almonds, grated chocolate (for serving)
Whisk the eggs until frothy. Add the sweet cream and other ingredients and stir until the mixture is combined. Leave the mixture to stand for a while, while heating the pancake pan and melting the butter. Bake the pancakes on a heated pan – pour the mixture in the middle, and it will spread slightly. Turn the pancakes over when the edge is dry and bake briefly on the other side. From the stated amount I got 10 pancakes.
Serving suggestion: Coat each pancake with Linolad coconut, sprinkle with almonds and grated chocolate and stack on top of each other.