Corn and Almond Pancakes

Gluten free, refined sugar free and dairy free (if you use plant based milks and yoghurts)

These have quickly become my pancake recipe of choice. Yes they are a little more complicated and time consuming to make, but if you are time savvy and get the hang of the method, they are quick and simple really.

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Ingredients

Step 1

1/4 cup Coarse Corn Flour

1/2 tsp Honey

1/2 tsp Coconut oil

1/4 cup Boiling Water

Step 2

1 unit Egg

1 tbsp plant yoghurt or Greek Yoghurt

Step 3

1/4 cup Almond Flour

1 tbsp Coconut Flour

1/4 tsp Baking Soda

1/4 tsp Sea Salt

Plant milk or standard milk to loosen if necessary

Coconut oil for frying

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Method

1. In a medium bowl add the corn flour, coconut oil and honey.

2. Add the boiling water and working quickly whisk until all combined.

3. Cover and leave the corn flour to soften for 15 minutes.

4. Add the egg and yoghurt to the cornflour and whisk to combine.

5. In a small bowl combine the step 3 ingredients and then add to the corn flour mix and whisk to combine.

6. Preheat your large frying pan on a medium/medium low heat.

7. Your mixture should be a little looser than dropping consistency. When you pour into the pan it should spread into an even circle of about 1/2cm height. Add a little milk to your mixture if it needs to loosen.

8. Before frying add a tsp coconut oil to your pan and spread it about so that there is an even layer.

9. Using a 1/3 cup measurer pour the batter into the middle of the pan.

10. Wait for bubbles to start to appear on the surface. Carefully check the underneath. If golden, you can flip.

11. Cook on the other side for a further minute or two.

12. Repeat with the remaining mixture.

13. Serve and top as desired.

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Notes

This corn flour needs to be the tortilla kind not the custard making kind.

You can prepare the first step a few hours in advance if you'd like. I often prepare this step and go out for a run or a gym session, so that it's ready for when I come back.