Gluten Free Mesquite Flour Pancakes

8–10 small pancakes

Ingredients

• 1 cup almond flour
• ¼ cup certified gluten-free oat flour
• 2 tbsp Dune Foods baked mesquite powder
• 1 tsp baking powder
• Pinch of salt
• 2 large eggs
• ½ cup milk (or unsweetened almond milk)
• 1 tsp vanilla
• 1–2 tsp xylitol (optional)
• Butter or coconut oil, for the pan

Method

1. Stir the almond flour, oat flour, baked mesquite powder, baking powder and salt in a bowl.
2. Whisk the eggs, milk, vanilla and xylitol (if using) in a second bowl.
3. Pour the wet mix into the dry mix and stir until just combined. Rest 5 minutes. The batter should be thick but pourable — add a splash of milk if it is too stiff.
4. Warm a non-stick pan over medium-low heat and add a little butter or oil.
5. Spoon 2–3 tablespoons of batter per pancake. Cook until bubbles form and the edges look set, about 2 minutes.
6. Flip gently and cook another 1–2 minutes. Almond-flour pancakes brown faster than wheat, so keep the heat moderate.
7. Serve warm.

To serve
Unsweetened yoghurt, berries, or a dusting of baked mesquite powder.