Blueberry almond pancakes with cinnamon sauce

Blueberry almond pancakes with cinnamon sauce

By
From
Breakfast: Morning, Noon & Night
Makes
20
Photographer
Danielle Wood

These delicious gluten-free fluffy pancakes are made with ground almonds and are bursting with warm berries. Cinnamon is not to everyone’s taste, so you could replace it with a vanilla pod, which you add to the sauce at the same time as the butter (before simmering) instead. This is also delicious as a dessert served with ice cream.

For the cinnamon sauce

Ingredients

Quantity Ingredient
175g soft brown sugar
1 tablespoon cornflour
240ml boiling water
2 tablespoons salted butter
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon

For the pancakes

Quantity Ingredient
3 eggs
60ml buttermilk, plus extra if necessary
1 tablespoon unsalted butter, melted
1 tablespoon maple syrup
1 teaspoon vanilla extract
225g ground almonds
pinch salt
1/2 teaspoon bicarbonate of soda
100g blueberries
butter, for frying

Method

  1. To make the sauce, put the sugar and cornflour in a saucepan over a medium heat and slowly add the water, stirring until thickened. Add the butter and simmer for 6–8 minutes. Remove from the heat and whisk in the vanilla and cinnamon. Set aside while you make the pancakes.
  2. For the pancakes, heat a heavy-based frying pan to a medium heat. Meanwhile, put all the ingredients except the blueberries and butter into a food processor and blend. The batter should come out relatively thick, like whipped double cream.
  3. Pour the batter into a mixing bowl and fold in the blueberries. If you find that it doesn’t pour as it is very thick, just add a little bit more buttermilk to loosen the mixture.
  4. Add a small knob of butter to the hot frying pan and, using a serving spoon, put a dollop of the batter into the pan. Cook for 3–4 minutes until the edges dry out and the underneath turns a golden brown. Flip and cook for a further 2 minutes until cooked through. Fry the pancakes in batches, keeping the cooked ones warm in a low oven, or serve as and when they are done, drizzled with cinnamon sauce.
Tags:
breakfast
brunch
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