HAPPY PANCAKE DAY!
With Valentines Day coming up this Wednesday, we completely forgot about Pancake Day being the day before. Once we remembered, we thought it would be a good opportunity to share one of our favourite pancake recipes. This recipe is one that we’ve had in our collection for quite a long time, but somehow we never got around to writing it up as a post and putting it on the blog.
These blueberry and almond pancakes are a lovely pancake day morning treat, and make a nice change compared to traditional pancakes. Ground almonds and brown rice flour are used instead of wheat flour, and cinnamon is used as the sweetener- making them both gluten and refined sugar free. They’re also full of good fats, vitamin E, and antioxidants, making them a much healthier option.
Serve with fresh blueberries, sliced banana, maple syrup, and a dusting of cinnamon. We really love these and hope you do too!
|Blueberry And Almond Pancakes|| |
- Serves 2
- 60g Ground almonds
- 40g Brown rice flour
- A pinch of himalayan pink or sea salt
- A sprinkle of ground cinnamon
- 100ml Almond milk
- 1 Flaxseed egg (1tbsp ground flaxseed with 3 tbsp water, mixed together and left for 5 minutes)
- Organic coconut oil, for frying
- To Serve:
- 1 Ripe banana, sliced into pieces
- 2 Handfuls of fresh blueberries
- Good quality maple syrup or any other sweetener e.g. brown rice syrup, date syrup etc.
- Ground cinnamon, for dusting
- Plain or vanilla alpro soy yoghurt
- In a large mixing bowl, add the ground almonds, brown rice flour, salt, and cinnamon and then in a separate (smaller) bowl, whisk together the almond milk and flax egg. Slowly pour in the milk/flax egg mixture to the dry and mix together gently until fully combined and there are no lumps left.
- In a frying pan, take a tbsp of coconut oil and heat up on a low to medium heat for a couple of minutes until hot. Pour one small/medium sized pancake out and leave to cook until small bubbles start to appear in the pancake and the edges start to crisp. This is how you’ll know that its ready to turn over. Cook the same way on the other side until golden brown. Repeat step 2 until the rest of the pancake mixture is all gone and as you go, place the pancakes on a plate in the oven to stay warm. While doing this, remember to keep it on a low heat, about 120C should do.
- Serve on your favourite plates with the extra toppings and enjoy!