Almond Gluten Free Pancakes

Join the Intolerant Cooks as they teach you how to make these delicious Gluten Free Almond Pancakes at home.

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Preparation time

15 mins

Cooking time

10 mins


  • Cashew cream
  • 150gm raw cashews soaked overnight in water and drained
  • ½ cup fresh cold water
  • 1-2Tbsp maple syrup to taste
  • ½ vanilla bean, scraped or 1 tsp vanilla extract
  • ½tsp cinnamon
  • Pancakes
  • 1 cup sunbeam almond meal
  • 1 cup SR gluten free flour
  • 4 eggs yolks
  • 1 banana, mashed
  • 1tsp bicarbonate of soda
  • 280g Liddells lactose free yoghurt
  • 4-6Tbsp Liddells lactose free milk
  • pinch salt
  • 1 cup of your favourite jam 
  • Juice of 1 lemon
  • Coconut oil or extra virgin olive oil to cook
  • To make Low FODMAP:
  • Cashews are High FODMAP àCould use walnuts, brazil nuts or macadamia
  • Use Strawberry Jam or Marmalade Only

Watch the video


Step 1: To make the cashew cream place all cashew cream ingredients in a high speed blender and combine until creamy and velvety. Set aside…

Step 2: To make the pancakes whisk dry ingredients together in one bowl.

Step 3: In another bowl whisk the egg yolks and add the banana. Mix well.

Step 4: Combine the dry ingredients with wet and fold gently. Add the lactose free milk a bit at a time, the consistency should enable the batter to spread a little in the pan.  

Step 5: Heat 1 teaspoon of coconut oil in a non stick fry pan over low/medium heat. 

Step 6: Add ¼ cup batter per pancake to the pan. The edges should be firm and a few bubbles forming in the middle before you flip. Cook for about 2 minutes on the other side.  Heat another teaspoon of oil in the pan and repeat.

Step 7: Combine the jam and lemon juice to create adding a bit at a time to taste.

Step 8: Stack your pancakes, drizzle over the warm jam drizzle and dollop on cashew cream.

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