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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten Free Recipes » ‘Marzipan’ Pancakes – Grain-free, Dairy-Free, Refined Sugar-Free

8th February 2016 ·

‘Marzipan’ Pancakes – Grain-free, Dairy-Free, Refined Sugar-Free

Dairy-free Recipes· Free From Recipes· Gluten Free Breakfast Recipes· Gluten Free Recipes· Refined Sugar Free Recipes· Soya Free Recipes

My son came up with the name ‘marzipan pancakes’ because that’s what he said they tasted like. They don’t actually have any marzipan in them but they are made with ground almonds and almond milk with a splash of almond extract. If you like marzipan you’ll love these pancakes!

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The story behind the recipe

Some of you will know that I started the I Quit Sugar programme today.

Last night, in a true demonstration of why I really need to gain some control over sugar, I stuffed my face with cupcakes that were stashed in the freezer.  Why? Who knows…as a way of saying goodbye to the sweet stuff?  I really hope so. I’d love to get to the point where I really am not bothered about having it.

Anyway, I have a lot of pancake recipes on here, but tomorrow is pancake day so there is room for more.

These ones are perfect for me while I journey on quitting sugar.  I never put sugar in my pancakes, but those that are made with gluten-free flour’s still have an impact on blood sugar levels since they are often made from white, starchy flour which is a carbohydrate.

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I therefore devised these little, fluffy beauties to get away from the blood sugar ups and downs that I seem to be sensitive to.

Using a stand mixer to make my marzipan pancakes

I also wanted to test out my new Sage Appliances Scraper Mixer Pro…my new kitchen toy that I am totally in love with!

I have wanted a mixer for as long as I can remember…but it was always the thing that was a ‘nice to have’ rather than a necessity (since I have a hand-held mixer).  

I couldn’t contain my excitement as I unwrapped it.  The beautiful silver, shiny machine with lights that come on when you switch it on and a timer you can set to do the work for you and then stop all by itself; to say I am excited would be an understatement!

I received it on Thursday last week.  Since then it has been used to make numerous (I’ve actually really and truly lost count!) different bread doughs like the focaccia below, a batch of lemon cupcakes (no longer in existence – see above) and pancakes.

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By beating the eggs until light and fluffy and then adding the other ingredients there is no need to add baking powder (which I am not a fan of) to the pancake batter.

If you don’t have a mixer, just whisk all the ingredients together and add a 1/2 or full tea spoonful of baking powder too.

How to serve ‘marzipan’  pancakes

I serve my pancakes with slices of banana and a drizzle of maple syrup for the kids.

I like to eat them plain but you could spread them with butter, coconut oil or dairy free spread if you wanted to.

Pickle thought they were made from marzipan hence the name.  Thank goodness for kids! I had no idea what I was going to call this pancake recipe.

If you love marzipan you will love these.

There is certainly no hint of coconut for you coconut haters out there. The coconut flour just helps to make them a bit lighter than if you just used ground almonds.

Happy Pancake day!

 If you try out the recipe please do let me know.You know how much I love hearing from you and seeing your creations.

Other pancake recipes

If this recipe doesn’t take your fancy then why not try out one of my other recipes. You’ll find them by clicking on the links below:

Easy gluten free pancakes in a jar

Banana & nut pancakes (grain free, dairy free)

Paleo pancakes

Gluten free and dairy free gingerbread pancakes

Gluten free & dairy free breakfast pancakes

Pin the recipe so you don’t loose it

Light fluffy pancakes

 

'Marzipan' Pancakes - Grain-free, Dairy-Free, Refined Sugar-Free

Gluten-free, Dairy-free, Soya-free, Grain-free, Refined Sugar-free, Paleo, SCD, GAPS
5 from 1 vote
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Author Vicki Montague - FreeFromFairy

Ingredients
  

  • 70 g ground almonds
  • 1 tbsp coconut flour - I use Coconut Merchant
  • 2 large eggs
  • Approx. 100ml unsweetened almond milk - or homemade
  • 1/4 tsp good quality almond extract - that has no sugar
  • 1 tsp virgin coconut oil for cooking - I use Coconut Merchant

Instructions
 

  • Place a frying pan over a medium heat and add 1 tsp coconut oil
  • Crack the eggs into the bowl of your mixer (or a large bowl) and whisk for 3 minutes until pale and fluffy (if you have a Sage mixer set the timer and walk away!)
  • Sift in the coconut flour, then add the almonds, almond extract and milk and whisk again until smooth. It should be a pretty thick batter
  • Spread the coconut oil out in the frying pan with a piece of kitchen paper
  • Place a tablespoonful of pancake batter into the frying pan and repeat around the edge of the pan
  • Leave the pancakes to cook for around 1 minute and when bubbles are rising to the surface flip them over
  • Allow to cook for around a minute more before removing to a plate and repeating with the rest of the batter
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Previous Post: « Healthier Vegan Chocolate Almond Mousse (Gluten-free & Low FODMAP)
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Reader Interactions

Comments

  1. Kate - glutenfreealchemist says

    14th February 2016 at 10:07 pm

    These look amazing Vicki and I love the ingredients……. wonderfully healthy and clearly delicious. Sounds like you are having lots of fun with the mixer……
    I hope you had a good pancake day x
    Good luck with quitting the sugar….. not sure I would be able to stick the course at all….. way too addicted!!!

    • Vicki Montague says

      16th February 2016 at 7:42 pm

      I am more addicted that you can ever know!!!!

  2. Alison says

    8th February 2016 at 1:23 pm

    I love marzipan so if they taste like that they must be fabulous!

    • Vicki Montague says

      8th February 2016 at 7:07 pm

      Little Pickle thought so!!!

  3. Charlotte Oates says

    8th February 2016 at 1:19 pm

    Really looking forward to reading how your quitting sugar journey goes. I too am a sugar addict (I ate 3 chocolates and a cream egg last night for no reason at all, I didn’t even really want them that much!) and I just couldn’t imagine giving it up. I know you’ve struggled with some of your diet changes so I know it’ll be an very honest view of whether it can be done (I’m very envious of those people that quit in a week, feel fabulous and don’t miss it at all, but I know I’m not one of them).

    Your mixer sounds fab. I love my mixer but wish it had a timer so I could leave things like kneading dough without worrying.

    • Vicki Montague says

      8th February 2016 at 7:07 pm

      I am exactly like you! So if I can quit sugar and stay off it I will be amazed! I have quit before but I always go back to it…not this time??

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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