Blueberry And Almond Pancakes
Recipe type: Breakfast
  • Serves 2
  • 60g Ground almonds
  • 40g Brown rice flour
  • A pinch of himalayan pink or sea salt
  • A sprinkle of ground cinnamon
  • 100ml Almond milk
  • 1 Flaxseed egg (1tbsp ground flaxseed with 3 tbsp water, mixed together and left for 5 minutes)
  • Organic coconut oil, for frying
  • To Serve:
  • 1 Ripe banana, sliced into pieces
  • 2 Handfuls of fresh blueberries
  • Good quality maple syrup or any other sweetener e.g. brown rice syrup, date syrup etc.
  • Ground cinnamon, for dusting
  • Plain or vanilla alpro soy yoghurt
  1. In a large mixing bowl, add the ground almonds, brown rice flour, salt, and cinnamon and then in a separate (smaller) bowl, whisk together the almond milk and flax egg. Slowly pour in the milk/flax egg mixture to the dry and mix together gently until fully combined and there are no lumps left.
  2. In a frying pan, take a tbsp of coconut oil and heat up on a low to medium heat for a couple of minutes until hot. Pour one small/medium sized pancake out and leave to cook until small bubbles start to appear in the pancake and the edges start to crisp. This is how you’ll know that its ready to turn over. Cook the same way on the other side until golden brown. Repeat step 2 until the rest of the pancake mixture is all gone and as you go, place the pancakes on a plate in the oven to stay warm. While doing this, remember to keep it on a low heat, about 120C should do.
  3. Serve on your favourite plates with the extra toppings and enjoy!
Recipe by In The Kitchen With Em & Lou at