Gluten-Free, Sugar-Free Pancakes With Strawberry Compote

After a decadent breakfast option, without the guilt? Almonds Australia have created a healthy and delicious pancake recipe that’s gluten free and low in sugar. Win win.

Ingredients

Strawberry Compote

1 punnet strawberries
⅛ cup water
1 cinnamon stick or ½ teaspoon ground cinnamon
2-4 tablespoons rice malt syrup, honey or brown sugar (to taste)

Pancakes

⅔ cup almond meal
2 eggs
¼ cup milk
½ teaspoon vanilla bean paste or vanilla essence
2-3 tablespoons rice malt syrup, honey or brown sugar
Thickened cream or Greek yoghurt to serve

Method

Wash and hull strawberries and cut in half and hull strawberries and cut in half

Place in a small saucepan with water and cinnamon and bring to the boil

Reduce to low and simmer for 15-20 minutes until strawberries have thickened

Leave to cool, remove cinnamon stick and then stir in sweetener spoon by spoon, tasting to your liking

In a small bowl mix almond meal, eggs, milk, vanilla and sweetener

Heat up a small non-stick fry pan and add a knob of butter. Ladle some pancake mixture in and cook over medium heat until edges are cooked through (3-5 minutes) and air bubbles appear. Flip the pancakes and cook on the other side for another couple of minutes

Repeat with rest of the mixture

Stack pancakes and spoon over strawberry mixture. Dollop with cream or yoghurt and eat immediately

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