Gluten-Free Almond Pancakes with Honeyed Oranges and Pistachios

By • February 20, 2016 0 Comments

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Author Notes: Gluten-Free Almond Pancakes with Honeyed Oranges and Pistachios. Easy, healthy and perfect for a weekend brunch! Olaiya Land | Milly's Kitchen

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Makes 6 medium pancakes

  • 2 cups orange juice, preferably fresh-squeezed, strained
  • 5 teaspoons mild-flavored honey, divided (optional)
  • 1/2 teaspoon ground cardamom
  • 4 medium oranges (I used cara caras)
  • 1 cup heavy whipping cream
  • 6 large eggs
  • 6 ounces cream cheese
  • 2 cups almond meal
  • 1/4 cup plus 2 tablespoons whole milk or half and half
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 2 teaspoons baking powder
  • Butter, ghee or high-heat oil for cooking pancakes
  • 1/2 cup roughly chopped pistachios (roasted or raw)
  1. Note: The honey in this recipe is completely optional. If you're used to eating a relatively low-sugar diet, you can leave it out. If you're in the mood for a sweet treat, leave it in. You can even add a touch more if you like. :)
  2. Note: If you can’t find almond meal, make your own. Place almonds in the bowl of a food processor or blender and process until they form a fine meal. You will be able to get a finer meal in the blender. Adding a tablespoon or two of sugar will help keep the almonds from turning to almond butter.
  3. Place a sheet pan in the oven and preheat the oven to 200° F.
  4. First, make the orange syrup. Place the orange juice, 2 teaspoons of the honey (if desired) and cardamom in a small saucepan. Bring to the boil over high heat, then lower heat and simmer until reduced to ¼ cup (use a heatproof measuring cup to check). Set aside.
  5. Slice the skin and pith from the whole oranges then cut them into rounds about ¼-inch thick. Place in a heatproof bowl and pour the slightly cooled syrup over the orange slices. Set aside.
  6. Place the cream and one teaspoon of honey (if desired) in a large bowl. Whip the cream to soft peaks. Set aside in the fridge until you’re ready to serve the pancakes.
  7. Make the pancakes: Place the eggs, cream cheese, almond meal, milk (or half and half), almond extract, cinnamon, ginger, baking powder and remaining 2 teaspoons honey (if desired) in a blender. Blend at high speed until the batter is smooth and homogenous, stopping occasionally to scrape down the sides of the bowl, about 1 minute.
  8. Heat a 6-inch nonstick skillet over medium heat. Add about 1/2 teaspoon butter (or ghee or oil). When the butter has melted, pour about ¼ cup of the batter into the center of the pan. I usually just pour straight from my blender. You want to pour enough batter for a roughly 5-inch pancake. Cook until the pancake puffs up and there are bubbles in the center, about 45 seconds. Flip and cook until the other side is golden brown, about 45 seconds longer. Transfer the cooked pancake to the sheet pan in the oven. Carefully wipe out the pan with a paper towel and repeat until all the batter is cooked.

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