Almond flour Pancake (Egg free, Gluten free, Grain free, Sugar free but not Taste free) & Blueberry strawberry syrup

My husband is gluten free and kind of grain free. He is on diet where Quinoa & Ragi (pseudo grains) are the staple and rest of them are made up by legumes, nuts, vegetables, dairy etc. Even though me and my kids don't have any restriction, we are slowly moving towards this diet because how many different kinds of food will I cook and this kind of diet is good for every one even though it is little difficult to follow. In our house almond flour has taken over the gluten flours for making cookies, crackers etc. So when my elder one asked for Pancake, I had only almond flour in hand. I set out in search of recipes for pancakes.

There are so many innovative recipes I came across but most of them had eggs in them. But we neither include eggs, so the recipe had to be egg free, gluten free, and of course should be low carb one too. So the use of potato flour had to be eliminated. If you notice in gluten free baking, potato flour or tapioca flours are extensively used as a binder for gluten free flours and also bean flours. I have couple of bean flour mixes lying in my basement pantry because I neither like the smell nor the taste of these bean flours.  Since besan (chick pea flour) is used extensively in Indian Cuisine in a variety of sweets without any after taste or weird smell, the addition of besan worked very well as a binder and tasted great too in this pancake recipe. Almond flour and besan flour combo works great and I will post a cookie recipe also using this combination. Now getting on to this recipe. 

Preparation Time - 5 Minutes

Cooking Time - 15 to 20 Minutes

Makes - 5 to 6 Small Pan Cakes

Ingredients

Almond Flour - 1/2 Cup

Ground Chia Powder -1 heaped Tbsp

Split Chick Pea Flour(Besan) - 1/3 Cup

Powdered Xylitol - 1 Tbsp

Buttermilk - 3/4 Cup

Baking Soda - 1/4 Tsp

Baking Powder - 1/2 Tsp

Vanilla extract few drops

Orange Juice - 1 Tbsp

Salt - pinch

Method

1) Add the almond flour, ground chia powder, besan, xylitol powder, baking soda, baking powder, salt in a wide bowl.

2) Heat a cast iron skillet in medium heat and add all the wet ingredients orange juice, butter milk, vanilla extract to the flour and combine with a egg beater without any lumps.

3) Pour a ladle full in the skillet and gently press it down (not too much like with a gluten based flours). Pour a tsp of ghee(clarified butter) and cover and cook for 2 to 3 minutes in small to medium heat.

4) Flip and cook the other side and add more ghee if required and then remove from the heat.

For the blueberry, strawberry syrup

Blueberry - Handful

Strawberry - Handful

Water - 1 to 2 Tbsp

Stevia - 1/8 Tsp 

Method

In a blender blend blueberry, strawberry, water into a smooth paste. Boil for 3-5 minutes till the mixture thickens and then add stevia and combine well. Pour the syrup on top of the pancake and enjoy.

Note- I am just trying to make use of stevia sitting in my pantry and I was able to taste the after taste of stevia but the kids didn't notice anything. So you can substitute the sweetener of your choice for this purpose.

Events

This goes to Champa's Kids delight mini bytes an event started by Srivalli.

Posted in: almond flour, chia, glute free breakfast, gluten-free-breakfast, how to make eggless pancakes, how to make grain free pan cake, xylitol