Hearty Gluten and Sugar Free Pancakes
Recipe type: Breakfast
  • 1 cup almond meal
  • 1 cup ground golden flaxseeds
  • 4 teaspoons baking powder
  • 4 tablespoons cold butter, cut into cubes
  • 4 eggs whites
  • Maple syrup to top (optional)
Blueberry Compote
  • 1 cup blueberries
Coconut Whip Cream
  • 1 can coconut milk, chilled overnight in the fridge
  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl, thoroughly combine the almond meal, ground flaxseeds, and baking powder. Cut in the cold butter until well incorporated.
  3. In a medium bowl, beat the egg whites on high until soft peaks form. Gently fold the egg whites into the flour mixture until well blended.
  4. Using your hands, form the dough until 8 flat discs at about ¾" thickness.
  5. Bake for 15-20 minutes until golden brown.
Blueberry Compote
  1. Heat the blueberries in a sauce pan over medium heat. Use a wooden spoon or potato masher to crush the blueberries. Cover with a lid and cook down for 20 minutes, stirring often.
Coconut Whip Cream
  1. First off, when buying coconut milk, shake the can. If there's no sound it's proper cream. If you hear liquid swishing about try a different one. It's still good but not as high quality. Remove your can from the fridge and open. Carefully spoon out the cream on top, leaving the coconut water on the bottom (you can discard it or use it in your smoothies). If your coconut milk is good and you have a solid layer of coconut cream on top instead of liquid, you may need to add some coconut water to this if it won't whisk.
  2. Use a mixer to whisk the coconut cream at a high speed until peaks form, about 5 minutes. If it's still a bit soft place it in the fridge to firm it up.
Recipe by Squirrelly Minds at http://squirrellyminds.com/2013/08/20/recipe-hearty-gluten-and-sugar-free-pancakes/