Almond flour pancakes

Serve these gluten-free pancakes with berries and syrup, if you like. If you can't get hold of almond flour, blitz ground almonds until fine

Ingredients

• 2 eggs
• 60 ml almond milk
• 1 tbsp maple syrup
• 125 g almond flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• blueberries, to serve

Steps

1. Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.
2. Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.