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Flippin' Amazing Pancakes

Celebrate Pancake Day in style with delicious gluten-free pancakes from our new favourite book,
Breakfast: Morning, Noon & Night.

Made with ground almonds and bursting with warm berries, these delicious gluten-free fluffy pancakes make the perfect breakfast, are great for Pancake day or just as delicious as a dessert served with ice cream.

You'll need:


  • 175g (6 oz/scant 1 lightly packed cup) soft brown sugar
  • 1 tablespoon cornflour (corn starch)
  • 240ml (8½ fl oz) boiling water
  • 2 tablespoons salted butter
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cinnamon


  • 3 eggs
  • 60ml (2 fl oz) buttermilk, plus extra if necessary
  • 1 tablespoon melted unsalted butter
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 225g (8 oz) ground almonds
  • Pinch of salt
  • 1/2 teaspoon bicarbonate of soda
  • 100g (3½ oz) blueberries
  • Butter for frying

How to make it

    • 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.

Breakfast: Morning, Noon & Night
by Fern Green (Hardie Grant, £18.99)
Photography: Danielle Wood

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