Gluten free almond hotcakes with maple ricotta

3 pancakes topped with white cream, strawberries and almond slices with a spoon pouring syrup and a small pot of it.

These gluten free almond hotcakes with maple ricotta are the perfect weekend brunch option. The ground almonds makes the hotcakes healthier, full of protein and deliciously nutty, so you can happily go back for seconds! Use any seasonal fruit as a topping (we love strawberries!), with a lavish amount of maple syrup and ricotta.

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, Brunch

Servings hotcakes

Ingredients

For the hotcakes

250 g Alison’s Pantry ground almonds
2 Woodland Eggs
200 ml Anchor blue milk
½ tsp gluten free baking powder
2 tsp maple syrup
Pinch of salt
2 tbsp Anchor butter for frying

For the toppings

⅓ cup Alison’s Pantry sliced natural almonds toasted
¾ cup Perfect Italiano ricotta
2 tbsp maple syrup
¼ tsp vanilla extract
1 cup strawberries or fresh fruit sliced

Instructions

Preheat oven to 200 degrees.
For the hotcakes: Mix the ground almonds, baking powder and salt in a bowl.
In another bowl mix the eggs, milk and 2 tsp of maple syrup together.
Pour the dry ingredients into the wet ingredients and whisk until combined. Let sit for 2 mins.
Heat ½ tsp of butter in a nonstick frying pan. Pour cup of hotcake batter in and cook for 2-3 minutes, until bubbles form on the top, then carefully flip over and cook the other side. Repeat this step with all the batter, adding butter as needed.
Pop in the oven for 7 minutes before serving.
For the toppings: In a bowl whip the ricotta with maple syrup and vanilla extract until well combined.