Tomato & Almond Cheese Appetizer w/Gluten-Free Pancake Mix

I love mixing various delicious things into gluten free pancake mix. I have a large amount of fresh basil growing in my tower gardens right now, so I made this yummy version of almond cheese on basil and garlic mini pancake with heirloom tomatoes and fresh ground pepper.

  • 1 bag raw almond slivers soaked over night with
  • 3 tbs of sundried tomatoes
  • hand full of basil
  • 4 cloves of fresh garlic
  • olive oil
  • 1 organic lemon
  • salt to taste
  • gluten-free pancake mix
  • 2 eggs
  • 1 tbs coconut oil
  • almond milk
  • 2 heirloom tomatoes
  • ground pepper to taste

To prepare:

  1. To make the almond “cheese” drain the water and add the soaked almonds and sundried tomatoes to your vita mix blender.
  2. Add in 3 fresh garlic cloves, 1 tbs of olive oil, and the juice of one lemon.
  3. Blend until you have a paste. Scrap the mixture out into a container for storing and add salt to taste. The garlic will infuse the almond “cheese” paste and the mixture becomes more flavorful within a few hours.
  4. Mix 1 cup of gluten-free pancake mix in a boil with 2 eggs and 1 tbs of coconut oil, and enough almond mix to make the mixture into a pancake batter.
  5. Chop up the basil and add to the mix.
  6. Chop up the remaining garlic clove and add as well.
  7. Fry small mini pancakes in coconut oil.
  8. Cut tomatoes into slices.
  9. Place a small amount of the almond cheese on the mini pancake and top with tomato and ground pepper to taste.

Enjoy with a glass of water with lemon!

With Love,



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