Gluten-free almond pancakes with raspberries

Fluffy pancakes in a vegan and gluten-free version with raspberries.


I make these pancakes as a post-dinner afternoon snack, or as a sweet supper.
They are soft, fluffy and filling.
Formed from the remains of making almond milk – after a slight drying ib the oven (100 degrees is enough even for 15 minutes).


160g almond flour (dried almond pulp after making almond milk)
95g potato starch
¼ cup mashed banana (about one large, two small)
¾ cup plant milk (recommending: hazelnuts, rice or soy)
2 tbsp vegetable oil
1.5 tbsp sugar (I use real vanilla or cinnamon)
2 tsp gluten-free baking powder
pinch of salt
seasonal fruits (raspberries, blueberries, currants, gooseberries, blueberries…)


With this recipe you can make waffles, but then use less milk, about 4 tablespoons.


1. Mix all the dry ingredients in a bowl.
2. In another bowl, combine the wet ingredients, using only half the amount of milk.
3. Whisk all ingredients and slowly add the rest of the milk until the consistency of a thick pancake batter.
4. Preheat the frying pan and a small amount of oil to fry, I recommend to place rather thicker than the larger portions of the dough.
5. Drain the ready pancake from the excess of fat on a paper towel, put on a plate, sprinkle with stevia and decorate with fruits.
6. Eat it up!

based on this recipe

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