Ginger, Walnut and Honey Pancakes

INGREDIENTS

1 cup (120g, 4oz) almond meal 

2 tbsps maple syrup or honey

1 tsp baking powder

¼ tsp salt

1 tsp cinnamon

½ tsp ground ginger

2 eggs

¼ cup (60ml, 2fl oz) milk of choice

1 tbsp butter or coconut oil, melted

Greek yoghurt to serve

¼ cup (30g, 1oz) walnuts, chopped

Honey, for drizzling

METHOD

Preheat air fryer to 175°C (350°F).

In a mixing bowl combine the almond meal, maple syrup or honey, baking powder, salt, cinnamon and ginger and mix well.

In a separate bowl whisk together the eggs, milk and melted butter or coconut oil. Pour the wet ingredients into the bowl with the dry ingredients and stir until a smooth batter forms. 

Fold in the chopped walnuts.

Lightly grease the air fryer basket or line with baking paper and spoon 2 tablespoons of batter to form each pancake. Leave space between each pancake.

Air fry for about 6-8 minutes or until the pancakes are golden brown and cooked through. Check halfway through cooking and adjust timing if needed.

If cooking in batches, remove the pancakes from the basket and set aside to keep warm. 

Serve the pancakes warm, topped with yoghurt, walnuts and a drizzle of honey. 

Makes 12
Prep + Cook time: 30 mins

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