Almond pancakes with fresh berries
By Flickr.com user “Ashish” (http://www.flickr.com/photos/ashish100/187317999/) [CC-BY-2.0], via Wikimedia Commons
This is a great way to enjoy pancakes while sticking to our nutrition concept.
The secret to these pancakes is almond flour and filtered water, with a splash of apple cider vinegar to make sure it’s fluffy like any other pancakes. The outcome made me woof with joy on reliving my pancake days. There are several ways to jazz up these pancakes further. You can top it up with a knob of grass-fed butter to compliment the nutty tone of this grain-free flour and smother it with lots of honey to pleasure your sweet tooth. However, I like my pancakes topped with berries plus maple syrup and my breakfast was turned too comforting to be true.
Take a cue from this Drilldoggy special pancake recipe and welcome morning with yummy yet fuss-free breakfasts.
Ingredients:
Serves: 2
- 1 cup almond flour
- ½ cup mashed banana
- 2 eggs
- ½ tbsp apple cider vinegar
- ¼ tsp bicarbonate of soda
- 1/8 tsp ground cinnamon
- 1/8 tsp sea salt
- ¼ cup water
- Coconut oil, for cooking
For the topping:
- ¼ cup mixed berries, per serving
- 2 tbsp maple syrup, per serving
Method:
- Crack the eggs in a bowl and beat them thoroughly along with apple cider vinegar until well combined.
- Beat in the mashed banana and water, followed by a dash each of ground cinnamon and sea salt until just combined into a uniform mixture.
- Stir the soda bicarb into the almond flour and fold the dry ingredients into the egg mixture until they blend together to form a smooth, uniform batter.
- Heat a tbsp of coconut oil into a large skillet and ladle in ¼ cup worth of batter onto it.
- Cook one side for 2-3 minutes over medium-high heat or until it browns and flip it over to cook the other side for 1 more minute.
- Slide it onto a serving plate and make rest of the pancakes in a similar fashion using rest of the batter.
- Sprinkle the mixed berries on top and spoon the maple syrup over them.
- Serve and enjoy!